Cinnamon Roll Cheesecake – Creamy, Swirled & Irresistibly Cozy

Why You’ll Love This Recipe

I love how this cheesecake captures all the flavors of a gooey cinnamon roll but delivers them in a luscious, slow-baked cheesecake format. The layers of cinnamon sugar swirl throughout the rich, tangy filling create beautiful marbling and add just the right amount of spice. It’s surprisingly easy to make, and once it chills, it slices like a dream. Every time I serve this, I get asked for the recipe—it’s that good.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tablespoons melted butter

Cheesecake Filling:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 cup sour cream

• 1 teaspoon vanilla extract

Cinnamon Swirl:

• ½ cup brown sugar

• 2 teaspoons cinnamon

• 3 tablespoons melted butter

Glaze:

• ½ cup powdered sugar

• 1–2 tablespoons milk

• ½ teaspoon vanilla extract

Directions

1. Preheat and Prepare the Pan
   I preheat my oven to 325°F (160°C). I line the bottom of a springform pan with parchment paper and lightly grease the sides.

2. Make the Crust
   I stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Then, I press it firmly into the bottom of the prepared pan to form an even layer. I like to use the bottom of a measuring cup to pack it down.

3. Prepare the Filling
   In a large bowl, I beat the softened cream cheese and sugar until smooth and creamy. Then I add the eggs one at a time, beating just until combined. I finish by mixing in the sour cream and vanilla until smooth.

4. Make the Cinnamon Swirl
   I stir together the brown sugar, cinnamon, and melted butter until well combined. This mixture is thick but pourable.

5. Assemble the Cheesecake
   I pour half of the cheesecake filling over the crust. Then I drizzle half of the cinnamon swirl mixture over the batter. I repeat with the remaining cheesecake filling and cinnamon swirl, then use a knife or skewer to gently swirl the top for a marbled effect.

6. Bake
   I bake the cheesecake for 55–65 minutes, until the center is mostly set but still has a slight wobble. I let it cool completely at room temperature, then chill it in the fridge for at least 4 hours—overnight is even better.

7. Make the Glaze
   I whisk together powdered sugar, milk, and vanilla extract until smooth. I drizzle it over the chilled cheesecake before serving.

Servings and Timing

This recipe makes about 12 servings.

• Prep time: 20 minutes

• Bake time: 55–65 minutes

• Chill time: At least 4 hours

• Total time: About 5½ hours (including cooling and chilling)

Variations

• Crust Options: I swap graham crackers for crushed Biscoff cookies or gingersnaps for extra spice.

• Nutty Swirl: I stir in finely chopped pecans or walnuts into the cinnamon swirl for added texture.

• Cinnamon Roll Glaze: I add a tiny pinch of cinnamon to the glaze for more warm flavor.

• Mini Cheesecakes: I divide the batter into muffin tins with liners and reduce bake time to about 20–25 minutes.

• Bourbon Boost: A splash of bourbon in the filling gives it a cozy, spiced twist.

Storage/Reheating

• Refrigerator: I store leftover cheesecake tightly covered in the fridge for up to 5 days.

• Freezer: I freeze individual slices wrapped tightly for up to 2 months. I thaw them in the fridge overnight.

To Serve: I slice chilled cheesecake with a hot, clean knife for the cleanest cuts.

FAQs

Do I need a water bath for this cheesecake?

Not for this recipe. I find it bakes beautifully without one, though I do place a baking pan with hot water on the lower rack to add moisture to the oven if I want to reduce the chance of cracking.

Can I use low-fat cream cheese?

I stick with full-fat for the best texture and richness. Lower-fat versions can make the filling too soft.

What size pan should I use?

I use a standard 9-inch springform pan. If I use an 8-inch pan, the cheesecake will be taller and may need a bit more baking time.

How do I know when the cheesecake is done?

The edges will be set and slightly puffed, but the center should still have a slight wobble when I jiggle the pan.

Can I make this ahead of time?

Absolutely. I like to make it the night before so it has time to fully chill and set.

Conclusion

This Cinnamon Roll Cheesecake is one of those desserts that feels special every time I make it. From the creamy, spiced filling to the sweet glaze on top, it captures the comforting flavors of a cinnamon roll with the indulgence of cheesecake. Whether I’m baking it for a holiday table or just to enjoy with a hot cup of coffee, this dessert always brings cozy joy in every bite.

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