A beautiful slice of Decadent Cinnamon Roll Cheesecake on a plate, showcasing creamy cheesecake layers, visible cinnamon sugar swirls, and a golden buttery crust.

Decadent Cinnamon Roll Cheesecake

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Chef Clara

Decadent Cinnamon Roll Cheesecake – layers of creamy cheesecake and swirls of cinnamon sugar on a buttery crust. Irresistible indulgence!

What makes this version different

  • Ultimate indulgence – Combines two favorites in one dreamy dessert.
  • Swirled perfection – Gorgeous layers of cinnamon and cheesecake in every slice.
  • Creamy texture – Rich, smooth filling balanced with a crisp crust.
  • Show-stopping dessert – Ideal for celebrations and gatherings.
  • Make-ahead friendly – Chill overnight for easy serving the next day.

The ingredient lineup

For the Crust:

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

For the Cinnamon Swirl:

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

For the Cheesecake Batter:

  • 32 ounces cream cheese, softened (907 grams)
  • 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 tablespoon vanilla extract
  • 1/2 teaspoon salt

For the Cream Cheese Frosting:

  • 6 tablespoons cream cheese, softened (85 grams)
  • 1 cup powdered sugar (125 grams)
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream (240 ml)
  • 1-2 teaspoons ground cinnamon (for sprinkling)

Directions

Prepare the Crust:

  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon.
  3. Add melted butter and mix until the mixture resembles wet sand.
  4. Press the mixture firmly into the bottom of a 9-inch springform pan.
  5. Bake for 10 minutes. Remove from oven and let cool.

Prepare the Cinnamon Swirl:

  1. In a bowl, mix together brown sugar, flour, and cinnamon.
  2. Add melted butter and stir until well combined. Set aside.

Prepare the Cheesecake Batter:

  1. In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add brown sugar and granulated sugar; mix until fully incorporated.
  3. Mix in sour cream, followed by the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Add vanilla extract and salt; mix until smooth.

Assemble the Cheesecake:

  1. Pour one-third of the cheesecake batter over the cooled crust.
  2. Drizzle one-third of the cinnamon swirl mixture over the batter.
  3. Repeat the layers two more times, ending with the cinnamon swirl on top.
  4. Use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake layers.

Bake:

  1. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
  2. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan (water bath).
  3. Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
  4. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
  5. Remove from the oven and water bath; refrigerate for at least 6 hours or overnight.

Prepare the Cream Cheese Frosting:

  1. In a bowl, beat the softened cream cheese until smooth.
  2. Add powdered sugar and vanilla extract; mix until combined.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until smooth.

Serve:

  1. Remove the chilled cheesecake from the springform pan.
  2. Spread the cream cheese frosting over the top.
  3. Lightly sprinkle with ground cinnamon.
  4. Slice and enjoy!

Time and servings

Prep Time: 45 minutes | Cooking Time: 1 hour | Total Time: 7 hours 45 minutes (including chilling time)
Kcal: 400 kcal | Servings: 12 servings

Variations I love

  • Crust Options: Use cinnamon graham crackers or crushed digestive biscuits.
  • Swirl Boost: Add chopped pecans or walnuts to the cinnamon swirl.
  • Mini Cheesecakes: Make in a muffin tin for individual portions.
  • Frosting Twist: Add maple extract or a touch of espresso for unique flavor.
  • Layered Look: Use more distinct layers for an ombré cinnamon effect.

What to do with leftovers

  • Refrigeration: Store covered in the fridge for up to 5 days.
  • Freezing: Freeze slices wrapped tightly for up to 2 months.
  • Thawing: Thaw overnight in the fridge before serving.

FAQs

How long does Decadent Cinnamon Roll Cheesecake last in the fridge?

Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This cheesecake also freezes well for 2 to 3 months. To reheat, thaw in the refrigerator overnight and serve chilled.

Can I substitute butter in this recipe?

I’ve found that for the crust, you can use a plant-based butter alternative, though the flavor might be slightly different. For the cinnamon swirl, a neutral oil could work, but butter provides richness. For the frosting, cream cheese is essential for texture and flavor.

