Cinnabon Cheesecake is an irresistible fusion of two beloved desserts: rich, creamy cheesecake and gooey cinnamon rolls. With a buttery graham cracker crust, a smooth vanilla cheesecake base, and a decadent cinnamon-sugar swirl topping made with soft cinnamon rolls, this dessert is a showstopper. It’s perfect for holidays, brunches, or whenever you want to impress with something indulgent and unforgettable.

Why You’ll Love This Recipe

This cheesecake offers layers of flavor and texture that elevate it beyond the ordinary.

• Decadent combination: Cheesecake meets cinnamon rolls in the most delicious way.

• Soft and creamy texture: Thanks to cream cheese and sour cream.

• Sweet cinnamon swirl: The topping melts into the cheesecake for added richness.

• Perfect for special occasions: A unique twist on a classic dessert.

• Make-ahead friendly: Ideal for prepping the night before serving.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• 1½ cups graham cracker crumbs

• ½ cup unsalted butter, melted

• 2 tablespoons sugar

For the cheesecake:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 cup sour cream

For the Cinnabon topping:

• 1 package cinnamon rolls (store-bought or homemade)

• ½ cup brown sugar

• 1 tablespoon cinnamon

• 2 tablespoons unsalted butter, melted

• 1 tablespoon milk (optional, for glaze)

directions

Prepare the crust:

1. Preheat oven to 325°F (163°C).

2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

3. Press the mixture firmly into the bottom of a greased 9-inch springform pan.

4. Bake for 10 minutes. Set aside to cool while preparing the filling.

Prepare the cheesecake filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth.

2. Add sugar and vanilla extract, and mix until fully combined.

3. Beat in the eggs, one at a time, mixing well after each addition.

4. Add sour cream and beat until the batter is smooth and creamy.

Bake the cheesecake:

1. Pour the cheesecake batter over the cooled crust.

2. Bake for 55–60 minutes, or until the center is set but still slightly jiggly.

3. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

4. Remove and refrigerate for at least 4 hours or overnight.

Make the Cinnabon topping:

1. While the cheesecake chills, prepare the topping.

2. Open the package of cinnamon rolls and cut them into small pieces (about ½-inch).

3. In a bowl, mix brown sugar, cinnamon, and melted butter.

4. Toss the cinnamon roll pieces in the mixture to coat.

5. Bake the coated pieces separately on a lined baking sheet at 350°F (175°C) for 10–12 minutes or until golden brown.

6. Allow to cool slightly, then place the baked cinnamon roll bites on top of the chilled cheesecake.

Optional drizzle:

1. Warm the cinnamon roll glaze included in the package, or make a quick drizzle with 1 tablespoon milk and ¼ cup powdered sugar.

2. Drizzle over the cheesecake just before serving.

Servings and timing

This recipe serves 10–12.
Prep Time: 25 minutes
Cook Time: 60 minutes
Cooling & Chilling Time: 5 hours
Total Time: 6½ hours

Variations

• Caramel drizzle: Add caramel sauce on top for even more indulgence.

• Pecan topping: Sprinkle chopped toasted pecans for a nutty crunch.

• Mini cheesecakes: Use muffin tins to make individual servings.

• Spiced crust: Add a pinch of cinnamon to the graham cracker crust for extra warmth.

• Extra swirl: Swirl cinnamon-sugar directly into the cheesecake batter for layered flavor.

storage/reheating

Store cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap the entire cheesecake or individual slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
No reheating necessary; serve chilled or at room temperature.

FAQs

Can I use homemade cinnamon rolls?

Yes, homemade rolls work beautifully—just bake them first and chop for topping.

Do I need a water bath for this cheesecake?

It’s optional. You can use a water bath to prevent cracks, or place a pan of water on the rack below for similar results.

Can I make this ahead of time?

Yes, this cheesecake is best when made the day before and chilled overnight.

Can I use a different crust?

Yes, crushed vanilla wafers, gingersnaps, or cinnamon graham crackers are great alternatives.

Can I add cinnamon to the cheesecake batter?

Yes, adding ½ teaspoon of cinnamon to the batter enhances the flavor and complements the topping.

What if my cheesecake cracks?

No worries—just cover it with the cinnamon roll topping and glaze for a flawless finish.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly less rich and creamy.

How do I cut clean slices?

Use a sharp knife dipped in hot water and wipe between each cut for neat slices.

Can I skip the cinnamon roll topping?

You can, though it adds great texture and flavor. Consider a simple cinnamon-sugar sprinkle instead.

What can I serve with this cheesecake?

Pair with coffee or a warm spiced cider for the perfect dessert experience.

Conclusion

Cinnabon Cheesecake is a show-stopping dessert that blends the creamy richness of cheesecake with the sweet, spiced decadence of cinnamon rolls. With its buttery crust, silky filling, and irresistible topping, this dessert is a guaranteed favorite for holidays, gatherings, or any occasion that calls for a little indulgence. Serve it chilled and enjoy every luscious bite.

Cinnabon Cheesecake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia
• Total Time: 5 hours 25 minutes
• Yield: 12 slices
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Cinnabon Cheesecake combines the creamy richness of classic cheesecake with the gooey, cinnamon-sugar swirl of a cinnamon roll. It’s the ultimate indulgent dessert that’s perfect for holidays, brunch, or anytime you want to impress!

---

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 2 tablespoons sugar

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 cup sour cream

For the Cinnabon Topping:

• 1 package cinnamon rolls (store-bought or homemade)

• 1/2 cup brown sugar

• 1 tablespoon cinnamon

• 2 tablespoons unsalted butter, melted

• 1 tablespoon milk (optional, for drizzle)

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare the Crust:

• Preheat oven to 325°F (163°C).

• Combine graham cracker crumbs, melted butter, and sugar in a medium bowl.

• Press into the bottom of a springform pan.

• Bake for 10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling:

• Beat cream cheese until smooth.

• Add sugar and vanilla; mix until well blended.

• Add eggs one at a time, mixing after each addition.

• Stir in sour cream until the batter is creamy and smooth.

• Pour over the cooled crust.

3. Bake the Cheesecake:

• Bake at 325°F for 55–60 minutes until the center is set but slightly jiggly.

• Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

• Refrigerate for at least 4 hours or overnight.

4. Make the Cinnabon Topping:

• Bake cinnamon rolls according to package instructions and let them cool.

• In a small bowl, mix brown sugar, cinnamon, melted butter, and milk (if desired).

• Chop or tear baked cinnamon rolls and toss them in the cinnamon-sugar mixture.

• Pile on top of chilled cheesecake before serving.

Notes

• For extra indulgence, drizzle with the icing that comes with the cinnamon rolls or add a homemade cream cheese glaze.

• Use mini cinnamon rolls for an even topping layer.

• Store leftovers in the fridge for up to 5 days.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baked