Cinnamon Roll Cheesecake

Imagine the creamy richness of classic cheesecake meeting the sweet, spiced swirl of a cinnamon roll — that’s the magic of Cinnamon Roll Cheesecake. It’s a decadent, soul-warming dessert that’s perfect for autumn (or honestly, any season). With layers of cinnamon sugar, luscious cheesecake filling, and a fluffy cream cheese frosting on top, this dessert is guaranteed to wow everyone at your table.

Whether you’re hosting Thanksgiving dinner or just treating yourself to a fall-inspired bake, this cheesecake checks all the boxes: rich, flavorful, and showstopping.

Why You’ll Love This Cheesecake

This Cinnamon Roll Cheesecake is the ultimate comfort dessert, especially during the cozy fall months. It combines two beloved treats into one irresistible creation — the classic creamy texture of cheesecake and the sweet, spiced swirls of a cinnamon roll. Each bite delivers the warmth of cinnamon with the indulgence of rich cream cheese filling. It’s incredibly simple to make, yet looks like something from a bakery window. The addition of fluffy cream cheese frosting and a cinnamon dusting makes it not only a flavor bomb but also a stunning centerpiece for your dessert table. Whether you’re entertaining guests, celebrating a holiday, or just baking for yourself, this cheesecake is guaranteed to be a hit.

Ingredients

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs (or digestive/Biscoff)
• ¼ cup brown sugar
• ½ tsp cinnamon
• 6 tbsp unsalted butter, melted

Cinnamon Roll Swirl

• 1 cup brown sugar
• ⅓ cup all-purpose flour
• 1 tbsp ground cinnamon
• ⅓ cup unsalted butter, melted

Cheesecake Filling

• 4 blocks (8 oz) cream cheese, softened
• 1 cup brown sugar
• ¼ cup granulated sugar
• ½ cup sour cream
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• ½ tsp salt

Cream Cheese Frosting

• 6 tbsp cream cheese
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1–2 tsp cinnamon powder, for dusting

How to Make Cinnamon Roll Cheesecake

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl.
3. Stir in melted butter until the mixture resembles wet sand.
4. Press firmly into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes, then let cool.

Optional: Use a 10-inch pan for more servings, though the cheesecake will be slightly shallower.

Step 2: Make the Cinnamon Swirl

1. In a bowl, mix brown sugar, flour, and cinnamon.
2. Add melted butter and stir until smooth.
3. Set aside.

Step 3: Mix the Cheesecake Filling

1. Beat softened cream cheese until smooth.
2. Add both sugars and sour cream; mix until well combined.
3. Add eggs one at a time, mixing thoroughly.
4. Stir in vanilla and salt for flavor depth.

Step 4: Layer and Bake

1. Pour half the cheesecake batter into the crust.
2. Spoon half the cinnamon swirl over the batter; gently swirl with a spatula.
3. Add remaining cheesecake batter, then the rest of the swirl.
4. Place pan in a water bath and bake at 325°F for 60–75 minutes, until edges are set and center slightly jiggles.

Step 5: Cool and Chill

1. Turn off the oven, leave cheesecake inside for 1 hour.
2. Cool at room temperature completely.
3. Refrigerate for 6 hours or overnight.

Step 6: Frost and Finish

1. Beat cream cheese and powdered sugar until fluffy.
2. Fold in whipped cream and vanilla.
3. Spread or pipe over chilled cheesecake.
4. Dust with cinnamon for a finishing touch.

Pro Tips for Success

• Room Temp Ingredients: Ensure all dairy and eggs are room temp for smooth mixing.
• Water Bath: Prevents cracks and keeps the cheesecake creamy.
• Knife Trick: Run a warm knife around the pan edge after cooling to prevent sticking.
• Chill Overnight: Don’t skip this! It helps the flavors set and develop.

Variations & Substitutions

• Crust Options: Use Oreo, Biscoff, or gluten-free cookies.
• Spice Swap: Add nutmeg or pumpkin spice for a seasonal twist.
• Topping Ideas: Drizzle with homemade caramel sauce or sprinkle with chopped pecans.

Storage

• Fridge: Store covered for up to 5 days.
• Freezer: Freeze slices for up to 1 month. Thaw overnight in the fridge.
• Make Ahead: Prepare the day before and frost the next morning.

Serve With

Pair this luscious cheesecake with:

Fresh berries for brightness

Pumpkin spice latte for fall flair

Hot chai tea to highlight the spices

The Goods