Oh, friends, prepare to swoon over this delightful Cinnamon Roll Cheesecake Recipe that perfectly marries the warm, inviting spice of cinnamon rolls with the creamy, dreamy texture of cheesecake. This dessert is a celebration of comforting flavors wrapped up in one glorious cake that will have everyone begging for seconds. Imagine biting into a luscious cheesecake with swirls of cinnamon sugar goodness that mimic your favorite morning treat but with a rich and velvety twist. If you’re looking for a show-stopping dessert that feels like a warm hug, this Cinnamon Roll Cheesecake Recipe is absolutely the treat to share with your loved ones.
Ingredients You’ll Need
The beauty of this Cinnamon Roll Cheesecake Recipe is how straightforward and accessible the ingredients are, yet each one brings something special to the table — from the buttery crust that gives a perfect crunch to the sweet, tangy cream cheese filling laced with the aromatic cinnamon swirl.
- Graham cracker crumbs: These create the perfect crunchy base with a touch of sweetness that complements the creamy filling.
- Brown sugar: Adds a deep molasses flavor that enhances the cinnamon notes throughout the recipe.
- Cinnamon: The star spice that gives this cheesecake its cozy, nostalgic aroma and taste.
- Unsalted butter: Brings richness to the crust and cinnamon swirl, ensuring a moist and flavorful texture.
- Cream cheese: The creamy foundation of the cheesecake — make sure it’s softened for the smoothest batter.
- All-purpose flour: Helps the cinnamon swirl hold together beautifully without weighing down the cheesecake.
- Sour cream: Adds tangy brightness and silky smoothness to the cheesecake batter.
- Granulated sugar: Balances sweetness and helps create a tender, delicate crumb.
- Eggs: Bind everything together while adding moisture and richness.
- Vanilla extract: Elevates all the flavors with its sweet, aromatic hint.
- Salt: Just a pinch to enhance every flavor without overpowering the sweet notes.
- Powdered sugar: For the luscious cream cheese frosting that finishes the cheesecake with a delicate sweetness.
- Heavy whipping cream: Whipped to perfection to add fluff and lightness to the frosting.
How to Make Cinnamon Roll Cheesecake Recipe
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 325ºF. Pulse the graham crackers in a food processor until finely ground, then toss the crumbs with brown sugar and cinnamon for that signature spice. Melt the butter and mix it in, creating a deliciously fragrant mixture. Press this into the bottom of your cheesecake pan to form that crisp, buttery base. Bake it for 10 minutes and then let it cool completely. This crust is the perfect stage-setter for your cheesecake masterpiece.
Step 2: Make the Cinnamon Roll Swirl
Whisk together brown sugar, flour, and cinnamon to build the warm, sweet center of the swirl. Add melted butter to bind everything and set this mixture aside. This cinnamon filling is where your cheesecake gets its magic, creating those irresistible pockets of cinnamon sugar that you’ll love discovering in every bite.
Step 3: Whip up the Cheesecake Batter
Grease your pan to keep things smooth when removing the finished cheesecake later. Beat the softened cream cheese until silky and creamy. Gradually add the brown and granulated sugars, mixing well to combine and scrape down the sides often to avoid lumps. Introduce sour cream to add that luscious tang, then carefully add the eggs one by one to maintain a smooth texture without over mixing. Finally, blend in vanilla and salt for depth and balance. Pour a third of this batter over the cooled crust.
Step 4: Layer the Batter and Cinnamon Swirl
This is where it all comes together: sprinkle a third of your cinnamon swirl over the batter in a crumbly fashion with your fingers, then pour another third of the batter on top. Repeat this layering, finishing with a final layer of cinnamon filling. Use a spatula to carefully spread the crumbs and cover them with batter. This technique helps minimize cracking and encourages a beautiful swirl effect throughout your cheesecake.
Step 5: Bake the Cheesecake in a Water Bath
Wrap the bottom of your pan in foil to prevent leaks, then nestle it into a roasting pan filled halfway with hot water. This water bath is the secret trick to baking a crack-free cheesecake with perfectly creamy edges. Bake for 60 to 75 minutes until the center jiggles gently but the edges are set. After turning off the oven, leave the cheesecake inside for an hour to set slowly, then chill in the fridge for at least 6 hours. Patience pays off here for that rich, smooth, melt-in-your-mouth texture.
Step 6: Prepare the Cream Cheese Frosting
Whip softened cream cheese with powdered sugar and vanilla until incredibly smooth. In a separate bowl, beat heavy cream to stiff peaks, then gently fold it into the cream cheese mixture to create a light, fluffy frosting. Pipe luscious swirls on top of your chilled cheesecake and sprinkle with cinnamon for that extra touch of elegance and warmth.
