Cinnamon Roll Cheesecake with Cream Cheese Glaze
This cinnamon roll cheesecake bakes your favorite breakfast pastry into a creamy, tangy dessert with a buttery graham cracker crust. A sweet cinnamon swirl runs through every slice, finished with a drizzle of soft cream cheese glaze.
It’s the kind of dessert that looks like a project but actually comes together with a few familiar steps. If you’ve ever stood in the kitchen craving both a cinnamon roll and a slice of cheesecake, this is your answer.
What Makes This Cheesecake So Good
The filling stays extra creamy without being heavy. A full pound of cream cheese and a little sour cream give it a tang that balances the brown sugar cinnamon ribbon winding through each bite. You get the warm spice of a cinnamon roll and the silky texture of a classic New York cheesecake in one forkful.
I skip the water bath here because we use a low, steady oven and the right cooling method. No pans of hot water to wrestle, and the top comes out smooth and crack-free. The tangy cream cheese glaze stirred together on the counter seals the deal — it melts into the cheesecake almost like the frosting on a fresh bakery roll.
Ingredients
- 1 ½ cups graham cracker crumbs: about 12 full sheets, pulsed in a food processor
- ¼ cup granulated sugar: sweetens the crust and helps it set
- 6 tbsp unsalted butter, melted: binds the crumbs into a sturdy base
- 32 oz cream cheese (4 packages), softened: full-fat blocks give the creamiest texture; do not use spreadable tub cream cheese
- 1 cup granulated sugar: for the filling, just enough to keep things sweet without overpowering the tang
- ½ cup sour cream: adds a subtle tang and keeps the cheesecake soft
- 2 tsp vanilla extract: rounds out the flavor
- 4 large eggs, at room temperature: bind the filling and give it structure
- ¼ cup packed light brown sugar: the heart of the cinnamon swirl
- 1 tbsp ground cinnamon: warm, fragrant, and just right with the brown sugar
- 1 tbsp unsalted butter, melted: loosens the swirl so it ribbons easily
- 2 oz cream cheese, softened: the base for the glaze
- 1 cup powdered sugar: sweetens the glaze without any graininess
- 2 to 3 tbsp milk: thins the glaze until it drizzles smoothly
- ½ tsp vanilla extract: a little more vanilla to tie the glaze to the filling
Variations / Substitutions
- Gluten-free crust: use gluten-free graham crackers or crushed crisp gluten-free cookies and keep the butter the same. No other adjustments needed.
- Extra swirl: double the cinnamon mixture and swirl half through the cheesecake, then sprinkle the rest on top before baking for a darker, spicier ribbon.
- No sour cream: swap in an equal amount of full-fat plain Greek yogurt. The tang and texture will be very close.
- Cream cheese glaze shortcut: if you’re short on time, a simple powdered sugar and milk glaze with a pinch of cinnamon works too, though it won’t have that signature tang.
If you love this mashup, you may also enjoy a recipe for cinnamon roll cookies, where the same swirl gets tucked into buttery shortbread.
How to Make Cinnamon Roll Cheesecake
Step 1: Press the Crust
Preheat your oven to 350°F (175°C). In a bowl, stir together the 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted butter until everything looks like wet sand. Dump the mixture into a 9-inch springform pan and press it firmly into an even layer on the bottom, and just slightly up the sides.
Bake the crust for 10 minutes, then set it on a rack to cool. Lower the oven to 325°F (160°C) so it’s ready for the cheesecake. The crust will smell toasty and feel set when you take it out.
Step 2: Blend the Filling
In a large bowl with a hand mixer, or in a stand mixer fitted with the paddle, beat the 32 ounces of softened cream cheese and 1 cup granulated sugar on medium speed until completely smooth, about 2 minutes. Stop and scrape the bowl a couple of times so no lumps hide at the bottom. Add the ½ cup sour cream and 2 teaspoons vanilla, and mix just until incorporated. With the mixer on low, add the eggs one at a time, beating only until the yolk disappears after each one. Overbeating here can puff the cheesecake up too much, making it crack later, so go slow.
The batter will look glossy and feel thick when you lift the paddle. Pour it over the cooled crust and use a spatula to nudge it into an even layer.
Step 3: Swirl the Cinnamon
In a small bowl, combine the ¼ cup brown sugar, 1 tablespoon cinnamon, and 1 tablespoon melted butter until it forms a gritty paste. Drop small spoonfuls of this mixture all over the top of the cheesecake batter. Use a butter knife or a skewer to swirl the cinnamon into the filling, dragging it in figure-eight motions. You want ribbons of cinnamon, not a solid layer, so stop swirling as soon as you see a marbled pattern.
