Description

If you’re torn between craving a warm, gooey cinnamon roll or a rich, creamy cheesecake, why not have both? This Cinnamon Roll Cheesecake blends two classic desserts into one decadent, dreamy creation. With a buttery cinnamon graham crust, a luscious swirled cheesecake filling, and a cinnamon sugar topping, it’s the perfect treat for holidays, birthdays, or whenever you want to impress.

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Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or cinnamon graham crackers)
¼ cup granulated sugar
1 tsp ground cinnamon
6 tbsp unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
2 tsp vanilla extract
2 tbsp all-purpose flour

For the Cinnamon Swirl:

½ cup brown sugar (light or dark)
1 tbsp ground cinnamon
2 tbsp all-purpose flour
4 tbsp unsalted butter, melted

For the Cream Cheese Icing (Optional):

4 oz cream cheese, softened
½ cup powdered sugar
2 tbsp milk
½ tsp vanilla extract

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Instructions

Step 1: Prep the Pan and Preheat the Oven
Preheat oven to 325°F (163°C).
Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Step 2: Make the Crust
In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until well combined.
Press the mixture into the bottom of the prepared pan.
Bake for 10 minutes. Remove and let cool while you prepare the filling.

Step 3: Prepare the Cinnamon Swirl
In a small bowl, mix brown sugar, cinnamon, flour, and melted butter until it resembles a thick paste.
Set aside for layering.

Step 4: Make the Cheesecake Batter
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add sour cream, eggs (one at a time), vanilla, and flour. Mix until fully incorporated and no lumps remain.

Step 5: Layer the Cheesecake and Cinnamon Swirl
Pour half of the cheesecake batter over the crust.
Drop spoonfuls of the cinnamon swirl over the batter and gently swirl with a knife.
Repeat with remaining batter and more cinnamon swirl on top. Swirl again lightly.

Step 6: Bake the Cheesecake
Place the pan in a larger roasting pan and fill the outer pan with 1 inch of hot water for a water bath (optional but helps prevent cracking).
Bake for 55–65 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.
Then chill in the fridge for at least 4 hours or overnight.

Step 7: Prepare the Cream Cheese Icing (Optional)
Beat cream cheese, powdered sugar, milk, and vanilla until smooth.
Drizzle over chilled cheesecake before serving for an authentic cinnamon roll feel.

Step 8: Slice and Serve
Run a knife around the edges of the pan and release the springform.
Slice with a hot, clean knife for neat edges.
Serve chilled or at room temperature.

Notes

Room Temp Ingredients – Helps create a smooth, lump-free batter.
Don’t Overmix – Too much air can cause cracks.
Use a Water Bath – Prevents cracking and ensures even baking.
Cool Gradually – Sudden temperature change can cause splitting.
Clean Knife Between Slices – For picture-perfect presentation.

Prep Time: 20 minutes
Cook Time: 60 minutes (plus cooling)
Cuisine: American