If you’re a fan of decadent desserts that combine the nostalgic warmth of cinnamon rolls with the creamy richness of cheesecake, then you’re about to fall head over heels for this Cinnamon Roll Cheesecake. Imagine a buttery graham cracker crust, luscious swirls of cinnamon sugar, and the tang of velvety cheesecake, all finished off with a playful drizzle of glaze. It’s the kind of dessert that wows at celebrations and comforts on quiet evenings alike, promising a little taste of bakery heaven in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, familiar ingredients—each one playing a starring role in creating the layers of flavor, creamy texture, and golden color that make Cinnamon Roll Cheesecake truly irresistible. Gather these kitchen staples and you’re well on your way to dessert bliss!
- Graham cracker crumbs: The classic base for a sturdy, subtly sweet crust that anchors every slice.
- Granulated sugar: Adds just the right sweetness to both the crust and creamy filling.
- Unsalted butter (melted): Binds the crust and creates that melt-in-your-mouth texture, also used in the cinnamon swirl for an extra rich kick.
- Brown sugar: Essential for that deep, caramel-like sweetness in the cinnamon swirl—totally key to the cinnamon roll flavor.
- Ground cinnamon: The heart and soul of this dessert, bringing warmth and spice to every bite.
- All-purpose flour: Gives the cinnamon swirl a little body so it sits beautifully in the cheesecake layers.
- Cream cheese (softened): The foundation of any cheesecake—make sure it’s at room temperature for a silky-smooth batter.
- Sour cream: Adds tang and helps create that dreamy, creamy texture that makes every forkful unforgettable.
- Eggs: Bind the filling together and give it just the right amount of lift.
- Vanilla extract: Infuses both the filling and glaze with a sweet, aromatic flavor that ties everything together.
- Powdered sugar: For a delicate, sweet glaze that mimics classic cinnamon roll icing.
- Milk: Thins out the glaze to a perfect drizzling consistency.
How to Make Cinnamon Roll Cheesecake
Step 1: Prepare the Pan
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. This ensures your Cinnamon Roll Cheesecake releases effortlessly and keeps the crust intact for a picture-perfect presentation.
Step 2: Make the Graham Cracker Crust
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is moistened and resembles wet sand. Press the mixture firmly into the bottom of your prepared pan, using your hands or the back of a measuring cup to create an even layer. Set the crust aside while you work on the next step.
Step 3: Whip Up the Cinnamon Swirl
In a small bowl, stir together the brown sugar, ground cinnamon, all-purpose flour, and melted butter. This cinnamon swirl mixture will create those beautiful pockets of gooey, spiced sweetness that truly set this Cinnamon Roll Cheesecake apart.
Step 4: Prepare the Cheesecake Filling
Using a large mixing bowl and an electric mixer, beat the softened cream cheese and granulated sugar together until smooth and fluffy, scraping down the sides as needed. Add the sour cream and vanilla extract, mixing just until combined. Then, beat in the eggs one at a time, being careful not to overmix—this helps guarantee a creamy, crack-free cheesecake.
Step 5: Layer and Swirl
Pour half of your cheesecake batter over the graham cracker crust, smoothing it out with a spatula. Drizzle half of the cinnamon swirl mixture over the batter, then use a knife to gently swirl it in for that signature marbled look. Repeat with the remaining batter and cinnamon swirl, swirling again for extra cinnamon roll magic.
Step 6: Bake the Cheesecake
Place the pan in the oven and bake for 50 to 60 minutes, or until the center is set but still slightly jiggly when gently shaken. To prevent cracks, turn off the oven and crack the oven door, allowing the cheesecake to cool inside for 1 hour. This gradual cooling is a simple trick for smooth, stress-free results.
Step 7: Chill and Glaze
After the hour in the oven, transfer your Cinnamon Roll Cheesecake to the refrigerator and let it chill for at least 4 hours, or overnight for best results. Before serving, whisk together the powdered sugar, milk, and vanilla extract to create a silky glaze. Drizzle it generously over the chilled cheesecake for that irresistible cinnamon roll finish.
How to Serve Cinnamon Roll Cheesecake
Garnishes
This showstopper is already stunning, but a few finishing touches make it even more special. Swirl on a dollop of whipped cream, sprinkle a bit more cinnamon sugar, or add a handful of chopped pecans for crunch. Each garnish adds a little extra flair and flavor to your Cinnamon Roll Cheesecake.
