Amazing 1 Cinnamon Roll Cheesecake Recipe

You know those desserts that just scream comfort? Well, I took two of my absolute favorites—a warm, gooey cinnamon roll and a rich, velvety cheesecake—and married them together! It sounds ambitious, but trust me, this Ultimate Swirled Cinnamon Roll Cheesecake with Cream Cheese Glaze is worth every single minute of the chilling time. When I develop recipes here at Carla’s Cooking, I focus on making sure busy home cooks like us can deliver showstopping baked goods without needing a whole day off. This recipe is designed to be reliable, decadent, and guaranteed to bring happy chatter to your table. If you love this spiced swirl idea, you absolutely have to check out my Snickerdoodle Cheesecake Recipe too! I promise, you’ll want to make this all year long, but especially when the holidays roll around!

Why This Cinnamon Roll Cheesecake Recipe is a Must-Try

I truly believe this **Cinnamon Roll Cheesecake Recipe** hits that perfect spot between classic dessert elegance and comforting flavor. I wouldn’t share it unless I knew you could nail it on the first try! It’s everything you want packed into one slice.

• The swirl comes out perfectly distinct every time, a hallmark of a quality bake.
• It delivers that incredibly smooth, creamy texture that only a perfectly baked cheesecake can offer.
• It’s a genuine showstopper; if you need a dessert that earns compliments, this is it.
• It uses simple, honest ingredients to create something that tastes gourmet. It’s proof that home baking triumphs!

If you love this combination of sweet spice and cream cheese, make sure to bookmark my Sour Cream Coffee Cake Recipe for your next morning treat!

Gathering Ingredients for Your Cinnamon Roll Cheesecake

Okay, the secret to a stunning **Cinnamon Roll Cheesecake** that won’t let you down during baking is having your ingredients *exactly* ready to go. I learned the hard way that trying to scramble for softened butter while the cream cheese is already mixing leads to lumps—and we do not do lumps here! Organization is half the battle when you’re merging two complex desserts. Take a look at what you need now, paying close attention to the temperature notes. If you’re looking for another way to use those warm spices, check out my recipe for Moist Cinnamon Swirl Apple Bread!

For the Graham Cracker Crust

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

For the Cinnamon Swirl Filling

• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, softened

For the Creamy Cheesecake Filling

• 3 (8 ounce) packages full-fat cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 1/2 cup sour cream

For the Cream Cheese Glaze Topping

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract

Pro-tip: If you enjoyed this recipe, you’ll probably love my savory Cream Cheese Corn Casserole for a totally different kind of creamy delight!

Step-by-Step Instructions for the Cinnamon Roll Cheesecake

This is where the magic happens! Don’t let the number of steps scare you; it’s all about layering those amazing flavors correctly. We start with the base and finish with that beautiful, glossy top. Following these steps exactly is how we guarantee that famous, creamy crumb and that gorgeous center swirl. If you’re looking for more reliable baking methods, my guide on simple Easy Homemade Cheese Crackers shows how patience pays off.

Preparing the Crust and Pre-Bake

First things first, get your oven preheated to 350°F (175°C). We’re taking care of the crust right away. Mix up your graham cracker crumbs and the 1/4 cup of sugar. Drizzle in that melted butter and mix until everything looks like wet sand—just moist enough to hold together when you squeeze it. Press it firmly and evenly into the bottom of your 9-inch springform pan. Now, pop that into the oven for 10 quick minutes. This gives us a sturdy base so it doesn’t get soggy later. Let it cool slightly while we move on!

Creating the Cinnamon Swirl Mixture

Time for the cinnamon roll flavor layer! In a small bowl, stir together your packed light brown sugar and that tablespoon of cinnamon. Next, you need to cut in the 1/4 cup of softened butter. I usually use a pastry blender for this, but your fingers work just fine! Keep working it until the whole mixture looks like coarse, wet sand. That’s it for the swirl components; set this beauty aside for assembly time.

