Cinnamon Roll Cheesecake
Cinnamon Roll Cheesecake is the ultimate dessert mashup, combining the gooey, spiced goodness of cinnamon rolls with the creamy richness of cheesecake. This is my go-to recipe for special occasions, it is always a crowd favorite!

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I have a serious sweet tooth. And when it comes to desserts, I often find myself torn between two classics, the rich, creamy indulgence of cheesecake and the warm, gooey goodness of a cinnamon roll. But what if you could have both?
Well, this dessert boasts layers of velvety cheesecake swirled with cinnamon sugar goodness, all nestled atop a buttery graham cracker crust.
Why I love this recipe
It’s basically two desserts in one! I have the cheesecake and cinnamon roll flavors, similar to our maple cheesecake. The cinnamon sugar swirl adds a classic texture – gooey and soft in the middle, and a little crispy on the edges, just like our apple crisp cheesecake.
Ingredients
- graham crackers
- brown sugar
- cinnamon
- butter
- cream cheese
- sugar
- sour cream
- vanilla extract
- eggs
- flour
- powdered sugar
Step by step
To Make The Crust:
- Preheat your oven to 350°F.
- In a food processor grind the graham crackers, brown sugar and cinnamon and pulse until it turns to fine crumbs.
- Add the melted butter and continue to pulse until the butter is mixed in and starting to form clumps.
- Pour into the bottom of a 9” springform pan (affiliate link) and press firmly to create an even layer to form the crust.
- Place in the oven and bake for 7 minutes. Remove and let cool while making the filling. Reduce the oven temperature to 320°F.
PREPARING The Cheesecake batter and cinnamon swirl:
- In a large bowl, beat the cream cheese until smooth.
- Add the sugar and beat for another minute. Mix in the vanilla extract, then add the eggs one at a time, beating until fully incorporated.
- Add the sour cream and mix well. Finally, add the flour and mix until combined. Set aside for a moment.
- In a small bowl, mix together the brown sugar, cinnamon, flour and melted butter.
- Pour about ½ of the cream cheese mixture over the bottom of the crust. Take the cinnamon/sugar mixture and using your hands, crumble it around the entire cheesecake. Add the remaining batter and repeat with the cinnamon crumble.
Baking:
- Cover the bottom of the pan with a layer (or two) of foil to prevent water getting into the cheesecake. Place the cheesecake in a larger pan with sides and add water to create a water bath for the cheesecake. Place in the oven and bake for 60-70 minutes, until the center is firm.
- Remove and let cool to room temperature before placing in the refrigerator to chill completely.
WHIPPING UP The Frosting:
- Once cheesecake is thoroughly chilled, prepare the frosting. Cream the ¼ cup butter and cream cheese together. Add in the powdered sugar and vanilla mix until smooth.
- In a small bowl, mix the very soft butter, cinnamon and brown sugar together.
- In a piping bag, coat the edges with the cinnamon-sugar mix, and fill the center with the rest of the frosting. Press down and create small swirls over the entire cheesecake using a 1M frosting tip.
- Refrigerate until ready to serve.
Tips for best results
- Make sure your cream cheese is softened to room temperature. This will help it cream together smoothly and prevent lumps in your cheesecake.
- Don’t over mix the batter! Once the eggs are incorporated, stop mixing. Over mixing can lead to a tough cheesecake.
- The water bath is the key! This helps the cheesecake cook evenly and prevents cracks.
- Use a sharp knife dipped in hot water to slice for clean cuts.
Storage
Store any leftover cheesecake in an airtight container in the refrigerator for up to four days. Enjoy it cold straight from the fridge or let it sit at room temperature for about 15-20 minutes to soften up.
If you try this recipe please comment and rate it below, I love hearing from you!
PrintCinnamon Roll Cheesecake
- Total Time: 7 hours 30 minutes
- Yield: 10 1x
Description
Cinnamon Roll Cheesecake is the ultimate dessert mashup, combining the gooey, spiced goodness of cinnamon rolls with the creamy richness of cheesecake. Perfect for special occasions or just treating yourself, this indulgent dessert is sure to impress!
Ingredients
For The Crust:
- 9 full sheets of graham crackers
- 2 tablespoons brown sugar
- 2 teaspoon cinnamon
- 6 tablespoons melted butter
For The Cheesecake:
- 32 oz cream cheese
- 1 cup sugar
- 1 cup sour cream
- 1 tablespoon vanilla
- 4 eggs
- 3 tablespoons flour
For The Cinnamon Swirl:
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons flour
- 6 tablespoons melted butter
For The Frosting:
- 4 oz cream cheese
- 1/4 cup butter
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon very soft butter
- 1/2 teaspoon cinnamon
- 1 tablespoon brown sugar
Instructions
Make The Crust:
- Preheat the oven to 350°F.
- In a food processor grind the graham crackers, brown sugar and cinnamon and pulse until it turns to fine crumbs.
- Add the melted butter and continue to pulse until the butter is mixed in and starting to form clumps.
- Pour into the bottom of a 9” springform pan (affiliate link) and firmly press to create and even layer to form the crust.
- Place in the oven and bake for 7 minutes. Remove and let cool while making the filling. Reduce the oven temperature to 320°F.
Make The Cheesecake:
- In a large bowl, beat the cream cheese until smooth. Add the sugar and beat for another minute. Mix in the vanilla extract, then add the eggs one at a time, beating until fully incorporated. Add the sour cream and mix well. Finally, add the flour and mix until combined. Set aside for a moment.
Make The Cinnamon Swirl:
- In a small bowl, mix together the brown sugar, cinnamon, flour and melted butter.
- Pour about ½ of the cream cheese mixture over the bottom of the crust. Take the cinnamon/sugar mixture and using your hands, crumble it around the entire cheesecake. Add the remaining batter and repeat with the cinnamon crumble.
- Cover the bottom of the pan with a layer (or two) of foil to prevent water getting into the cheesecake. Place the cheesecake in a larger pan with sides and add water to create a water bath for the cheesecake. Place in the oven and bake for 60-70 minutes, until the center is firm.
- Remove and let cool to room temperature before placing in the refrigerator to chill at least 6 hours.
Make The Frosting:
- In a large bowl, cream the ¼ c butter and cream cheese together. Add in the powdered sugar and vanilla mix until smooth.
- In a small bowl, mix the very soft butter, cinnamon and brown sugar together.
- In a piping bag, coat the edges with the cinnamon-sugar mix, and fill the center with the rest of the frosting. Press down and create small swirls over the entire cheesecake using a 1M frosting tip.
- Prep Time: 15 minutes
- Chilling Time: 6 hours
- Cook Time: 60 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 971
- Sugar: 66.2 g
- Sodium: 571.7 mg
- Fat: 61.8 g
- Carbohydrates: 94 g
- Fiber: 2.7 g
- Protein: 13.2 g
- Cholesterol: 237.4 mg