If you love the comforting flavor of cinnamon rolls and the creamy indulgence of cheesecake, this recipe is going to be your new obsession. Cinnamon Roll Cheesecake combines a buttery graham cracker crust, swirls of sweet cinnamon-sugar filling, and a silky smooth cheesecake layer, all baked in a water bath for that perfect, crack-free texture.

This dessert is rich yet balanced: the warm spice of cinnamon cuts through the creaminess of cheesecake, while the brown sugar swirl brings the taste of freshly baked cinnamon rolls. Perfect for holidays, birthdays, or whenever you want a dessert that wows, this cheesecake is as beautiful as it is delicious.

Why You’ll Love This Cinnamon Roll Cheesecake

• Rich and creamy cheesecake with a bakery-style swirl
• Perfect balance of sweet, spiced, and tangy flavors
• The crust is buttery, crisp, and lightly spiced with cinnamon
• Beautiful presentation that looks as good as it tastes
• Ideal for holidays, celebrations, or cozy weekend baking
• Can be made ahead and chilled overnight for stress-free entertaining

Ingredients You’ll Need for this Cinnamon Roll Cheesecake:

• Graham cracker crumbs: Provide a buttery, crunchy base that balances the creamy filling.
• Cinnamon: The key spice that gives the cheesecake that signature cinnamon roll flavor.
• Butter: Adds richness and holds both crust and filling together.
• Brown sugar: Brings depth and caramel notes to the cinnamon swirl.
• Flour: Helps thicken the cinnamon sugar filling so it doesn’t sink.
• Cream cheese: The heart of the cheesecake, creamy and smooth.
• Granulated sugar: Sweetens the batter without overpowering.
• Vanilla bean paste: Enhances flavor and pairs beautifully with cinnamon.
• Heavy cream: Adds silkiness and prevents the cheesecake from being too dense.
• Eggs: Bind the batter and give it structure.

For making the Cinnamon Roll Cheesecake, here are the essential tools you’ll need:

• 7-inch springform pan: ensures easy release and perfect cheesecake shape
• Large mixing bowls: for crust, filling, and batter
• Hand mixer or stand mixer: for smooth cheesecake batter
• Whisk: for combining ingredients
• Measuring cups and spoons: for accuracy
• Kitchen scale: for precise gram measurements
• Rubber spatula: for folding and scraping the bowl clean
• Large roasting pan or baking dish: for the water bath
• Parchment paper: prevents sticking and makes removal easier

Here is the full Recipe:

Ingredients:

For the crust:

• 200 g (2 cups) graham cracker crumbs
• 1 tsp ground cinnamon
• 70 g (5 tbsp) unsalted butter, melted

For the cinnamon filling:

• 100 g (½ cup) brown sugar
• 20 g (2 tbsp) all-purpose flour
• 2 tbsp ground cinnamon
• 30 g (2 tbsp) unsalted butter, melted

For the cheesecake batter:

• 450 g (16 oz) cream cheese, room temperature
• 70 g (⅓ cup) granulated sugar
• 2 tsp vanilla bean paste (or vanilla extract)
• 2 tbsp heavy cream
• 2 large eggs, room temperature

Directions:

1. Prepare the pan: Preheat oven to 160°C (325°F). Grease and line a 7-inch springform pan with parchment paper.
2. Make the cinnamon filling: In a small bowl, mix melted butter, brown sugar, flour, and cinnamon until combined. Set aside.
3. Prepare the crust: In another bowl, stir together graham cracker crumbs, cinnamon, and melted butter. Press firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
4. Make the cheesecake batter: In a large mixing bowl, beat the cream cheese until fluffy. Add sugar and mix until smooth. Whisk in eggs one at a time, then stir in vanilla and heavy cream until fully incorporated. Batter should be creamy and lump-free.
5. Assemble the cheesecake: Pour half of the cheesecake batter into the crust. Sprinkle half of the cinnamon filling evenly across. Add the remaining cheesecake batter and top with the rest of the cinnamon mixture.
6. Prepare the water bath: Place the springform pan inside a larger baking dish (such as 9×9 inch). Carefully pour hot water into the larger dish until it reaches halfway up the sides of the springform pan.
7. Bake: Bake for 65–75 minutes, until the edges are lightly golden and the center is set but still slightly jiggly.
8. Cool: Turn off the oven and let the cheesecake rest in the water bath for 10 minutes. Remove from the water, place on a cooling rack, and let cool completely for 1 hour.
9. Chill: Cover and refrigerate overnight before slicing and serving.

Storage

• Refrigerate: Store covered in the fridge for up to 5 days.
• Freeze: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Ideas

• With a drizzle of cream cheese glaze for extra cinnamon roll vibes
• Topped with whipped cream and a sprinkle of cinnamon
• Paired with a scoop of vanilla ice cream for a decadent dessert
• Served alongside a cup of coffee or chai latte
• As the star centerpiece of a holiday dessert table

More Baking Ideas:

• Strawberries & Cream Cookies – Soft, buttery cookies infused with fresh strawberries and a velvety cream filling – the ultimate summer treat!
• White Chocolate Raspberry Cookies -Delight in the perfect balance of sweet white chocolate and tart raspberries with every bite of these irresistible cookies.
• Lemon Poppy Seed Cookies -These zesty lemon cookies with a hint of poppy seed crunch will brighten up your day with a refreshing burst of flavor.
• Lemon Cheesecake Cookies with Blueberry Curd – Bright, tangy, and irresistibly creamy, these Lemon Cheesecake Cookies with Blueberry Curd are a zesty delight topped with a luscious blueberry swirl. Perfect for citrus lovers looking for a sweet twist!

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Summary

Recipe Name

Cinnamon Roll Cheesecake

Author Name

Isabel

Published On

2025-11-12