How long does this need to chill before serving?

After baking, let the cheesecake cool inside the oven for 1 hour with the door cracked. Then, remove it from the oven and water bath, and refrigerate for at least 6 hours or overnight for the best set and flavor.

What goes well with Decadent Cinnamon Roll Cheesecake?

In my experience, this rich cheesecake pairs beautifully with a simple cup of coffee or espresso. A scoop of vanilla bean ice cream or a dollop of fresh whipped cream would also complement its flavors perfectly. Fresh berries add a lovely tart contrast.

Is Decadent Cinnamon Roll Cheesecake gluten-free?

This recipe contains gluten from the graham cracker crumbs in the crust and the all-purpose flour in the cinnamon swirl. To make it gluten-free, substitute gluten-free graham crackers and a gluten-free all-purpose flour blend.

Before you go

This Decadent Cinnamon Roll Cheesecake brings together the rich creaminess of cheesecake with the spiced sweetness of a cinnamon roll. Perfect for holidays, birthdays, or any time you want a stunning dessert, it’s a guaranteed crowd-pleaser with every creamy, swirled slice.

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A rich cinnamon roll cheesecake with cinnamon swirls, graham cracker crust, piped cream cheese frosting, and a drizzle of caramel, with a slice removed to reveal the creamy layers.

Decadent Cinnamon Roll Cheesecake

  • Author: Chef Clara
  • Total Time: PT7H45M
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A dreamy mashup of cinnamon rolls and cheesecake with a graham cracker crust, rich cinnamon swirl, and cream cheese frosting on top!

Ingredients

Scale

For the Crust:

  • 1½ cups graham cracker crumbs (180g)

  • ¼ cup brown sugar (55g)

  • ½ tsp ground cinnamon

  • 6 tbsp unsalted butter, melted (85g)

For the Cinnamon Swirl:

  • 1 cup brown sugar (220g)

  • ⅓ cup all-purpose flour (39g)

  • 1 tbsp ground cinnamon

  • ⅓ cup unsalted butter, melted (76g)

For the Cheesecake Batter:

  • 32 oz cream cheese, softened (907g)

  • 1 cup brown sugar (220g)

  • ¼ cup granulated sugar (50g)

  • ½ cup sour cream (120g)

  • 4 large eggs, room temperature

  • 1 tbsp vanilla extract

  • ½ tsp salt

For the Cream Cheese Frosting:

  • 6 tbsp cream cheese, softened (85g)

  • 1 cup powdered sugar (125g)

  • 1 tsp vanilla extract

  • 1 cup heavy whipping cream (240ml)

  • 1–2 tsp ground cinnamon, for garnish

Instructions

  • Make the Crust:
    Preheat oven to 325°F (163°C). Mix graham crumbs, brown sugar, and cinnamon. Add melted butter, stir, and press into 9-inch springform pan. Bake for 10 mins; cool.

  • Make the Cinnamon Swirl:
    Mix brown sugar, flour, cinnamon, and melted butter until smooth. Set aside.

  • Make the Cheesecake Batter:
    Beat cream cheese until smooth. Add sugars, mix well. Add sour cream, then eggs one at a time. Stir in vanilla and salt.

  • Assemble:
    Layer ⅓ of batter into crust, drizzle with ⅓ cinnamon swirl. Repeat layers twice, ending with swirl on top. Swirl gently with knife.

  • Bake:
    Wrap pan in foil. Place in water bath and bake 55–65 mins until center is set but jiggles slightly. Cool in oven for 1 hour, then chill for 6+ hours.

  • Make the Frosting:
    Beat cream cheese, powdered sugar, and vanilla until smooth. Whip cream to stiff peaks; fold into cheese mixture until fluffy.

 

  • Serve:
    Unmold cheesecake, frost the top, sprinkle with cinnamon, slice, and enjoy.

Notes

  • Use room-temperature ingredients for best texture.
  • Can be made a day ahead—flavors improve overnight.
  • For extra indulgence, drizzle with caramel sauce before serving.
  • Prep Time: PT45M
  • Cook Time: PT1H
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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