Cinnamon roll cheesecake has all of the elements that make a show-stopping dessert. Buttery, spiced graham cracker crust, rich, creamy cheesecake batter, and two full layers of cinnamon-brown sugar swirled through the middle. Finally, a sour cream topping that bakes on at the end and gives the whole thing a smooth, tangy finish. This is the cheesecake that people photograph before they eat it.
One final note...a traditional water bath isn't used! Just a pan of hot water on the bottom of the oven does the trick.
Making a layered cheesecake sounds tricky, but I promise the process is very straightforward - just like in this apple crumble cheesecake! The hardest part is patience, which is the name of the game for cheesecakes.
I based this cheesecake on a classic cinnamon roll flavor profile, with the gooey filling and all! If you want it in cake form, this cinnamon bundt cake is your go-to.
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Why We Love It!
- Two layers of cinnamon sugar - The filling gets split into two layers throughout the batter so you get a ribbon of warm cinnamon brown sugar in every single slice.
- That sour cream topping - This is what takes it from good to really good. It bakes on at the end, giving the cheesecake a silky smooth, tangy top layer that balances all of that sweetness perfectly.
- Make-ahead friendly - This cinnamon roll cheesecake is one of those desserts that actually needs to be made ahead, which makes it a total win for entertaining. Bake it the day before, chill overnight, and it's ready to go.
- Impressive but approachable - Layered cheesecake sounds fancy, but the process is very simple. If you can mix a batter and layer some filling, you can make this.
Ingredients
- Cream cheese. This is the backbone of the whole cheesecake, so full-fat brick-style cream cheese is non-negotiable. Philadelphia brand is my go-to. It needs to be very soft and at room temperature - if it's even slightly cold, you'll get lumps in the batter. Take it out at least 4 hours ahead of time.
- Dark brown sugar. The filling is made with dark brown sugar, which gives a deeper, more caramel-like flavor (and color) compared to light brown sugar. If you only have light brown sugar, it will still work!
- Sour cream. Sour cream appears twice in this recipe - inside the batter for creaminess, and on top as a finishing layer. Use full-fat for both. The topping goes on during the last 10 minutes of baking and sets into that smooth finish.
- Cornstarch. A small amount mixed into the batter helps the cheesecake set up with a firm, sliceable texture and helps prevent cracking.
- Graham cracker crumbs. I always suggest blending your own - store-bought crumbs are too fine. The crust goes up the sides of the pan, so you'll need a solid 2½ cups worth.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Swap the graham cracker crust for crushed Biscoff cookies or cinnamon graham crackers for even more spice.
- Use light brown sugar in the filling if that's what you have - the flavor will be slightly milder but still delicious.
- Add ½ teaspoon of nutmeg or cardamom to the cinnamon sugar filling for a more complex spiced flavor.
📸 Step By Step Overview
This is a quick visual overview. See the recipe card for full, detailed instructions.
Start by lining the springform pan with parchment paper. Don't skip this step!
- Step 1: Mix the crumb crust, then press it into a prepared springform pan. I like to use a ⅓ cup measuring cup! Bake the crust.
- Step 2: Mix together the cinnamon and dark brown sugar.
- Step 3: Slowly mix together the cream cheese, sugar, and cornstarch.
- Step 4: Add the whisked eggs and vanilla and mix again.
- Step 5: Fold in the sour cream until no streaks remain.
- Step 6: Add ⅓ of the batter to the baked crust and spread evenly.
- Step 7: Sprinkle half of the cinnamon sugar on top of the bottom layer of batter.
- Step 8: Spread another ⅓ of the batter on top of the cinnamon sugar and gently spread it evenly.
Pro tip
Layering
Gently dollop the second and third layers of batter all over the surface before spreading. This way you're not dragging the batter across the cinnamon sugar and disturbing your layers.
- Step 9: Sprinkle over the remaining cinnamon sugar.
- Step 10: Add the final ⅓ of the batter on top of the cinnamon sugar and spread evenly. Bake (and don't forget to add the pan of water on the bottom rack)!
- Step 11: Whisk together the sour cream and sugar, and slowly add it on top of the cheesecake with 10 minutes left of bake time.
- Step 12: Cool and chill completely, then dust with cinnamon before slicing and serving.
Tips for Success
- Line the full pan with parchment paper. Once it’s chilled, it becomes very sticky. The parchment protects the cheesecake when you open it up!
- Cream cheese temperature is everything. If it's not fully softened, you'll get a lumpy batter no matter how long you mix. Set it out at least 4 hours before you start. Eggs, too!
- Mix on low speed the entire time. A common cheesecake mistake is mixing on too high a speed, which incorporates air into the batter and causes cracks. Keep it low and slow throughout.
- Don't skip the pan of water. The steam from the hot water in the bottom of the oven creates a gentler, more even baking environment and helps prevent cracks. It's an easy step that makes a big difference. My chocolate marble cheesecake uses the same method and comes out perfectly every time.
- Bake the cheesecake on a sheet pan. Some sugar will inevitably bake out and the bottom of your oven will thank you.
- Check the jiggle before adding the sour cream topping. You want a slight wobble in the center, not a full slosh. If it's very liquid, give it another 10 minutes before the topping goes on.
- Chill overnight if you can. The texture and flavor are noticeably better after a full night in the fridge. Patience pays off here!
- Wipe the knife between every slice. Clean cuts make all the difference when serving - otherwise, the cinnamon layers smear and you lose those pretty ribbons.
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Testing Notes
- Because of the gooey brown sugar that oozes out, a thicker crust was needed, so I increased the amount to stand up to the sugar.
