Name: Cinnamon Roll Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: PT-488398H58M27S
Cuisine: American
Ingredients: 1 and 1/2 cups graham cracker crumbs (or crushed cinnamon graham crackers); 1/4 cup granulated sugar; 1/3 cup unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 2 tbsp all-purpose flour; 1 cup sour cream; 3 large eggs; 2 tsp vanilla extract; 1/2 cup brown sugar; 1 tbsp ground cinnamon; 4 oz cream cheese (for glaze), softened; 1/2 cup powdered sugar; 2–3 tbsp heavy cream; 1/2 tsp vanilla extract (for glaze)

Why You’ll Love This Recipe

A unique twist on two beloved desserts: cheesecake and cinnamon rolls
Perfect balance of sweet cinnamon spice and tangy cream cheese
Visually stunning with beautiful cinnamon swirls
Make-ahead friendly and great for entertaining
Customizable with different toppings or crusts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs or crushed cinnamon graham crackers
Granulated sugar
Unsalted butter, melted
Cream cheese, softened
Sour cream
Eggs
Vanilla extract
All-purpose flour
Brown sugar
Ground cinnamon
Heavy cream
Powdered sugar

Directions

Prepare the crust by combining graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan and bake briefly. Set aside to cool.
Make the cinnamon filling by mixing brown sugar and ground cinnamon. Some variations add a touch of melted butter for richness.
Prepare the cheesecake batter by beating cream cheese until smooth. Add sugar, flour, sour cream, eggs, and vanilla extract, mixing just until combined.
Layer the cheesecake by pouring half of the batter over the crust, sprinkling half the cinnamon mixture, and gently swirling it in. Repeat with remaining batter and cinnamon.
Bake the cheesecake in a water bath at a low temperature until the center is just set. Let it cool completely, then refrigerate for several hours or overnight.
Prepare the glaze by combining softened cream cheese, powdered sugar, heavy cream, and vanilla extract. Drizzle or pipe over the chilled cheesecake.
Slice, serve, and enjoy!

Servings and timing

This recipe yields approximately 12 servings.
Prep time: 25 minutes
Cook time: 1 hour
Cooling and chilling time: 6–8 hours or overnight
Total time: About 8–9 hours including chill time

Variations

Crust options: Use crushed Biscoff cookies or cinnamon toast cereal for added flavor.
Add-ins: Mix chopped pecans or walnuts into the cinnamon swirl for texture.
Mini cheesecakes: Bake in muffin tins for individual portions.
Topping ideas: Top with caramel sauce or a sprinkle of cinnamon sugar for extra decadence.
Gluten-free: Use gluten-free graham crackers and flour substitutes.

Storage/Reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating is not recommended for cheesecake, but you can let it sit at room temperature for 15–20 minutes for a softer texture before serving.

FAQs

How do I prevent my cheesecake from cracking?

Use a water bath during baking and avoid overmixing the batter. Allow it to cool gradually.

Can I make this cheesecake ahead of time?

Yes, it’s perfect for making a day or two in advance. Just keep it chilled and add the glaze before serving.

Can I use a premade crust?

Yes, although a homemade crust gives better flavor and texture. Be sure the premade crust is deep enough to hold the batter.

Do I have to use a water bath?

While not strictly required, a water bath helps the cheesecake bake evenly and prevents cracks.

What kind of cinnamon works best?

Use ground Ceylon or Cassia cinnamon. Both offer rich, warm flavor—Cassia has a bit more punch.

Can I substitute low-fat cream cheese?

It’s possible, but the texture and richness may be affected. Full-fat cream cheese is recommended.

How long should the cheesecake chill?

At least 6 hours, but overnight is best to ensure full set and flavor development.

How can I tell when the cheesecake is done?

It should be slightly jiggly in the center but firm around the edges. It will continue to set as it cools.

Can I add a crust to the sides of the pan?

Absolutely. Press the crust mixture partway up the sides of the springform pan for a more defined crust.

What’s the best way to slice cheesecake cleanly?

Use a hot, clean knife for each slice. Wipe between cuts to keep slices neat.

Conclusion

Cinnamon Roll Cheesecake is the ultimate dessert mashup that delivers big on both flavor and presentation. With its creamy texture, swirls of cinnamon sugar, and silky glaze, it’s sure to become a favorite for family gatherings, brunches, or anytime you want to impress. Make it once, and it’ll become a go-to indulgence for years to come.