If you love cinnamon rolls and cheesecake, why not combine them into one decadent, creamy, and utterly irresistible dessert? This Cinnamon Roll Cheesecake is a dreamy fusion of gooey cinnamon roll flavors and rich, velvety cheesecake, complete with a swirled cinnamon topping and a sweet glaze.
It’s perfect for special occasions, holiday gatherings, or any time you want to treat yourself to something extraordinary. The best part? You don’t need to be a baking expert to pull this off—it’s easier than it looks, and the results are absolutely showstopping!
Why You’ll Love This Cinnamon Roll Cheesecake
- Two desserts in one – A classic cinnamon roll-inspired base paired with rich, creamy cheesecake.
- A gooey cinnamon swirl – Adds an extra layer of warm spice and sweetness.
- Make-ahead friendly – This cheesecake is even better the next day after chilling in the fridge!
- Perfect for special occasions – A stunning dessert for holidays, birthdays, or brunches.
Ingredients You’ll Need
(Serves 10-12 | Prep Time: 20 mins | Bake Time: 50 mins | Chill Time: 4+ hours)
For the Cinnamon Roll Base:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- ½ cup milk
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat & Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prevent sticking.
2. Make the Cinnamon Roll Base
- In a large bowl, mix together flour, granulated sugar, butter, milk, baking powder, and salt until a soft dough forms.
- Roll the dough into a 12×8-inch rectangle on a floured surface.
- Mix brown sugar and cinnamon, then sprinkle evenly over the dough.
- Roll the dough tightly into a log, then slice into ½-inch rolls.
- Press the cinnamon roll slices evenly into the bottom of the prepared springform pan, forming the crust.
3. Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until fully incorporated.
- Pour the cheesecake batter over the cinnamon roll base in the pan.
4. Add the Cinnamon Swirl
- In a small bowl, mix brown sugar, cinnamon, and melted butter.
- Drizzle this mixture over the cheesecake filling.
- Use a knife or toothpick to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
5. Bake Until Set
- Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the center is just set but still slightly jiggly.
- Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (or overnight) for the best texture.
6. Drizzle with Glaze & Serve
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the chilled cheesecake before serving.
How to Serve This Cheesecake
This Cinnamon Roll Cheesecake is incredible on its own, but you can take it up a notch by:
✔ Serving warm – Let the cheesecake sit at room temperature for 10-15 minutes before serving for a softer texture.
✔ Adding a scoop of vanilla ice cream – Because extra creaminess is never a bad idea!
✔ Sprinkling extra cinnamon sugar on top – For an even bolder cinnamon roll flavor.
✔ Pairing with coffee or chai latte – The perfect balance of sweetness and spice.
My Best Tips for a Perfect Cinnamon Roll Cheesecake
- Use full-fat cream cheese – This makes the cheesecake extra rich and creamy.
- Don’t overmix the batter – Mix just until smooth to avoid cracks in the cheesecake.
- Let the cheesecake chill completely – The flavors intensify as it sets, making it even more delicious!
- Use a water bath if you want an ultra-smooth texture – Wrap the springform pan in foil and place it in a roasting pan filled with hot water while baking.
Fun Variations & Add-Ins
Want to put your own spin on this cheesecake? Try these delicious variations:
- Caramel Cinnamon Roll Cheesecake – Drizzle warm caramel sauce over the top before serving.
- Pumpkin Cinnamon Cheesecake – Add ½ cup pumpkin puree and ½ teaspoon pumpkin spice to the cheesecake batter.
- Chocolate Swirl Cinnamon Cheesecake – Swirl in melted chocolate for an extra indulgent twist.
- Nutty Cinnamon Roll Cheesecake – Sprinkle chopped pecans or walnuts on top for crunch.
FAQs (From My Kitchen to Yours)
Q: Can I make this cheesecake ahead of time?
A: Yes! In fact, it tastes even better after chilling overnight. You can make it up to 2 days in advance and store it in the fridge.
Q: How do I store leftovers?
A: Keep leftovers covered in the refrigerator for up to 5 days.
Q: Can I freeze this cheesecake?
A: Absolutely! Wrap slices in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge before serving.
Q: What if I don’t have a springform pan?
A: You can use a regular 9-inch cake pan, but it may be trickier to remove the cheesecake neatly. Lining the pan with parchment paper helps!
Why You Need to Try This Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake is the ultimate dessert mashup, bringing together the warm spice of cinnamon rolls with the creamy decadence of cheesecake. Whether you’re making it for a holiday, a birthday, or just because, it’s a guaranteed showstopper.
Give this recipe a try, and let me know how it turns out! And if you put your own spin on it—maybe adding caramel, chocolate, or extra spice—I’d love to hear about it. Happy baking!
How to Make a Decadent Cinnamon Roll Cheesecake – Sweet, Creamy & Irresistible
Ingredients
- 1 tablespoon ground cinnamon
- 16 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup brown sugar
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to create the crust.
- In another bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and sour cream, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition. Fold in the heavy cream and mix until smooth.
- In a small bowl, combine the brown sugar and ground cinnamon to make the cinnamon swirl mixture.
- Pour half of the cheesecake batter over the crust, then sprinkle with half of the cinnamon swirl mixture. Pour the remaining cheesecake batter on top, and finish with the remaining cinnamon swirl mixture, swirling it gently with a knife.
- Bake in the preheated oven for about 30 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour. Remove from the oven and let it cool to room temperature.
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.
Leave a Reply