Description
Cinnamon Roll Cheesecake is a rich, creamy dessert with thick swirls of cinnamon sugar nestled inside a velvety cheesecake base, all sitting on a buttery graham cracker crust. I love making it with full-fat cream cheese, sour cream, and Saigon cinnamon for warmth. It’s a simple yet luxurious recipe with a layered swirl that mimics the heart of a cinnamon roll. Some bakers call it a cinnamon swirl cheesecake or a stabilized cinnamon cheesecake when made for larger events. I’ve tested both dense and light variations for gatherings and casual brunches, and each version bakes up beautifully. Among cheesecake recipes, Cinnamon Roll Cheesecake stands out for its homey flavor, dramatic marbled look, and that cinnamon toast aroma that fills your kitchen. It deserves a place in every dessert lover’s seasonal lineup.
Ingredients
2 cups cinnamon graham cracker crumbs
6 tablespoons melted butter
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
4 packages (8 oz each) full-fat cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tablespoon vanilla extract
4 large eggs, room temperature
1 cup packed dark brown sugar
2 tablespoons ground cinnamon
2 tablespoons all-purpose flour
3 tablespoons melted butter
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
1. Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and grease the sides.
2. In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Press into the bottom of the prepared pan. Set aside.
3. In a large mixing bowl, beat the cream cheese and granulated sugar on medium-low speed until smooth and fluffy.
4. Mix in the sour cream and vanilla extract until just combined.
5. Add the eggs one at a time, mixing slowly and scraping the bowl between additions.
6. In a separate bowl, stir together the brown sugar, cinnamon, flour, and melted butter to form the cinnamon swirl mixture.
7. Pour half of the cheesecake batter into the crust. Spoon half the cinnamon swirl mixture on top. Repeat with the remaining batter and swirl mixture.
8. Use a butter knife to swirl gently in a figure-eight motion. Do not overmix.
9. Sprinkle the cinnamon sugar topping evenly over the surface.
10. Bake for 55–65 minutes, until the edges are set and the center jiggles slightly.
11. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
12. Transfer to the fridge and chill for at least 6 hours, or overnight.
13. Slice with a warm knife, wiping clean between cuts, and serve.
Notes
Always use room temperature cream cheese and eggs for the smoothest batter.
Avoid overmixing once the eggs are added to prevent cracks.
Let the cheesecake cool gradually to room temp before chilling to avoid sinking.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 33g
- Sodium: 310mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg
Keywords: Cinnamon Roll Cheesecake, Cheesecake with cinnamon, cinnamon swirl dessert