There’s something truly magical about the combination of cinnamon rolls and cheesecake. As a baker, I’ve always been drawn to recipes that marry comfort and indulgence, and this Fluffy & Creamy Cinnamon Roll Cheesecake does exactly that. I remember the first time I tested this recipe—it was a cold morning, and I was craving something warm, rich, and satisfying. I decided to fuse the nostalgic flavor of cinnamon rolls with the silky smoothness of a baked cheesecake. The result was even better than I imagined: a perfectly spiced, luxuriously creamy dessert that quickly became a favorite among my friends, family, and customers.

Why will you love this recipe? Because it’s everything you want in a dessert—soft, fluffy cinnamon layers with that signature spice swirl, combined with a rich and creamy cheesecake center that melts in your mouth. Every bite brings a comforting warmth and delightful sweetness, just like a freshly baked cinnamon roll but elevated with the elegance of cheesecake.

Another reason I love this recipe is its versatility. You can serve it chilled as a refreshing summer treat, or slightly warmed in the winter with a drizzle of vanilla glaze or cream cheese frosting. It’s also ideal for birthdays, holiday gatherings, potlucks, or anytime you need a show-stopping dessert that everyone will talk about. You can even play with the base—use a cinnamon graham crust, a shortbread crust, or even a classic digestive biscuit layer.

This dessert is also surprisingly affordable. Most of the ingredients are pantry staples or readily available at any grocery store, which means you don’t need a premium budget to whip up this bakery-worthy treat. You’ll need basic dairy items, cinnamon, sugar, and eggs, which keeps the overall cost down while still delivering an incredibly rich flavor and texture.

Here’s what you’ll need to make it:

Ingredients:

1 ½ cups crushed cinnamon graham crackers (or plain grahams + 1 tsp cinnamon)
¼ cup melted butter
2 tbsp granulated sugar
3 packs (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
¾ cup sour cream
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp nutmeg (optional)
½ cup brown sugar
1 tbsp all-purpose flour
1 tbsp ground cinnamon (for the swirl)
¼ cup heavy cream
¼ cup powdered sugar (for optional glaze)

How to Prepare This Recipe

This Fluffy & Creamy Cinnamon Roll Cheesecake might look bakery-perfect, but it’s incredibly easy to make at home. You won’t need fancy equipment—just a mixer, a springform pan, and a little patience while it chills. I’ll guide you step-by-step so you can create this dessert with confidence. Trust me, once you master it, you’ll want to bake it for every special occasion—or simply to satisfy a sweet craving.

Step-by-Step Instructions for Preparation

1. Prepare the crust

Start by preheating your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the base with parchment paper.

In a mixing bowl, combine 1½ cups of crushed cinnamon graham crackers, ¼ cup of melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.

Press the crust mixture evenly into the bottom of the pan, using the back of a spoon or the bottom of a glass to flatten it. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

2. Make the cheesecake filling

In a large bowl, beat the softened cream cheese until smooth and creamy—about 2–3 minutes on medium speed.

Gradually add 1 cup of granulated sugar and continue beating until fully incorporated and fluffy. Add in the eggs, one at a time, mixing just until combined after each addition.

Next, add ¾ cup of sour cream, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, and ¼ teaspoon of nutmeg (optional). Mix until the batter is smooth and uniform.

In a separate small bowl, whisk together ½ cup of brown sugar, 1 tablespoon of all-purpose flour, and 1 tablespoon of ground cinnamon. This will be your cinnamon swirl layer.

3. Layer the cheesecake

Pour half of the cheesecake batter into the cooled crust.

Sprinkle half of the cinnamon swirl mixture evenly over the batter. Use a butter knife to gently swirl it into the batter without mixing it completely.

Repeat by pouring in the remaining cheesecake batter, then sprinkle the rest of the cinnamon swirl mixture on top. Swirl again lightly with a knife for that signature cinnamon roll look.

4. Bake the cheesecake

Place the springform pan on a baking sheet and bake in the preheated oven for 50 to 60 minutes. The edges should look set, but the center will still jiggle slightly.

Turn off the oven, crack the oven door open slightly, and let the cheesecake sit inside for 1 hour. This slow cooling helps prevent cracks.

