Cinnamon Roll Cheesecake

If there’s one dessert that never fails to impress both visually and in flavor, it’s this Cinnamon Roll Cheesecake. I still remember the first time I baked it — the scent of cinnamon sugar wafting through the kitchen was enough to make everyone hover near the oven. The creamy, smooth layers of classic cheesecake swirled with gooey cinnamon roll filling and finished off with a buttery graham cracker crust… it’s indulgence on a whole new level.

I’ve always been a huge fan of cinnamon rolls and cheesecake separately, so fusing them into one show-stopping dessert was a no-brainer. This Cinnamon Roll Cheesecake feels like comfort and celebration in every bite. Whether you’re making it for a holiday, brunch, or just a weekend treat, it’s guaranteed to be the centerpiece of your table.

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Why You’ll Love This Cinnamon Roll Cheesecake

This dessert combines two all-time favorites — cheesecake and cinnamon rolls — into a rich, decadent treat that’s perfect for any occasion. You get the tanginess of a traditional cheesecake perfectly balanced with the warm, sweet spice of cinnamon and brown sugar. Each slice looks like a work of art with its swirled interior, and it’s surprisingly easy to make for something that tastes this impressive.

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What Kind of Cream Cheese Should I Use?

Always opt for full-fat cream cheese in block form when making cheesecake. The whipped versions or tubs don’t have the right consistency and can lead to a runny filling. You’ll want the cream cheese to be at room temperature so it blends smoothly into the batter without lumps.

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Options for Substitutions

You can swap out the graham cracker crust with crushed cinnamon graham crackers, vanilla wafers, or even a snickerdoodle cookie crust for extra cinnamon flair. If you’re out of sour cream, plain Greek yogurt works just as well. Not a fan of traditional brown sugar? Try using coconut sugar for a slightly healthier and deeper caramel flavor. And for a fun twist, swirl in a bit of cream cheese glaze or even some chopped pecans for texture.

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Ingredients for this Cinnamon Roll Cheesecake

Cream Cheese (Full-Fat, Room Temperature): The foundation of any good cheesecake — it provides the rich, smooth texture and signature tang.

Granulated Sugar: Adds sweetness to the cheesecake filling and helps balance the tartness of the cream cheese.

Sour Cream: Adds a slight tang and keeps the cheesecake moist and creamy.

Vanilla Extract: Enhances the overall flavor with a warm, aromatic note.

Eggs: Bind the ingredients and give the cheesecake structure while maintaining that luscious texture.

All-Purpose Flour: A small amount helps to stabilize the filling without making it dense.

Brown Sugar: Used in the cinnamon swirl, it gives a deep caramel-like sweetness.

Ground Cinnamon: The star spice that brings the cinnamon roll flavor to life.

Butter (Melted): Combines with sugar and cinnamon to create that gooey swirl, and also holds together the crust.

Graham Cracker Crumbs: Form the base of the crust — they add crunch and a slightly nutty flavor.

Powdered Sugar & Milk (Optional Glaze): To drizzle on top for a sweet finish reminiscent of classic cinnamon rolls.

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Step 1: Prepare the Crust

In a bowl, combine 2 cups of graham cracker crumbs with 1/2 cup of melted butter and 1/4 cup of brown sugar. Mix until the texture resembles wet sand. Press firmly into the bottom of a springform pan and bake at 325°F (163°C) for 10 minutes. Let cool while preparing the filling.

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Step 2: Make the Cinnamon Swirl

In a small bowl, mix 1/2 cup brown sugar with 1 tablespoon ground cinnamon and 1/4 cup melted butter. Stir until well combined and set aside. This mixture will be swirled throughout the cheesecake layers.

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Step 3: Prepare the Cheesecake Filling

Using a mixer, beat 3 blocks (24 oz total) of room temperature cream cheese until smooth and fluffy. Add 1 cup granulated sugar and continue to beat until incorporated. Mix in 1/2 cup sour cream and 2 teaspoons vanilla extract. Add 3 large eggs one at a time, beating just until blended. Stir in 2 tablespoons all-purpose flour last to ensure structure.

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Step 4: Assemble the Layers

Pour half of the cheesecake batter over the pre-baked crust. Drizzle half of the cinnamon swirl mixture over it. Use a knife or skewer to swirl gently. Add the remaining batter and repeat with the rest of the cinnamon mixture. Swirl again for a marbled effect.

