My father has never been a man of big birthday celebrations. He’s the kind who insists he doesn’t need a cake, dodges party hats like they’re mosquitoes, and ends up doing the grilling at his own backyard gatherings. But this year, something shifted. Maybe it was the spring air or the fact that my toddler had just discovered birthday candles, but I decided: *Dad’s getting a cake—*and not just any cake. He’s getting something unforgettable.
The challenge? My dad is a cinnamon roll devotee and a cheesecake purist. The man once drove across town at 6 a.m. for a box of bakery-fresh rolls and has strong opinions about “what makes a good cheesecake.” Naturally, the only way to make him smile—and silence any culinary critiques—was to combine the two into one spectacular dessert.
So the kitchen became my lab. My son stood on a chair beside me, “helping” by stealing cream cheese with a spoon and announcing each egg cracking like a game show buzzer. The crust went in first, buttery and golden. Then came the cinnamon roll swirl, rich and spicy, followed by the silky cheesecake layer that puffed up just enough in the oven before settling into creamy perfection. By the time the frosting hit the top, the whole house smelled like a bakery explosion—warm sugar, tangy cream cheese, cinnamon, and home.
When we sliced into it that evening, Dad didn’t say much. He just took another bite. And then another. That said more than enough.
Short Description
This Cinnamon Roll Cheesecake blends the best of both worlds—swirls of cinnamon-spiced dough layered beneath a rich, creamy cheesecake, all finished with tangy cream cheese frosting. Perfect for birthdays, brunches, or when you can’t decide between two desserts.
Key Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cinnamon Roll Filling:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 tablespoon ground cinnamon
- ¼ cup milk
- 1 large egg
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1–2 tablespoons milk (as needed)
- 1 teaspoon vanilla extract
Tools Needed
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls (various sizes)
- Rubber spatula
- Measuring cups and spoons
- Oven thermometer (optional, but helpful)
- Wire rack for cooling
Cooking Instructions
Step 1: Preheat Oven & Prepare the Pan
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper for easier release.
Step 2: Make the Crust
Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until the texture resembles wet sand. Press evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to pack it tightly.
Step 3: Bake the Crust
Bake for 10 minutes. Remove and let cool slightly while you prepare the fillings.
Step 4: Prepare the Cinnamon Roll Filling
In another bowl, mix the flour, sugar, softened butter, ground cinnamon, milk, and egg until smooth. The consistency should be thicker than pancake batter but still spreadable.
Step 5: Add the Cinnamon Layer
Spoon dollops of the cinnamon roll mixture onto the crust. Use a knife or skewer to gently swirl it into the crust without fully mixing it in. This creates ribbons of cinnamon flavor.
Step 6: Make the Cheesecake Filling
Beat the softened cream cheese until completely smooth—no lumps. Slowly add sugar and continue mixing until combined. Add eggs one at a time, beating just until incorporated after each. Finally, mix in the sour cream and vanilla extract until the filling is silky and uniform.
Step 7: Assemble the Cheesecake
Pour the cheesecake filling over the cinnamon swirl layer, smoothing out the top with a spatula.
Step 8: Bake the Cheesecake
Bake for 55–60 minutes. The center should be just set with a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional 15 minutes with the door slightly ajar.
Step 9: Cool the Cheesecake
Let the cheesecake cool on a wire rack for 1 hour. Then refrigerate for at least 4 hours, preferably overnight, to fully set.
Step 10: Prepare the Frosting
Beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar. Add milk 1 tablespoon at a time until it reaches a spreadable consistency. Mix in the vanilla extract.
Step 11: Frost & Serve
Once chilled and firm, remove the cheesecake from the pan and spread the cream cheese frosting evenly over the top. Slice and serve!
Why You’ll Love This Recipe
– It’s two desserts in one—cheesecake + cinnamon roll!
– Cozy cinnamon warmth pairs perfectly with cool, creamy cheesecake.
– Ideal for birthdays, holidays, brunch, or dessert buffets.
– Make-ahead friendly and even better the next day.
– A total showstopper for casual or formal occasions.
Mistakes to Avoid & Solutions
1. Overbeating the Cheesecake Batter
Why it’s a problem: Incorporating too much air causes cracks.
Mix at medium speed, stopping as soon as each egg is fully combined.
2. Swirling the Cinnamon Filling Too Deeply
Why it’s a problem: It can cause uneven baking or a soggy crust.
Gently swirl just into the top layer of the crust—don’t mix all the way through.
3. Removing Too Soon from the Pan
Why it’s a problem: Warm cheesecake can fall apart.
Chill fully—at least 4 hours—before unmolding.
4. Skipping the Cooling Period in the Oven
Why it’s a problem: Sudden temperature changes can cause cracking.
Let the cheesecake sit in the oven with the door ajar for gradual cooling.
