Cinnamon Roll Cheesecake is a rich, creamy fusion of two classic favorites: the comforting flavors of a cinnamon roll and the smooth, decadent taste of cheesecake. This indulgent dessert has a buttery graham cracker crust, layers of cinnamon-spiced cheesecake filling, and a swirl of brown sugar and cinnamon that creates a beautiful marbled effect.

It’s then topped with a vanilla glaze, giving you the ultimate cozy treat that’s perfect for brunch, holidays, or any time you’re craving a slice of indulgence. If you love both cinnamon rolls and cheesecake, this dreamy dessert is just what you need to satisfy your sweet tooth.

Kitchen Equipment Needed:

9-inch springform pan
Electric mixer
Mixing bowls
Measuring cups and spoons
Whisk
Rubber spatula

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cinnamon Filling:

1/2 cup brown sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tablespoon vanilla extract

For the Glaze:

1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Directions:

Prepare the Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool.
Prepare the Cinnamon Filling: In a small bowl, mix brown sugar, cinnamon, and melted butter until smooth. Set aside.
Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Blend in sour cream and vanilla extract until creamy.
Layer the Cheesecake: Pour half of the cheesecake filling onto the crust. Drizzle half of the cinnamon filling over it, using a knife to swirl the mixture. Pour the remaining cheesecake filling on top and repeat with the rest of the cinnamon filling, swirling gently.
Bake: Bake for 50-55 minutes or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and leave the door cracked open, letting the cheesecake cool for 1 hour.
Chill and Glaze: Refrigerate the cheesecake for at least 4 hours or overnight. Mix the powdered sugar, milk, and vanilla extract to make the glaze, then drizzle over the cheesecake before serving.

Prep Time:

20 minutes

Cook Time:

1 hour

Total Time:

6 hours (includes chilling time)

Nutrition (per slice):

Calories: 420
Protein: 6g
Carbohydrates: 35g
Fat: 30g
Sodium: 280mg

Cinnamon Roll Cheesecake combines the best of both worlds, giving you that nostalgic cinnamon roll taste with the creamy, smooth texture of a cheesecake. This show-stopping dessert is a crowd-pleaser, perfect for sharing, but so good you might just keep it all for yourself!

Cinnamon Roll Cheesecake

a rich, creamy fusion of two classic favorites: the comforting flavors of a cinnamon roll and the smooth, decadent taste of cheesecake. This indulgent dessert has a buttery graham cracker crust, layers of cinnamon-spiced cheesecake filling, and a swirl of brown sugar and cinnamon that creates a beautiful marbled effect.

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Equipment

Kitchen Equipment Needed:
9-inch springform pan
Electric mixer
Mixing bowls
Measuring cups and spoons
Whisk
Rubber spatula

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter melted
For the Cinnamon Filling:
1/2 cup brown sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter melted
For the Cheesecake Filling:
3 8 oz packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tablespoon vanilla extract
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Prepare the Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool.
Prepare the Cinnamon Filling: In a small bowl, mix brown sugar, cinnamon, and melted butter until smooth. Set aside.
Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Blend in sour cream and vanilla extract until creamy.
Layer the Cheesecake: Pour half of the cheesecake filling onto the crust. Drizzle half of the cinnamon filling over it, using a knife to swirl the mixture. Pour the remaining cheesecake filling on top and repeat with the rest of the cinnamon filling, swirling gently.
Bake: Bake for 50-55 minutes or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and leave the door cracked open, letting the cheesecake cool for 1 hour.
Chill and Glaze: Refrigerate the cheesecake for at least 4 hours or overnight. Mix the powdered sugar, milk, and vanilla extract to make the glaze, then drizzle over the cheesecake before serving.
Prep Time:
20 minutes
Cook Time:
1 hour
Total Time:
6 hours (includes chilling time)
Nutrition (per slice):
Calories: 420
Protein: 6g
Carbohydrates: 35g
Fat: 30g
Sodium: 280mg
Cinnamon Roll Cheesecake combines the best of both worlds, giving you that nostalgic cinnamon roll taste with the creamy, smooth texture of a cheesecake. This show-stopping dessert is a crowd-pleaser, perfect for sharing, but so good you might just keep it all for yourself!