Step 4: Bake and Cool
Set the cheesecake on the middle rack of the 325°F oven. Bake for 55 to 65 minutes. You’ll know it’s ready when the edges look set and puffed slightly, but the very center still wobbles just a little when you tap the pan. The internal temperature near the center should be about 145°F (63°C). Turn off the oven, crack the door open a few inches, and let the cheesecake cool there for 1 hour. This slow cool-down helps prevent cracks.
After the hour, lift the pan out and let it cool completely on a wire rack. Then cover loosely and refrigerate for at least 4 hours, or overnight, so the texture firms up.
Step 5: Drizzle and Slice
Make the glaze right before you serve the cheesecake. In a small bowl, beat the 2 ounces softened cream cheese with 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla until smooth. Add the last tablespoon of milk if the glaze feels too thick to drizzle. Remove the ring from the springform pan, pat the sides of the cheesecake dry with a paper towel if any moisture collected, and set it on a serving plate. Spoon the glaze over the top, letting it drip down the sides. Slice with a sharp knife, wiping the blade between cuts for clean slices.
Tips for the Best Cheesecake
- All the cold ingredients — cream cheese, sour cream, eggs — need to come to room temperature before you start. Cold cream cheese fights a smooth batter, and cold eggs can make the filling look curdled.
- Press the crust down hard with the bottom of a measuring cup. A loose crust can slip when you slice.
- Resist the urge to open the oven during baking. The steady low temperature is what keeps the top even, and a draft can shock the cake.
- Let the cheesecake chill overnight if you can. The texture improves and the cinnamon flavor deepens with time.
- Store the cheesecake without the glaze, then drizzle it on the day you plan to serve. The glaze stays bright white and doesn’t absorb moisture from the fridge.
Bake times by pan size:
| Pan Size | Bake Time at 325°F |
|---|---|
| 9-inch springform | 55 to 65 minutes |
| 8-inch springform | 65 to 75 minutes (center will take a bit longer to set) |
Storing Leftovers
- Refrigerate: Cover the cheesecake loosely and keep in the fridge for up to 5 days. The glaze may soften slightly, but it still tastes great.
- Freeze: You can freeze the whole unglazed cheesecake or individual slices. Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and add the glaze just before serving.
Frequently Asked Questions
Can I use low-fat cream cheese?
You can, but the texture won’t be as rich and the cheesecake may crack more easily. Full-fat blocks are more stable in the oven and give you that dense, creamy slice.
Why did my cheesecake crack?
Cracks usually happen when the cheesecake is overbaked or cooled too fast. Watching the center jiggle and cooling it gradually in the oven with the door cracked stops most cracks.
Do I have to use a water bath?
No. The low oven temperature and the long slow cool-down do the same job here. A water bath adds moisture and gentle heat, but skipping it works if you follow the bake-and-cool method as written.
Can I make this cheesecake ahead of time?
Yes. Cheesecake is nearly ideal for making ahead. Bake and refrigerate it up to 2 days in advance, then add the glaze right before you slice and serve. The flavor gets even better.
How do I get clean slices of cheesecake?
Dip a long, sharp knife in hot water, wipe it dry, and slice. Wipe the blade clean and reheat it between every cut. This keeps the cinnamon swirl from smearing across the white filling.
Cinnamon Roll Cheesecake Recipe
Ingredients
Method
- Preheat oven to 350°F. Mix graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press into the bottom of a 9-inch springform pan and bake 10 minutes. Cool and reduce oven to 325°F.
- Beat 32 oz cream cheese and 1 cup sugar until smooth. Mix in sour cream and 2 tsp vanilla. Add eggs one at a time on low speed. Pour over the cooled crust.
- Stir together brown sugar, cinnamon, and 1 tbsp melted butter. Drop spoonfuls over the filling and swirl with a knife to create ribbons.
- Bake at 325°F for 55 to 65 minutes until edges are set and the center jiggles slightly. Turn off oven, crack door, and cool 1 hour. Refrigerate at least 4 hours.
- Beat 2 oz cream cheese, powdered sugar, 2 tbsp milk, and ½ tsp vanilla until smooth. Add more milk if needed. Drizzle over the chilled cheesecake, then slice and serve.
