Cinnamon Roll Cheesecake

Cinnamon roll cheesecake combines the creamy texture of classic cheesecake with a rich cinnamon swirl and graham cracker crust. This baked dessert is perfect for holidays, brunch, birthdays, or special occasions. With layers of cinnamon sugar and smooth cheesecake filling, it’s an eye-catching and crowd-pleasing recipe for fall or year-round celebrations.

This rich and creamy cinnamon roll cheesecake combines the smooth texture of classic cheesecake with swirls of gooey cinnamon sugar, all on a buttery graham cracker crust. It’s baked low and slow for the perfect finish and makes a beautiful centerpiece for any dessert table.

Ingredients

For the Crust

• 1½ cups (150g) graham cracker crumbs (or Digestive biscuits/Butterkeks)
• 1 stick (114g) butter, melted
• 2 tablespoons light brown sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

For the Cheesecake Filling

• 31 oz (900g) cream cheese, at room temperature
• ½ cup (120g) heavy cream
• ½ cup + 1 tablespoon (115g) granulated sugar
• 3 tablespoons cornstarch
• 2 large eggs
• 1 egg yolk
• 1 teaspoon vanilla extract

For the Cinnamon Swirl

• 1 cup (180g) dark brown sugar
• ⅓ cup (75g) butter, melted
• 2 teaspoons ground cinnamon

Instructions

1. Prepare the Crust

1. Crush graham crackers or biscuits into fine crumbs using a food processor or by hand.
2. In a bowl, combine crumbs with melted butter, brown sugar, cinnamon, and salt. Mix until fully combined and mixture holds together when pressed.
3. Press the crust mixture into the base of a springform or loose-bottomed cake pan, compacting it firmly with the back of a spoon or glass.
4. Wrap the outside of the pan tightly in several layers of foil to prevent water from leaking in during baking. Set aside.

2. Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth and lump-free.
2. Add eggs and the extra yolk. Mix just until incorporated—avoid overmixing.
3. Stir in the vanilla extract.
4. Slowly add the heavy cream, mixing on low until fully combined. Set aside.

3. Make the Cinnamon Swirl

1. In a small bowl, stir together the melted butter, brown sugar, and cinnamon until fully blended. Set aside.

4. Assemble the Cheesecake

1. Preheat oven to 325°F (170°C).
2. Pour one-third of the cheesecake batter into the prepared pan and smooth the surface.
3. Add dollops or piped swirls of the cinnamon filling on top, spreading and swirling gently with a spoon or skewer.
4. Repeat the process with the second and third layers of batter and cinnamon swirl, finishing with a swirl pattern on the top layer.
5. Place the cheesecake in a large roasting dish. Carefully pour hot water into the roasting pan to come halfway up the sides of the cake pan—avoid spilling water on the cheesecake.
6. Bake for 40 minutes, or until the outer edges are set and the center remains slightly jiggly.
7. Turn the oven off, crack the door open, and allow the cheesecake to cool for 1 hour inside.
8. Remove from the oven and water bath. Let cool completely on the counter, then refrigerate for at least 4 hours (preferably overnight) before removing from the pan and serving.

Tips

• For best texture, use full-fat cream cheese and bring it to room temperature before mixing.
• Don’t overmix the batter—air bubbles can cause cracking.
• Always wrap your cake pan tightly with foil to protect it from the water bath.
• Chill thoroughly before slicing to allow clean cuts.

Variations and Substitutions

• Spiced crust: Add nutmeg or cloves to the crust for extra warmth.
• Different crust options: Swap graham crackers for speculoos or ginger snaps for a seasonal twist.
• Gluten-free: Use gluten-free cookies and check all labels for gluten-free status.
• No dark brown sugar? Use light brown sugar, though flavor may be slightly milder.

FAQs

Can I make this ahead of time?
Yes. This cheesecake can be made 1–2 days in advance and stored in the fridge until ready to serve.

Can I freeze cinnamon roll cheesecake?
Yes. Once fully set, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Why do I need a water bath?
It helps the cheesecake bake evenly and prevents cracks by adding moisture to the oven.

Serving Suggestions

• Drizzle with a vanilla glaze or cream cheese frosting for added flair.
• Serve with whipped cream and a dusting of cinnamon.
• Pair with coffee or spiced chai for a cozy treat.

Why You’ll Love This Recipe

• Layers of creamy cheesecake and cinnamon sugar create a bakery-style dessert at home
• Classic cinnamon roll flavor in a rich, sliceable format
• Perfect for holidays, potlucks, or family gatherings
• Freezer-friendly and great for make-ahead prep

Cinnamon Roll Cheesecake

Servings

12

servings

Prep time

25

minutes

Cooking time

40

minutes

Ingredients

• For the Crust

• 1½ cups (150g) graham cracker crumbs (or Digestive biscuits/Butterkeks)

• 1 stick (114g) butter, melted

• 2 tablespoons light brown sugar

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• For the Cheesecake Filling

• 31 oz (900g) cream cheese, at room temperature

• ½ cup (120g) heavy cream

• ½ cup + 1 tablespoon (115g) granulated sugar

• 3 tablespoons cornstarch

• 2 large eggs

• 1 egg yolk

• 1 teaspoon vanilla extract

• For the Cinnamon Swirl

• 1 cup (180g) dark brown sugar

• ⅓ cup (75g) butter, melted

• 2 teaspoons ground cinnamon

Directions

• Prepare the Crust
• Crush graham crackers or biscuits into fine crumbs using a food processor or by hand.
• In a bowl, combine crumbs with melted butter, brown sugar, cinnamon, and salt. Mix until fully combined and mixture holds together when pressed.
• Press the crust mixture into the base of a springform or loose-bottomed cake pan, compacting it firmly with the back of a spoon or glass.
• Wrap the outside of the pan tightly in several layers of foil to prevent water from leaking in during baking. Set aside.
• Make the Cheesecake Filling
• In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth and lump-free.
• Add eggs and the extra yolk. Mix just until incorporated—avoid overmixing.
• Stir in the vanilla extract.
• Slowly add the heavy cream, mixing on low until fully combined. Set aside.
• Make the Cinnamon Swirl
• In a small bowl, stir together the melted butter, brown sugar, and cinnamon until fully blended. Set aside.
• Assemble the Cheesecake
• Preheat oven to 325°F (170°C).
• Pour one-third of the cheesecake batter into the prepared pan and smooth the surface.
• Add dollops or piped swirls of the cinnamon filling on top, spreading and swirling gently with a spoon or skewer.
• Repeat the process with the second and third layers of batter and cinnamon swirl, finishing with a swirl pattern on the top layer.
• Place the cheesecake in a large roasting dish. Carefully pour hot water into the roasting pan to come halfway up the sides of the cake pan—avoid spilling water on the cheesecake.
• Bake for 40 minutes, or until the outer edges are set and the center remains slightly jiggly.
• Turn the oven off, crack the door open, and allow the cheesecake to cool for 1 hour inside.
• Remove from the oven and water bath. Let cool completely on the counter, then refrigerate for at least 4 hours (preferably overnight) before removing from the pan and serving.