Craving the perfect blend of cinnamon rolls and cheesecake in one delightful dessert? Look no further than the irresistible Cinnamon Roll Cheesecake. This crowd-pleaser features a cinnamon roll crust, swirled with brown sugar and cinnamon, enveloping a creamy vanilla cheesecake filling. Topped with a decadent cinnamon roll frosting, this dessert is a true showstopper for any occasion. Indulge in the heavenly flavors of homemade cinnamon rolls with a twist in this Cinnamon Roll Cheesecake recipe. With a graham cracker crust, velvety baked cheesecake, and layers of aromatic cinnamon filling, each bite is a symphony of sweet and spicy perfection.
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
Cheesecake Filling Ingredients
- 24 ounces (3 packages) cream cheese
- 1 cup sour cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Cinnamon Swirl Ingredients
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons melted butter
Frosting Ingredients
Heavy whipping cream, as needed for consistency
4 ounces cream cheese
4 tablespoons butter
2 cups powdered sugar (adjust for consistency)
Equipment Needed
To successfully create this scrumptious Cinnamon Roll Cheesecake, you’ll need the following:
9-Inch Nonstick Springform Pan
Essential for baking and easy removal of the cheesecake.
Medium Mixing Bowl
Used to combine cream cheese, sugar, and other ingredients for the filling.
Handheld Mixer
Ensures a smooth, lump-free cheesecake filling.
Whisk
Handy for mixing butter, brown sugar, and cinnamon for the cinnamon swirl.
Measuring Cups and Spoons
Accurate measurement is key to baking success.
Cooking Spray
Prevents sticking and allows easy removal from the pan.
Oven
Preheat to 325°F (160°C) for optimal baking.
Having these tools ready will ensure a smooth and successful baking process!
Preparation Steps
Preparing the Crust
Crush graham crackers until you have 2 cups of fine crumbs.
Add melted butter and pulse until well combined.
Press the mixture into a 9-inch springform pan, covering the bottom and about 1 inch up the sides.
Bake at 325°F for 10 minutes or until golden brown.
Let the crust cool on a wire rack.
Making the Cheesecake Filling
In a large mixing bowl, beat cream cheese, sugar, sour cream, flour, and vanilla extract on low speed.
Scrape down the sides to ensure everything is well mixed.
Add eggs one at a time, mixing slowly after each addition.
Continue until the batter is smooth and velvety.
Creating the Cinnamon Swirl
In a bowl, mix brown sugar, cinnamon, and flour.
Stir in melted butter until well combined.
Alternate layers of cheesecake filling and cinnamon swirl in the pan.
Gently swirl the top layer with a toothpick for a marbled effect.
Assembly Instructions
Layering the Ingredients
Crust Layer: Press the graham cracker mixture evenly into the pan.
Cinnamon Filling: Sprinkle the cinnamon filling over the crust.
Cheesecake Layer: Pour the cheesecake batter over the cinnamon filling.
Swirling Techniques
After layering, use a toothpick to create delicate swirls on the surface.
Be gentle to preserve distinct cinnamon swirls without overmixing.
Baking the Cheesecake
Oven Settings and Timing
Preheat the oven to 325°F (160°C).
Bake for 75-95 minutes until edges are set, and the center has a slight jiggle.
Reduce heat to 200°F (93°C) and bake for another 50-55 minutes.
The cheesecake should have a Jell-O-like consistency when done.
Water Bath Method
Place the springform pan inside a larger cake pan.
Set both into a larger roasting pan filled with boiling water halfway up the sides.
This method prevents cracking and ensures even baking.
Decorating and Serving
Applying Cream Cheese Frosting
Beat cream cheese and butter until smooth.
Mix in vanilla and powdered sugar.
Add heavy cream as needed for consistency.
Pipe frosting in a spiral design over the cheesecake.
Suggested Toppings and Garnishes
Fresh fruit (strawberries, raspberries, blueberries)
Cinnamon sugar
Chopped nuts
Caramel drizzle
Storage and Make-Ahead Tips
Refrigerating
Store in an airtight container in the fridge for 5-7 days.
Freezing Instructions
Wrap the cheesecake tightly in plastic wrap and aluminum foil.
Freeze for up to 1-2 months.
Thaw overnight in the refrigerator before serving.
Conclusion
Creating a Cinnamon Roll Cheesecake is a fun and rewarding baking experience! From perfecting the crust to mastering the cinnamon swirl, every step contributes to a delicious and visually stunning dessert. Store leftovers properly, and enjoy a slice of heaven anytime!
🎉 Happy Baking! 🎉
PrintCinnamon Roll Cheesecake
Cinnamon Roll Cheesecake is a decadent mash-up of classic cinnamon rolls and creamy cheesecake. With layers of cinnamon-sugar swirls baked right into a luscious cheesecake filling, it’s like breakfast and dessert had a beautiful baby.
- Prep Time: 25 minutes
- Cook Time: 60–70 minutes
- Total Time: 0 hours
- Yield: 12 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 teaspoon cinnamon
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1/3 cup melted butter
For the Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1/4 cup sour cream
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2 teaspoons vanilla extract
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1 tablespoon all-purpose flour
For the Cinnamon Swirl:
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1/2 cup brown sugar
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1 1/2 teaspoons ground cinnamon
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2 tablespoons all-purpose flour
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4 tablespoons melted butter
For the Cream Cheese Glaze:
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4 oz cream cheese, softened
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1 cup powdered sugar
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2 tablespoons milk (more if needed)
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1/2 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
Preheat to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil (for water bath).
2. Make the Crust:
Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press into the bottom of the pan. Bake for 8–10 minutes. Let cool.
3. Prepare the Cinnamon Swirl:
In a small bowl, mix brown sugar, cinnamon, flour, and melted butter until smooth. Set aside.
4. Make the Cheesecake Batter:
Beat cream cheese until smooth. Add sugar and beat until combined. Add eggs one at a time, mixing well. Add sour cream, vanilla, and flour and mix until smooth.
5. Assemble the Cheesecake:
Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture and gently swirl with a knife. Repeat with the remaining batter and cinnamon swirl.
6. Bake in Water Bath:
Place the springform pan in a larger pan and fill the outer pan with hot water halfway up the sides. Bake for 55–70 minutes or until the center is almost set. Turn off the oven and let cheesecake sit inside for 1 hour with the door cracked.
7. Cool and Chill:
Remove from oven and water bath. Cool completely, then refrigerate for at least 4 hours or overnight.
8. Make the Glaze:
Whisk softened cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over chilled cheesecake before serving.
Serving Suggestions:
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Serve cold or at room temperature
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Top with extra cinnamon or whipped cream
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Great with coffee or chai
Notes
Pro Tips:
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Use full-fat cream cheese for best texture
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Room temp ingredients mix more smoothly
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Don’t skip the water bath — it helps avoid cracks
Common Mistakes to Avoid:
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Overmixing – adds too much air, causing cracks
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Skipping the chilling time – cheesecake needs time to firm up
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Not swirling gently – overmixing the swirl into the batter can muddy the layers
Storage Instructions:
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Store in the fridge covered for up to 5 days
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Freeze slices individually for up to 2 months
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Thaw overnight in the fridge before serving
Enjoy your Cinnamon Roll Cheesecake — it’s warm, cozy, creamy, and completely crave-worthy!Â
