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Cinnamon Roll Cheesecake Recipe

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.
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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.