Combining two all-time favorite desserts into one luscious masterpiece? Yes, please! Cinnamon roll cheesecake is exactly what it sounds like—rich, creamy cheesecake swirled with gooey cinnamon filling and stacked on a buttery, spiced crust. It’s indulgent, irresistible, and easier to make than you might think. Whether you’re craving something special for a weekend treat or planning a wow-worthy dessert for guests, this is a showstopper that brings sweet comfort in every bite.

Let’s dive right into what makes this dessert so magical.

Introduction

Introduction to Cinnamon Roll Cheesecake

Love at first bite? Absolutely. Cinnamon roll cheesecake isn’t just a dessert—it’s an experience. You get the warm, spiced flavor of a cinnamon roll, the smooth and tangy richness of cheesecake, and a topping that ties it all together like a sweet little bow.

Now, let’s be honest—most of us love cinnamon rolls. And cheesecake? That’s a forever classic. When these two beloved treats collide, the result is nothing short of genius. Picture this: a golden crust with a subtle crunch, swirls of cinnamon sugar in every bite, and a velvety smooth filling. It’s breakfast meets dessert—but in the best possible way.

This fusion dessert has been making waves across kitchens and social feeds for a good reason. It hits the sweet spot between cozy and decadent, traditional and trendy. Whether you’re a seasoned baker or a total newbie, you’re going to love what’s coming.

History and Origin

Cheesecake? That’s been around for centuries. We’re talking Ancient Greece, where athletes were fed a version of it during the Olympics. Fast forward a bit, and the modern-day cheesecake as we know it—complete with cream cheese—was born in New York and quickly became a staple.

On the other hand, cinnamon rolls come from Northern Europe, with Sweden being one of the top contenders for its invention. Known as “kanelbulle,” the cinnamon bun was a warm and cozy treat loved in homes and bakeries.

But combining these two? That’s a deliciously modern twist. Somewhere along the internet highway—thanks to food bloggers, TikTokers, and home bakers—cinnamon roll cheesecake became a viral sensation. And guess what? It’s here to stay.

With all that history, culture, and flavor coming together, this dessert offers more than just sweetness—it’s a celebration of comfort, creativity, and community.

Next up, we’ll explore all the essential ingredients and equipment you’ll need to bring this dreamy dessert to life.

Ingredients and Equipment

Essential Ingredients

Making cinnamon roll cheesecake doesn’t need fancy stuff. You’ll find most of these in your kitchen already. Here’s what you need for each part of the dessert.

For the Crust

Graham cracker crumbs – They give a soft crunch and a nice base.
Unsalted butter – Melted, to bind the crumbs.
Granulated sugar – Adds a hint of sweetness.
Ground cinnamon – For that cozy, warm flavor.

For the Cinnamon Filling

Unsalted butter – Soft and melted.
Brown sugar – Sweet, deep, and caramel-like.
Ground cinnamon – The star of the show again.

For the Cheesecake Batter

Cream cheese – Full fat is best for that rich, creamy taste.
Granulated sugar – Keeps the batter sweet and balanced.
Sour cream – Adds tang and smoothness.
Eggs – Help the cheesecake set.
Vanilla extract – A touch of warm flavor.
All-purpose flour – Helps hold it all together.

For the Glaze

Powdered sugar – Light and sweet.
Milk – To make the glaze smooth.
Vanilla extract – For that final touch of flavor.

These ingredients bring classic cheesecake and sweet cinnamon rolls together in one perfect slice.

Necessary Equipment

Good tools make things easier. Here’s what you’ll need:

Springform pan – A must for cheesecakes. Easy to release.
Mixing bowls – At least two, one large and one medium.
Electric mixer – Beat the cream cheese until smooth.
Measuring cups and spoons – Accuracy matters here.
Rubber spatula – For smooth mixing and scraping.
Oven – Of course, you’ll need to bake it!

If you don’t have a springform pan, you can use a deep cake pan lined with parchment paper—but the release will be trickier.

These basics will set you up for success. You’re almost ready to mix, swirl, and bake your way to a perfect cinnamon roll cheesecake.

Step-by-Step Recipe

Preparing the Crust

This is the first layer. It holds everything together. Let’s make it firm and full of flavor.

Mix graham cracker crumbs, sugar, and cinnamon in a bowl.
Pour in melted butter. Stir until all the crumbs are moist.
Press this mix into the bottom of a springform pan. Use a spoon or glass to make it even.
Bake at 175°C (350°F) for about 8–10 minutes. Let it cool.

You now have a sweet, spiced crust ready for the next layer.

Making the Cinnamon Filling

This part gives the cheesecake that “cinnamon roll” taste.

