Fluffy & Creamy Cinnamon Roll Cheesecake is the dessert you didn’t know you needed until now. It combines the pillowy swirls of a freshly baked cinnamon roll with the rich, velvety texture of classic cheesecake. Every slice reveals layers of buttery graham cracker crust, a cloud-like cheesecake filling, and ribbons of sweet, spiced cinnamon sugar. Each bite starts with that gentle crumbly crunch, giving way to the smooth tang of cream cheese, followed by that familiar warmth of cinnamon dancing on your taste buds. This creation feels like a hug from the inside out—a decadent treat that elevates your morning indulgence to dessert status, or turns any ordinary day into a special occasion.
When I first baked this decadent treat on a lazy Sunday afternoon, my kitchen smelled like a cozy coffee shop, and I couldn’t resist stealing a spoonful of the creamy filling before it hit the oven. My family gathered around as I slid the 9-inch springform pan into the oven, curious about the swirl patterns peeking through the batter. A slight jiggle in the center after baking assured me it was perfect: set around the edges, with a soft, dreamy middle waiting to set fully in the fridge. After four hours of chilling, I drizzled a silky vanilla glaze over the surface, and the glossy finish made it almost too beautiful to cut. Now I’m sharing this recipe so you can experience that same blend of cozy spice and creamy perfection in your own home kitchen.
KEY INGREDIENTS IN FLUFFY & CREAMY CINNAMON ROLL CHEESECAKE
Every layer of this cheesecake relies on quality ingredients to bring out the best flavors and textures. From the crunchy crust to the luscious glaze, here’s what you’ll need:
- Graham crackers
These form the foundation of the crust, providing a sweet, buttery crunch that contrasts beautifully with the creamy filling.
- Granulated sugar
Used in both the crust and cheesecake batter, this sugar sweetens and balances the tang of the cream cheese.
- Unsalted butter
Melted and mixed into the crust and cinnamon filling, it binds ingredients together and adds a rich, creamy mouthfeel.
- Cream cheese
The star of the cheesecake filling, it creates that signature smooth, velvety texture and tangy flavor.
- Sour cream
Adds extra creaminess and a subtle tang to the cheesecake, ensuring a moist, tender bite.
- Eggs
Provide structure and stability to the cheesecake, helping it set perfectly without cracking.
- Vanilla extract
Enhances the sweetness of the filling and pairs beautifully with cinnamon, adding depth and warmth.
- All-purpose flour
Lightly incorporated into the cheesecake, it helps stabilize the filling for a firmer, yet still fluffy, texture.
- Brown sugar
Combined with cinnamon for the swirl, it offers a deep, caramel-like sweetness.
- Ground cinnamon
Infuses the filling with that classic warming spice, delivering each swirl with aromatic intensity.
- Powdered sugar
The base of the creamy glaze, dissolving smoothly into milk for a perfectly pourable finish.
- Milk
Thinned with powdered sugar to create a glossy, silky glaze that drapes over each slice.
HOW TO MAKE FLUFFY & CREAMY CINNAMON ROLL CHEESECAKE
Let’s dive into the baking process, where you’ll build layers of crust, cheesecake, and cinnamon ribbons, finishing with a dreamy glaze. Follow these steps closely for the fluffiest, creamiest result:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with non-stick spray or line the bottom with parchment paper to ensure easy release.
2. To make the crust, mix the crushed graham crackers, granulated sugar, and melted butter in a medium bowl until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form a compact, even base. Set aside.
3. For the cheesecake filling, beat the softened cream cheese and granulated sugar in a large bowl until smooth and creamy, scraping down the sides as needed. Add the sour cream and vanilla extract, then continue beating until fully incorporated. Add the eggs one at a time, mixing gently after each addition to maintain a velvety texture. Finally, add the flour and mix just until no streaks remain.
4. In a separate bowl, combine the brown sugar, ground cinnamon, and melted butter until you have a smooth paste—this is your cinnamon roll filling.
5. Pour half of the cheesecake batter over the crust, smoothing the top. Spoon half of the cinnamon mixture in dollops over the batter. Use a knife to gently swirl the cinnamon paste into the cheesecake layer.
6. Repeat by pouring the remaining cheesecake batter over the swirled layer, then add the rest of the cinnamon filling and swirl again for a marbled finish.
7. Place the cheesecake in the oven and bake for 50–55 minutes, until the edges are set but the center still jiggles slightly when moved.
8. Once baked, turn off the oven and cool the cheesecake inside with the door slightly open for about one hour to prevent cracking.
9. Remove the pan and refrigerate the cheesecake for at least 4 hours or overnight—the longer rest ensures the ideal creamy consistency.
10. To make the creamy glaze, mix the powdered sugar, milk, and vanilla extract until perfectly smooth. Drizzle the glaze over the chilled cheesecake before slicing.
