Creamy Cinnamon Roll Cheesecake

One chilly Saturday morning, my kitchen smelled like cinnamon and strong coffee while the kids scrambled around asking for “something cozy” for breakfast. I was halfway through making a batch of cinnamon rolls when I realized I didn’t have enough dough to stretch. But the cream cheese in my fridge gave me another idea. Why not turn this into a cheesecake that tastes like a cinnamon roll?

I scrapped the rolls, pulled out my springform pan, and got to work. What came out of that oven a few hours later was nothing short of magic, warm, spiced swirls dancing through a creamy, tangy cheesecake base, all settled on a buttery graham cracker crust.

The moment my husband took a bite, he paused mid-sentence and just smiled. That’s how I knew it was a keeper. I brought a slice over to my neighbor later that day, and now she requests it for every birthday in her family. It’s become one of those recipes that I can’t stop talking about rich, indulgent, and deeply satisfying, but still comforting in the way only cinnamon can be.

The cinnamon sugar swirls make it look like you worked way harder than you did. And that frosting on top? It ties the whole thing together like a warm hug. I’ve made it for brunches, birthdays, and just because it’s Tuesday. And every time, not a single crumb is left behind.

Short Description

A creamy cheesecake layered with rich cinnamon swirls and topped with smooth cream cheese frosting—this dessert brings all the cozy flavors of a cinnamon roll in cheesecake form.

Key Ingredients

For the Graham Cracker Crust

• 1½ cups graham cracker crumbs (about 10 graham crackers, crushed)
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 5 tablespoons unsalted butter, melted

For the Cinnamon Roll Swirl

• ⅓ cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1 cup sour cream, at room temperature

For the Cream Cheese Frosting

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 2 tablespoons heavy cream

Tools Needed

• 9-inch springform pan
• Electric mixer
• Mixing bowls (various sizes)
• Measuring cups and spoons
• Rubber spatula
• Small knife or skewer for swirling
• Roasting pan for water bath
• Aluminum foil
• Piping bag (optional, for decorating)

Cooking Instructions

Step 1: Prepare the Graham Cracker Crust
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

In a medium bowl, mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until it looks like wet sand.
Press the mixture into the bottom of the pan using the back of a spoon or flat glass.

Bake for 10 minutes until the crust is set and lightly golden. Let it cool while you prepare the rest.

Step 2: Make the Cinnamon Roll Swirl
In a small bowl, combine brown sugar, flour, and cinnamon. Add melted butter and mix into a thick paste. Set aside.

Step 3: Prepare the Cheesecake Filling
In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar and vanilla and beat again until combined.

Beat in eggs, one at a time, scraping down the bowl between each. Mix in sour cream until everything is smooth and creamy.

Step 4: Assemble the Cheesecake
Pour half of the cheesecake filling over the crust. Drop spoonfuls of the cinnamon swirl mixture on top and gently swirl with a knife or skewer.

Pour the rest of the filling over that layer and smooth the top.
Add more cinnamon mixture on top and swirl again for a marbled look.

Step 5: Bake the Cheesecake
Wrap the springform pan tightly with foil. Place it inside a large roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 325°F for 55–65 minutes until the edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake sit for 1 hour.

Remove from oven and cool to room temperature. Then refrigerate for at least 4 hours or overnight.

Step 6: Make the Cream Cheese Frosting
In a medium bowl, beat cream cheese until smooth. Gradually mix in powdered sugar, then add vanilla and cream. Beat until light and fluffy.

Step 7: Decorate and Serve
Transfer frosting to a piping bag and add swirls or rosettes on top of the chilled cheesecake. Slice and serve cold. Enjoy!

Why You’ll Love This Recipe

Cinnamon Roll Meets Cheesecake: Two beloved desserts combined into one unforgettable treat.

Silky and Creamy: The filling is ultra-smooth with a gentle tang from the cream cheese and sour cream.

Sweet Spice Swirls: The cinnamon sugar adds warmth and texture in every bite.

Make-Ahead Friendly: Perfect for prepping the night before a party.

Showstopper: Looks stunning on the table and wows guests every single time.

