If you adore the warm, comforting taste of cinnamon rolls and the rich creaminess of cheesecake, then you are in for a spectacular treat with this Cinnamon Roll Cheesecake Recipe. It perfectly marries the gooey cinnamon swirls and buttery crust of a cinnamon roll with the smooth, indulgent texture of classic cheesecake, creating a dessert that feels familiar yet excitingly new. Every bite offers a heavenly combination of sweet cinnamon spice and luscious cheesecake, making it an unforgettable centerpiece for any gathering or a special sweet moment just for yourself.
Ingredients You’ll Need
Every ingredient in this Cinnamon Roll Cheesecake Recipe plays an essential role in building layers of flavor and texture, from the crunchy crust to the creamy filling and sweet cinnamon swirls. You’ll be amazed at how simple pantry staples come together to make such a deliciously impressive dessert.
- Graham cracker crumbs: Provide a buttery, crunchy base that holds the cheesecake together perfectly.
- Granulated sugar: Sweetens both the crust and the filling without overpowering the flavors.
- Unsalted butter (melted): Adds richness and helps bind the crust and cinnamon swirl.
- Cream cheese (softened): The star of the cheesecake, providing that smooth, tangy creaminess.
- Sour cream: Balances sweetness with a slight tang, keeping the filling moist and silky.
- Eggs: Create structure and help set the cheesecake perfectly.
- Vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
- All-purpose flour: Adds just enough stability to keep the cheesecake from cracking.
- Brown sugar: Sweet, caramel-like notes that intensify the cinnamon swirl.
- Ground cinnamon: Brings that unmistakable spicy warmth essential to cinnamon rolls.
- Powdered sugar: Perfect for making the light, sweet glaze.
- Milk (for glaze): Smoothes the glaze to a perfect drizzle consistency.
How to Make Cinnamon Roll Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan. Wrapping the outside with foil is a clever tip to prevent water from seeping in during baking. Mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of the pan—it’s the sturdy, crunchy foundation for your decadent cheesecake. Bake for 10 minutes, then set it aside to cool while you prepare the filling.
Step 2: Make the Cream Cheese Filling
In a large bowl, beat the softened cream cheese until velvety smooth—this step is crucial for a silky cheesecake texture. Add 1 cup of granulated sugar, sour cream, eggs, vanilla extract, and flour, mixing until everything is creamy and fully combined. Resist the urge to overmix here; gentle mixed batter means fewer cracks later. This luscious filling promises a rich, melt-in-your-mouth cheesecake every time.
Step 3: Create the Cinnamon Swirl
Mix the brown sugar, ground cinnamon, and melted butter in a separate small bowl to create that iconic cinnamon swirl flavor. This mixture is packed with warmth and sweetness, exactly what makes cinnamon rolls so irresistible. Set it aside, you’re about to bring magic to your cheesecake.
Step 4: Assemble the Layers
Pour half of the cheesecake batter over the cooled crust, smoothing it out with a spatula. Dollop spoonfuls of the cinnamon swirl mix over the batter, then gently swirl it using the tip of a knife—this rustic marbling is where the visual and flavor charm comes alive. Repeat with the remaining batter and cinnamon swirl mixture, ensuring every bite carries that delightful cinnamon surprise.
Step 5: Bake to Perfection
Bake the cheesecake for 55 to 65 minutes, or until the center is almost set but still has a gentle jiggle. Avoid opening the oven door too often, patience yields the creamiest texture. Once baked, turn off the oven and let the cheesecake cool gradually inside with the door slightly open for about one hour. This slow cooling helps prevent cracks and sets the cheesecake beautifully. Finally, refrigerate it for at least four hours or overnight—it’s worth the wait!
Step 6: Add the Glaze and Serve
Before serving, whisk together powdered sugar, milk, and vanilla extract to make a light glaze that drizzles perfectly over the chilled cheesecake. This finishing touch adds a delicate sweetness and glossy appearance that elevates the whole dessert experience.
How to Serve Cinnamon Roll Cheesecake Recipe
Garnishes
When it comes to serving this Cinnamon Roll Cheesecake Recipe, a simple garnish of a light dusting of cinnamon powder or a few fresh mint leaves can turn your dessert plate into a work of art. You could also add a few toasted pecans or walnuts for some crunch that contrasts beautifully with the creamy texture.
Side Dishes
If you want to complement your cheesecake, consider serving it alongside a scoop of vanilla bean ice cream or some fresh berries. The cool creaminess or juicy tartness balances the richness and sweetness, making each bite even more delightful.