Mixing the Decadent Cheesecake Baking Filling

Here is where technique really matters for avoiding lumps. Grab your big bowl and beat the 3 packages of softened cream cheese until it is totally smooth—no grainy bits allowed! Then, slowly add in the 1 1/2 cups of sugar, vanilla, and salt. Once that looks uniform, add your room-temperature eggs, but here’s the crucial part: add them ONE at a time, mixing just until each one disappears. My biggest expert tip here is to stop mixing as soon as the last egg is incorporated. If you overmix once the eggs are in, you incorporate too much air, and hello, cracks! Finally, gently stir in your sour cream until just combined.

Assembling and Applying the Cinnamon Swirl Dessert Ideas

Pour about two-thirds of that beautiful cheesecake batter right over your slightly cooled crust. Now, sprinkle about half of that cinnamon sugar blend evenly over this layer. Then, pour the remaining batter gently on top. Sprinkle the rest of the cinnamon sugar mixture over the top. Take a butter knife and gently start swirling! I like to use gentle figure-eight motions, almost like drawing a lazy S across the top. The goal is to move the cinnamon down into the top layer—don’t dig all the way to the crust!

SAVE IT

Baking with the Water Bath Technique

To keep this cheesecake wonderfully creamy, we absolutely need a water bath. Take heavy-duty foil and wrap the outside bottom of your springform pan tightly—we don’t want any water seeping in! Place the wrapped pan into a large roasting pan. Now, carefully pour very hot water into the roasting pan until it comes about halfway up the sides of your springform pan. Bake this setup for 60 to 75 minutes. You know it’s ready when the edges look set, but the absolute center still has a tiny bit of jiggle when you nudge the pan.

The Essential Cooling and Chilling Process

Do NOT take the cheesecake out right away! Turn the oven OFF, crack the door open just a tiny bit, and let the cheesecake hang out in the residual heat for one full hour. This slow cooling is non-negotiable for **Indulgent Sweet Treats** like this one—it prevents sudden temperature drops that cause cracks. After that hour, remove it from the water bath and foil and let it cool completely on a rack. Then, you must refrigerate it covered for a minimum of 6 hours, but honestly, overnight is when this **Cinnamon Roll Cheesecake** really achieves its perfect texture.

SAVE IT

Finishing Touches: Making and Applying the Glaze

Once your cheesecake is fully chilled and firm, let’s make the glaze! Beat your 4 ounces of softened cream cheese until it’s smooth as silk. Slowly beat in the powdered sugar until it’s combined, and then stir in the milk/cream and vanilla until you have a lovely, pourable drizzle. If it seems too thick to pour easily, just add a drop or two more liquid. Drizzle this gorgeous glaze artfully over the top of your chilled cheesecake. Let it sit for about 15 minutes for the glaze to just firm up a little before slicing!

SAVE IT

Tips for the Best Cinnamon Roll Cheesecake Results

Baking a cheesecake is all about control, and I’ve found that focusing on a couple of key areas makes the difference between good and absolutely fantastic. Getting the temperature right before you even turn the mixer on is actually the easiest way to ensure you get the velvety texture we are aiming for here! If you are newer to cheesecakes, I really suggest looking over my tips for making a classic New York Cheesecake Recipe for more general reassurance.

Ingredient Temperature Matters

Listen to me on this: your cream cheese absolutely has to be soft—like, leave-it-out-for-three-hours soft. If it’s even slightly cold when you start beating it, you are going to end up with little cream cheese lumps in your filling, and no one wants that! It’s the same deal with the eggs. Cold eggs shock the smooth cream cheese mixture when you add them in, which also messes up the texture. Take the time to let them sit out first; your future, happy, crack-free cheesecake will thank you.

Water Bath Secrets for Creamy Cheesecake Swirl Recipes

We talked about the water bath when we were baking, but I have to bring it up again because it’s the MVP for preventing cracks! Cheesecakes bake using steam, which keeps the environment humid and gentle. When the edges set up slowly and evenly, the top stays smooth and glossy. Remember, the water bath is critical for keeping things moist inside while the outside bakes. If you skip it, you’re basically sending your gorgeous **Cinnamon Roll Cheesecake** into a desert environment, and that nearly always ends in cracks. If you love cinnamon, you might also enjoy my recipe for Snickerdoodles!

