Cinnamon Roll Cheesecake (Rich, Creamy & Swirled with Cinnamon)
Cinnamon Roll Cheesecake combines two favorites in one irresistible dessert—soft, spiced cinnamon roll flavor and ultra-creamy cheesecake. With a buttery crust, a cinnamon-sugar swirl, and a sweet cream cheese glaze on top, this show-stopping recipe is perfect for holidays, brunch, or anytime you want something truly special.
Ingredients
Crust
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2 cups graham cracker crumbs (or vanilla wafer crumbs)
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½ cup unsalted butter, melted
Cinnamon Swirl
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¾ cup brown sugar
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1 tablespoon ground cinnamon
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¼ cup unsalted butter, melted
Cheesecake Filling
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24 oz cream cheese, softened
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1 cup granulated sugar
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3 large eggs, room temperature
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1 cup sour cream
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1 teaspoon vanilla extract
Cream Cheese Glaze
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4 oz cream cheese, softened
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½ cup powdered sugar
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2–3 tablespoons milk
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½ teaspoon vanilla extract
Preparation
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Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
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Mix graham cracker crumbs and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
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In a bowl, combine brown sugar, cinnamon, and melted butter to make the swirl mixture. Set aside.
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In a large bowl, beat cream cheese and granulated sugar until smooth.
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Add eggs one at a time, mixing just until combined.
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Blend in sour cream and vanilla extract.
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Pour half of the cheesecake batter over the crust.
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Drizzle half of the cinnamon mixture over the batter and gently swirl with a knife.
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Add remaining batter, top with remaining cinnamon mixture, and swirl again.
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Bake for 55–65 minutes, until the center is just set.
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Turn off oven, crack door slightly, and let cheesecake cool for 1 hour.
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Refrigerate at least 4 hours or overnight.
Glaze
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Whisk cream cheese, powdered sugar, milk, and vanilla until smooth.
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Drizzle over chilled cheesecake before serving.
Tips & FAQs
How do I prevent cracks?
Use room-temperature ingredients, avoid overmixing, and cool the cheesecake slowly.
Can I make this ahead of time?
Yes—this cheesecake tastes even better the next day.
Can I freeze it?
Absolutely. Freeze without glaze for up to 2 months.
This Cinnamon Roll Cheesecake is creamy, spiced, and decadently swirled—every bite tastes like a cinnamon roll wrapped in cheesecake heaven