Cinnamon Roll Cheesecake

This Cinnamon Roll Cheesecake is the ultimate dessert mash-up—everything I love about gooey, spiced cinnamon rolls and rich, creamy cheesecake all in one decadent slice. With a cinnamon-swirled cheesecake filling over a cinnamon roll crust and topped with a luscious glaze, it’s a dessert that tastes like comfort and celebration rolled into one.

Why You’ll Love This Recipe

I love how this recipe brings together two classic favorites. It’s like having brunch and dessert in a single bite. The layers of warm cinnamon sugar, velvety cheesecake, and sweet glaze make every slice irresistible. Plus, it’s easier than it looks—perfect for impressing guests or indulging my own sweet cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 can (8-count) refrigerated cinnamon rolls with icing
Cooking spray

For the cinnamon swirl filling:
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons flour
2 tablespoons melted butter

For the cheesecake:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract

Optional topping:
Reserved cinnamon roll icing
Whipped cream (optional)

Directions

Prepare the Crust
I preheat the oven to 325°F and grease a 9-inch springform pan with cooking spray. Then I press the cinnamon rolls into the bottom of the pan, flattening and sealing the edges to form an even crust. I pre-bake this for about 8 minutes to set it slightly.

Make the Cinnamon Swirl
In a small bowl, I mix the brown sugar, cinnamon, flour, and melted butter until combined. This mixture is the key to that cinnamon roll flavor swirled throughout.

Make the Cheesecake Batter
In a large bowl, I beat the softened cream cheese and granulated sugar until smooth. Then I add the eggs one at a time, followed by sour cream and vanilla extract, mixing just until creamy and combined.

Layer and Swirl
I pour half of the cheesecake batter over the crust. Then I drop spoonfuls of the cinnamon swirl mixture over the top and use a knife to swirl it gently. I repeat with the remaining batter and cinnamon swirl, then swirl again for that marbled effect.

Bake the Cheesecake
I bake the cheesecake for about 45–50 minutes, until the center is set but still slightly jiggly. After cooling to room temperature, I chill it in the refrigerator for at least 4 hours or overnight.

Glaze and Serve
Before serving, I drizzle the reserved cinnamon roll icing over the top. Sometimes I like to warm it slightly to make it easier to drizzle. A little whipped cream on the side doesn’t hurt either.

Servings And Timing

This cheesecake serves 10–12 slices.
Prep time: 20 minutes
Bake time: 50 minutes
Chill time: at least 4 hours
Total time: about 5 hours 10 minutes (mostly chilling)

Variations

Sometimes I mix chopped pecans into the cinnamon swirl for a nutty crunch. If I’m short on time, I use a graham cracker crust and just swirl in the cinnamon sugar mixture. I’ve also added a bit of maple extract to the glaze for a cozy twist.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, I wrap slices tightly and freeze them for up to 2 months. When I want to serve it, I thaw it in the fridge overnight. I don’t reheat the whole cheesecake, but I’ve microwaved individual slices for 10–15 seconds for a slightly warm bite—just enough to soften the cinnamon swirls.

FAQs

Can I Use Homemade Cinnamon Rolls For The Crust?

Yes, I can! If I prefer homemade dough, I roll it out, press it into the pan, and partially bake just like the canned version.

How Do I Prevent Cracks In The Cheesecake?

I make sure not to overmix the batter and avoid overbaking. Letting the cheesecake cool gradually and chill completely helps keep it smooth on top.

Do I Have To Use A Springform Pan?

It’s best for easy removal, but I’ve made this in a deep pie dish too. I just line it with parchment for easier slicing.

Can I Skip The Cinnamon Swirl?

Sure, but I think that cinnamon swirl is what really gives it that signature flavor. If I’m short on time, I just swirl it on top instead of layering.

Is The Icing Necessary?

The cheesecake is delicious on its own, but I like adding the cinnamon roll icing to bring that bakery-style finish and a little extra sweetness.

Conclusion

Cinnamon Roll Cheesecake is one of those desserts that makes people’s eyes light up when I bring it out. It’s rich, indulgent, and full of comforting flavors I associate with homey breakfasts and sweet celebrations. Whether it’s for a holiday, a birthday, or just a cozy weekend, this cheesecake always delivers.