Name: Cinnamon Roll Cheesecake With Homemade Cheesecake Bliss
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 packages (8 oz each) cream cheese, softened; 1/2 cup sugar; 2 large eggs; 1 tsp vanilla extract; 1 ready-made graham cracker crust; 1/4 cup brown sugar; 1 tbsp ground cinnamon; 2 tbsp flour; 2 tbsp melted butter; 1/2 cup powdered sugar; 1–2 tbsp milk; 1/2 tsp vanilla extract

Jump to Recipe

If you’re anything like me, you’ve probably stood in the kitchen, fork in one hand, torn between a gooey cinnamon roll and a rich slice of cheesecake. So I thought, why not have both? This homemade cheesecake combines the creamy texture we all love with the warm, sweet comfort of a cinnamon roll. I first made this on a Sunday when I needed a dessert that felt indulgent but also fun to share. The cinnamon swirls baked right into the cheesecake? Total magic. And while this isn’t exactly your average healthy cheesecake recipe, it’s one of those incredible recipes that make life sweet. You can always swap ingredients if you’re after vegan cheesecake recipes or looking for that high protein cheesecake hit—this one’s a great base. Whether you’re into pumpkin cheesecake recipes for the holidays or raw vegan cheesecake for a summer treat, you’ll find this flexible and worth the effort. Let’s be honest, baking is part science, part joy—and this recipe’s got both.

1) Key Takeaways
2) Easy Cinnamon Roll Cheesecake Recipe
3) Ingredients for Cinnamon Roll Cheesecake
4) How to Make Cinnamon Roll Cheesecake
5) Tips for Making Cinnamon Roll Cheesecake
6) Making Cinnamon Roll Cheesecake Ahead of Time
7) Storing Leftover Cinnamon Roll Cheesecake
8) Try these Dessert Recipes next!
9) Cinnamon Roll Cheesecake
10) Nutrition

1) Key Takeaways

A comforting blend of cinnamon rolls and creamy cheesecake in one dessert.
Easy enough for beginners, impressive enough for guests.
Can be adjusted with vegan or high-protein options to match your preference.
Perfect for holidays, brunches, or cozy nights in.

2) Easy Cinnamon Roll Cheesecake Recipe

Whenever I crave something that feels warm and indulgent, this cinnamon roll cheesecake tops my list. It’s what happens when homemade cheesecake meets gooey, cinnamon-sugar comfort. I made it once to bring to a potluck, and I swear, people still talk about it two years later. The swirl of cinnamon through the creamy filling pulls people in before they’ve even had a bite.

I love that I can play with the recipe depending on what I need. Some days, I’ll make a healthier version with Greek yogurt and less sugar for my family. Other times, I’ll go all in and enjoy every rich bite. It even works as a base if you’re into vegan cheesecake recipes or on the lookout for high protein cheesecake swaps. No matter how you spin it, this recipe delivers every time.

When that sugar craving kicks in, and you’re standing between a cinnamon roll and a cheesecake—don’t choose. Make both. This one’s become a weekend favorite in my house and a holiday staple. Let’s make it yours too.

3) Ingredients for Cinnamon Roll Cheesecake

Cream Cheese: This is the heart of every homemade cheesecake. Go for full-fat cream cheese if you want that rich, velvety texture. Soften it at room temp so it blends smooth without lumps.

Granulated Sugar: This sweetens the base and helps balance the tang from the cream cheese. Stick with white sugar for that classic cheesecake flavor.

Large Eggs: Eggs hold everything together and give the cheesecake structure. Let them sit out for a bit before mixing. Cold eggs can mess with your batter’s smoothness.

Vanilla Extract: Adds a subtle layer of flavor. Use pure vanilla if you can—it really makes a difference.

Graham Cracker Crust: Store-bought crusts are perfect when you want less fuss. If you’re feeling adventurous, crush up some graham crackers, stir in melted butter, and press into your pan.

Brown Sugar: This adds the molasses flavor that gives cinnamon rolls their warm bite. It caramelizes beautifully while baking.

Ground Cinnamon: A must. This is what transforms your basic cheesecake into cinnamon roll territory.

All-Purpose Flour: Just a bit helps thicken the cinnamon swirl so it doesn’t sink. It blends best when sifted first.

Melted Butter: This helps your cinnamon mixture get that glossy swirl and adds flavor throughout.

Powdered Sugar: Used for the glaze. It brings the sweet finish that mimics a drippy cinnamon roll topping.

Milk: A splash or two thins out the glaze. Use whatever milk you’ve got—dairy or non-dairy both work.

Vanilla (for glaze): Ties everything together and adds that bakery smell you can’t resist.

4) How to Make Cinnamon Roll Cheesecake

Step 1. Preheat your oven to 325°F. You want it ready so you’re not rushing with batter in one hand and trying to wrangle oven mitts with the other.

Step 2. In a large bowl, beat your cream cheese and granulated sugar until it’s smooth. No one likes lumpy cheesecake. Add eggs one at a time, then stir in vanilla.

Step 3. Pour half the cheesecake batter into your crust. It doesn’t need to be perfect. This is homemade, after all.

Step 4. Mix up your cinnamon swirl—brown sugar, cinnamon, flour, and melted butter. Spoon small amounts over the batter and use a butter knife to swirl it in. Not too much or it’ll blend instead of swirl.

Step 5. Pour the rest of the cheesecake batter on top and repeat the cinnamon swirl process again. Trust me, this double layer is worth it.

Step 6. Bake for 35–40 minutes. You want the center to be just set. A little jiggle is fine—it’ll firm up as it chills.

Step 7. Cool completely, then chill for at least two hours. This sets the filling and makes slicing way easier.

Step 8. Whisk together powdered sugar, milk, and vanilla. Drizzle this glaze over your cooled cheesecake like you would with a cinnamon roll.

5) Tips for Making Cinnamon Roll Cheesecake

Let ingredients sit out. Room temp cream cheese and eggs blend better and prevent lumps in your batter. It’s the easiest way to get that creamy, bakery-style texture in a homemade cheesecake.

Swirl with care. A deep swirl looks great, but too much will mix the layers instead of showing off that cinnamon roll spiral. Stick to shallow figure-eights with a knife or skewer.

Watch the edges. If they start browning too fast while the center is still jiggly, lightly tent with foil. This helps avoid overbaking and keeps your crust golden, not burnt.

6) Making Cinnamon Roll Cheesecake Ahead of Time

When you want dessert without rushing, make this ahead. The cheesecake keeps well and the flavors deepen after a night in the fridge. It tastes even better on day two, no joke.

Wrap the chilled cheesecake tightly with plastic wrap once cooled. Keep the glaze separate until serving. This keeps the texture firm and avoids a soggy top layer.

If you’re hosting or bringing dessert to a gathering, bake the day before and add the glaze just before serving. Less stress, more compliments.

7) Storing Leftover Cinnamon Roll Cheesecake

Store slices in an airtight container in the fridge. I like using parchment between slices so nothing sticks. It’ll stay fresh for up to five days.

Want to freeze it? No problem. Wrap individual slices tightly in plastic and then foil. Freeze for up to a month. Thaw in the fridge overnight for best results.

And if you’re like me and forget it’s in the fridge? A quick microwave blast—just a few seconds—brings that bakery-fresh feel right back.

8) Try these Dessert Recipes next!

9) Cinnamon Roll Cheesecake