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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake is a creamy, cinnamon-spiced dessert that masterfully blends the smooth texture of classic cheesecake with the warm, aromatic flavors of a cinnamon roll. Perfect for any occasion, this irresistible dessert features a buttery crust, a rich and silky cheesecake filling infused with cinnamon and vanilla, and a luscious cinnamon swirl, making it a crowd-pleasing treat that’s both comforting and elegant.

  • Total Time: 4 hours 30 minutes (includes chilling time)
  • Yield: 12 servings 1x

Ingredients

Scale

Cheesecake Filling

  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) heavy cream or sour cream
  • 2 tsp ground cinnamon

Crust

  • 1 1/2 cups (150g) graham cracker crumbs or all-purpose flour
  • 1/4 cup (50g) brown sugar
  • 6 tbsp (85g) unsalted butter, melted

Cinnamon Swirl

  • 1/4 cup (50g) brown sugar
  • 1 tsp ground cinnamon

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs or flour with melted butter and brown sugar in a bowl. Press the mixture firmly into the base of a 9-inch springform pan. Chill in the refrigerator briefly to set while you prepare the filling.
  2. Mix the Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and continue mixing. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract, heavy cream (or sour cream), and ground cinnamon to infuse the batter with signature cinnamon flavor.
  3. Create the Cinnamon Swirl: In a small separate bowl, mix together brown sugar and ground cinnamon to form the swirl mixture. Drop spoonfuls of this mixture evenly over the cheesecake batter. Using a knife or skewer, gently swirl the mixture throughout the batter to create a beautiful marbled effect.
  4. Bake to Perfection: Pour the batter over the chilled crust, spreading evenly. Bake in a preheated oven at 325°F (163°C) for 50–60 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Avoid overbaking to prevent cracking.
  5. Chill and Serve: Allow the cheesecake to cool completely at room temperature. Refrigerate for at least 4 hours or overnight to let the flavors meld and to achieve an ideal creamy texture. Remove from the springform pan before serving.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
  • Mix ingredients just until combined to keep the cheesecake light and creamy.
  • Baking in a water bath helps prevent cracking and creates an ultra-smooth texture but is optional.
  • Swirl the cinnamon mixture gently to avoid over-blending.
  • Chilling the cheesecake thoroughly makes slicing cleaner and enhances the flavors.
  • For gluten-free crust, substitute graham cracker crumbs with almond flour or gluten-free alternatives.
  • Add chopped nuts, fruit purees, or a vanilla glaze as variations for extra flavor and texture.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with substitution)

Nutrition

  • Serving Size: 1 slice (1/12th of cheesecake)
  • Calories: 380 kcal
  • Sugar: 28 g
  • Sodium: 220 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 120 mg

Keywords: cinnamon roll cheesecake, cinnamon cheesecake, cinnamon swirl cheesecake, creamy cinnamon dessert, holiday cheesecake, cinnamon dessert, easy cheesecake recipe