Imagine the warm, gooey goodness of a cinnamon roll meeting the creamy decadence of a cheesecake pure dessert magic! This Cinnamon Roll Cheesecake is the ultimate indulgence, featuring a buttery graham cracker crust, a rich and velvety cheesecake filling swirled with cinnamon sugar, and a luscious cream cheese glaze on top. Perfect for holidays, celebrations, or just when you’re craving something extra special!
Why You’ll Love This Recipe
- Combines two classic desserts into one dreamy bite
- Ultra-creamy cheesecake with ribbons of cinnamon goodness
- Buttery crust that adds the perfect crunch
- Topped with a smooth, sweet cream cheese glaze
- Great for making ahead and impressing guests
Hy-Vee To Go Cookies & Cream Mix is a sweet, crunchy blend perfect for desserts. Check it out here.Ingredients Cinnamon Roll Cheesecake Recipe
For the Crust:
- Graham crackers – The base of our crust, providing a buttery crunch.
- Melted butter – Binds the crumbs together for a firm crust.
- Brown sugar – Adds a little sweetness and depth.
For the Cinnamon Swirl:
- Brown sugar – The key to that rich, caramel-like cinnamon swirl.
- Ground cinnamon – The star spice, warm and aromatic.
- Melted butter – Helps create a smooth, spreadable swirl.
For the Cheesecake Filling:
- Cream cheese – The heart of any cheesecake; use full-fat for extra creaminess.
- Granulated sugar – Sweetens the filling without overpowering it.
- Eggs – Give the cheesecake structure and richness.
- Sour cream – Adds a slight tang and makes the filling ultra-smooth.
- Vanilla extract – Enhances the flavors beautifully.
For the Cream Cheese Glaze:
- Cream cheese – Softened for easy mixing.
- Powdered sugar – Sweetens and thickens the glaze.
- Milk – Thins it out for that perfect drizzle.
- Vanilla extract – A little extra flavor boost.
Full measurements are in the recipe card below!
Crumbl Cookies range from 500-800 calories per cookie.How to Make Cinnamon Roll Cheesecake
1. Prepare the Crust
Crush the graham crackers into fine crumbs and mix them with melted butter and brown sugar. Press this mixture into the bottom of a springform pan and bake for 10 minutes. Let it cool.
2. Make the Cinnamon Swirl
Mix brown sugar, cinnamon, and melted butter in a small bowl until smooth. Set aside.
3. Prepare the Cheesecake Filling
Beat the cream cheese until smooth, then add sugar and mix well. Add eggs one at a time, mixing after each. Stir in sour cream and vanilla extract until fully incorporated.
4. Assemble the Cheesecake
Pour half of the cheesecake batter over the crust, drizzle half of the cinnamon swirl mixture, and use a knife to create a marbled effect. Repeat with the remaining batter and cinnamon swirl.
5. Bake the Cheesecake
Bake at 325°F (163°C) for about 50-60 minutes or until the center is just set. Let it cool at room temperature before refrigerating for at least 4 hours or overnight.
6. Make the Cream Cheese Glaze
Whisk together cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.
Discover creative rhubarb recipes for pies, crisps, and savory dishes.Pro Tips for Making the Recipe
- Use room temperature ingredients for a silky-smooth cheesecake.
- Don’t overmix the batter to avoid too much air, which can cause cracks.
- Bake the cheesecake in a water bath for an ultra-creamy texture.
- Let the cheesecake cool gradually to prevent sinking.
How to Serve Cinnamon Roll Cheesecake Recipe
- Slice and serve chilled with an extra drizzle of cream cheese glaze.
- Pair with a cup of hot coffee or spiced chai for the ultimate cozy treat.
- Add a dollop of whipped cream and a sprinkle of cinnamon for an extra fancy touch.
Cookie Crumble adds a sweet, crunchy texture to desserts and treats.Make Ahead and Storage Cinnamon Roll Cheesecake
- Make Ahead: You can prepare the cheesecake up to two days in advance. Just keep it refrigerated until ready to serve.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
FAQs Cinnamon Roll Cheesecake Recipe
Can I use a different crust instead of graham crackers?
Yes! You can use crushed vanilla wafers, Oreos, or even cinnamon cookies for a fun twist.Why did my cheesecake crack?
Cracks usually happen due to overmixing or cooling too quickly. A water bath helps prevent this!Can I make this cheesecake without a springform pan?
A deep pie dish or a regular cake pan lined with parchment can work, but removing the cheesecake might be trickier.How do I know when my cheesecake is done?
The edges should be set, but the center should still have a slight jiggle when you gently shake the pan.Lazy Girl Pecan Pie Bars are an easy, delicious take on classic pecan pie.
Enjoy this Cinnamon Roll Cheesecake every bite is a swirl of creamy, cinnamon-kissed bliss! 🍰✨
Cinnamon Roll Cheesecake
Equipment
- Springform Pan
- Mixing bowls
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tbsp brown sugar
For the Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 3 tbsp melted butter
For the Cheesecake Filling
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 3 eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Cream Cheese Glaze
- 4 oz cream cheese softened
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a springform pan.
- Mix graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Mix brown sugar, cinnamon, and melted butter for the cinnamon swirl. Set aside.
- Beat cream cheese until smooth. Add sugar, then eggs one at a time. Stir in sour cream and vanilla.
- Pour half of the cheesecake batter into the crust. Drizzle half of the cinnamon swirl and use a knife to swirl. Repeat with the remaining batter and swirl.
- Bake for 50-60 minutes or until the center is just set. Let cool at room temperature, then refrigerate for at least 4 hours.
- Whisk together cream cheese, powdered sugar, milk, and vanilla for the glaze. Drizzle over the cheesecake before serving.