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Cinnamon Roll Cheesecake

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Cinnamon Roll Cheesecake is a decadent mash-up of classic cinnamon rolls and creamy cheesecake. With layers of cinnamon-sugar swirls baked right into a luscious cheesecake filling, it’s like breakfast and dessert had a beautiful baby.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 teaspoon cinnamon

  • 1/3 cup melted butter

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs

  • 1/4 cup sour cream

  • 2 teaspoons vanilla extract

  • 1 tablespoon all-purpose flour

For the Cinnamon Swirl:

  • 1/2 cup brown sugar

  • 1 1/2 teaspoons ground cinnamon

  • 2 tablespoons all-purpose flour

  • 4 tablespoons melted butter

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened

  • 1 cup powdered sugar

  • 2 tablespoons milk (more if needed)

  • 1/2 teaspoon vanilla extract

Instructions

1. Preheat the Oven:

Preheat to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil (for water bath).

2. Make the Crust:

Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press into the bottom of the pan. Bake for 8–10 minutes. Let cool.

3. Prepare the Cinnamon Swirl:

In a small bowl, mix brown sugar, cinnamon, flour, and melted butter until smooth. Set aside.

4. Make the Cheesecake Batter:

Beat cream cheese until smooth. Add sugar and beat until combined. Add eggs one at a time, mixing well. Add sour cream, vanilla, and flour and mix until smooth.

5. Assemble the Cheesecake:

Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture and gently swirl with a knife. Repeat with the remaining batter and cinnamon swirl.

6. Bake in Water Bath:

Place the springform pan in a larger pan and fill the outer pan with hot water halfway up the sides. Bake for 55–70 minutes or until the center is almost set. Turn off the oven and let cheesecake sit inside for 1 hour with the door cracked.

7. Cool and Chill:

Remove from oven and water bath. Cool completely, then refrigerate for at least 4 hours or overnight.

8. Make the Glaze:

Whisk softened cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over chilled cheesecake before serving.

Serving Suggestions:

 

  • Serve cold or at room temperature

  • Top with extra cinnamon or whipped cream

  • Great with coffee or chai

Notes

Pro Tips:

  • Use full-fat cream cheese for best texture

  • Room temp ingredients mix more smoothly

  • Don’t skip the water bath — it helps avoid cracks

Common Mistakes to Avoid:

  • Overmixing – adds too much air, causing cracks

  • Skipping the chilling time – cheesecake needs time to firm up

  • Not swirling gently – overmixing the swirl into the batter can muddy the layers

Storage Instructions:

  • Store in the fridge covered for up to 5 days

  • Freeze slices individually for up to 2 months

  • Thaw overnight in the fridge before serving

 

Enjoy your Cinnamon Roll Cheesecake — it’s warm, cozy, creamy, and completely crave-worthy! 

Find it online: https://bakesbliss.com/cinnamon-roll-cheesecake/