Cinnamon Roll Cheesecake! Two of the best desserts combined into one unforgettable creation. Imagine the warm, comforting flavors of cinnamon rolls, paired with the creamy richness of classic cheesecake, swirled together for a dessert experience like no other. Whether you’re celebrating a special occasion or indulging in a cozy night in, this cinnamon roll cheesecake will hit all the right notes. So, why choose between a cinnamon roll and cheesecake when you can have both?

This recipe is easy to follow and packed with those irresistible cinnamon flavors. If you love baking or simply have a sweet tooth, this is the dessert you’ve been waiting for!

Reasons to Love This Recipe

• • Flavor Explosion: The rich cream cheese filling meets a buttery cinnamon swirl, creating a beautifully layered dessert.

• • Perfect for Any Occasion: Whether it’s a family gathering, a holiday treat, or a sweet craving, this cheesecake will always impress.
  • Make-Ahead Friendly: Make it the day before and let it chill for a stress-free dessert!
  • Beautiful Presentation: The cinnamon swirl adds a gorgeous marbled effect when you slice into it, making it as pretty as it is delicious.

What Does It Taste Like?

Imagine the best cinnamon roll you’ve ever had—the warmth of the cinnamon, the sweetness of brown sugar, and the soft, doughy texture. Now, combine that with the smooth, velvety texture of a cheesecake, and you have this masterpiece. Every bite is a mix of creamy cheesecake and rich cinnamon sugar swirl, all topped with a light vanilla glaze that ties everything together.

Ingredients for Cinnamon Roll Cheesecake

Here’s everything you’ll need to make this dreamy cheesecake:

For the Crust:

• • 1/4 cup melted butter
  • 2 tbsp sugar2 cups crushed graham crackers
  • For the Cinnamon Swirl:
  • 1/2 cup brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 4 tbsp melted butter

For the Cheesecake Filling:

• • 24 oz (3 blocks) cream cheese, softened

• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract

• 3 large eggs

For the Glaze:

• • 1/2 cup powdered sugar
  • 2 tbsp milk

• 1/2 tsp vanilla extract

How to Make Cinnamon Roll Cheesecake

This recipe is simple but does require some steps to achieve perfection. Trust me, it’s worth it for the stunning final result!

Step 1: Preheat Your Oven

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.

Step 2: Make the Crust

In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the mixture resembles wet sand. Press this mixture into the bottom of your prepared springform pan. Bake the crust for 8-10 minutes until it’s lightly golden. Set aside to cool.

Step 3: Prepare the Cinnamon Swirl

In a small bowl, mix together brown sugar, ground cinnamon, and melted butter until it forms a thick, spreadable paste. This is going to create that cinnamon swirl magic inside your cheesecake!

Step 4: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until everything is well incorporated. Then, add the eggs one at a time, mixing just until combined. Be careful not to overmix—you want a smooth, lump-free batter.

Step 5: Layer the Cheesecake

Pour half of the cheesecake batter over your baked crust. Spoon half of the cinnamon swirl mixture on top, and use a knife to gently swirl it through the batter. Then, pour the remaining cheesecake batter over the top and repeat the swirling process with the rest of the cinnamon swirl mixture.

Step 6: Bake the Cheesecake

Place the springform pan on a baking sheet (to catch any leaks), and bake the cheesecake for 50-60 minutes. The center should be slightly jiggly but mostly set. Turn off the oven and crack the door open slightly, allowing the cheesecake to cool inside the oven for about an hour. This step helps prevent cracks on the top.

Step 7: Make the Glaze

While the cheesecake cools, whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze.

Step 8: Chill & Glaze

Once your cheesecake reaches room temperature, transfer it to the fridge to chill for at least 4 hours, or preferably overnight. Before serving, drizzle the glaze over the top for that signature cinnamon roll finish!

Tips for Making the Perfect Cinnamon Roll Cheesecake

• • Avoid Overmixing: When you’re mixing the eggs into the cream cheese mixture, just blend them until combined to avoid a dense cheesecake.
  • Room Temperature Ingredients: For the smoothest cheesecake, ensure that your cream cheese and eggs are at room temperature before mixing.

• Prevent Cracks: Letting the cheesecake cool gradually in the oven helps prevent cracking. If cracks do happen, no worries—the glaze will hide them beautifully!

What to Serve with Cinnamon Roll Cheesecake

This cheesecake is indulgent on its own, but if you’re looking to take it up a notch, serve it with:

• • Whipped Cream: A dollop of fresh whipped cream adds a light, airy texture.

• Vanilla Ice Cream: The cold ice cream contrasts perfectly with the creamy cheesecake.
• Coffee: A cup of strong black coffee pairs wonderfully with the sweetness of the dessert.

Storage Instructions

• • In the Refrigerator: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.

• In the Freezer: If you want to make this cheesecake ahead of time, you can freeze it! Wrap the cooled, unglazed cheesecake tightly in plastic wrap, then in foil. It will keep in the freezer for up to 3 months. Just thaw in the fridge overnight before serving and add the glaze fresh.