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Cinnamon Roll Cheesecake Delightful and Easy Recipe

by on July 9, 2025

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Are you craving a dessert that combines the warmth of cinnamon rolls with the creamy goodness of cheesecake? You’re in the right place! This Cinnamon Roll Cheesecake recipe is both delightful and easy, perfect for anyone looking to impress family and friends. I’ll guide you through each step, from gathering ingredients to achieving the perfect swirl. Get ready to bake a treat that’s sure to satisfy your sweet tooth!

To make Cinnamon Roll Cheesecake, gather these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 3 (8 oz) packages cream cheese, softened - 1 cup sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 teaspoon ground cinnamon - ½ cup sour cream - ¼ cup heavy cream - ½ cup brown sugar - 1 tablespoon ground cinnamon (for swirl) - 1 cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) Each ingredient plays a key role in the final taste and texture. The graham cracker crumbs create a crunchy base. Use 1 ½ cups for the crust. Melt ½ cup of unsalted butter to bind the crumbs. The sugar adds sweetness, with 2 tablespoons for the crust and 1 cup for the filling. For the cheesecake filling, you need three packages of 8 oz cream cheese. These must be softened for easy mixing. Add 1 teaspoon of vanilla extract for flavor. Use three large eggs to bind everything together. The ground cinnamon enhances the warm, cozy vibe of the dessert. Sour cream (½ cup) and heavy cream (¼ cup) add richness and creaminess. Brown sugar (½ cup) and 1 tablespoon of ground cinnamon create the sweet swirl. Finally, the glaze uses 1 cup of powdered sugar and 2 tablespoons of milk for a smooth finish. You can swap some ingredients if needed. If you want a gluten-free crust, use gluten-free graham crackers. You can replace unsalted butter with coconut oil for a dairy-free option. If you don't have sour cream, plain yogurt works well. For a lighter cheesecake, use low-fat cream cheese. You can skip the heavy cream and add more sour cream. If you want a sweeter glaze, add more powdered sugar. Feel free to mix and match based on what you have on hand! {{ingredient_image_1}} Start by setting your oven to 325°F (165°C). This temperature helps the cheesecake bake evenly. While the oven warms up, gather your baking tools. You will need a 9-inch springform pan for easy release. A medium bowl and a large mixing bowl will also come in handy. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until the mixture is crumbly. Press this mix into the bottom of your springform pan. Bake it for 10 minutes, then let it cool. This crust is a sweet base for your cheesecake. Take a large mixing bowl and add 3 packages of softened cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract. Beat these ingredients until they are smooth and creamy. This step is key for a rich filling. Next, add 3 large eggs one at a time, mixing well after each addition. Then stir in 1 teaspoon of ground cinnamon, ½ cup of sour cream, and ¼ cup of heavy cream. Mix until everything is well combined. In a small bowl, mix together ½ cup of brown sugar and 1 tablespoon of ground cinnamon. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon-sugar mix over it. Use a knife to swirl gently. Pour the rest of the cheesecake batter on top and repeat the swirl with the remaining cinnamon-sugar mixture. The swirls create a beautiful look and add flavor. Place your springform pan into a larger baking dish filled with hot water. This water bath helps the cheesecake bake without cracking. Bake for about 60 to 70 minutes. The edges should be set, but the center should jiggle slightly. Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for one hour. After that, move it to the fridge to chill for at least 4 hours or overnight. This cooling time makes it firm and delicious. To avoid cracks in your cheesecake, use a water bath. This method keeps moisture in the oven. It helps the cheesecake bake evenly. Wrap the springform pan in foil. Set it in a larger pan filled with hot water. Bake it gently at 325°F. This way, the edges cook without drying out. For a smooth and creamy texture, start with softened cream cheese. Beat it well with sugar. Mix on low speed to avoid air bubbles. Add eggs one at a time, mixing just until combined. Overmixing can make it dense. Sour cream and heavy cream add richness, so don’t skip them. Check for doneness by looking at the edges. They should be set, but the center should jiggle slightly. It will continue to firm up while cooling. Turn off the oven and crack the door open. Let it cool slowly for an hour in the oven. This helps prevent sudden temperature changes that cause cracks. Pro Tips Ensure Cream Cheese is Softened: Let the cream cheese sit at room temperature for at least an hour before using. This will help achieve a smooth and creamy texture in your cheesecake filling. Use a Water Bath: Baking your cheesecake in a water bath helps regulate temperature and prevents cracks. Wrap the bottom of your springform pan in aluminum foil to avoid any water leaks. Chill Overnight: For the best texture and flavor, allow your cheesecake to chill in the fridge overnight. This allows the flavors to meld and the cheesecake to set perfectly. Drizzle Glaze Just Before Serving: To keep the glaze from soaking into the cheesecake, drizzle it just before serving. This ensures it remains visually appealing and adds a fresh touch. {{image_2}} You can easily change the flavor of your Cinnamon Roll Cheesecake. To add vanilla, just mix in an extra teaspoon of vanilla extract. This boosts the sweet taste and makes it richer. For a fall twist, try pumpkin spice. Add one teaspoon of pumpkin spice to the cheesecake mix instead of cinnamon. This gives your dessert a warm, cozy flavor. The crust can also change to suit your taste. Instead of graham crackers, you can use crushed Oreos for a chocolatey kick. Just mix the crushed Oreos with melted butter and press it into the pan. Another option is a nut crust. Blend almonds or pecans with butter and sugar for a crunchy base. This adds texture and flavor to your cheesecake. You don’t have to make a big cheesecake. You can make mini cheesecakes using a muffin tin. Just divide the crust and filling into the cups. Bake them for about 20-25 minutes. For cheesecake bars, pour the batter into a lined baking dish. Bake it the same way. Once it cools, cut it into squares. These options are fun for parties or small servings! To keep your cinnamon roll cheesecake fresh, store it in the fridge. Place leftovers in an airtight container. If you use plastic wrap, make sure it covers the cheesecake well. It will last for about five days in the fridge. You can freeze this cheesecake for longer storage. First, slice the cheesecake into pieces. Wrap each piece tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. It will stay good for up to three months in the freezer. When you are ready to eat, let it thaw overnight in the fridge. To enjoy your cheesecake warm, reheat it gently. Place a slice on a microwave-safe plate. Heat it in the microwave for about 15-20 seconds. Check to see if it’s warm enough. Avoid overheating, as it can change the texture. Enjoy your delicious cinnamon roll cheesecake! Cinnamon Roll Cheesecake is a sweet treat that combines cheesecake and cinnamon rolls. It has a creamy filling with rich cinnamon flavor. The cheesecake sits on a crumbly graham cracker crust. A swirl of cinnamon-sugar adds a special touch. It’s a dessert that pleases many palates. Yes, you can make this recipe ahead of time. I often prepare it a day before serving. This allows the flavors to meld and improve. Just remember to chill it for at least four hours. It will taste even better after resting in the fridge. You can serve it with whipped cream for extra creaminess. Fresh fruits like berries also work well. A drizzle of caramel or chocolate sauce adds a nice flair. These options enhance the flavor and presentation of your cheesecake. Cinnamon Roll Cheesecake lasts about five to seven days in the fridge. Store it in an airtight container to keep it fresh. If you notice any changes in texture or smell, it’s best to toss it. Enjoy your dessert while it’s at its best! We explored the full process of making Cinnamon Roll Cheesecake. We covered the ingredients you need and how to measure them. You learned how to make the crust and filling, swirl the mixture, and bake it perfectly. I shared tips to avoid cracks and keep your cheesecake creamy. We also looked at fun variations and storage ideas to keep it fresh. With this knowledge, you can create a delicious dessert that impresses everyone. Enjoy baking and sharing this tasty treat!

