When I was a kid, Sunday mornings tasted like a sugar hug: my grandmother pulled pans of sticky cinnamon rolls from the oven while my dad brewed coffee, and I hovered nearby for the warm flakes of cinnamon scent that clung to the air. I wanted to bottle that feeling—soft spirals, gooey filling, and that sweet glaze—and one slow winter afternoon I did: I turned two favorite desserts into one glorious pan of Cinnamon Roll Cheesecake. It keeps the swirly cinnamon love, but gives you that silky, tangy cream cheese center that makes every bite feel indulgent yet homey. If you love cinnamon rolls and cheesecake equally (I do), this hybrid will become your new comfort-food magnet.
Quick Facts
- Yield: Serves 12
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 330 minutes (includes 4 hours chilling)
Why This Recipe is Awesome
This recipe gives you the warm, cinnamony swirl of a roll with the creamy, tangy richness of cheesecake—two comfort-food worlds collide. The crust gets buttery and slightly crisp, the filling stays velvety, and the cinnamon swirl creates pockets of caramelized sugar that make each forkful sing. It’s not overly fussy, and it fills the kitchen with that irresistible cinnamon-and-butter smell. Honestly, it’s so comforting your house will feel like a bakery without the early alarm clock.
Ingredients
For the Main Dish:
- Crust: 2 cups graham cracker crumbs (about 10 full sheets)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- Filling: 32 oz (4 blocks) full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 2 tbsp all-purpose flour (helps stabilize)
- Cinnamon Swirl: 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 3 tbsp unsalted butter, melted
- 1 tbsp all-purpose flour
For the Sauce / Garnish (if applicable):
- Optional cream cheese glaze: 4 oz cream cheese, 1 cup powdered sugar, 2–3 tbsp milk, 1/2 tsp vanilla
- Optional caramel drizzle or chopped pecans for crunch
How I Make It
Step 1:
Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the bottom with foil if you plan to water-bath (I do—fewer cracks). Make the crust by mixing graham cracker crumbs, melted butter, and 2 tbsp sugar until the texture looks like damp sand. Press the crumbs firmly into the bottom of the pan and slightly up the sides. You should hear the soft thud when you press—good compacting makes a nice base.
Step 2:
Beat the cream cheese in a large bowl until smooth, about 2–3 minutes on medium speed. Add 1 cup sugar, sour cream, and vanilla, and beat until creamy. Add the eggs one at a time, mixing gently—stop as soon as each egg disappears. Fold in 2 tbsp flour. Don’t overmix; you want the batter silky, not aerated. Big air bubbles = higher risk of cracks.
Step 3:
Make the cinnamon swirl by combining brown sugar, cinnamon, melted butter, and 1 tbsp flour into a paste. Dollop spoonfuls of the cheesecake batter over the crust, then scatter spoonfuls of the cinnamon mixture across the batter. Use a skewer or knife to gently swirl—make pretty spirals but don’t overdo it or you’ll blend everything into brown.
Step 4:
Bake at 325°F for about 55–65 minutes, until the edges look set and the center still jiggles slightly when you shake the pan. If you wrapped the pan, place it in a water bath for even heat and moist edges. Once out of the oven, crack the oven door and let the cheesecake cool inside for 1 hour—that slow drop in temperature reduces cracks. Then chill in the fridge for at least 4 hours or overnight for best flavor and texture; chilling firms the filling and makes slicing neat.
Step 5:
Make the glaze by beating 4 oz cream cheese with powdered sugar, milk, and vanilla until smooth. Spread the glaze over the chilled cheesecake or drizzle in a pretty pattern. Top with chopped pecans or a light dusting of cinnamon. When you slice, run a knife under hot water and wipe between cuts for clean slices. Serve slightly chilled or at cool room temperature.
Pro Tips
- Use room-temperature cream cheese and eggs for a lump-free batter. Cold ingredients give you stubborn bits.
- Wrap the pan and use a water bath to prevent cracking—hot steam and gentle heat keep the top smooth.
- Don’t overmix once the eggs go in; mix until just combined to avoid a dense, rubbery texture.
- Chill overnight if you can. The flavors deepen and the texture becomes velvety-slice perfection.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use gluten-free graham crackers or almond flour crust for a gluten-free version; texture changes slightly (bit crumblier).
- Swap sour cream for plain full-fat Greek yogurt for a tangy lift and a touch less fat.
- Use dairy-free cream cheese and coconut oil instead of butter for a dairy-free option; expect a slightly lighter tang and different mouthfeel.
- Honey or maple syrup can replace part of the sugar in the swirl for a deeper flavor—reduce other liquids slightly if you do.
Variations & Tips
- Add chopped apples to the cinnamon swirl for an apple-cinnamon roll vibe.
- Stir a tablespoon of rum extract into the glaze for a grown-up twist.
- Make mini cheesecakes in a muffin tin for portable treats—reduce bake time to 20–25 minutes.
- Top with a thin layer of cream cheese frosting instead of glaze for a denser finish.
- For a crunchy contrast, sprinkle brown sugar and pecans on top before baking to caramelize.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake it the day before, chill overnight, and add glaze the morning you serve. The flavors meld beautifully with time.
- Can I double the recipe?
- Sure thing. Use a larger pan or two springform pans. Bake time may increase slightly—watch the jiggle and the set edges for doneness.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different crust texture.
- How do I know it’s done?
- Look for set, slightly puffed edges and a center that still jiggles a bit like gelatin. After cooling, the center will firm up.
- What if I don’t have ingredient X?
- Out of graham crackers? Use digestive biscuits or finely ground vanilla wafers. No sour cream? Use Greek yogurt—same tang, similar texture.
How I Like to Serve It
I love this cheesecake warm-ish from the fridge with a cup of dark coffee or chai—balance that sweet cinnamon with a bitter sip. It also shines as a holiday centerpiece with caramel and pecans, or as an indulgent brunch treat next to scrambled eggs and fruit. For potlucks, slice it thin; it feels rich, so small wedges go a long way.
Notes
- Store leftovers covered in the refrigerator for up to 4 days. Freeze slices for up to 1 month; thaw overnight in the fridge.
- If you use a water bath, double-check foil seals to keep water out of the pan.
Final Thoughts
Closing: Go make this cinnamon roll cheesecake—bring that warm, cinnamon-sugar nostalgia to the table and watch everyone smile. Now go impress someone—or just yourself—with your homemade masterpiece!