When my husband and I downsized to a quieter house near the edge of town, I suddenly found myself with an abundance of weekend mornings and a kitchen that felt like a blank canvas.
One rainy Saturday, while sorting through old recipe boxes passed down from my mother and grandmother, I stumbled across two worn cards, one labeled “Cinnamon Rolls,” the other “Classic Baked Cheesecake.” Both had splatters, smudges, and the kind of notes written in the margins that made me smile. Instead of choosing one, I decided to blend them.
The idea wasn’t to reinvent the wheel, but to create something cozy, creamy, and a little indulgent—something that could bring the smell of cinnamon rolls into the house but with the rich, velvety texture of cheesecake.
That rainy morning turned into a sweet experiment, and by evening, we were savoring slices of this cheesecake at the kitchen table with hot coffee and a couple of forks. It felt like I’d made something truly mine, woven together from the women in my family and the joy of my own new chapter.
Short Description
This Cinnamon Roll Cheesecake blends the classic richness of baked cheesecake with sweet cinnamon roll swirls and a graham cracker crust—finished with a soft, creamy frosting. Comforting, creamy, and irresistible.
Key Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 10 crackers, crushed)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
For the Cinnamon Roll Swirl:
- ⅓ cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
Tools Needed
- 9-inch springform pan
- Mixing bowls (small, medium, large)
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Aluminum foil
- Roasting pan for water bath
- Skewer or knife for swirling
- Piping bag (optional)
Cooking Instructions
Step 1: Prepare the Graham Cracker Crust
Preheat oven to 325°F. Grease a 9-inch springform pan. In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand.
Press evenly into the pan’s bottom using a spoon or glass. Bake for 10 minutes until lightly golden. Let cool.
Step 2: Make the Cinnamon Roll Swirl
In a small bowl, combine brown sugar, flour, and cinnamon. Add melted butter and stir into a thick, spreadable paste. Set aside.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat cream cheese on medium speed until smooth. Add sugar and vanilla, and mix until combined.
Beat in eggs one at a time, scraping the bowl as needed. Add sour cream and mix until creamy and uniform.
Step 4: Assemble the Cheesecake
Pour half the cheesecake batter over the cooled crust. Drop spoonfuls of the cinnamon mixture across the surface. Swirl gently using a skewer or knife.
Pour the rest of the batter on top and repeat the swirl process with the remaining cinnamon mixture.
Step 5: Bake the Cheesecake
Wrap the outside of the springform pan in foil. Set it in a roasting pan and pour hot water around it until halfway up the sides.
Bake for 55–65 minutes, until edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake inside, door ajar, for 1 hour.
Step 6: Cool and Chill
Remove cheesecake from the oven and water bath. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Step 7: Make the Cream Cheese Frosting
In a bowl, beat softened cream cheese until smooth. Add powdered sugar slowly, then mix in vanilla and heavy cream until fluffy and spreadable.
Step 8: Decorate and Serve
Pipe or spread the frosting over the chilled cheesecake. Slice and serve cold. Each piece should reveal beautiful cinnamon swirls with a creamy center.
Why You’ll Love This Recipe
Warm & Cozy Flavor: The cinnamon swirl brings a comforting, bakery-style flavor to classic cheesecake.
Perfect Texture: Velvety smooth filling with a firm yet buttery crust.
Impressive Yet Simple: It looks fancy, but the steps are straightforward.
Great for Any Occasion: Ideal for holidays, brunches, or quiet weekends.
Make-Ahead Friendly: Prepares beautifully in advance for stress-free entertaining.
Mistakes to Avoid & Solutions
Overbaking the Cheesecake: Can lead to cracks or dryness.
Solution: Watch for a slight jiggle in the center; it continues to set as it cools.
Lumpy Filling: Results from cold ingredients.
Solution: Bring cream cheese, eggs, and sour cream to room temperature before mixing.
Swirling Too Deep: Can disrupt crust or blend too much.
Solution: Use light swirls on the surface layers for a marbled effect.
Skipping the Water Bath: Increases chances of cracks.
Solution: Always use a foil-wrapped pan and water bath for even baking.
