Cinnamon Roll Cheesecake 

Indulge in the irresistible charm of Cinnamon Roll Cheesecake, a delightful creation that marries the warm, spicy notes of cinnamon rolls with the creamy, indulgent texture of cheesecake. This dessert is perfect for special occasions or as a luxurious treat to spice up your weekend.


For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs (180 grams)
  • 1/4 cup brown sugar (55 grams)
  • 1/2 tsp cinnamon
  • 6 tbsp unsalted butter, melted (85 grams)

For the Cinnamon Roll Swirl:

  • 1 cup brown sugar (220 grams)
  • 1/3 cup all-purpose flour (39 grams)
  • 1 tbsp ground cinnamon
  • 1/3 cup unsalted butter, melted (76 grams)

For the Cheesecake Batter:

  • 907 grams cream cheese, softened (4 packages of 8 oz each)
  • 1 cup brown sugar (220 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 cup sour cream (120 grams)
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1/2 tsp salt

For the Cream Cheese Frosting:

  • 6 tbsp cream cheese (85 grams)
  • 1 cup powdered sugar (125 grams)
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream (240 ml)
  • 1-2 tsp cinnamon powder


  1. Prepare the Graham Cracker Crust:
    • Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, brown sugar, and cinnamon. Blend in melted butter until the mixture is well combined. Firmly press this mixture into the bottom of a deep 8-inch or 9-inch springform pan. Bake for 10 minutes, then allow to cool.
  2. Make the Cinnamon Roll Swirl:
    • In a bowl, combine brown sugar, flour, and cinnamon. Stir in the melted butter until the mixture is homogenous. Set aside for layering.
  3. Mix the Cheesecake Batter:
    • In a large mixing bowl, beat the cream cheese until creamy. Add both sugars and blend until smooth. Mix in the sour cream, then add the eggs one at a time, followed by the vanilla extract and salt, mixing just enough to incorporate but careful to avoid overbeating.
  4. Assemble the Cheesecake:
    • Pour one-third of the cheesecake batter over the crust, followed by one-third of the cinnamon swirl mixture. Repeat this layering twice more, ensuring the final layer of cinnamon swirl is just covered by the cheesecake batter to prevent it from burning.
  5. Baking:
    • Wrap the bottom of the pan with aluminum foil to prevent leaks. Place the springform pan in a water bath and bake in the preheated oven for 60-75 minutes. The cheesecake should set at the edges but still slightly jiggle in the center. Turn off the oven, and let the cheesecake sit inside for an additional hour with the door slightly ajar.
  6. Prepare the Frosting:
    • Beat cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture. Add cinnamon to taste.
  7. Final Touches:
    • Once the cheesecake is completely cooled, remove from the pan and pipe the frosting around the top. Sprinkle additional cinnamon for garnish.

Baking Tips

  • Room Temperature Ingredients: Ensure that all ingredients, particularly the cream cheese and eggs, are at room temperature to ensure a smooth, even texture in the cheesecake.
  • Water Bath: Using a water bath helps moderate the oven’s heat, reducing the likelihood of surface cracks.
  • Avoid Opening the Oven: Keep the oven door closed throughout the baking process to prevent sudden temperature changes that could cause the cheesecake to sink or crack.

This Cinnamon Roll Cheesecake combines the comfort of cinnamon and the richness of cheesecake for a truly spectacular dessert. Whether you’re celebrating a special occasion or simply indulging in a weekend baking project, this cheesecake is sure to delight and impress. Enjoy the process and the delicious results!

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