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Ultimate Cinnamon Roll Cheesecake: A Showstopping Bakery Treat at Home

Close-up of a rich slice of cinnamon roll cheesecake with a swirl pattern and white icing drizzle.
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Create a truly decadent dessert by merging creamy baked cheesecake with the warm, gooey spices of homemade cinnamon rolls. This recipe delivers a showstopping, bakery-style treat that is surprisingly simple to make for your next gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (8 ounce) package cream cheese, softened (for swirl)
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup sour cream
  • 1 (12.5 ounce) package pre-made cinnamon rolls (or honeybuns), cut into quarters
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1/2 teaspoon cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/2 cups sugar and beat until light and fluffy. Beat in the vanilla extract. Add eggs one at a time, mixing just until combined after each addition. Mix in the sour cream.
  4. Assemble the base: Pour half of the cheesecake batter over the cooled crust. Arrange half of the quartered cinnamon roll pieces evenly over the batter.
  5. Pour the remaining cheesecake batter over the rolls. Top with the remaining cinnamon roll pieces.
  6. Create the swirl: Take the second package of softened cream cheese (for swirl) and mix it with 1/4 cup of the cinnamon-sugar filling packet that came with the store-bought rolls, if available, or mix with 1 tablespoon of cinnamon and 1 tablespoon of sugar. Drop spoonfuls of this mixture over the top of the cheesecake. Use a knife or skewer to gently swirl the mixture into the batter to create a marbled effect.
  7. Bake the cheesecake for 55 to 65 minutes, or until the edges are set but the center still has a slight wobble.
  8. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Prepare the glaze: Whisk together the powdered sugar, milk, and any remaining cinnamon-sugar filling until smooth. Drizzle over the chilled cheesecake before serving. Sprinkle with extra cinnamon if desired.

Notes

  • For a truly bakery-style result, consider using a water bath during baking to maintain moisture and prevent cracking.
  • If you use honeybuns instead of standard cinnamon rolls, the glaze will be sweeter and slightly stickier.
  • This dessert is excellent served slightly chilled, not ice cold, to let the creamy texture shine.

Nutrition

Find it online: https://rosatasty.com/cinnamon-roll-cheesecake-recipe/