Go Back

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.
Print Recipe Pin Recipe

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!