Why I Love This Recipe

  1. Decadent Flavor: This cheesecake combines the rich creaminess of traditional cheesecake with the warm, cozy flavors of cinnamon rolls, creating an irresistible dessert that pleases any palate.
  2. Easy to Make: Despite its impressive appearance, this recipe is straightforward and perfect for bakers of all skill levels, making it accessible for everyone to enjoy.
  3. Perfect for Any Occasion: Whether it’s a holiday gathering, a birthday celebration, or just a casual family dinner, this cheesecake is sure to impress and delight your guests.
  4. Stunning Presentation: The beautiful cinnamon swirl and glossy glaze make this cheesecake not only delicious but also a show-stopping centerpiece for your dessert table.

Ingredients

Complete List of Ingredients

To make Cinnamon Roll Cheesecake, gather these ingredients:

– 1 ½ cups graham cracker crumbs

– ½ cup unsalted butter, melted

– 2 tablespoons sugar

– 3 (8 oz) packages cream cheese, softened

– 1 cup sugar

– 1 teaspoon vanilla extract

– 3 large eggs

– 1 teaspoon ground cinnamon

– ½ cup sour cream

– ¼ cup heavy cream

– ½ cup brown sugar

– 1 tablespoon ground cinnamon (for swirl)

– 1 cup powdered sugar (for glaze)

– 2 tablespoons milk (for glaze)

Measurement and Quantity Details

Each ingredient plays a key role in the final taste and texture. The graham cracker crumbs create a crunchy base. Use 1 ½ cups for the crust. Melt ½ cup of unsalted butter to bind the crumbs. The sugar adds sweetness, with 2 tablespoons for the crust and 1 cup for the filling.

For the cheesecake filling, you need three packages of 8 oz cream cheese. These must be softened for easy mixing. Add 1 teaspoon of vanilla extract for flavor. Use three large eggs to bind everything together. The ground cinnamon enhances the warm, cozy vibe of the dessert.

Sour cream (½ cup) and heavy cream (¼ cup) add richness and creaminess. Brown sugar (½ cup) and 1 tablespoon of ground cinnamon create the sweet swirl. Finally, the glaze uses 1 cup of powdered sugar and 2 tablespoons of milk for a smooth finish.

Ingredient Substitutions

You can swap some ingredients if needed. If you want a gluten-free crust, use gluten-free graham crackers. You can replace unsalted butter with coconut oil for a dairy-free option. If you don’t have sour cream, plain yogurt works well.

For a lighter cheesecake, use low-fat cream cheese. You can skip the heavy cream and add more sour cream. If you want a sweeter glaze, add more powdered sugar. Feel free to mix and match based on what you have on hand!

Step-by-Step Instructions

Preparing the Oven and Baking Tools

Start by setting your oven to 325°F (165°C). This temperature helps the cheesecake bake evenly. While the oven warms up, gather your baking tools. You will need a 9-inch springform pan for easy release. A medium bowl and a large mixing bowl will also come in handy.

Creating the Graham Cracker Crust

In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until the mixture is crumbly. Press this mix into the bottom of your springform pan. Bake it for 10 minutes, then let it cool. This crust is a sweet base for your cheesecake.

Mixing the Cheesecake Filling

Take a large mixing bowl and add 3 packages of softened cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract. Beat these ingredients until they are smooth and creamy. This step is key for a rich filling. Next, add 3 large eggs one at a time, mixing well after each addition. Then stir in 1 teaspoon of ground cinnamon, ½ cup of sour cream, and ¼ cup of heavy cream. Mix until everything is well combined.

Swirling the Cinnamon Mixture

In a small bowl, mix together ½ cup of brown sugar and 1 tablespoon of ground cinnamon. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon-sugar mix over it. Use a knife to swirl gently. Pour the rest of the cheesecake batter on top and repeat the swirl with the remaining cinnamon-sugar mixture. The swirls create a beautiful look and add flavor.

Baking and Cooling Process

Place your springform pan into a larger baking dish filled with hot water. This water bath helps the cheesecake bake without cracking. Bake for about 60 to 70 minutes. The edges should be set, but the center should jiggle slightly. Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for one hour. After that, move it to the fridge to chill for at least 4 hours or overnight. This cooling time makes it firm and delicious.

Tips & Tricks

Preventing Cracks in Your Cheesecake

To avoid cracks in your cheesecake, use a water bath. This method keeps moisture in the oven. It helps the cheesecake bake evenly. Wrap the springform pan in foil. Set it in a larger pan filled with hot water. Bake it gently at 325°F. This way, the edges cook without drying out.

Ensuring a Creamy Texture

For a smooth and creamy texture, start with softened cream cheese. Beat it well with sugar. Mix on low speed to avoid air bubbles. Add eggs one at a time, mixing just until combined. Overmixing can make it dense. Sour cream and heavy cream add richness, so don’t skip them.

How to Know When It’s Done

Check for doneness by looking at the edges. They should be set, but the center should jiggle slightly. It will continue to firm up while cooling. Turn off the oven and crack the door open. Let it cool slowly for an hour in the oven. This helps prevent sudden temperature changes that cause cracks.

