Cinnamon Roll Cheesecake Recipe: Swirled Cinnamon Cream Cheese Dessert

This cinnamon roll cheesecake combines the best of both desserts: a buttery graham cracker crust, a creamy baked cheesecake filling, layers of cinnamon crumble that mimic a cinnamon roll, and a light vanilla glaze.

One of my favorite cheesecake recipes, this dessert has layers of cinnamon filling that make each bite taste like a creamy cinnamon roll. The cheesecake is often topped with mini cinnamon rolls; store-bought ones work well, or you can use a homemade mini cinnamon roll recipe. I include tips, tricks, and process photos to help you successfully make this at home. If you enjoy cinnamon roll treats, you might also like cinnamon roll cupcakes.

One slice of cinnamon roll cheesecake on its side with the rest of it.

Tips for making cheesecake

Follow these tips to get a smooth, crack-free cheesecake with distinct cinnamon layers.

Use room temperature dairy ingredients. Cream cheese, sour cream, and heavy cream mix more evenly when not cold, helping prevent lumps.
Mix the eggs gently. Add eggs one at a time and mix on low speed to avoid incorporating excess air, which can lead to cracks.
Use a water bath. A water bath keeps the oven environment moist and moderates temperature, producing a creamy, crack-free cheesecake. Two easy methods are described in the instructions.
Add the cinnamon filling carefully. Layer the batter and cinnamon crumble without swirling for the first two layers. For the top layer, a gentle swirl with a toothpick is fine, but avoid over-swizzling so the layers remain distinct.

Cheesecake batter in a bowl. — Slowly add the eggs to the cheesecake batter to reduce air and prevent cracks.

Cinnamon filling in the pan. — Slowly add the eggs to the cheesecake batter to reduce air and prevent cracks.

Cheesecake batter in the pan. — Alternate cheesecake batter and cinnamon crumble layers three times for even distribution.

Raw cheesecake batter in the pan. — Alternate cheesecake batter and cinnamon crumble layers three times for even distribution.

Baked cheesecake on a platter. — Cool the cheesecake fully—overnight chilling gives the best texture and clean slices.

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Recipe Video

5 from 51 reviews

Cinnamon Roll Cheesecake

Stephanie Rutherford

This cinnamon roll cheesecake delivers the flavors of a cinnamon roll inside a rich baked cheesecake, finished with a simple vanilla glaze.

Prep Time: 30

Cook Time: 1 20

Chilling Time: 6

Total Time: 7 50

Servings: 14 slices

Ingredients

Graham Cracker Crust

2 1/2 cups Graham cracker crumbs, fine crumb
1/8 cup Brown sugar, packed
9 TBSP Unsalted butter, melted

Cheesecake

24 oz Cream cheese, room temperature
3/4 cup White granulated sugar
1/2 cup Sour cream, room temperature
1/4 cup Heavy cream, room temperature
1 tsp Pure vanilla extract
4 Large eggs, room temperature

Cinnamon Filling

1 1/4 cup Brown sugar, packed
1 TBSP Ground cinnamon
1/2 cup All-purpose flour
1/3 cup Unsalted butter, melted

Glaze

1 cup Powdered sugar, sifted
2 TBSP Milk

Instructions

Graham Cracker Crust

Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick spray. Line the bottom with a 9-inch parchment circle and spray again. Set aside.
Pulse graham crackers in a food processor or blender until fine. In a bowl, combine graham crumbs, brown sugar, and melted butter; mix with a fork.
Pour crumbs into the springform pan and press along the bottom and up the sides halfway. Compact the crust using the bottom of a measuring cup.
Bake the crust for 12 minutes. Remove and set aside to cool slightly.

Cheesecake

Using a mixer, beat the cream cheese on high for 1 minute. Scrape the bowl. Add the sugar and beat for another minute, scraping again.
Add sour cream, heavy cream, and vanilla; mix on high until combined. Add eggs one at a time, mixing on low until just combined. Scrape the bowl to ensure everything is incorporated.

Cinnamon Filling

In a bowl, combine brown sugar, cinnamon, flour, and melted butter until the mixture is moist and clump-free. Use your fingers to break up any lumps.
Pour one-third of the cheesecake batter into the crust. Sprinkle one-third of the cinnamon filling over it. Repeat with another third of batter and filling, then top with the final third of batter and the last of the cinnamon filling. Use a toothpick to gently swirl the top layer if desired—be careful not to disturb the inner layers.
Prepare a water bath using one of two methods: 1) place the springform pan inside a 10-inch cake pan, set both in a large roasting pan, and fill the roasting pan with hot water up halfway up the cake pan; or 2) wrap the springform pan tightly in two layers of foil, place it in the roasting pan, and fill with hot water until halfway up the springform.
Bake for 75–95 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle. If the center still jiggles a lot, bake 10 more minutes and recheck.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes to avoid sudden temperature changes. Transfer to a cooling rack and let cool completely.
Wrap the cooled cheesecake in foil and chill for at least 6 hours or overnight for best texture and clean slices.

Glaze

Remove the cheesecake from the pan and peel off the parchment circle. In a small bowl, sift the powdered sugar and whisk in milk until the glaze reaches a thin, drizzling consistency.
Drizzle the glaze over the chilled cheesecake. Optionally top with mini cinnamon rolls for extra presentation and flavor.

Notes

Bring dairy ingredients to room temperature about 2 hours before starting for best results.

Calories: 515kcal
,
Carbohydrates: 62g
,
Protein: 5g
,
Fat: 32g

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