Cinnamon Roll Cheesecake Recipe Ingredients

Byzitouni

The Cinnamon Roll Cheesecake is the ultimate dessert mashup.1 It combines the tangy, creamy decadence of a classic New York cheesecake with the gooey, spiced warmth of a fresh-baked cinnamon roll.

The “secret” to this recipe isn’t just the flavor—it’s the cinnamon swirl technique. By layering a buttery cinnamon-sugar paste into the cheesecake batter, you create “pockets” of spice that caramelize as the cake bakes, mimicking the center of a Cinnabon.2

Why This Recipe is a Showstopper

  • The Triple Threat: You get a spiced graham cracker crust, a velvety vanilla base, and a brown sugar swirl.
  • The “Bakery” Aroma: As this bakes, your house will smell exactly like a professional bakery.
  • Visual Appeal: When sliced, the marbled interior looks intricate and professional, yet it’s surprisingly simple to achieve.

Recipe: The “Ultimate Swirl” Cinnamon Roll Cheesecake

The Spiced Crust

  • 1 ½ cups Graham Cracker Crumbs.3 
  • 2 tbsp Light Brown Sugar.
  • 1 tsp Ground Cinnamon.
  • 6 tbsp Unsalted Butter, melted.

The Cheesecake Filling

  • 3 pkgs (24 oz) Cream Cheese, softened to room temperature.
  • 1 cup Granulated Sugar.
  • 3 Large Eggs.
  • 1 cup Sour Cream (full fat is best for creaminess).
  • 1 tbsp Vanilla Extract.

The Cinnamon Swirl (The “Magic” Paste)

  • 1/3 cup Unsalted Butter, melted.
  • 1/2 cup Brown Sugar.
  • 1 tbsp Ground Cinnamon.

Step-by-Step Instructions

1. The Foundation

Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.

2. The Filling

In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the sour cream and vanilla. Add the eggs one at a time, mixing on low speed just until combined. Tip: Do not overmix the eggs, or the cheesecake may crack!

3. The Swirl Setup

In a small bowl, whisk the cinnamon swirl ingredients (melted butter, brown sugar, cinnamon) until it forms a thick paste.

4. The Layering

Pour half of the cheesecake batter over the crust. Drop small dollops of the cinnamon paste over the batter. Pour the remaining cheesecake batter on top, and drop the rest of the cinnamon paste in small dots. Use a butter knife to gently swirl the cinnamon into the white batter in a figure-eight motion.

5. The Bake

Bake for 55–65 minutes. The edges should be set, but the center should still have a slight “jiggle.” Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour (this prevents cracking). Refrigerate for at least 6 hours before serving.

Cheat Sheet: How to Perfect the Texture

ElementThe RolePro Tip
Sour CreamAdds tang and moisture.Never use low-fat; it won’t set correctly.
Brown SugarProvides the “caramel” note.Pack it tightly in the measuring cup.
The Water BathEnsures even heating.Wrap the pan in foil and place in a tray of hot water.

The Finishing Touch: Cream Cheese Frosting Drizzle

To make it look like a true cinnamon roll, whisk together 2 oz of cream cheese, 1/2 cup powdered sugar, and 1 tbsp milk. Drizzle this over the chilled cheesecake right before serving.

The Verdict: This is a heavy, decadent dessert that serves a crowd. It combines the best of breakfast and dinner in one slice.

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