Pro Tips

  1. Ensure Cream Cheese is Softened: Let the cream cheese sit at room temperature for at least an hour before using. This will help achieve a smooth and creamy texture in your cheesecake filling.
  2. Use a Water Bath: Baking your cheesecake in a water bath helps regulate temperature and prevents cracks. Wrap the bottom of your springform pan in aluminum foil to avoid any water leaks.
  3. Chill Overnight: For the best texture and flavor, allow your cheesecake to chill in the fridge overnight. This allows the flavors to meld and the cheesecake to set perfectly.
  4. Drizzle Glaze Just Before Serving: To keep the glaze from soaking into the cheesecake, drizzle it just before serving. This ensures it remains visually appealing and adds a fresh touch.

Variations

Adding Different Flavors (e.g., Vanilla, Pumpkin Spice)

You can easily change the flavor of your Cinnamon Roll Cheesecake. To add vanilla, just mix in an extra teaspoon of vanilla extract. This boosts the sweet taste and makes it richer. For a fall twist, try pumpkin spice. Add one teaspoon of pumpkin spice to the cheesecake mix instead of cinnamon. This gives your dessert a warm, cozy flavor.

Alternative Crust Options (e.g., Oreo, Nutty)

The crust can also change to suit your taste. Instead of graham crackers, you can use crushed Oreos for a chocolatey kick. Just mix the crushed Oreos with melted butter and press it into the pan. Another option is a nut crust. Blend almonds or pecans with butter and sugar for a crunchy base. This adds texture and flavor to your cheesecake.

Making Mini Cheesecakes or Cheesecake Bars

You don’t have to make a big cheesecake. You can make mini cheesecakes using a muffin tin. Just divide the crust and filling into the cups. Bake them for about 20-25 minutes. For cheesecake bars, pour the batter into a lined baking dish. Bake it the same way. Once it cools, cut it into squares. These options are fun for parties or small servings!

Storage Info

How to Properly Store Leftovers

To keep your cinnamon roll cheesecake fresh, store it in the fridge. Place leftovers in an airtight container. If you use plastic wrap, make sure it covers the cheesecake well. It will last for about five days in the fridge.

Freezing Cinnamon Roll Cheesecake

You can freeze this cheesecake for longer storage. First, slice the cheesecake into pieces. Wrap each piece tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. It will stay good for up to three months in the freezer. When you are ready to eat, let it thaw overnight in the fridge.

Reheating Tips for Best Taste

To enjoy your cheesecake warm, reheat it gently. Place a slice on a microwave-safe plate. Heat it in the microwave for about 15-20 seconds. Check to see if it’s warm enough. Avoid overheating, as it can change the texture. Enjoy your delicious cinnamon roll cheesecake!

FAQs

What is Cinnamon Roll Cheesecake?

Cinnamon Roll Cheesecake is a sweet treat that combines cheesecake and cinnamon rolls. It has a creamy filling with rich cinnamon flavor. The cheesecake sits on a crumbly graham cracker crust. A swirl of cinnamon-sugar adds a special touch. It’s a dessert that pleases many palates.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. I often prepare it a day before serving. This allows the flavors to meld and improve. Just remember to chill it for at least four hours. It will taste even better after resting in the fridge.

What do I serve with Cinnamon Roll Cheesecake?

You can serve it with whipped cream for extra creaminess. Fresh fruits like berries also work well. A drizzle of caramel or chocolate sauce adds a nice flair. These options enhance the flavor and presentation of your cheesecake.

How long does it last in the fridge?

Cinnamon Roll Cheesecake lasts about five to seven days in the fridge. Store it in an airtight container to keep it fresh. If you notice any changes in texture or smell, it’s best to toss it. Enjoy your dessert while it’s at its best!

We explored the full process of making Cinnamon Roll Cheesecake. We covered the ingredients you need and how to measure them. You learned how to make the crust and filling, swirl the mixture, and bake it perfectly.

