If you’re looking for the ultimate mash-up dessert that captures everything wonderful about a classic breakfast pastry and a rich, creamy cheesecake, you have to try this Decadent Cinnamon Roll Cheesecake. It’s the best of both worlds: a buttery graham cracker crust, luxurious vanilla-scented cheesecake, and generous ribbons of gooey cinnamon swirl throughout, all finished with that nostalgic sticky-sweet glaze. Whether you’re celebrating with friends or just want a show-stopping dessert for your family, this cheesecake brings a little bakery magic right to your kitchen.

Decadent Cinnamon Roll Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The charm of this recipe is how simple the ingredients are, but don’t underestimate how much each one builds up the flavor, texture, and irresistible aroma. Every item here has a starring role, working together to create a truly special Decadent Cinnamon Roll Cheesecake.

Graham cracker crumbs: These form the sturdy, buttery base with a touch of crunch and toasty flavor.
Granulated sugar: Adds just the right amount of sweetness to both the crust and the creamy cheesecake filling.
Ground cinnamon: The signature spice, infusing every bite with warmth and nostalgia.
Unsalted butter: Melted for easy mixing and essential for that rich mouthfeel in both the crust and the swirl.
Cream cheese: The heart of the cheesecake, it makes the filling creamy, tangy, and utterly luscious.
Sour cream: An insider’s secret for extra smoothness and that hint of tang to balance all the sweetness.
Eggs: They give the cheesecake its structure and silken texture, binding everything together beautifully.
Vanilla extract: Deepens the aroma and brings a lovely depth to both filling and glaze.
Brown sugar: Used in the cinnamon swirl, this brings a caramelly, almost molasses-like layer of flavor.
All-purpose flour: Just a touch helps the cinnamon swirl hold those gorgeous pockets of gooeyness.
Powdered sugar: Whipped into the glaze for that perfect “cinnamon roll” finish.
Milk: Used to adjust the glaze to drizzling consistency—easy to pour, hard to resist.

How to Make Decadent Cinnamon Roll Cheesecake

Step 1: Prep the Pan and Crust

Start by warming up your oven to 325°F (160°C) and prepping a 9-inch springform pan—don’t skip wrapping the outside with foil, as this keeps any water out during baking. Mix together the graham cracker crumbs, sugar, cinnamon, and melted butter, then press firmly into your pan. This step is where you set the stage for that perfect bite: sturdy, flavorful, and melt-in-your-mouth buttery.

Step 2: Make the Creamy Cheesecake Filling

In a large bowl, beat that softened cream cheese with sugar until you have a cloud-like smooth base—don’t rush or you’ll get lumps. Next, blend in the sour cream, eggs, and vanilla, being gentle so you don’t whip in too much air. You’re aiming for a luscious pourable batter, ready to cradle those cinnamon swirls.

Step 3: Swirl Together the Cinnamon Filling

Mix brown sugar, cinnamon, flour, and melted butter in a small bowl. This will be your “cinnamon roll” swirl that takes this cheesecake to the next level. It should look and smell so good you’ll want to sneak a taste—resist for now!

Step 4: Assemble the Layers

Pour half of the cheesecake batter into your crust. Drizzle on half the cinnamon swirl mixture, using a knife to create beautiful marble-like ribbons. Add the rest of the batter and repeat for a showstopper effect inside and out. These swirls are the soul of your Decadent Cinnamon Roll Cheesecake.

Step 5: Bake in a Water Bath

Place your springform pan in a larger roasting pan, then fill it halfway with hot water. This gentle steaming is crucial for a smooth, crack-free cheesecake. Bake for 55 to 65 minutes—when the edges are set but the center still jiggles slightly, it’s ready to rest.

Step 6: Cool Gradually

Turn off the oven, crack the door, and let your cheesecake cool inside for one full hour. This slow cooling keeps everything settled and creamy. Remove, bring to room temperature, then chill in the fridge for at least four hours (or better, overnight). Good things are worth waiting for!

Step 7: Glaze and Finish

Whisk together powdered sugar, milk, and vanilla extract into a thick but pourable glaze. Drizzle artistically over the chilled cheesecake for that signature cinnamon roll flair. If you like, pile on a little extra glaze or even a dollop of whipped cream for peak decadence.

