If you’ve ever found yourself torn between the soft, gooey sweetness of a cinnamon roll and the creamy indulgence of cheesecake — get ready, because this dessert gives you both in one heavenly bite. This Cinnamon Roll Cheesecake is rich, smooth, and swirled with cinnamon-sugar ribbons that melt into every slice. It’s the kind of dessert that fills your kitchen with the comforting aroma of warm spices and makes everyone rush to the table before it even cools.
What makes this recipe truly special is that it’s deceptively easy. You don’t need to be a pro baker to pull off this impressive-looking treat. With just a few pantry staples, some cream cheese, and a swirl of cinnamon magic, you’ll create a bakery-worthy cheesecake right in your own oven.
This dessert is perfect for holidays, brunches, or family get-togethers — and it tastes just as amazing chilled the next day (if it lasts that long!). If you’ve tried our Carrot Pineapple Layer Cake or Yellow Velvet Cake Recipe, you’ll love how this recipe balances creamy and spiced flavors in a completely different, yet equally irresistible, way.
So grab your whisk, preheat your oven, and let’s bake something that will make your kitchen smell like a dream.
What is Cinnamon Roll Cheesecake?
Ever wondered who thought to combine the comfort of cinnamon rolls with the elegance of cheesecake? Whoever did deserves a medal! The Cinnamon Roll Cheesecake takes two beloved desserts and fuses them into one incredible creation — soft, creamy, sweet, and spiced to perfection.
It’s called Cinnamon Roll Cheesecake because every bite tastes like your favorite breakfast pastry met its soulmate — a smooth, tangy cheesecake. And as the saying goes, the way to a man’s heart is through his stomach — but let’s be honest, this one wins over everyone’s heart. So, ready to impress your family (and yourself)? Let’s dive in and bake the dreamiest dessert ever!
Why You’ll Love This Cinnamon Roll Cheesecake
There are countless reasons to fall in love with this cheesecake, but let’s talk about the top three that make it truly irresistible:
1. The Perfect Flavor Combo
The creamy cheesecake base perfectly complements the warm cinnamon swirl. It’s rich but not too heavy, sweet yet balanced — a dessert that hits all the right notes. The cinnamon sugar adds a bakery-style flavor that makes this feel both nostalgic and indulgent.
2. Budget-Friendly and Bakery-Worthy
Buying cheesecake from a bakery can be pricey, but making your own Cinnamon Roll Cheesecake at home costs a fraction of the price — and tastes even better! You control the ingredients, skip the preservatives, and can customize it to your taste.
3. That Topping — Oh, That Topping!
The luscious cream cheese glaze drizzled over the top ties everything together. It adds a silky finish that makes the cake shine both visually and flavor-wise.
If you loved the richness of our Double-Layer Chocolate Ganache Cake, this recipe will quickly earn a top spot in your dessert rotation. So, what are you waiting for? Let’s get baking!
How to Make Cinnamon Roll Cheesecake
Quick Overview
This Cinnamon Roll Cheesecake is surprisingly easy to make and doesn’t require advanced baking skills. The prep time is about 25 minutes, and baking takes roughly 1 hour, with cooling time added. What you get is a creamy, spiced, melt-in-your-mouth dessert that looks as beautiful as it tastes.
Key Ingredients for Cinnamon Roll Cheesecake
Here’s what you’ll need to make this decadent dessert:
For the crust:
- 1 ½ cups graham cracker crumbs (or crushed cinnamon cookies)
- ¼ cup melted butter
- 2 tbsp granulated sugar
F or the cheesecake filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
For the cinnamon swirl:
- ¼ cup melted butter
- ⅓ cup brown sugar
- 2 tsp ground cinnamon
For the glaze:
- ½ cup powdered sugar
- 2 tbsp cream cheese, softened
- 1–2 tbsp milk
- ½ tsp vanilla extract
Step-by-Step Instructions
- Prepare the crust:
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8 minutes, then set aside to cool. - Make the filling:
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until blended. Stir in sour cream and vanilla extract. - Create the swirl:
In a small bowl, mix melted butter, brown sugar, and cinnamon. Pour half of the cheesecake batter into the crust, drizzle half the cinnamon mixture over it, then swirl gently with a knife. Repeat with remaining batter and swirl again. - Bake:
Place the pan in a water bath and bake for about 55–60 minutes. The center should still jiggle slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. - Chill and glaze:
Refrigerate for at least 4 hours (overnight is best). Before serving, drizzle with the cream cheese glaze for that classic cinnamon roll touch.
What to Serve Cinnamon Roll Cheesecake With
Pair your Cinnamon Roll Cheesecake with:
- Fresh fruit like strawberries or blueberries for a refreshing contrast.
- A hot cup of coffee or chai latte to balance the sweetness.
- Whipped cream or a light caramel drizzle for extra indulgence.
For a special brunch spread, serve it alongside Cheesecake Stuffed French Toast or Blueberry Cinnamon Rolls — both crowd favorites!
Top Tips for Perfecting Cinnamon Roll Cheesecake
- Use room temperature ingredients: This ensures a smooth, lump-free filling.
- Avoid overmixing: Too much air in the batter can cause cracks.
- Swirl gently: Over-swirling blends the layers too much — you want that marbled look!
- Cool gradually: Sudden temperature changes can make the cheesecake sink or crack.
- Try variations: Add chopped pecans, drizzle caramel, or use chocolate graham crackers for a twist.
Pro tip: If you love that bakery scent, sprinkle a little cinnamon sugar on top before baking — your kitchen will smell heavenly!
Storing and Reheating Tips
- Refrigerate: Store leftover cheesecake in an airtight container for up to 5 days.
- Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheat: Cheesecake is best served cold, but if you prefer it slightly warm, microwave individual slices for 10–15 seconds.
The flavors actually deepen after a day or two — so don’t be afraid to make it ahead for parties or brunches!
FAQs About Cinnamon Roll Cheesecake
1. Can I make Cinnamon Roll Cheesecake without an oven?
Yes! You can try a no-bake version using whipped cream and gelatin to set the filling. It won’t have the same baked texture, but it’s just as creamy.
2. What’s the best crust for this cheesecake?
A cinnamon cookie or graham cracker crust works best. You can also use crushed Biscoff cookies for extra flavor.
3. How do I prevent cracks in my cheesecake?
Always bake in a water bath and let it cool gradually. Avoid overmixing and overbaking.
4. Can I add toppings?
Absolutely! Caramel drizzle, chopped nuts, or even extra cinnamon icing make delicious additions.
The Cinnamon Roll Cheesecake is everything you love about breakfast and dessert rolled into one show-stopping creation. It’s creamy, rich, perfectly spiced, and unbelievably easy to make — proof that you don’t need fancy equipment or pastry-school skills to bake like a pro.
Whether you’re baking for a holiday brunch, a birthday, or just to treat yourself, this recipe guarantees smiles all around. So preheat your oven, grab that cinnamon, and get ready to wow your family with this sweet, swirled masterpiece!
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