Decadent Cinnamon Roll Cheesecake

A decadent fusion of classic cinnamon rolls and creamy cheesecake, featuring a buttery graham cracker crust, a rich cinnamon swirl throughout the batter, and topped with a luscious cream cheese frosting and a sprinkle of cinnamon.

Why You’ll Love This Recipe

• Ultimate indulgence – Combines two favorites in one dreamy dessert.
• Swirled perfection – Gorgeous layers of cinnamon and cheesecake in every slice.
• Creamy texture – Rich, smooth filling balanced with a crisp crust.
• Show-stopping dessert – Ideal for celebrations and gatherings.
• Make-ahead friendly – Chill overnight for easy serving the next day.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (180 grams)
• 1/4 cup brown sugar (55 grams)
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted (85 grams)

For the Cinnamon Swirl:

• 1 cup brown sugar (220 grams)
• 1/3 cup all-purpose flour (39 grams)
• 1 tablespoon ground cinnamon
• 1/3 cup unsalted butter, melted (76 grams)

For the Cheesecake Batter:

• 32 ounces cream cheese, softened (907 grams)
• 1 cup brown sugar (220 grams)
• 1/4 cup granulated sugar (50 grams)
• 1/2 cup sour cream (120 grams)
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

For the Cream Cheese Frosting:

• 6 tablespoons cream cheese, softened (85 grams)
• 1 cup powdered sugar (125 grams)
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (240 ml)
• 1-2 teaspoons ground cinnamon (for sprinkling)

Directions

Prepare the Crust:

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

Prepare the Cinnamon Swirl:

6. In a bowl, mix together brown sugar, flour, and cinnamon.
7. Add melted butter and stir until well combined. Set aside.

Prepare the Cheesecake Batter:

8. In a large bowl, beat the softened cream cheese until smooth and creamy.
9. Add brown sugar and granulated sugar; mix until fully incorporated.
10. Mix in sour cream, followed by the eggs one at a time, ensuring each is fully incorporated before adding the next.
11. Add vanilla extract and salt; mix until smooth.

Assemble the Cheesecake:

12. Pour one-third of the cheesecake batter over the cooled crust.
13. Drizzle one-third of the cinnamon swirl mixture over the batter.
14. Repeat the layers two more times, ending with the cinnamon swirl on top.
15. Use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake layers.

Bake:

16. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
17. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan (water bath).
18. Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
19. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
20. Remove from the oven and water bath; refrigerate for at least 6 hours or overnight.

Prepare the Cream Cheese Frosting:

21. In a bowl, beat the softened cream cheese until smooth.
22. Add powdered sugar and vanilla extract; mix until combined.
23. In a separate bowl, whip the heavy cream until stiff peaks form.
24. Gently fold the whipped cream into the cream cheese mixture until smooth.

Serve:

25. Remove the chilled cheesecake from the springform pan.
26. Spread the cream cheese frosting over the top.
27. Lightly sprinkle with ground cinnamon.
28. Slice and enjoy!

Servings and Timing

Prep Time: 45 minutes | Cooking Time: 1 hour | Total Time: 7 hours 45 minutes (including chilling time)
Kcal: 400 kcal | Servings: 12 servings

Variations

• Crust Options: Use cinnamon graham crackers or crushed digestive biscuits.
• Swirl Boost: Add chopped pecans or walnuts to the cinnamon swirl.
• Mini Cheesecakes: Make in a muffin tin for individual portions.
• Frosting Twist: Add maple extract or a touch of espresso for unique flavor.
• Layered Look: Use more distinct layers for an ombré cinnamon effect.

Storage/Reheating

• Refrigeration: Store covered in the fridge for up to 5 days.
• Freezing: Freeze slices wrapped tightly for up to 2 months.
• Thawing: Thaw overnight in the fridge before serving.

FAQs

Can I make this ahead of time?

Yes, it’s best made a day in advance to allow full chilling.

Can I skip the water bath?

