Cinnamon Roll Cheesecake

Two favorites in one — this Cinnamon Roll Cheesecake combines the swirled, spiced flavor of a cinnamon roll with the creamy richness of classic cheesecake. A cinnamon crust, a cinnamon swirl running through the filling, and a cream cheese glaze drizzled over the top.

Why you'll love this cinnamon roll cheesecake

• Two desserts in one — creamy cheesecake meets gooey cinnamon roll.
• Beautiful cinnamon swirl in every slice.
• Cream cheese glaze just like on a real cinnamon roll.
• Make-ahead — it's best made the day before.

Ingredients (one 9-inch cheesecake, serves 12)

Crust

• 200g (2 cups) graham cracker crumbs
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 90g (6 tbsp) melted butter

Cheesecake Filling

• 680g (24 oz) cream cheese, room temperature
• 200g (1 cup) sugar
• 3 eggs
• 1 tsp vanilla extract
• 120g (½ cup) sour cream

Cinnamon Swirl

• 100g (½ cup) brown sugar
• 2 tbsp cinnamon
• 60g (4 tbsp) melted butter

Glaze

• 115g (4 oz) cream cheese, softened
• 60g (½ cup) icing sugar
• 2-3 tbsp milk

Directions

1. Preheat oven to 160°C/325°F. Mix graham crumbs, brown sugar, cinnamon, and melted butter, then press into the base of a lined 23cm/9-inch springform pan. Bake 10 minutes, then set aside.

2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream, mixing until just combined — don't overmix.

3. For the cinnamon swirl, combine brown sugar, cinnamon, and melted butter into a paste.

4. Pour half the cheesecake batter over the crust, drizzle half the cinnamon swirl mixture over it, then swirl gently with a knife. Repeat with the remaining batter and swirl.

5. Bake for 55-65 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour.

6. Cool completely, then refrigerate at least 4 hours, ideally overnight.

7. For the glaze, whisk cream cheese, icing sugar, and milk until smooth and pourable. Drizzle generously over the chilled cheesecake before serving.

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Alla's tips

• Room-temperature cream cheese, eggs and sour cream give a smooth, lump-free filling.
• Mix on low speed once the eggs are in — too much air causes cracks.
• Don't over-swirl. A few figure-eights with a knife is enough for pretty ribbons.
• Use a water bath (pan wrapped in foil, set in a tray of hot water) for an extra creamy, crack-free cheesecake.
• Cool slowly in the oven with the door ajar.
• Glaze just before serving so it stays glossy.

Storage

Keep covered in the fridge for up to 5 days. Freeze the unglazed cheesecake, well wrapped, for up to 2 months and thaw overnight in the fridge.

Frequently asked questions

Why did my cheesecake crack?
Overmixing, overbaking or cooling too quickly. Mix gently, take it out while the centre jiggles, and cool it slowly.

Can I use a different crust?
Yes — Biscoff cookies or digestive biscuits are delicious alternatives.

Can I make it ahead?
Yes. It's best made the day before, and keeps for 5 days in the fridge.

Do I need a springform pan?
It makes removing the cheesecake much easier. A deep cake tin lined with baking paper also works.

Why did the cinnamon swirl sink?
It was too runny. Make sure it's a thick paste, and drizzle it on lightly.

More cheesecakes to try

• Chocolate & Caramel Cheesecake
• Red Velvet Cheesecake
• Japanese Cotton Cheesecake
• Pumpkin Cheesecake Bars

Hugs, Alla xox

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