Adding Frosting Too Early: May melt if cheesecake is still warm.
Solution: Chill cheesecake completely before frosting.
Serving and Pairing Suggestions
Serve chilled with coffee, chai, or spiced apple tea.
Top slices with a dusting of cinnamon or extra frosting.
Plate with fresh berries or a drizzle of caramel.
Ideal for holiday dessert tables or brunch buffets.
Try it family-style at the table with small dessert plates and extra forks.
Storage and Reheating Tips
Refrigeration: Store covered in the fridge for up to 5 days.
Freezing: Freeze slices wrapped in plastic, then foil. Thaw in fridge overnight.
Reheating: Best served cold, but you can warm a slice slightly in the microwave for 10 seconds if preferred.
Keep Frosting Fresh: Store leftover frosting in an airtight container for up to 3 days.
FAQs
1. Can I skip the water bath?
Not recommended. It helps bake the cheesecake evenly and prevents cracks.
2. How do I know when it’s done baking?
The center should jiggle slightly when tapped, and edges should be set.
3. Can I use a premade crust?
Yes, but it won’t rise up the sides as a homemade crust does.
4. Can I freeze the whole cheesecake?
Absolutely. Freeze tightly wrapped for up to 2 months. Thaw in fridge overnight.
5. What if I don’t have a piping bag for frosting?
Use a zip-top bag with the corner snipped off or simply spread with a spatula.
Tips & Tricks
Always use a sharp knife dipped in warm water for clean slices.
Let cream cheese soften naturally—microwaving can affect texture.
Swirl gently to avoid muddying the layers.
Use a cake lifter to easily transfer cheesecake to a platter.
Add a pinch of nutmeg or cardamom to the swirl for extra warmth.
Recipe Variations
Maple Pecan Swirl: Replace cinnamon sugar with ¼ cup chopped pecans and 2 tablespoons maple syrup for a nutty twist.
Pumpkin Cheesecake Version: Replace ½ cup of sour cream with pumpkin puree and add ½ tsp pumpkin pie spice to the batter.
Chocolate Cinnamon Swirl: Mix 2 tablespoons cocoa powder into the cinnamon swirl mixture for a richer layer.
Mini Cheesecakes: Bake in a muffin tin lined with cupcake papers. Reduce baking time to 20–22 minutes.
Gluten-Free Option: Use gluten-free graham crackers and ensure all other ingredients are certified gluten-free.
Final Thoughts
Cinnamon Roll Cheesecake is layered with love, from the buttery crust to the swirled cinnamon center and the creamy finish on top. Baking it fills the house with warm spice and anticipation, and every slice feels like a little celebration.
I always find joy in watching friends pause after the first bite—surprised, delighted, and asking for the recipe before they’ve even finished.
Cinnamon Roll Cheesecake Recipe
Print ThisIngredients
- For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 10 crackers, crushed)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
- For the Cinnamon Roll Swirl:
- ⅓ cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F. Grease a 9-inch springform pan. Mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter until it looks like wet sand. Press into pan and bake for 10 minutes. Cool.
Step 2: Make Cinnamon Swirl
Mix brown sugar, flour, and cinnamon. Stir in melted butter until a thick paste forms. Set aside.
Step 3: Make Cheesecake Filling
Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time, then add sour cream and blend until creamy.
Step 4: Assemble Cheesecake
Pour half the batter over the crust. Add spoonfuls of cinnamon swirl and gently swirl. Repeat with remaining batter and swirl mix.
Step 5: Bake
Wrap pan with foil. Place in a roasting pan with hot water halfway up sides. Bake 55–65 minutes until center jiggles slightly. Leave in oven with door ajar for 1 hour.
Step 6: Cool and Chill
Let cheesecake cool to room temp, then cover and chill for at least 4 hours or overnight.
Step 7: Make Frosting
Beat cream cheese until smooth. Gradually add powdered sugar, then vanilla and cream until fluffy.
Step 8: Frost and Serve
Spread or pipe frosting over chilled cheesecake. Slice and serve cold with visible cinnamon swirls.