- It still occurred with a thicker crust, but the crust stayed totally stable. I thought maybe I’d want to fix that problem, but actually felt like the “gooeyness” was most reminiscent of a true cinnamon roll.
- The sour cream topping gave the cheesecake the “cream cheese frosting” equivalent. I tried it both with and without, and very much missed it when it wasn't there.
- I went with dark brown sugar to give the most stark contrast against the cheesecake when slicing in.
- I learned the hard way that this cheesecake should definitely be baked on a sheet pan to catch any sugary drips that may seep out.
Common Questions
You're not placing the springform pan directly in water - instead, a pan of boiling water sits on the rack below the cheesecake. The steam it creates helps the cheesecake bake more evenly and reduces the chance of cracking. It's a low-effort step with a big payoff.
Cold cream cheese won't fully break down in the mixer, which leads to a lumpy, uneven batter. Very soft cream cheese blends into a completely smooth batter with very little mixing, which is exactly what you want. Also make sure the eggs are
A few things can cause cracks: overmixing the batter (incorporates too much air), baking at too high a temperature, or cooling too quickly. Following the oven cool-down step and keeping the mixer on low throughout are the two biggest things you can do to prevent it.
A springform pan really is necessary here - it's what allows you to release the cheesecake cleanly after chilling. It's a great tool to have for all kinds of cakes and cupcakes and cheesecakes, so worth the investment!
Storage
Store the cinnamon roll cheesecake covered in the refrigerator for up to one week. Once sliced, press a piece of plastic wrap directly against any exposed edges to keep the cheesecake from drying out and the filling in place.
This cheesecake freezes beautifully. Wrap the entire cheesecake (or slices) in plastic wrap, aluminum foil, then place in a zip-top bag and freeze for up to two months. Thaw overnight in the fridge or at room temperature for a couple of hours.
General Tid Bits
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Cinnamon Roll Cheesecake
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Large sheet pan
- Casserole dish for the water bath
Ingredients
Graham Cracker Crust
- 2½ cups graham cracker crumbs about 2 sleeves
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted
Cinnamon Sugar Filling
- 1½ cups dark brown sugar packed
- 2 tablespoons ground cinnamon
Cheesecake Batter
- 32 oz full fat cream cheese very soft room temperature (four 8oz blocks)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs room temperature & whisked
- 1 tablespoon vanilla extract
- 1 cup full fat sour cream room temperature
Sour Cream Topping
- 1½ cups sour cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350℉ and spray the inside of a 9” springform pan with cooking spray and fully line the pan. Add a piece of parchment paper to the bottom, and 2-3 strips of parchment to the sides, so they stick up slightly over the edges.
Graham Cracker Crust
- Combine the graham cracker crumbs, sugar, cinnamon, salt, and melted butter in a bowl with a fork and mix until completely combined and the crumbs are completely moistened.2½ cups graham cracker crumbs , ⅓ cup granulated sugar, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt, ½ cup unsalted butter
- Add the crumbs to a 9” springform pan and press the crust into the bottom and the whole way up the sides of the pan. Be sure it’s very compact.
- Note: a ⅓ cup dry measuring cup with straight sides is great for this job.
- Bake the crust for 10 minutes, then remove to a wire rack to cool completely. Reduce the oven temperature to 315℉. Place a 9x13" pan on the very bottom rack of the oven.
Cinnamon Sugar Filling/Prep
- Mix together the sugar and ground cinnamon and set aside.1½ cups dark brown sugar, 2 tablespoons ground cinnamon
- Set a pot of water to boil (about 6-8 cups). This will get poured into the 9x13" pan in the oven prior to baking.
Cheesecake Batter
- To the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer on the very lowest setting), add the cream cheese and mix on low speed until broken down. Scrape down the sides.32 oz full fat cream cheese
- Add the sugar and cornstarch and mix on low speed until combined and smooth. Scrape down the sides again.1 cup granulated sugar, 2 tablespoons cornstarch
- With the mixer running on low speed, slowly pour in the whisked eggs. Continue mixing until you can no longer see streaks of eggs. Scrape down the sides.4 large eggs
- Add the vanilla and sour cream and use a rubber spatula to fold it into the cheesecake batter until fully incorporated, being sure to get to the very bottom of the bowl.1 tablespoon vanilla extract, 1 cup full fat sour cream
Assembly
- Add ⅓ of the cheesecake batter to the cooled graham cracker crust and spread to meet the edges.
- Sprinkle half of the cinnamon sugar evenly on top.
- Add another ⅓ of the batter and spread evenly. Gently dollop it all over before spreading.
- Sprinkle on the remaining cinnamon sugar, then finish by adding the remaining cheesecake batter. Gently tap the pan on the counter a few times to remove any air bubbles.
Baking
- Pull out the bottom oven rack and fill the casserole dish with the boiling water. Carefully push the rack back in, taking care not to slosh water over the sides.
- Close the door and allow the oven to come back to temperature for a few minutes.
- Add the cheesecake to the center rack of the oven and bake for 1 hour.
Sour Cream Topping
- While the cheesecake bakes, whisk the sour cream, sugar, and vanilla vigorously (by hand or with a mixer) until the sugar is dissolved. This takes a couple minutes.1½ cups sour cream, ¼ cup granulated sugar, 1 teaspoon vanilla
Baking Continued
- *After 1 hour, gently pull the rack out and spoon on the sour cream mixture. Go from the outside in, and smooth it out. Bake for an additional 10 minutes.
- Once done, turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for 1 hour. Then, transfer to the counter to cool for another 30 minutes to one hour.
- Transfer to the refrigerator (uncovered) and chill for at least 6 hours, but overnight is best.
- Once fully chilled, dust the top with cinnamon, then slice and serve.
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