I’ll let you in on a little kitchen secret: if you combine my favorite morning treat — gooey cinnamon rolls — with a velvety cheesecake, you get the kind of dessert that makes people pause mid-conversation and stare. I discovered this trick while experimenting with leftover cinnamon roll dough and a stubborn craving for something rich and cinnamon-swirled. The smell of warm cinnamon, sweet brown sugar, and melting butter drifting through the house convinced me to keep going. This recipe keeps things simple: a buttery graham crust, a luxuriously smooth **cream cheese** filling, and a dark, sticky **cinnamon swirl** that ribbones through every bite. Ready to wow your friends (or yourself)? Let’s go.
Quick Facts
- Yield: Serves 10–12
- Prep Time: 35 minutes active
- Cook Time: 55–65 minutes
- Total Time: ~5 hours (includes cooling and chilling)
Why This Recipe is Awesome
This Cinnamon Roll Cheesecake brings two breakfast classics together into a single, indulgent dessert. You get the tangy, silky texture of cheesecake contrasted with a warm, cinnamon-brown sugar swirl that tastes like the center of a freshly baked roll. The crust adds a buttery snap, and the glaze gives a glossy finish that looks bakery-perfect. It’s impressive but forgiving — it’s so easy even your oven can’t mess it up (well, probably not).
Ingredients
For the Main Dish:
- Graham cracker crumbs — 1 1/2 cups (about 10 full-sheet crackers)
- Granulated sugar — 3 tbsp (for crust)
- Cinnamon — 1 tsp (for crust)
- Unsalted butter, melted — 6 tbsp (for crust)
- Cream cheese, full-fat, room temperature — 24 oz (3 packages)
- Granulated sugar — 1 cup (for filling)
- Brown sugar, packed — 1/3 cup (for swirl)
- Ground cinnamon — 2 tbsp (for swirl)
- Unsalted butter, melted — 2 tbsp (for swirl)
- Large eggs — 3, room temperature
- Sour cream — 1/3 cup, room temperature
- Vanilla extract — 2 tsp
- Heavy cream — 1/2 cup, room temperature
- 9-inch springform pan
For the Sauce / Garnish (optional):
- Cream cheese glaze: 4 oz cream cheese (softened), 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla — whisk until smooth
- Optional: a can of refrigerated cinnamon rolls for a rustic topping (1 can, bake per package and place warm slices on top)
How I Make It
Step 1:
Preheat the oven to 325°F. Wrap the bottom of a 9-inch springform pan tightly with foil (water bath coming up). In a bowl, stir together graham cracker crumbs, 3 tbsp sugar, and 1 tsp cinnamon. Pour in 6 tbsp melted butter and press the mixture firmly into the bottom and slightly up the sides of the pan. Press with the bottom of a measuring cup to compact it — you want a snug, even crust. Bake for 8–10 minutes until fragrant and set; remove and cool while you make the filling.
Step 2:
Beat the cream cheese with an electric mixer on medium speed until smooth and lump-free, about 2–3 minutes. Add 1 cup sugar and beat until glossy. Add the eggs one at a time, mixing just until incorporated; don’t overmix or you’ll whip too much air into the batter. Add 1/3 cup sour cream, 2 tsp vanilla, and 1/2 cup heavy cream, stirring until silky and uniform.
Step 3:
Mix the swirl: stir together 1/3 cup brown sugar, 2 tbsp cinnamon, and 2 tbsp melted butter into a soft paste. Pour half of the cheesecake batter into the prepared crust, then dollop spoonfuls of the cinnamon mixture over the batter. Pour remaining batter on top and use a knife or skewer to create swirls — don’t fully blend, you want ribbons of cinnamon through the cake.
Step 4:
Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform (that’s your water bath to keep the top smooth). Bake at 325°F for 55–65 minutes, until the edges look set and slightly puffed and the center still jiggles faintly when you tap the pan. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes to cool slowly — this cuts down on cracks.
Step 5:
Remove cheesecake from the oven and lift out of the water bath. Cool the pan on a rack for another 30 minutes, then refrigerate uncovered until fully chilled, at least 4 hours or overnight. Before serving, release the springform. Drizzle the optional cream cheese glaze over the top and, if you like, tuck a few warm baked cinnamon roll slices around the edge for showy indulgence.
Pro Tips
- Bring cream cheese and eggs to room temp — they blend smoother and reduce lumps.
- Use a water bath to prevent cracks and get a silky surface; wrap the pan in foil tightly to keep water out.
- If you see a crack, cover it with glaze or a fan of cinnamon roll slices — nobody will complain.
- Chill the cheesecake at least 4 hours, but overnight gives the best texture and flavor.
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
- Swap the graham crust for an Oreo crumb crust for a chocolatey contrast — expect a slightly firmer bite.
- Use Greek yogurt (1/3 cup) instead of sour cream for a tangier, lighter filling.
- For a dairy-free option, use plant-based cream cheese and full-fat coconut cream; expect a coconut undertone.
- Replace heavy cream with an extra 2 tbsp sour cream if you’re out — texture stays creamy but slightly tangier.
Variations & Tips
- Add 1/2 cup chopped pecans to the swirl for extra crunch and toasty flavor.
- Stir 1/2 cup raisins or chopped apples into the swirl for a cinnamon roll-meets-apple twist.
- Top with a salted caramel drizzle for a salty-sweet finish.
- Make mini cheesecakes in a muffin tin for single-serve cinnamon roll bites — reduce bake time to ~25–30 minutes.
- For a boozy edge, add 1 tbsp bourbon to the cinnamon swirl for grown-up warmth.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake and chill overnight; the flavors meld and the texture firms up beautifully. Keep covered in the fridge up to 3 days.
- Can I double the recipe?
- Sure thing. Use two pans or a larger pan, but adjust baking time — a larger single pan may need 15–30 minutes extra. Watch for set edges and a gently jiggly center.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 4.5 tbsp) and note the crust will be less crisp.
- How do I know it’s done?
- Look for slightly puffed, lightly golden edges and a center that still jiggles faintly when you gently shake the pan. It will firm as it cools.
- What if I don’t have ingredient X?
- Out of graham crackers? Use digestive biscuits or finely crushed vanilla cookies. No sour cream? Use plain Greek yogurt in equal measure.
How I Like to Serve It
I love serving this cheesecake with hot coffee on a chilly morning or as the grand finale at weekend brunch. Slice it thin and pair with a scoop of vanilla ice cream for a summer treat, or add a drizzle of warm caramel and toasted pecans for holiday dessert. It fits cozy family gatherings, potlucks, and anytime you feel like impressing without sweating the details.
Notes
- Store covered in the refrigerator for up to 3 days; freeze slices up to 1 month (wrap tightly).
- No meat here — no safe cooking temps needed. If you add a side like spiced sausages, cook pork to 160°F.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade cinnamon roll cheesecake masterpiece!