Melt butter in a small pan or microwave.
Stir in brown sugar and cinnamon. Mix well.
Let it cool for a few minutes. It should be thick but pourable.

Now it’s ready to swirl into the cheesecake.

Preparing the Cheesecake Batter

Time for the main layer. Smooth, rich, and creamy.

In a large bowl, beat the cream cheese until it’s soft and smooth.
Add sugar. Mix until it blends in.
Add sour cream and vanilla extract. Stir again.
Crack open the eggs one by one. Beat slowly after each.
Add flour. Mix just until it’s smooth. Don’t overmix.

That’s it! Your batter should be thick and creamy with no lumps.

Assembling the Cheesecake

Now, let’s bring it all together.

Pour half the batter over the crust. Spread it evenly.
Drizzle half the cinnamon filling over the batter.
Use a knife or skewer to swirl the filling through.
Repeat with the rest of the batter and cinnamon filling.
Swirl again on top. Don’t overdo it—just a few gentle turns.

This makes those beautiful cinnamon swirls in every bite.

Baking Instructions

It’s baking time. Let the oven do its magic.

Preheat to 160°C (325°F).
Put the pan in the middle of the oven.
Bake for 55–65 minutes. The edges should be set. The center can still jiggle a little.
Turn off the oven. Leave the cheesecake inside with the door slightly open for 1 hour.

This slow cooling helps stop cracks from forming.

Cooling and Chilling

After baking, it needs time to cool and set.

Take it out of the oven. Let it cool at room temperature.
Run a knife around the edge to loosen it.
Chill in the fridge for at least 4 hours. Overnight is even better.

Cool time = creamy texture. Don’t skip this step.

Adding the Glaze/Topping

Last step. Time to finish it off.

Mix powdered sugar, milk, and vanilla in a bowl.
Stir until it’s smooth and not too runny.
Drizzle over the cold cheesecake before serving.

And just like that—it’s ready to wow your taste buds.

Now that your cheesecake is baked and topped, you’re almost ready to enjoy it. But before you dig in, there are some pro tips and fun twists that’ll take it up a notch.

Tips and Variations

Expert Tips for the Perfect Cheesecake

Want your cinnamon roll cheesecake to turn out just right? These tips can help.

Use room temperature ingredients. Cold eggs or cream cheese can make lumps.
Don’t overmix. Too much air in the batter can cause cracks.
Tap the pan. After pouring in the batter, tap the pan gently. This helps bubbles rise.
Use a water bath if needed. It keeps the baking even. Wrap the pan in foil to avoid leaks.
Cool slowly. Turn off the oven and let it sit inside. Sudden temperature changes can crack it.
Chill long enough. At least 4 hours. Overnight is best for a firm set.

These small steps can make a big difference.

Variations and Substitutions

Want to switch things up? No problem. Here are a few fun ideas.

Use different crusts. Try crushed digestive biscuits, vanilla wafers, or even oat cookies.
Try a cream cheese mix. Half mascarpone, half cream cheese for a lighter feel.
Add chopped nuts. Pecans or walnuts give a nice crunch.
Use maple syrup in the filling. It brings a warm, sweet twist.
Make mini-versions. Use a muffin tin and liners for single servings.
Dairy-free version? Use plant-based cream cheese and coconut cream.

The best part? This dessert lets you get creative. Just keep the balance of flavors.

Ready to impress everyone with your dreamy cheesecake? There’s just one more thing—some common questions answered to make your baking journey even smoother.

Frequently Asked Questions (FAQ)

How do I keep my cheesecake from cracking?

Don’t overmix the batter. Bake it slowly. Cool it in the oven with the door slightly open. This helps the cheesecake to settle without cracking.

Can I make this recipe ahead of time?

Yes, you can. Make it a day before. Let it chill in the fridge overnight. The flavors get even better.

Do I need a water bath?

Not always. But it helps. A water bath keeps the cheesecake moist. Wrap the pan in foil so no water gets in.

Can I freeze the cinnamon roll cheesecake?

Yes. Wrap it tightly in plastic, then foil. Freeze for up to 1 month. Thaw in the fridge before serving.

What’s the best cream cheese to use?

Use full-fat cream cheese. It makes the cheesecake rich and creamy. Avoid whipped or low-fat versions.

Can I skip the cinnamon swirl?

You could, but it’s not the same. The swirl gives that cinnamon roll flavor. It’s what makes this dessert special.

Why does my cheesecake feel too soft?

It needs more chill time. Let it set in the fridge for at least 4 hours. Overnight is better.

Is it okay to add toppings?

Yes! Glaze is great. You can also add whipped cream or a sprinkle of cinnamon sugar.

