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Cinnamon Roll Cheesecake

This cinnamon roll cheesecake takes two beloved desserts and merges them into one showstopping creation. It delivers the comfort of warm cinnamon rolls paired with the rich, tangy luxury of cheesecake, all built on a sturdy graham cracker crust. The result is a dessert that impresses at dinner parties, satisfies cravings, and keeps beautifully in the fridge for days.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 14 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons melted butter
  • 1/4 teaspoon salt
Cheesecake Filling
  • 32 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
  • 1/2 cup sour cream
Cinnamon Swirl
  • 1/3 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons melted butter

Equipment

  • 9-inch springform pan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Knife for swirling
  • Roasting pan or larger baking dish
  • Aluminum foil

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan with two layers of aluminum foil, making sure to seal the bottom and sides completely to prevent water from seeping in during the water bath.
  2. In a medium bowl, combine 2 cups graham cracker crumbs, 1/4 cup sugar, 6 tablespoons melted butter, and 1/4 teaspoon salt. Mix until the texture resembles wet sand.
  3. Press this mixture firmly into the bottom of your prepared springform pan, using the bottom of a measuring cup to create an even, compact layer.
  4. In a large bowl, beat 32 ounces of room-temperature cream cheese with an electric mixer on medium speed for about 2 to 3 minutes, until it becomes smooth and light. Scrape down the sides of the bowl several times during this process.
  5. Gradually add 1 cup sugar to the cream cheese while mixing on medium speed. Once combined, add 1/4 cup all-purpose flour and mix until just incorporated.
  6. Add 2 teaspoons vanilla extract and 1/2 teaspoon salt to the mixture, stirring gently to combine. Then add 1/2 cup sour cream and fold it in with a rubber spatula until no streaks remain.
  7. Add the 4 room-temperature eggs one at a time, folding gently with a spatula after each addition. Make sure each egg is fully incorporated before adding the next one.
  8. In a small bowl, stir together 1/3 cup sugar, 2 tablespoons ground cinnamon, and 2 tablespoons melted butter until you have a thick, spreadable paste.
  9. Pour half of the cheesecake batter into the prepared crust. Drizzle or dollop half of the cinnamon mixture over this base layer, then add the remaining batter on top. Finish with the remaining cinnamon mixture on the surface.
  10. Using a knife or skewer, gently drag it through the layers in a figure-eight or zigzag pattern to create visible swirls. Do not overmix or the cinnamon will fully incorporate and lose its visual impact.
  11. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
  12. Bake in your preheated 325-degree oven for 55 to 65 minutes. The cheesecake is done when the edges are set and slightly puffed but the center still jiggles very slightly when you gently shake the pan.
  13. Turn off the oven and crack the door open about 3 to 4 inches. Let the cheesecake sit in the warm oven for 1 hour.
  14. Remove the cheesecake from the oven and let it cool to room temperature on the counter for another hour. Then refrigerate for at least 4 hours, preferably overnight, before slicing.
  15. Use a hot, wet knife to slice the cheesecake for clean edges; wipe the blade between each cut and redip it in hot water.

Notes

Use full-fat cream cheese and sour cream for best results. Let all ingredients reach room temperature before mixing. Do not skip the water bath as it distributes heat evenly and prevents cracking. Make this dessert a day or two ahead as the flavors intensify after a night in the fridge. Store covered in the fridge for up to 5 days or freeze for up to 3 months.