Side Dishes
For a dessert spread, serve with fresh berries or a scoop of vanilla ice cream to balance the richness. A mug of hot coffee or chai tea pairs perfectly with the warm spice of the cheesecake, making every bite feel like a cozy treat.
Creative Ways to Present
If you want to get playful, try serving mini versions in mason jars or ramekins for individual treats. Or, cut the cheesecake into bite-sized squares and skewer with toothpicks for a fun party platter. However you slice it, Cinnamon Roll Cheesecake is always a delightful centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cinnamon Roll Cheesecake covered in the refrigerator for up to five days. The flavors actually deepen as it sits, making those next-day slices even more irresistible.
Freezing
For longer storage, wrap individual slices or the whole cheesecake tightly in plastic wrap, followed by a layer of foil. Freeze for up to two months. Thaw overnight in the fridge before serving for best texture and flavor.
Reheating
Cheesecake is usually best served chilled, but if you prefer it slightly warm, microwave individual slices for 10–15 seconds. This softens the cheesecake just enough to make the glaze extra gooey, reminiscent of a fresh-baked cinnamon roll.
FAQs
Can I use a different crust for this Cinnamon Roll Cheesecake?
Absolutely! While graham cracker crumbs are classic, you can swap them for crushed vanilla wafers, digestive biscuits, or even cinnamon graham crackers for an extra boost of flavor.
What’s the best way to avoid cracks in my cheesecake?
Make sure your ingredients are at room temperature before mixing, avoid overbeating the eggs, and let the cheesecake cool gradually in the oven with the door cracked open. Using a water bath can also help if you’re feeling extra cautious.
Can I make this Cinnamon Roll Cheesecake gluten-free?
Yes, just substitute gluten-free graham crackers for the crust and use a gluten-free flour blend for the cinnamon swirl. The results are just as delicious and satisfying!
How do I know when my cheesecake is done baking?
The center should look set but still have a slight jiggle when you gently shake the pan. It will continue to firm up as it cools, so resist the urge to overbake.
Can I double this recipe for a crowd?
Definitely! You can double the ingredients and bake in a larger pan, adjusting the bake time as needed. Just keep an eye on doneness and enjoy sharing even more Cinnamon Roll Cheesecake with family and friends.
Final Thoughts
There’s nothing quite like the joy of slicing into a homemade Cinnamon Roll Cheesecake and seeing those gorgeous cinnamon swirls. It’s a treat that brings smiles, sparks conversation, and satisfies every sweet craving. Give it a try—you just might discover your new favorite dessert!
Print
Cinnamon Roll Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful fusion of cinnamon rolls and creamy cheesecake with this Cinnamon Roll Cheesecake recipe. Featuring a buttery graham cracker crust, a luscious cream cheese filling swirled with a spiced cinnamon mixture, and topped with a sweet glaze, this dessert is perfect for cozy holidays or any special occasion.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cinnamon Swirl
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
For the Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and prepare pan. Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the crust. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
- Prepare the cinnamon swirl. In a small bowl, mix together brown sugar, ground cinnamon, all-purpose flour, and melted butter until well combined. Set aside for swirling into the batter.
- Mix the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully incorporated. Beat in the eggs one at a time, mixing just enough to combine without overmixing.
- Layer and swirl the batter. Pour half of the cheesecake filling over the crust. Drizzle half of the cinnamon swirl mixture over the batter and use a knife to gently swirl it in. Repeat with the remaining filling and cinnamon mixture.
- Bake the cheesecake. Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the cheesecake. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to let it fully set and develop flavors.
- Prepare and add the glaze. Before serving, whisk together powdered sugar, milk (start with 1 tablespoon and add more as needed for desired consistency), and vanilla extract to create a smooth glaze. Drizzle it evenly over the chilled cheesecake.
- Serve. Slice into 12 pieces and serve chilled. Optionally, top with whipped cream or a dusting of cinnamon sugar for extra decadence.
Notes
- For extra decadence, top the cheesecake with whipped cream or a dusting of cinnamon sugar before serving.
- Ensure all ingredients, especially the cream cheese, are at room temperature to achieve a smooth and lump-free batter.
- Using a water bath during baking can help prevent cracks and ensure even cooking.
- The glaze consistency can be adjusted by adding more milk for a thinner drizzle or less milk for a thicker topping.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
