Why You’ll Love Cinnamon Roll Cheesecake Recipe
If you’re a fan of decadent desserts, this Cinnamon Roll Cheesecake is going to be your new favorite. It’s perfect for special occasions or anytime you’re craving something indulgent. The combination of tangy cream cheese, spiced cinnamon, and a buttery crust creates a flavor-packed experience. Plus, it’s easier to make than it looks, with no fancy equipment required—just simple, delicious layers of goodness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
1/4 cup unsalted butter, melted
1/4 cup sugar
Cheesecake Filling:
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 cup sour cream
1 tablespoon ground cinnamon
1/4 cup brown sugar
Directions
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Preheat your oven to 325°F (162°C). Grease a 9-inch springform pan.
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In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan to form the crust. Set aside.
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In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
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Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and then fold in the sour cream.
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Pour half of the cream cheese mixture over the crust.
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In a small bowl, mix the ground cinnamon and brown sugar together. Sprinkle this evenly over the cheesecake layer.
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Pour the remaining cheesecake batter over the cinnamon-sugar layer.
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Bake for 55–60 minutes, or until the center is just set and the edges look slightly puffed.
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Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight for best results.
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Before serving, run a knife around the edges of the pan and carefully release the springform. Serve chilled.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 60 minutes
Chilling Time: 4 hours
Total Time: 5 hours
Servings: 12 slices
Calories: 450 kcal per slice
Variations
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Crust alternatives: Try using crushed Biscoff cookies or cinnamon graham crackers for an extra cinnamon flavor.
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Mini cheesecakes: Use a muffin tin with liners to make individual cinnamon roll cheesecakes.
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Frosting swirl: Drizzle cream cheese frosting or vanilla glaze on top for a true cinnamon roll finish.
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Spice it up: Add a pinch of nutmeg or clove to the cinnamon-sugar mix for a deeper spice profile.
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Swirl effect: Instead of layering, swirl the cinnamon-sugar mixture directly into the cheesecake batter for a marbled look.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. For best texture, keep it chilled until ready to serve.
To freeze, wrap the cheesecake (whole or in slices) tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating isn’t necessary for this recipe, as it is best enjoyed chilled.
FAQs
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but still slightly jiggly. The edges should look firm and slightly puffed. It will continue to set as it cools.
Can I use a store-bought crust?
Yes, you can use a pre-made graham cracker crust, but the homemade version adds better texture and flavor.
Can I make this cheesecake ahead of time?
Absolutely. This cheesecake is perfect for making a day ahead. It actually tastes better after chilling overnight.
What’s the best way to avoid cracks in the cheesecake?
Make sure not to overmix the batter, and avoid opening the oven door while it bakes. Let it cool gradually to prevent sudden temperature changes.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the best creamy texture and flavor. Low-fat versions may make the cheesecake less rich.
How long should I let the cheesecake chill?
At least 4 hours is recommended, but overnight is best for the flavors to fully develop and the texture to set.
Can I add a glaze or topping?
Yes! A simple powdered sugar glaze or cream cheese icing drizzled on top gives a nice cinnamon roll touch.
Do I need a water bath for this cheesecake?
It’s not required for this recipe, but using a water bath can help prevent cracks and create an even bake.
What can I substitute for sour cream?
You can use plain Greek yogurt as a substitute, though it may slightly alter the flavor and texture.
Can I use flavored cream cheese?
Flavored cream cheese (like cinnamon or brown sugar) can enhance the flavor, but be mindful of the added sweetness and adjust sugar accordingly.
Conclusion
Cinnamon Roll Cheesecake is the perfect dessert for anyone who loves classic comfort sweets with a creative twist. With layers of rich cream cheese and sweet cinnamon filling on a buttery crust, it’s sure to impress at any gathering or celebration. Whether you’re serving guests or just treating yourself, this dessert brings bakery-quality results straight from your kitchen.
Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavor of a cinnamon roll. It’s layered with a cinnamon-sugar swirl and baked on a buttery graham cracker crust for the perfect dessert fusion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
Instructions
- Preheat oven to 325°F (162°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of the prepared pan. Set aside.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
- Pour half of the cheesecake filling over the crust and spread evenly.
- Mix ground cinnamon and brown sugar together in a small bowl and sprinkle over the filling.
- Pour the remaining cheesecake mixture on top and smooth the surface.
- Bake for 55–60 minutes or until the center is just set.
- Remove from the oven and allow to cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
- Before serving, run a knife around the edges of the pan and remove the springform ring.
- Slice and serve chilled.
Notes
- Ensure cream cheese is softened to avoid lumps in the filling.
- For a more intense cinnamon flavor, increase cinnamon by 1/2 tablespoon.
- Chill overnight for best texture and flavor.
- Use Biscoff cookies for a spiced crust twist.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