SERVING SUGGESTIONS FOR FLUFFY & CREAMY CINNAMON ROLL CHEESECAKE
This Cinnamon Roll Cheesecake is a showstopper on its own, but a few thoughtful serving touches can elevate it even higher. Whether you’re hosting brunch, celebrating a special occasion, or just craving a slice after dinner, the way you present and pair it will enhance those layers of flavor and texture. Think about temperature contrasts, complementary toppings, and eye-catching garnishes that will wow your guests. Don’t be afraid to play with color and arrangement—sometimes a sprinkle of cinnamon or a handful of bright berries is all you need to turn a beautiful dessert into an unforgettable experience. Here are four ideas to get you started:
- Serve each slice with a generous dollop of whipped cream and a light sprinkle of extra cinnamon for a creamy contrast that echoes the cheesecake’s flavors.
- Pair with a side of fresh berries—strawberries, raspberries, or blueberries add a tart freshness and vibrant pop of color.
- Drizzle additional creamy glaze on the plate around each slice, creating a restaurant-style presentation that invites each guest to dig in.
- Offer the cheesecake slightly chilled for a firmer bite or let it come to room temperature for a softer, melt-in-your-mouth texture—both variations highlight different aspects of its creamy richness.
HOW TO STORE FLUFFY & CREAMY CINNAMON ROLL CHEESECAKE
Storing this cheesecake properly ensures each slice stays as delightful as the day you baked it. Because of its creamy texture and rich ingredients, chilling and covering are key to preserving moisture and preventing flavor loss. Whether you plan to enjoy leftovers throughout the week or freeze individual portions for later, a few simple steps will keep your cheesecake fresh and delicious. Always make sure it’s fully cooled and glazed before storing, and consider how long you need to keep it on hand. Here are some reliable storage methods to maintain that signature fluffiness and creaminess:
- Refrigerator storage: Place the chilled cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. Store on the middle shelf to keep the temperature consistent. It will stay fresh for up to 5 days.
- Freezer storage: Slice the cheesecake into individual servings, wrap each piece in plastic wrap, then cover with aluminum foil or place in a freezer bag. Label with the date. When you’re ready to enjoy, thaw overnight in the refrigerator.
- Short-term covered storage: If you plan to eat the cheesecake within 48 hours, simply cover the top with a layer of parchment paper and then a loose foil tent. This prevents condensation from forming on the glaze.
- Separate glaze storage: If you prefer a freshly drizzled look, store the glaze in a small airtight jar in the fridge. Give it a quick stir before spooning over each slice right before serving.
CONCLUSION
Fluffy & Creamy Cinnamon Roll Cheesecake is the ultimate fusion of two beloved treats, bringing together the best of soft, spiced cinnamon swirls and a luxuriously smooth cheesecake filling. We started with a buttery graham cracker crust, layered on velvety cream cheese batter and sweet cinnamon ribbons, and finished with a glossy vanilla glaze that brings it all together. With just a few simple ingredients—cream cheese, sugar, sour cream, eggs, and spices—you can bake an impressive centerpiece that’s perfect for brunch, dessert parties, or cozy nights in. Remember, the key to that perfect texture is gentle mixing, careful swirling, and allowing ample time to cool and chill. Feel free to print this article and save it for later use. You can also find a FAQ below where we address common questions to help you achieve the best possible result each time you bake.
If you try this recipe, I’d love to hear how it turns out! Drop a comment below with your favorite serving suggestion or any tweaks you made to suit your taste. Have questions or need extra tips on baking and storage? I’m here to help, so leave your feedback, thoughts, or baking adventures in the comments. Happy baking, and may every slice of your Cinnamon Roll Cheesecake be as joyful and indulgent as this recipe promises!
Fluffy & Creamy Cinnamon Roll Cheesecake
Description
This Fluffy & Creamy Cinnamon Roll Cheesecake offers a delightful mix of creamy cheesecake and sweet cinnamon swirls, all resting on a buttery graham cracker crust. A finish of creamy glaze takes it over the top!
Ingredients
Instructions
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Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with non-stick spray or line with parchment paper.
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To make the crust: In a medium bowl, mix the crushed graham crackers with the granulated sugar and melted butter. Press the mixture into the bottom of the prepared springform pan. Set aside.
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For the cheesecake filling: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the sour cream, and vanilla extract, and continue beating until combined. Add the eggs one at a time, mixing well after each addition. Finally, mix in the flour until everything is well incorporated.
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In a separate bowl, prepare the cinnamon roll filling by combining brown sugar, ground cinnamon, and melted butter until you have a smooth paste.
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Pour half of the cheesecake filling over the prepared crust in the springform pan. Spoon half of the cinnamon mixture over the cheesecake filling. Use a knife to swirl the cinnamon mixture gently into the cheesecake.
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Pour the remaining cheesecake filling over the swirled layer and repeat the process by adding the rest of the cinnamon mixture, swirling it again with a knife.
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Place the cheesecake in the preheated oven and bake for 50-55 minutes or until the edges are set but the center still jiggles slightly when moved.
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Once baked, turn off the oven and leave the cheesecake to cool in the oven with the door slightly open for about an hour.
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Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best results.
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To make the creamy glaze: mix the powdered sugar, milk, and vanilla extract until a smooth glaze forms. Drizzle the glaze over the chilled cheesecake before serving.
Note
- Allowing the cheesecake to cool in the oven prevents cracking.
- Serve this cheesecake chilled for a better flavor profile.
- For an extra indulgent touch, try adding some chopped pecans to the cinnamon sugar filling.
- Always chill the cheesecake thoroughly before serving for the best texture.