That wraps up the most common questions bakers ask about this dessert. Now, let’s link to some helpful resources and give your readers a few extra tools to perfect their cheesecake game.

Helpful Resources and Tools

Sometimes, a little extra help goes a long way. These trusted links can guide you further. They’re not competitors, just helpful tools and info for baking better.

1. How to Use a Springform Pan Correctly

Anchor text: How to use a springform pan
Link: King Arthur Baking – Springform Pan Tips
This guide shows you how to use and care for your pan. It’s super helpful, especially if you’re new to cheesecakes.

2. Tips for Baking Cheesecake Without Cracks

Anchor text: Prevent cracks in cheesecake
Link: The Kitchn – Crack-Free Cheesecake Tips
Learn how to bake a smooth cheesecake with no cracks. These are simple tips anyone can follow.

3. Understanding Cream Cheese Types

Anchor text: types of cream cheese for baking
Link: Taste of Home – Cream Cheese Guide
This article explains the best types of cream cheese for baking. It also helps you avoid the wrong ones.

These pages give you solid advice to boost your baking skills. Use them while making your cinnamon roll cheesecake for better results every time.

Final Thoughts and Serving Suggestions

This dessert is more than just sweet. It’s a treat that brings comfort, joy, and a little surprise with every bite. The soft cheesecake, warm cinnamon swirl, and sweet glaze all work perfectly together. Every bite feels like a hug.

You can serve cinnamon roll cheesecake at parties, holidays, or just because. It goes great with a cup of coffee or a glass of cold milk. Want to make it look fancy? Add a bit of whipped cream or a light dusting of cinnamon on top.

Got leftovers? Store them in the fridge. They’ll stay fresh for up to 4 days. You can even freeze slices for later.

This cheesecake is easy to love. It brings the best of two worlds—cinnamon rolls and cheesecake—into one simple, homemade dessert.

Now it’s your turn. Grab those ingredients, preheat that oven, and get ready to bake up some joy. You’ve got this!

How to Make the Ultimate Cinnamon Roll Cheesecake: A Perfect Fusion of Two Favorites

Author: Olivia Hartwellen
Total Time: 5+ hours (including chilling)
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

Cinnamon Roll Cheesecake is the perfect fusion of two classic desserts. A buttery, spiced graham cracker crust holds a rich, creamy cheesecake swirled with a gooey cinnamon filling. Finished with a sweet glaze, this indulgent treat is packed with cozy flavors. Perfect for holidays, gatherings, or when you want to impress!

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
1 tsp ground cinnamon
6 tbsp unsalted butter, melted

For the Cinnamon Filling:

½ cup unsalted butter, melted
¾ cup brown sugar
1 ½ tbsp ground cinnamon

For the Cheesecake Batter:

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
½ cup sour cream
3 large eggs
1 tsp vanilla extract
2 tbsp all-purpose flour

For the Glaze:

1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract

Instructions

Step 1: Prepare the Crust

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and cinnamon in a bowl.
Stir in melted butter until combined.
Press mixture into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then let it cool.

Step 2: Make the Cinnamon Filling

Melt butter in a microwave or saucepan.
Stir in brown sugar and cinnamon until smooth.
Let it cool slightly until thick but pourable.

Step 3: Prepare the Cheesecake Batter

In a large bowl, beat cream cheese until smooth.
Add sugar and mix well.
Stir in sour cream and vanilla extract.
Add eggs one at a time, mixing slowly after each.
Mix in flour just until combined.

Step 4: Assemble the Cheesecake

Pour half of the cheesecake batter over the crust.
Drizzle half of the cinnamon filling over the batter.
Swirl with a knife or skewer.
Repeat with the remaining batter and cinnamon filling.
Swirl the top layer gently.

Step 5: Bake the Cheesecake

Reduce oven temperature to 325°F (160°C).
Bake for 55–65 minutes, until edges are set but the center slightly jiggles.
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.

Step 6: Cool and Chill

Let cheesecake cool at room temperature.
Run a knife around the edges, then chill in the fridge for at least 4 hours (overnight is best).

Step 7: Add the Glaze

Mix powdered sugar, milk, and vanilla extract in a bowl.
Drizzle over the cold cheesecake before serving.

Notes

Use room-temperature ingredients for a smooth batter.
Don’t overmix the batter to avoid cracks.
If you don’t have a springform pan, line a deep cake pan with parchment for easy removal.
Store leftovers in the fridge for up to 4 days or freeze for up to a month.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cinnamon roll cheesecake, cinnamon cheesecake, baked cheesecake, creamy cheesecake, dessert recipe