Storage and Reheating Instructions for Your Cinnamon Roll Cheesecake

This **Cinnamon Roll Cheesecake** is honestly even better the next day, so don’t stress if you have leftovers! Since it’s a classic baked cheesecake, you need to treat it right to keep that creamy texture intact. Once it’s fully chilled, cover the springform pan tightly with plastic wrap—or transfer cut slices to an airtight container. You want to keep it refrigerated, and it should taste fantastic for up to five days. If you’re making it ahead for a party, this refrigeration time is your best friend!

If you manage to have any left after a few days, it thaws beautifully right in the fridge. For even more make-ahead comfort food, check out my Easy Dirt Cake recipe!

Variations on the Cinnamon Roll Cheesecake Concept

I love customizing recipes, and this one is such a fantastic base for creativity! While this recipe nails the classic baked texture, you can absolutely tweak it if you’re short on time or just feeling adventurous. We all need those easy bake days sometimes, right? If you’ve mastered this one, maybe try my Chocolate Cinnamon Rolls Recipe next for another spiced treat!

Crust and Topping Swaps

If you aren’t a huge fan of the graham cracker crust, try crumbling up some shortbread cookies instead! It gives a richer, more buttery base for that tangy cheesecake. For the top, if you skip the homemade glaze—and I won’t judge, busy days happen!—you can absolutely buy a can of quality store-bought cinnamon roll icing. Just warm the can slightly and drizzle it right over the chilled cheesecake for a super fast, impressive finish.

Making Mini Cheesecake Bites Cinnamon Style

Want immediate gratification? You can totally turn this into Mini Cheesecake Bites Cinnamon style treats! Just line standard mini muffin tins with paper liners. Fill each cup about two-thirds full of the cheesecake batter, making sure you dollop a tiny bit of the cinnamon swirl mixture on top and give it a quick swirl with a toothpick. Since they are smaller, the baking time drops significantly, usually down to about 15 to 20 minutes at the same temperature. Keep a sharp eye on them!

Serving Suggestions for This Sweet and Spiced Cheesecake

When you pull this incredible **Cinnamon Roll Cheesecake** out of the fridge, it deserves a moment in the spotlight! Because it’s so rich and flavorful on its own, I usually keep the accompaniments simple. It pairs like a dream with a strong cup of black coffee or a robust cup of tea—the bitterness really cuts through the sweetness perfectly. If you’re serving it warm (though I prefer it chilled!), add a little dollop of slightly sweetened whipped cream on the side. For a cozy evening vibe, you can’t beat pairing a slice with my recipe for Perfect Hot Cocoa!

SAVE IT

Frequently Asked Questions About Cinnamon Roll Cheesecake Recipe

I always get questions whenever I make this dessert for gatherings! It’s such a popular concept, and I want to make sure you feel confident tackling it. Because it combines two iconic desserts, there are always a few common sticking points. I’ve gathered the ones I get most often right here to help smooth out your baking journey. If these don’t cover it, don’t hesitate to drop me a note!

Can I make a No Bake Cinnamon Roll Cheesecake?

That’s a great question for when you don’t want to turn on the oven! While this particular recipe is truly the **Best Cinnamon Roll Cheesecake** when baked—that baked texture is unmatched—you certainly *can* make a no-bake version. However, the filling structure will be totally different. For a no-bake option, you’d skip the eggs and the water bath, of course, but you absolutely need to incorporate a stabilizer like gelatin or whipped heavy cream folded in very carefully to keep it firm enough to slice. For now, I really suggest sticking to this baked recipe for that perfect, creamy consistency!

How do I prevent my Baked Cheesecake with Cinnamon Filling from cracking?

Ah, the dreaded crack! It’s the Everest of cheesecake baking, isn’t it? Trust me, I’ve had my share of cracked tops, but I’ve learned the three golden rules. First: Everything must be room temperature so you don’t overmix while trying to smooth out cold cream cheese. Second: Do NOT overmix after adding the eggs—seriously, stop when just combined! And third, which is probably the most crucial: Use that water bath and follow the slow cooling process where the cake cools down in the turned-off oven for an hour. Stick to those three things, and you’ll see smooth, flawless tops every time.

What makes this the Ultimate Dessert Mashup Recipes?