It helps prevent cracks, but if you skip it, bake at a slightly lower temperature and monitor closely.

What if I don’t have a springform pan?

Use a deep cake pan with parchment overhang, but removal will be trickier.

Can I use store-bought frosting?

Homemade frosting is best for flavor, but store-bought can work in a pinch.

How do I know when it’s done?

It should be set on the edges and slightly jiggly in the center.

Can I reduce the sugar?

You can slightly reduce sugar in the batter or swirl, but it may affect texture.

Can I use low-fat cream cheese?

Full-fat is best for texture and taste, but low-fat can be used with slight variation.

How do I prevent cracks?

Use room temperature ingredients and a water bath, and don’t overmix the batter.

What toppings go well?

Try caramel drizzle, chopped nuts, or extra cinnamon sugar.

Can I use a graham cracker crust from the store?

Yes, but the flavor and thickness will differ slightly.

Conclusion

This Decadent Cinnamon Roll Cheesecake brings together the rich creaminess of cheesecake with the spiced sweetness of a cinnamon roll. Perfect for holidays, birthdays, or any time you want a stunning dessert, it’s a guaranteed crowd-pleaser with every creamy, swirled slice.

Decadent Cinnamon Roll Cheesecake

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• Author: Chef Clara
• Total Time: 7 hours 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A dreamy mashup of cinnamon rolls and cheesecake with a graham cracker crust, rich cinnamon swirl, and cream cheese frosting on top!

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Ingredients

Scale 1x2x3x

For the Crust:

• 1½ cups graham cracker crumbs (180g)

• ¼ cup brown sugar (55g)

• ½ tsp ground cinnamon

• 6 tbsp unsalted butter, melted (85g)

For the Cinnamon Swirl:

• 1 cup brown sugar (220g)

• ⅓ cup all-purpose flour (39g)

• 1 tbsp ground cinnamon

• ⅓ cup unsalted butter, melted (76g)

For the Cheesecake Batter:

• 32 oz cream cheese, softened (907g)

• 1 cup brown sugar (220g)

• ¼ cup granulated sugar (50g)

• ½ cup sour cream (120g)

• 4 large eggs, room temperature

• 1 tbsp vanilla extract

• ½ tsp salt

For the Cream Cheese Frosting:

• 6 tbsp cream cheese, softened (85g)

• 1 cup powdered sugar (125g)

• 1 tsp vanilla extract

• 1 cup heavy whipping cream (240ml)

• 1–2 tsp ground cinnamon, for garnish

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Instructions

• Make the Crust:
  Preheat oven to 325°F (163°C). Mix graham crumbs, brown sugar, and cinnamon. Add melted butter, stir, and press into 9-inch springform pan. Bake for 10 mins; cool.

• Make the Cinnamon Swirl:
  Mix brown sugar, flour, cinnamon, and melted butter until smooth. Set aside.

• Make the Cheesecake Batter:
  Beat cream cheese until smooth. Add sugars, mix well. Add sour cream, then eggs one at a time. Stir in vanilla and salt.

• Assemble:
  Layer ⅓ of batter into crust, drizzle with ⅓ cinnamon swirl. Repeat layers twice, ending with swirl on top. Swirl gently with knife.

• Bake:
  Wrap pan in foil. Place in water bath and bake 55–65 mins until center is set but jiggles slightly. Cool in oven for 1 hour, then chill for 6+ hours.

• Make the Frosting:
  Beat cream cheese, powdered sugar, and vanilla until smooth. Whip cream to stiff peaks; fold into cheese mixture until fluffy.

 

• Serve:
  Unmold cheesecake, frost the top, sprinkle with cinnamon, slice, and enjoy.

Notes

• Use room-temperature ingredients for best texture.
• Can be made a day ahead—flavors improve overnight.
• For extra indulgence, drizzle with caramel sauce before serving.

• Prep Time: 45 minutes
• Cook Time: 1 hour Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American