Creative Ways to Present
For a fun twist on presentation, cut the cheesecake into smaller squares and serve on decorative cocktail picks as bite-sized treats at a party. You might also place individual slices on small plates topped with a drizzle of caramel or chocolate sauce to appeal to chocoholics looking for an extra hit of indulgence.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cinnamon Roll Cheesecake Recipe, be sure to store leftovers covered tightly in the refrigerator. The cheesecake keeps beautifully for up to five days, during which the flavors only deepen and the texture stays luxuriously creamy.
Freezing
Wondering if you can freeze this cheesecake? Absolutely! Wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. It freezes well for up to two months, making it an excellent make-ahead dessert for special occasions.
Reheating
Since cheesecake is best enjoyed chilled, allow frozen slices to thaw completely in the fridge overnight before serving. If you want the glaze a little soft, you can leave it at room temperature for a short time, but avoid microwaving to preserve texture and flavor.
FAQs
Can I use a different type of crust for this Cinnamon Roll Cheesecake Recipe?
Yes, you can substitute the graham cracker crust with a crushed cinnamon cookie or ginger snap crust if you want to amp up the spice profile even more. Just adjust the sugar and butter accordingly to maintain the right texture.
Is it necessary to wrap the springform pan with foil?
Wrapping the pan with foil is highly recommended to prevent water from the baking bath (if using one) or steam from leaking inside and making the crust soggy. It also helps the cheesecake bake evenly and stay moist without drying out.
Can I make this cheesecake without sour cream?
Sour cream adds a lovely tang and moisture to the filling, but if you don’t have it, plain Greek yogurt or crème fraîche can work as good substitutes with a similar creamy texture.
Why does my cheesecake crack on top?
Cracks often happen when the batter is overmixed or the cheesecake cools too quickly. Following the gentle mixing and gradual cooling steps in this Cinnamon Roll Cheesecake Recipe will minimize the chances of cracking and keep your cheesecake looking smooth and inviting.
How can I make the cinnamon swirl more pronounced?
For a bolder cinnamon flavor, add a dash of nutmeg or increase the cinnamon slightly in the swirl mixture. You could also sprinkle a bit on top before glazing to enhance aroma and visual appeal.
Final Thoughts
This Cinnamon Roll Cheesecake Recipe has quickly become one of my cherished go-to desserts because it perfectly blends the nostalgic warmth of cinnamon rolls with the lusciousness of cheesecake. Whether you’re sharing it at a holiday gathering or savoring it quietly on a cozy evening, this dessert never disappoints. I wholeheartedly encourage you to give it a try—your taste buds will thank you!
Print
Cinnamon Roll Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes (plus chilling time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in this luscious Cinnamon Roll Cheesecake, featuring a creamy cheesecake base swirled with a cinnamon-sugar mixture reminiscent of your favorite cinnamon rolls. With a buttery graham cracker crust and a sweet glaze atop, this dessert offers a perfect blend of rich, spicy, and sweet flavors ideal for any special occasion or holiday gathering.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
- Make cheesecake batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup granulated sugar, sour cream, eggs, vanilla extract, and flour. Mix well until the batter is smooth and well combined without overmixing.
- Prepare cinnamon swirl: In a separate small bowl, mix together brown sugar, ground cinnamon, and 2 tablespoons melted butter until it forms a smooth, spreadable cinnamon mixture.
- Assemble cheesecake: Pour half of the cheesecake batter evenly over the baked crust. Drop spoonfuls of the cinnamon swirl mixture over the batter. Using a knife or skewer, gently swirl it through the batter to create a marbled effect. Repeat the layering with the remaining cheesecake batter and cinnamon swirl, swirling again delicately.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 55–65 minutes, or until the center is almost set but still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, preventing cracks.
- Chill the cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to set fully.
- Prepare glaze: Before serving, whisk together powdered sugar, 1–2 tablespoons milk, and vanilla extract to make a smooth glaze. Adjust milk quantity for desired consistency.
- Serve: Drizzle the glaze over the chilled cheesecake. Slice and serve to enjoy the rich and flavorful cinnamon roll-inspired dessert.
Notes
- To prevent cracks, avoid overmixing the cheesecake batter and allow it to cool gradually inside the oven.
- For extra warmth and flavor, add a dash of nutmeg to the cinnamon swirl mixture.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