For me, what makes this the best of the **Ultimate Dessert Mashup Recipes** category is how perfectly balanced the three textures are. You get the crunch and spice from the buttery graham cracker crust, which is a nod to the base of a cinnamon roll. Then, you get that rich tang of classic cheesecake, which is beautifully contrasted by the gooey, warm spiced swirl running right through the middle. It’s not just a cheesecake with cinnamon sprinkled on top; it’s a total integration of both flavor profiles, finished off by that glorious cream cheese glaze. It just works!

SAVE IT

If you are looking for other brilliant dessert mashups, be sure to check out my recipe for a Frozen Strawberry Daiquiri—it’s completely different but just as much fun!

Nutritional Estimates for Your Indulgent Sweet Treat

Now, I’ll be upfront, this **Cinnamon Roll Cheesecake** is pure comfort food defined, so it isn’t exactly a light salad! But since you deserve to know what you’re diving into, here are the estimated nutritional values per generous slice. Remember, these are starting points based on standard measurements; your exact values will change depending on the brands you use! For a savory contrast in your meal planning, take a peek at my Easy 5-Minute Nacho Cheese Sauce.

• Serving Size: 1 slice
• Calories: 450
• Sugar: 45g
• Fat: 28g
• Protein: 7g
• Cholesterol: 110mg

This is definitely a treat-yourself dessert, best saved for special occasions or weekend baking. Enjoy every single bite!

Share Your Cinnamon Roll Cheesecake Creations

Wow, I hope you loved making this Ultimate Swirled **Cinnamon Roll Cheesecake**! If you did, would you do me a huge favor and leave a quick 5-star rating right down below? It truly helps other home cooks find reliable recipes like this one. I absolutely love seeing your beautiful bakes, so tag me on social media with your photos!

If this decadent dessert hit the spot, you should swing by the main recipe index here for more easy, comforting ideas. Also, if you saw someone else’s gorgeous version online, like the one at this link, feel free to share this recipe with them so they can bake it too!

Ultimate Swirled Cinnamon Roll Cheesecake with Cream Cheese Glaze

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Combine the creamy texture of baked cheesecake with the warm, spiced sweetness of a cinnamon roll. This recipe features a buttery crust, a rich cream cheese filling, a distinct cinnamon swirl, and a glossy cream cheese glaze topping.

• Author: Carla Davis
• Prep Time: 30 min
• Cook Time: 75 min
• Total Time: 12 hours 45 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• For the Crust: 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the Cinnamon Swirl: 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, softened
• For the Cheesecake Filling: 3 (8 ounce) packages full-fat cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 1/2 cup sour cream
• For the Cream Cheese Glaze: 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract

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Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. In a medium bowl, mix the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and set aside to cool slightly.
2. Make the Cinnamon Swirl: In a small bowl, combine the brown sugar and 1 tablespoon of cinnamon. Cut in the 1/4 cup softened butter using a pastry blender or your fingers until the mixture resembles coarse, wet sand. Set aside.
3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups granulated sugar, vanilla extract, and salt until combined. Beat in the eggs one at a time, mixing just until each egg is incorporated. Mix in the sour cream until the batter is smooth. Do not overmix once the eggs are added.
4. Assemble and Swirl: Pour about two-thirds of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining cheesecake batter over the top. Sprinkle the remaining cinnamon sugar mixture over the top layer. Use a butter knife to gently swirl the cinnamon mixture into the batter in figure-eight motions, being careful not to scrape the bottom crust.
5. Bake the Cheesecake: Wrap the outside bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan into a large roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan (this is a water bath). Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
6. Cool the Cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
7. Make the Glaze: In a small bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until combined. Add the milk and vanilla extract, beating until the glaze is smooth and pourable. If it is too thick, add a few more drops of milk.
8. Finish and Serve: Once the cheesecake is fully chilled, drizzle the cream cheese glaze over the top. Allow the glaze to set slightly before slicing and serving your showstopping baked good.

Notes

• For the best texture, ensure your cream cheese and eggs are at room temperature before starting the filling.
• If you want a richer cinnamon flavor, you can use a store-bought cinnamon roll icing instead of making the homemade glaze.
• To prevent cracking, do not open the oven door during the first 45 minutes of baking.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 45g
• Sodium: 350mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 110mg