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Step 5: Bake the Cheesecake

Place the springform pan in a larger roasting pan filled with about 1 inch of hot water (water bath method). Bake at 325°F (163°C) for 55–70 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

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Step 6: Chill Before Serving

After removing from the oven, refrigerate the cheesecake for at least 4 hours, preferably overnight. This allows the flavors to develop and the texture to firm up beautifully.

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Step 7: Optional Glaze Drizzle

Mix 1/2 cup powdered sugar with 1–2 tablespoons milk until smooth and pourable. Drizzle over the chilled cheesecake before serving for that classic cinnamon roll icing touch.

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How Long to Prepare the Cinnamon Roll Cheesecake

Prep Time: Preparing this cheesecake takes around 30–40 minutes, including the crust, filling, and cinnamon swirl mixture. The most time-consuming part is assembling and swirling the layers just right for that signature marbled look.

Baking & Cooling: Baking takes 55–70 minutes, depending on your oven. After that, the cheesecake should rest in the oven for 1 hour with the door cracked, then chill in the fridge for at least 4 hours (preferably overnight) for the perfect texture.

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Tips for Perfect Cinnamon Roll Cheesecake

• Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.
• Don’t Overmix the Batter: Once the eggs go in, mix just until incorporated to avoid incorporating too much air.
• Use a Water Bath: This prevents cracking and helps the cheesecake bake evenly.
• Swirl Gently: When adding the cinnamon mixture, use a skewer or butter knife to swirl gently without over-mixing it into the batter.
• Chill Thoroughly: Don’t rush the chilling process — the longer it chills, the better the texture.

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Watch Out for These Mistakes While Cooking

• Using Cold Cream Cheese: This leads to lumpy batter and uneven texture.
• Skipping the Water Bath: It might seem like a hassle, but it prevents overcooking and cracking.
• Overbaking: The center should still jiggle slightly when it’s done. Overbaking results in a dry, dense texture.
• Cutting Too Soon: Slicing before it chills fully will ruin its structure. Patience is key.
• Inaccurate Measuring: Especially with flour and sugar — even a bit too much can throw off the texture.

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What to Serve With Cinnamon Roll Cheesecake?

1. Fresh Berries

The tartness of raspberries or strawberries cuts through the richness beautifully.

2. Whipped Cream

Light and airy whipped cream adds a perfect cloud-like contrast.

3. Salted Caramel Sauce

Drizzle a little over the top for extra indulgence.

4. Hot Coffee or Espresso

A strong cup of coffee balances the sweetness and enhances the cinnamon flavor.

5. Vanilla Ice Cream

A scoop of creamy ice cream next to a slice of cheesecake? Yes, please.

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Storage Instructions

In the Fridge: Store the cheesecake in an airtight container or wrap it tightly with plastic wrap. It stays fresh for up to 5 days in the refrigerator. If possible, keep it in the springform pan until serving to maintain its shape.

In the Freezer: You can freeze the whole cheesecake or individual slices. Wrap in plastic wrap and foil, then place in a freezer-safe bag or container. It keeps well for up to 2 months. To thaw, place in the fridge overnight.

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Estimated Nutrition

Note: These values are approximate per slice (based on 12 slices):

• Calories: 480
• Total Fat: 32g
• Saturated Fat: 19g
• Carbohydrates: 38g
• Sugar: 27g
• Protein: 7g
• Fiber: 1g
• Sodium: 300mg

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Frequently Asked Questions

What if I don’t have a springform pan?

A deep-dish pie plate can work in a pinch, but it may affect baking time and ease of serving.

Can I make this ahead of time?

Absolutely! This cheesecake is even better the next day. You can make it 1–2 days in advance and keep it refrigerated.

Do I need to use a water bath?

Yes, it’s strongly recommended. It prevents cracks and ensures even baking.

Can I make it gluten-free?

Yes! Just use gluten-free graham crackers for the crust and a 1:1 gluten-free flour substitute in the filling.

How do I know when the cheesecake is done?

The edges should be set, but the center should jiggle slightly when the pan is gently shaken.

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Conclusion

This Cinnamon Roll Cheesecake isn’t just a dessert — it’s a statement piece. Rich, creamy, swirled with gooey cinnamon goodness, and perfect for every celebration or cozy weekend craving. With the right tips and a bit of patience, you’ll have a bakery-worthy cheesecake that’s sure to wow everyone who takes a bite. Happy baking!

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