Cinnamon Roll Cheesecake

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Creamy cinnamon dotted cheesecake is nestled inside a buttery, cinnamon shortbread crust, and topped with a cream cheese frosting plus mini cinnamon rolls.

Nothing says the holiday season like the rich aroma of cinnamon and sweet vanilla, which makes this Cinnamon Roll Cheesecake the perfect dessert for gatherings or cozy nights by the fire. This recipe combines the decadence of classic cheesecake with the warm, spiced flavor of cinnamon rolls—resulting in a show-stopping treat that’s sure to impress family and friends. With its buttery cinnamon-shortbread crust, creamy cinnamon-swirled filling, and a smooth cream cheese glaze, this cheesecake is destined to become a holiday favorite. Let's make it.

Cinnamon Roll Cheesecake Recipe

For the Cheesecake

The Crust:

• 10 Ounce Pack of 40 Lorna Doone shortbread cookies, crushed (about 285g)
• ⅓ Cup Salted Butter, melted (113g)
• 2 Tablespoons Granulated Sugar (25g)
• 1 teaspoon ground cinnamon

The Cheesecake Filling:

• 32 Ounces Cream Cheese, softened (900g)
• 2 Cups Granulated Sugar (400g)
• 1 Cup Sour Cream (240g)
• 2 Tablespoons Pure Vanilla Bean Paste or Pure Vanilla Extract (30ml)
• 3 Large Eggs + 1 Large Egg Yolk, room temperature

The Cinnamon Swirl:

• ½ cup Salted Butter, softened to room temperature (113g)
• ⅔ cup Dark Brown Sugar, packed (135g)
• 2 ½ tablespoons Ground Cinnamon (20g)

The Cream Cheese Glaze:

• ½ cup Salted Butter, softened to room temperature
• 2 ounces Cream Cheese, softened to room temperature
• 1 cups Powdered Sugar, sifted
• 1 teaspoons Pure Vanilla Extract
• Splash of Heavy Cream, optional if needed

Mini cinnamon roll toppers, if desired

Instructions

Prepare the Cheesecake

1. Crust: In a medium bowl, combine the crushed Lorna Doone shortbread cookies, melted butter, granulated sugar, and ground cinnamon. Press the mixture evenly into the bottom of an ungreased 8-inch springform pan and set aside.
2. Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream and vanilla, mixing until fully combined. Beat in the eggs and egg yolk one at a time on low speed to avoid incorporating too much air. Set aside.
3. Cinnamon Swirl: In a small bowl, mix the softened butter, dark brown sugar, and cinnamon together to create a thick cinnamon swirl mixture.
4. Assemble the Cheesecake: Pour half of the cheesecake filling into the prepared crust. Dollop half of the cinnamon swirl mixture on top and use a knife to gently swirl it into the cheesecake. Add the remaining cheesecake filling and repeat with the remaining cinnamon swirl.
5. Bake: Place the springform pan on the middle rack of your oven. To prevent cracks, place a shallow pan filled with water on the lower rack to create a water bath. Bake at 325°F (163°C) for 60 minutes, or until the center is just set but slightly jiggly. Turn off the oven, allow the cheesecake to cool gradually for one hour. Do not open the door until the hour is up.
6. Chill: After cooling for at least one additional hour on the counter, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.

Cream Cheese Frosting

1. Make the Frosting: In a standing mixer, beat the softened butter and cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and a splash of heavy cream if needed for consistency. Mix until creamy, but avoid overbeating.

Assemble the Cheesecake

1. Once the cheesecake has chilled, remove it from the springform pan and place it on a serving platter.
2. Pipe or spoon the cream cheese frosting on top.
3. Arrange mini cinnamon rolls on top for an extra decorative touch, and drizzle any remaining cream cheese glaze over the rolls.

Now, your Cinnamon Roll Cheesecake is ready to be enjoyed!

Best Practices for Making Cinnamon Roll Cheesecake

Here are some helpful tips to make sure your cheesecake turns out perfectly every time:

1. Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature before starting. This helps create a smoother filling and ensures everything blends easily.
2. Avoid Overbeating: When mixing the cheesecake filling, use low speed and mix just until combined. This reduces the amount of air in the batter, preventing cracks during baking.
3. Using a Water Bath: Adding a water bath helps maintain moisture in the oven, which prevents cracks on the surface of the cheesecake.

Frequently Asked Questions

Q1: Can I substitute the shortbread cookies for another type of crust?

Absolutely! Use your favorite brand of shortbread, or graham crackers make a classic choice if you prefer a more traditional cheesecake crust. Simply replace the shortbread cookies with an equal weight of graham crackers, and follow the instructions as written.

Q2: How do I store leftovers?

Cover your cheesecake tightly with plastic wrap or place it in an airtight container, and store it in the refrigerator for up to 5 days. Alternatively, you can freeze it by wrapping it in plastic wrap and placing it in a freezer-safe bag; it will keep for up to 2 months.

Q3: My cheesecake cracked. What could have gone wrong?

Cracks in cheesecake are usually due to overbeating, rapid temperature changes, or lack of moisture in the oven. Make sure to use a water bath, avoid overmixing the batter, and let the cheesecake cool slowly in the oven before chilling.

Q4: Can I make this recipe without a springform pan?

While a springform pan is ideal for cheesecakes, you can use a deep-dish pie pan as an alternative. Just be sure to line the entire pan with parchment paper, and be cautious when slicing, as it may be harder to remove each piece cleanly.

Products used 

Here is one link to all of the products I used in making this cheesecake. I linked the 8-inch springform pan, my mixers, the piping bags, piping tip, and more. 

8-Inch cheesecakes 

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions 

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Walker makes a gluten free cookie and it would be neigh identical in this crust. Simply sub in at a 1:1 ratio and continue as instructed. 

Pamela’s Honey Graham Crackers are gluten free would be neigh identical in this crust if using grahams instead of shortbread. Simply sub in at a 1:1 ratio and continue as instructed. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it at a 1:1 ratio in this recipe.

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this cheesecake.

Kite Hill makes a dairy free sour cream for those wanting to recreate this cheesecake without dairy.  

A Decadent Holiday Dessert to Enjoy All Season

Cinnamon Roll Cheesecake is the ultimate combination of flavors, offering the indulgent creaminess of a classic cheesecake paired with the sweet spiciness of cinnamon rolls. Perfect for any holiday gathering, this dessert is sure to leave a lasting impression on anyone who tries it. The cinnamon swirl and cream cheese glaze make each bite a memorable one, and it’s versatile enough to be served at Thanksgiving, Christmas, or even a cozy winter brunch.

Enjoy every bite of this Cinnamon Roll Cheesecake—and get ready for it to become a holiday tradition in your home!

If you loved this Cinnamon Roll Cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

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XO,

Heather 

If you love cinnamon rolls and cheesecakes, be sure to peruse the vast array of flavors by popping "cinnamon rolls" and "cheesecake" into the search bar on the homepage. My personal favorites? These Biscoff Cinnamon Rolls and Biscoff Cheesecake!