Mistakes to Avoid & Solutions

Overmixing the Batter
Problem: Can lead to a dense or cracked cheesecake.
Solution: Mix just until ingredients are combined—don’t whip too much air in.

Skipping the Water Bath
Problem: Uneven baking or cracks.
Solution: Always use a water bath and make sure the foil is tight to prevent leaks.

Cold Cream Cheese or Eggs
Problem: Lumpy batter.
Solution: Let them come to room temperature before mixing for a smoother filling.

Not Chilling Long Enough
Problem: The cheesecake doesn’t hold its shape.
Solution: Chill for at least 4 hours, preferably overnight.

Over-swirl the Cinnamon
Problem: Cinnamon sugar gets lost in the batter.
Solution: Just a few swirls with a knife—less is more for that marbled look.

Serving and Pairing Suggestions

Serve slices chilled with a dusting of cinnamon or powdered sugar.

Pair with hot drinks like cinnamon tea, spiced chai, or espresso.

For brunch, serve with fruit salad or scrambled eggs.

Dress it up with fresh whipped cream or a drizzle of caramel.

Great for plated desserts, holiday spreads, or a birthday buffet.

Storage and Reheating Tips

Refrigerator: Store covered for up to 5 days.

Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.

Avoid Heating: Do not microwave. The frosting will melt and texture will be affected.

To Serve Cold: Let it sit at room temp for 10 minutes before slicing for cleaner cuts.

FAQs

1. Can I use a different crust instead of graham crackers?
Yes! Try crushed vanilla wafers, digestive biscuits, or even cinnamon toast cereal for a fun twist.

2. Do I really need a water bath?
Yes. It helps the cheesecake bake evenly and prevents cracks.

3. Can I make it gluten-free?
Absolutely. Use gluten-free graham crackers and flour substitutes like almond or coconut flour for the swirl.

4. Can I skip the frosting?
You can, but it adds that classic cinnamon roll touch. A dusting of powdered sugar works too.

5. How do I know when the cheesecake is done baking?
The edges should be set, and the center should still jiggle slightly. It’ll firm up as it cools.

Tips & Tricks

Line the bottom of the springform pan with parchment for easy removal.

Don’t rush the chill time—the longer it chills, the better the texture.

Wipe the knife between cuts for clean slices.

Want cleaner swirls? Use a toothpick instead of a knife.

For extra flair, top with mini cinnamon rolls or crushed cinnamon cookies.

Recipe Variations

1. Apple Cinnamon Cheesecake
Add ½ cup finely chopped sautéed apples to the cinnamon swirl mixture. The apples bring sweetness and texture.

2. Maple Pecan Twist
Replace the cinnamon swirl with ¼ cup maple syrup, 2 tablespoons brown sugar, and ¼ cup chopped pecans. Swirl in for a cozy fall flavor.

3. Pumpkin Cinnamon Roll Cheesecake
Swap ½ cup of the sour cream for canned pumpkin. Add ½ teaspoon pumpkin pie spice to the batter.

4. Chocolate Cinnamon Swirl
Mix cocoa powder into the cinnamon swirl for a chocolatey spice combo.

5. No-Bake Shortcut
Use a no-bake graham cracker crust and refrigerate the entire cheesecake without baking, just omit the eggs and bake time, and use gelatin or whipped topping to set.

Final Thoughts

Making this Cinnamon Roll Cheesecake felt like baking two desserts in one and somehow getting the best of both worlds. The aroma alone had my kids wandering into the kitchen asking, “Is that breakfast or dessert?” And honestly, it’s a little of both. Every bite is creamy, swirled with cinnamon-sugar goodness, and topped with a dreamy frosting that makes you forget you’re eating something made in your own oven.

It’s a recipe that invites you to slow down, take your time swirling, and enjoy the process as much as the final slice. I’ve served it after holiday dinners, brought it to brunch, and once—yes, proudly—ate it for breakfast with a hot mug of coffee while the house was still quiet. It holds together beautifully, slices like a dream, and always brings a look of “wait…did you make this!?” when it hits the table.

If you’ve been looking for a dessert that’s both comforting and impressive, here it is. It’s cozy, elegant, and guaranteed to make people think you secretly went to pastry school.