I shared tips to avoid cracks and keep your cheesecake creamy. We also looked at fun variations and storage ideas to keep it fresh. With this knowledge, you can create a delicious dessert that impresses everyone. Enjoy baking and sharing this tasty trea

To make Cinnamon Roll Cheesecake, gather these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 3 (8 oz) packages cream cheese, softened - 1 cup sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 teaspoon ground cinnamon - ½ cup sour cream - ¼ cup heavy cream - ½ cup brown sugar - 1 tablespoon ground cinnamon (for swirl) - 1 cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) Each ingredient plays a key role in the final taste and texture. The graham cracker crumbs create a crunchy base. Use 1 ½ cups for the crust. Melt ½ cup of unsalted butter to bind the crumbs. The sugar adds sweetness, with 2 tablespoons for the crust and 1 cup for the filling. For the cheesecake filling, you need three packages of 8 oz cream cheese. These must be softened for easy mixing. Add 1 teaspoon of vanilla extract for flavor. Use three large eggs to bind everything together. The ground cinnamon enhances the warm, cozy vibe of the dessert. Sour cream (½ cup) and heavy cream (¼ cup) add richness and creaminess. Brown sugar (½ cup) and 1 tablespoon of ground cinnamon create the sweet swirl. Finally, the glaze uses 1 cup of powdered sugar and 2 tablespoons of milk for a smooth finish. You can swap some ingredients if needed. If you want a gluten-free crust, use gluten-free graham crackers. You can replace unsalted butter with coconut oil for a dairy-free option. If you don't have sour cream, plain yogurt works well. For a lighter cheesecake, use low-fat cream cheese. You can skip the heavy cream and add more sour cream. If you want a sweeter glaze, add more powdered sugar. Feel free to mix and match based on what you have on hand! {{ingredient_image_1}} Start by setting your oven to 325°F (165°C). This temperature helps the cheesecake bake evenly. While the oven warms up, gather your baking tools. You will need a 9-inch springform pan for easy release. A medium bowl and a large mixing bowl will also come in handy. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until the mixture is crumbly. Press this mix into the bottom of your springform pan. Bake it for 10 minutes, then let it cool. This crust is a sweet base for your cheesecake. Take a large mixing bowl and add 3 packages of softened cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract. Beat these ingredients until they are smooth and creamy. This step is key for a rich filling. Next, add 3 large eggs one at a time, mixing well after each addition. Then stir in 1 teaspoon of ground cinnamon, ½ cup of sour cream, and ¼ cup of heavy cream. Mix until everything is well combined. In a small bowl, mix together ½ cup of brown sugar and 1 tablespoon of ground cinnamon. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon-sugar mix over it. Use a knife to swirl gently. Pour the rest of the cheesecake batter on top and repeat the swirl with the remaining cinnamon-sugar mixture. The swirls create a beautiful look and add flavor. Place your springform pan into a larger baking dish filled with hot water. This water bath helps the cheesecake bake without cracking. Bake for about 60 to 70 minutes. The edges should be set, but the center should jiggle slightly. Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for one hour. After that, move it to the fridge to chill for at least 4 hours or overnight. This cooling time makes it firm and delicious. To avoid cracks in your cheesecake, use a water bath. This method keeps moisture in the oven. It helps the cheesecake bake evenly. Wrap the springform pan in foil. Set it in a larger pan filled with hot water. Bake it gently at 325°F. This way, the edges cook without drying out. For a smooth and creamy texture, start with softened cream cheese. Beat it well with sugar. Mix on low speed to avoid air bubbles. Add eggs one at a time, mixing just until combined. Overmixing can make it dense. Sour cream and heavy cream add richness, so don’t skip them. Check for doneness by looking at the edges. They should be set, but the center should jiggle slightly. It will continue to firm up while cooling. Turn off the oven and crack the door open. Let it cool slowly for an hour in the oven. This helps prevent sudden temperature changes that cause cracks. Pro Tips Ensure Cream Cheese is Softened: Let the cream cheese sit at room temperature for at least an hour before using. This will help achieve a smooth and creamy texture in your cheesecake filling. Use a Water Bath: Baking your cheesecake in a water bath helps regulate temperature and prevents cracks. Wrap the bottom of your springform pan in aluminum foil to avoid any water leaks. Chill Overnight: For the best texture and flavor, allow your cheesecake to chill in the fridge overnight. This allows the flavors to meld and the cheesecake to set perfectly. Drizzle Glaze Just Before Serving: To keep the glaze from soaking into the cheesecake, drizzle it just before serving. This ensures it remains visually appealing and adds a fresh touch. {{image_2}} You can easily change the flavor of your Cinnamon Roll Cheesecake. To add vanilla, just mix in an extra teaspoon of vanilla extract. This boosts the sweet taste and makes it richer. For a fall twist, try pumpkin spice. Add one teaspoon of pumpkin spice to the cheesecake mix instead of cinnamon. This gives your dessert a warm, cozy flavor. The crust can also change to suit your taste. Instead of graham crackers, you can use crushed Oreos for a chocolatey kick. Just mix the crushed Oreos with melted butter and press it into the pan. Another option is a nut crust. Blend almonds or pecans with butter and sugar for a crunchy base. This adds texture and flavor to your cheesecake. You don’t have to make a big cheesecake. You can make mini cheesecakes using a muffin tin. Just divide the crust and filling into the cups. Bake them for about 20-25 minutes. For cheesecake bars, pour the batter into a lined baking dish. Bake it the same way. Once it cools, cut it into squares. These options are fun for parties or small servings! To keep your cinnamon roll cheesecake fresh, store it in the fridge. Place leftovers in an airtight container. If you use plastic wrap, make sure it covers the cheesecake well. It will last for about five days in the fridge. You can freeze this cheesecake for longer storage. First, slice the cheesecake into pieces. Wrap each piece tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. It will stay good for up to three months in the freezer. When you are ready to eat, let it thaw overnight in the fridge. To enjoy your cheesecake warm, reheat it gently. Place a slice on a microwave-safe plate. Heat it in the microwave for about 15-20 seconds. Check to see if it’s warm enough. Avoid overheating, as it can change the texture. Enjoy your delicious cinnamon roll cheesecake! Cinnamon Roll Cheesecake is a sweet treat that combines cheesecake and cinnamon rolls. It has a creamy filling with rich cinnamon flavor. The cheesecake sits on a crumbly graham cracker crust. A swirl of cinnamon-sugar adds a special touch. It’s a dessert that pleases many palates. Yes, you can make this recipe ahead of time. I often prepare it a day before serving. This allows the flavors to meld and improve. Just remember to chill it for at least four hours. It will taste even better after resting in the fridge. You can serve it with whipped cream for extra creaminess. Fresh fruits like berries also work well. A drizzle of caramel or chocolate sauce adds a nice flair. These options enhance the flavor and presentation of your cheesecake. Cinnamon Roll Cheesecake lasts about five to seven days in the fridge. Store it in an airtight container to keep it fresh. If you notice any changes in texture or smell, it’s best to toss it. Enjoy your dessert while it’s at its best! We explored the full process of making Cinnamon Roll Cheesecake. We covered the ingredients you need and how to measure them. You learned how to make the crust and filling, swirl the mixture, and bake it perfectly. I shared tips to avoid cracks and keep your cheesecake creamy. We also looked at fun variations and storage ideas to keep it fresh. With this knowledge, you can create a delicious dessert that impresses everyone. Enjoy baking and sharing this tasty treat!