How to Serve Decadent Cinnamon Roll Cheesecake

Garnishes

The finishing touches make all the difference! Dust with a little extra cinnamon, add a swirl of whipped cream, or sprinkle with candied pecans. The signature sugar glaze shouldn’t be skipped—it ties the whole cinnamon roll experience together in both sight and taste.

Side Dishes

Balance out the indulgence of your Decadent Cinnamon Roll Cheesecake with something light and fresh. A bowl of mixed berries or a tangy fruit salad plays off the richness, while a strong cup of coffee or chai tea enhances those cozy cinnamon notes.

Creative Ways to Present

For a fun dessert buffet, slice the cheesecake into bars or bite-sized squares and drizzle each with extra glaze. If you’re bringing this to a party, arrange slices in a circle with cinnamon sticks and vanilla beans scattered about for an eye-catching display. You can even get playful with mini cheesecakes using muffin tins—everyone loves their own personal treat!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Decadent Cinnamon Roll Cheesecake in the refrigerator, tightly wrapped or in a well-sealed container. It will stay delicious for up to five days, and you’ll find that the flavors become even more pronounced after a day or two.

Freezing

Want to enjoy your cheesecake later? You can freeze individual slices—or even the whole cake—by wrapping tightly in plastic and then foil. Store flat in the freezer for up to two months. For best results, don’t add the glaze until after you thaw and serve.

Reheating

If you prefer your cheesecake slightly warm (for a real “fresh cinnamon roll” effect), just microwave a slice for 10-15 seconds. The flavors get even cozier. Do this just before serving, and finish with a fresh drizzle of glaze.

FAQs

Can I use a different crust for this cheesecake?

Absolutely! If graham crackers aren’t your favorite, try vanilla wafer cookies, digestive biscuits, or even a cinnamon-flavored cookie for extra spice. Just keep the proportions about the same for best results.

My cheesecake cracked on top—what did I do wrong?

A cracked top is usually from the cheesecake cooling too quickly or baking without a water bath. Don’t worry, though—a generous drizzle of glaze will hide any imperfections, and the taste remains heavenly.

Can I make Decadent Cinnamon Roll Cheesecake gluten-free?

Yes, with a few tweaks! Use gluten-free graham crackers for the crust and swap the all-purpose flour in the swirl for a gluten-free blend. The rest of the ingredients are naturally gluten-free.

How do I tell when my cheesecake is done baking?

The key is to look for edges that are set and a center that still wobbles gently when you shake the pan. Don’t overbake—residual heat will finish the job as it cools. This guarantees a creamy texture.

Can I make this recipe ahead for a special occasion?

Definitely! In fact, Decadent Cinnamon Roll Cheesecake tastes best when made at least a day in advance. The chilling time helps flavors meld and makes slicing clean and easy. Simply add the glaze just before serving for the freshest look.

Final Thoughts

There’s something truly magical about creating and sharing a Decadent Cinnamon Roll Cheesecake. From the intoxicating cinnamon aroma to the indulgent, creamy middle, every bite is a celebration of comfort and joy. Make this cheesecake for your next gathering, or simply as a well-deserved treat—you won’t believe how quickly it disappears!

Decadent Cinnamon Roll Cheesecake Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 6 hours (includes chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate dessert with this Decadent Cinnamon Roll Cheesecake recipe. A creamy cheesecake filling swirled with a cinnamon sugar mixture, all atop a buttery graham cracker crust, and finished with a sweet glaze.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the cheesecake filling:

24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
3 large eggs
2 teaspoons vanilla extract

For the cinnamon swirl:

1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup all-purpose flour
4 tablespoons unsalted butter, melted

For the glaze:

1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
Make the crust: Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of the pan.
Prepare the filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla. Mix until combined.
Create the cinnamon swirl: Mix brown sugar, cinnamon, flour, and melted butter. Layer batter and swirl mixture in pan.
Bake: Place pan in a larger pan with hot water. Bake for 55-65 minutes.
Cool: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours.
Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over the cheesecake before serving.