Cinnamon Roll Cheesecake

WANT TO SAVE THIS RECIPE?

If you love the rich, creamy texture of cheesecake and the warm, spiced sweetness of a cinnamon roll, then this Cinnamon Roll Cheesecake is the ultimate dessert for you. This indulgent treat combines a buttery graham cracker crust, a luscious cheesecake filling, and swirls of cinnamon sugar that create a beautifully marbled effect. Topped with a dusting of powdered sugar and an elegant cinnamon roll twist, this dessert is as stunning as it is delicious.

The Ultimate Cinnamon Roll Cheesecake

This recipe is the perfect blend of two classic desserts—cheesecake and cinnamon rolls—bringing together the best of both worlds. The velvety cheesecake base provides a smooth contrast to the rich swirls of brown sugar and cinnamon, while the crunchy crust adds a satisfying texture. Every bite is an explosion of flavor, making this a show-stopping dessert for special occasions or a cozy night in.

Ingredients for Cinnamon Roll Cheesecake

Creating this stunning dessert requires a balance of creamy, spiced, and crunchy elements. Here’s what you’ll need to bring it to life:

For the Crust:

A solid crust forms the foundation of any great cheesecake. This one is made with graham crackers and butter for a classic, slightly sweet crunch.

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

For the Cinnamon Swirl Filling:

The cinnamon sugar swirl adds a rich, caramelized layer that mimics the filling of a cinnamon roll.

• ½ cup unsalted butter, melted
• ¾ cup brown sugar, packed
• 1 ½ tablespoons cinnamon
• 1 teaspoon vanilla extract

For the Cheesecake Filling:

This creamy, rich cheesecake filling balances the spiced elements with a smooth and tangy taste.

• 24 oz (3 blocks) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• ¼ cup all-purpose flour

For Garnish (Optional):

To finish off the cheesecake, you can add a dusting of powdered sugar, a drizzle of icing, or even a mini cinnamon roll on top.

• Powdered sugar for dusting
• Cream cheese glaze (optional)

---

How to Make Cinnamon Roll Cheesecake

This recipe involves three key steps: preparing the crust, making the cinnamon swirl, and baking the cheesecake to perfection. Follow these steps for a flawless result.

Step 1: Prepare the Crust

A good crust is the foundation of any cheesecake, and this one is no exception.

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of the prepared pan, using the back of a spoon or a measuring cup to create an even layer.
4. Bake for 8-10 minutes, then remove from the oven and allow to cool while preparing the filling.

Step 2: Make the Cinnamon Swirl

This step ensures every bite has that signature cinnamon roll flavor.

1. In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla extract until well combined. Set aside.

Step 3: Prepare the Cheesecake Filling

Now it’s time to make the creamy, luscious cheesecake layer.

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing after each addition to fully incorporate.
3. Stir in the sour cream, vanilla extract, and flour, mixing until smooth and well combined. Be careful not to overmix.

Step 4: Assemble the Cheesecake

Now for the fun part—creating the cinnamon swirl effect!

1. Pour half of the cheesecake batter over the cooled crust.
2. Drizzle half of the cinnamon sugar mixture over the batter, then use a knife or toothpick to gently swirl it in.
3. Repeat with the remaining cheesecake batter and cinnamon swirl mixture, creating a beautiful marbled effect.

Step 5: Bake the Cheesecake

Baking it low and slow will give you a creamy, crack-free cheesecake.

1. Wrap the bottom of the springform pan in aluminum foil to prevent leaks.
2. Place the pan in a larger roasting dish and pour hot water into the dish until it reaches about halfway up the sides of the cheesecake pan (this creates a water bath, which helps prevent cracks).
3. Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
5. Remove from the oven and allow it to cool completely before refrigerating for at least 4 hours, or overnight for best results.

How Long to Bake Cinnamon Roll Cheesecake

The perfect cheesecake requires just the right amount of baking time. You want it to be set on the edges but still have a slight jiggle in the center. Here’s a general guide:

• Standard 9-inch Cheesecake: Bake for 55-65 minutes at 325°F (163°C).
• Mini Cheesecakes (Muffin Tin): Bake for 20-25 minutes at 325°F (163°C).
• Deep-Dish Cheesecake: If using a deep springform pan, bake for 70-75 minutes at 325°F (163°C).

To check for doneness, gently shake the pan—if the center jiggles slightly but the edges are set, it’s ready. Avoid overbaking, as this can cause cracks.

---

How to Store Leftovers

Cinnamon Roll Cheesecake stores beautifully, making it a great make-ahead dessert. Here’s how to keep it fresh:

• Refrigerator: Cover the cheesecake with plastic wrap or place it in an airtight container. It will stay fresh for 4-5 days in the fridge.
• Freezer: To freeze, wrap individual slices or the entire cheesecake tightly in plastic wrap, then place in an airtight container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

---

Tips for the Perfect Cinnamon Roll Cheesecake

Follow these tips to ensure your cheesecake turns out flawless every time:

1. Use a Water Bath (Bain-Marie)

A water bath helps prevent cracks by creating a moist baking environment. Wrap the pan in foil to prevent leaks and place it in a roasting dish filled with hot water.

2. Avoid Overmixing the Batter

Overmixing incorporates too much air, which can cause the cheesecake to rise and then collapse. Mix just until ingredients are combined.

3. Let It Cool Gradually

After baking, turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This prevents sudden temperature changes that could cause cracking.

4. Chill for the Best Texture

Refrigerating the cheesecake for at least 4 hours (preferably overnight) allows the flavors to meld and creates the perfect creamy texture.

5. Get Creative with Toppings

• Drizzle with a cream cheese glaze or vanilla icing for an extra cinnamon roll touch.
• Sprinkle with powdered sugar for a simple, elegant finish.
• Add a mini cinnamon roll on top for a show-stopping presentation.

Print