Cinnamon Roll Cheesecake Delight

A delicious cheesecake with a cinnamon roll twist, featuring a graham cracker crust and a creamy filling swirled with cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons sugar
  • 3 8 oz packages cream cheese, softened
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 0.5 cups sour cream
  • 0.25 cups heavy cream
  • 0.5 cups brown sugar
  • 1 tablespoon ground cinnamon (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Instructions
 

  • Preheat your oven to 325°F (165°C).
  • In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until crumbly and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
  • In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and vanilla extract until smooth and creamy.
  • Mix in the eggs one at a time until fully incorporated. Add ground cinnamon, sour cream, and heavy cream, and beat until everything is well combined.
  • In a small bowl, mix together brown sugar and 1 tablespoon ground cinnamon. Drizzle half of the cheesecake batter over the crust. Sprinkle half of the cinnamon-sugar mixture over the batter and swirl gently with a knife. Pour the remaining cheesecake batter on top and repeat the swirl with the remaining cinnamon-sugar mixture.
  • Place the springform pan into a larger baking dish filled with hot water (water bath) to prevent cracks. Bake for about 60-70 minutes or until the edges are set but the center slightly jiggles.
  • Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for an hour. Then, transfer to the fridge and chill for at least 4 hours or overnight.
  • In a small bowl, whisk together the powdered sugar and milk until smooth.
  • Remove the cheesecake from the springform pan, drizzle with glaze, and slice into wedges to serve.

Notes

Chill the cheesecake overnight for best results.
Keyword cheesecake, cinnamon roll, dessert

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