After an hour, transfer the cheesecake to a wire rack. Let it cool completely to room temperature, then refrigerate it for at least 4 hours—or overnight for best results.

5. Optional vanilla glaze

For that classic cinnamon roll touch, whisk together ¼ cup of powdered sugar with 1 to 2 teaspoons of heavy cream to create a smooth glaze. Once the cheesecake is chilled, drizzle the glaze over the top just before serving.

Quick and Easy

This recipe is incredibly quick and easy to follow, even for beginners. Most of the time is hands-off, with just a few simple steps from crust to chill. The ingredients come together quickly, and the results look like you spent hours in the kitchen.

Customizable

You can also customize this cheesecake easily. Swap the cinnamon graham crackers for digestive biscuits with a bit of added cinnamon. Add chopped pecans to the swirl layer for a nutty crunch. Prefer a different glaze? Try a simple cream cheese drizzle. You can even make this recipe in cupcake form using a muffin tin for individual servings.

Popular with Many People

This cheesecake is a hit every time I serve it. It’s especially popular with people who love cinnamon desserts but want something more refined than a traditional roll. The creamy texture pairs beautifully with the warm spices, making it a standout at potlucks, birthdays, and family dinners. It’s a dessert people ask for again and again.

From the first buttery bite of crust to the last creamy swirl of spiced filling, this cinnamon roll cheesecake delivers everything you love—flavor, texture, and visual appeal. It’s the kind of dessert that makes people pause mid-bite and ask, “Can I get this recipe?”

BEST RECIPE for Fluffy & Creamy Cinnamon Roll Cheesecake

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This Fluffy & Creamy Cinnamon Roll Cheesecake brings together the rich warmth of spiced cinnamon rolls and the smooth indulgence of a classic cheesecake. With layers of velvety cream cheese filling and sweet cinnamon swirls over a crisp graham cracker crust, this dessert is a guaranteed crowd-pleaser. It’s perfect for any occasion—from casual family dinners to festive celebrations.

Author: Lura Skye
Prep Time: 20
Cook Time: 60
Total Time: 1 hour 20 minutes
Yield: 12 1x

Instructions

Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Make the crust: In a bowl, mix crushed cinnamon graham crackers, melted butter, and sugar until combined. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
Prepare the filling: In a large bowl, beat cream cheese until smooth. Add sugar gradually, and mix until light and fluffy. Add eggs one at a time, mixing gently after each. Blend in sour cream, vanilla extract, cinnamon, and nutmeg.
Make the swirl mix: In a small bowl, stir together brown sugar, flour, and cinnamon.
Assemble the layers: Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon swirl mixture on top. Gently swirl with a butter knife. Repeat with the remaining batter and swirl mix, then swirl again on the surface.
Bake the cheesecake: Place the pan on a baking tray and bake for 50–60 minutes. The center should jiggle slightly while the edges are firm. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
Cool and chill: After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.
Optional glaze: Before serving, whisk powdered sugar with heavy cream until smooth. Drizzle lightly over the chilled cheesecake.

Notes

Always use room temperature cream cheese for smooth blending.

Avoid overmixing after adding eggs to maintain a smooth texture.

Chilling overnight enhances flavor and makes slicing easier.

FAQs

Can I make this cheesecake ahead of time?
Yes, you absolutely can. In fact, this cheesecake tastes even better the next day. Prepare it a day in advance and store it in the refrigerator overnight to allow the flavors to fully develop and the texture to firm up perfectly.

Do I need a water bath to bake this cheesecake?
No, a water bath is not required for this recipe. By baking at a lower temperature and allowing it to cool gradually in the oven, you minimize the risk of cracks without the added hassle of a water bath.

Can I use low-fat cream cheese or sour cream?
You can, but keep in mind that using full-fat dairy products gives the cheesecake its creamy texture and rich flavor. If you substitute with low-fat versions, the final texture may be slightly less smooth.

Is it possible to freeze this cheesecake?
Yes, this cheesecake freezes very well. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Can I make this recipe gluten-free?
Yes, to make it gluten-free, simply use gluten-free graham crackers and substitute the all-purpose flour with a gluten-free flour blend.