5. Using Cold Ingredients
Why it’s a problem: Cold cream cheese won’t blend smoothly.
Let ingredients come to room temp before starting.
Serving and Pairing Suggestions
– Serve chilled, with a sharp knife cleaned between slices for neat presentation.
– This cheesecake shines as a centerpiece dessert for birthdays, brunch buffets, or potlucks.
– Pair with fresh berries, warm apple compote, or toasted pecans.
– For drinks, try a chai latte, spiced cider, or a bold cold brew.
– Serve plated with a drizzle of caramel or a dusting of cinnamon for a finishing touch.
Storage and Reheating Tips
Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze slices individually wrapped in plastic, then foil, for up to 2 months.
Thawing: Let thaw in the fridge overnight before serving.
Reheating (optional): Cheesecake is best cold, but you can gently microwave a slice for 10–15 seconds if you want a softer bite.
FAQs
1. Can I use a store-bought crust?
Yes, a pre-made graham crust will work, though it may not hold as well under the swirl layer. For best texture, make your own.
2. What cream cheese is best?
Full-fat block cream cheese is best. Avoid whipped or spreadable versions—they won’t set properly.
3. Can I make this gluten-free?
Absolutely. Use gluten-free graham crackers and a 1:1 gluten-free flour blend for the cinnamon swirl layer.
4. My cheesecake cracked. What happened?
That’s usually from overbaking or rapid cooling. It’s still delicious—cover the cracks with frosting and no one will notice!
5. Can I skip the frosting?
Sure—but the frosting adds that final touch of cinnamon roll flavor. You could also serve it on the side.
Tips & Tricks
– Use a water bath for extra-smooth, crack-free texture.
– Add a pinch of salt to the cinnamon filling to balance the sweetness.
– For cleaner slices, use a hot knife wiped dry between each cut.
– Let the cheesecake sit at room temp for 10 minutes before serving for the best texture.
– Don’t rush the chill time—overnight is best for perfect firmness.
Recipe Variations
1. Caramel Apple Cinnamon Cheesecake
Add ½ cup finely chopped sautéed apples to the cinnamon swirl filling.
Drizzle caramel sauce over the finished cheesecake.
2. Pumpkin Spice Cinnamon Cheesecake
Add ½ cup canned pumpkin and 1 tsp pumpkin pie spice to the cheesecake batter.
Omit vanilla frosting and dust with cinnamon sugar.
3. Chocolate Cinnamon Cheesecake
Add ½ cup mini chocolate chips to the cheesecake filling.
Top with chocolate ganache instead of cream cheese frosting.
4. Maple Pecan Cinnamon Cheesecake
Replace granulated sugar in the crust with brown sugar.
Stir ½ cup chopped pecans into the cinnamon swirl layer.
Top with a drizzle of maple syrup.
Final Thoughts
Baking this Cinnamon Roll Cheesecake felt like writing a love letter—one slice at a time—to the people I care about. It’s rich without being overwhelming, sweet but balanced, and packed with the kind of cozy flavor that turns a regular evening into a moment. Watching my father savor every bite made me realize that birthdays don’t need balloons or big fanfare to be meaningful. Sometimes, a well-crafted dessert is enough.
Crafting a dessert that blends warm memories with rich flavor feels incredibly rewarding. Cinnamon rolls bring back the coziness of slow weekend mornings, while cheesecake has always marked special occasions in our home. When combined, they create a dessert that’s both familiar and exciting. This recipe isn’t just about baking—it’s about sharing comfort, expressing creativity, and finding a moment of happiness in each bite.
Cinnamon Roll Cheesecake Recipe
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Cinnamon Roll Filling:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter softened
- 1 tablespoon ground cinnamon
- ¼ cup milk
- 1 large egg
For the Cheesecake Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 1 –2 tablespoons milk as needed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prep the pan – Set oven to 325°F (160°C) and grease or line a 9-inch springform pan.
- Make the crust – Mix graham cracker crumbs, sugar, and melted butter; press into pan base.
- Bake the crust – Bake for 10 minutes, then cool slightly.
- Prepare the cinnamon filling – Mix flour, sugar, butter, cinnamon, milk, and egg until smooth.
- Add cinnamon swirl – Spoon and swirl the cinnamon mixture over the crust.
- Make cheesecake filling – Beat cream cheese, gradually mix in sugar, then eggs, sour cream, and vanilla.
- Assemble – Pour cheesecake mixture over the cinnamon layer and smooth the top.
- Bake – Bake for 55–60 minutes until just set; leave in oven with door ajar for 15 minutes.
- Cool – Cool on a wire rack for 1 hour, then chill in the fridge for at least 4 hours or overnight.
- Make frosting – Beat cream cheese and butter, mix in powdered sugar, milk, and vanilla.
- Frost and serve – Spread frosting over the chilled cheesecake, slice, and enjoy.