How to Serve Cinnamon Roll Cheesecake Recipe
Garnishes
Adding garnishes to your Cinnamon Roll Cheesecake Recipe is the perfect opportunity to amp up the visual appeal and flavor profile. Sprinkle a little extra cinnamon or nutmeg on top for that cozy aroma, or add thinly sliced almonds or chopped pecans for a delicate crunch that complements the creamy richness.
Side Dishes
This cheesecake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to contrast the spices with creamy sweetness. Fresh berries also bring a light tartness that balances the decadent cinnamon roll sweetness wonderfully.
Creative Ways to Present
For a fun twist, serve the cheesecake in individual jars layered with crumbled cinnamon rolls or drizzle warm caramel or maple syrup on top for a lavish finish. You can also add edible gold leaf for a bit of sparkle that makes this dessert a true celebration centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Cinnamon Roll Cheesecake Recipe covered tightly in the refrigerator for up to five days. This will maintain its creamy texture and prevent it from drying out, ensuring every slice tastes as fresh as the first.
Freezing
If you want to save this treat for later, freeze the cheesecake (without frosting) wrapped well in plastic wrap and aluminum foil. It will keep for up to two months. Thaw it overnight in the fridge before adding the cream cheese frosting.
Reheating
This cheesecake is best enjoyed chilled, so there’s no need to reheat. However, if you prefer it slightly warmer, allow it to sit at room temperature for about 30 minutes before serving. This softens the cream cheese frosting and intensifies the cinnamon aroma without compromising the texture.
FAQs
Can I use a different type of crust instead of graham crackers?
Absolutely! Digestive biscuits or even crushed cinnamon cookies would work wonderfully as a base, adding unique flavors that complement the cinnamon filling.
Why do I need to bake the cheesecake in a water bath?
The water bath creates a humid environment that keeps the cheesecake from cracking and helps it bake evenly, resulting in that smooth, creamy texture we all crave.
Can I make this recipe gluten-free?
Yes! Simply swap the graham cracker crumbs and flour in the cinnamon swirl with gluten-free alternatives, and ensure all other ingredients are gluten-free certified.
How long should I let the cheesecake chill?
At least 6 hours is best, but overnight chilling allows the flavors to deepen and the texture to set perfectly, making every slice absolutely divine.
Can I prepare this cheesecake a day ahead for a party?
Definitely! In fact, making it ahead is encouraged as it allows the flavors to meld. Just keep it refrigerated and add the cream cheese frosting on the day you plan to serve it for the freshest look and texture.
Final Thoughts
Trust me, once you make this Cinnamon Roll Cheesecake Recipe, it will quickly become your go-to dessert whenever you want to impress or simply treat yourself. Rich, creamy, and bursting with cinnamon goodness, this cheesecake feels like a warm, comforting indulgence perfect for any occasion. So go ahead, grab those ingredients, and dive into the joyful process of creating a dessert that tastes like a happy moment in every bite!
Print
Cinnamon Roll Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 7 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Cinnamon Roll Cheesecake combines the warm, comforting flavors of cinnamon rolls with the creamy richness of classic cheesecake. Featuring a buttery graham cracker crust, swirls of cinnamon sugar filling, and a luscious cream cheese frosting topped with a hint of cinnamon, this dessert is the perfect indulgence for any occasion. Baked in a water bath to ensure a smooth, crack-free finish, it makes an impressive centerpiece that’s sure to delight family and friends.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (180 grams) or digestive biscuits
- 1/4 cup brown sugar (55 grams)
- 1/2 tsp cinnamon
- 6 tbsp unsalted butter, melted (85 grams)
Cinnamon Roll Swirl
- 1 cup brown sugar (220 grams)
- 1/3 cup all-purpose flour (39 grams)
- 1 tbsp ground cinnamon
- 1/3 cup unsalted butter, melted (76 grams)
Cheesecake Batter
- 907 grams cream cheese, softened (4 packages of 8 oz.)
- 1 cup brown sugar (220 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/2 cup sour cream (120 grams)
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
Cream Cheese Frosting
- 6 tbsp cream cheese (85 grams)
- 1 cup powdered sugar (125 grams)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (240 ml)
- 1–2 tsp cinnamon powder (for sprinkling)
Instructions
- Prepare Graham Cracker Crust: Preheat your oven to 325ºF. Place the graham crackers in a food processor and process until fine crumbs are formed. Transfer to a bowl and mix in brown sugar and cinnamon. Add melted butter and stir until well combined. Press the mixture firmly into the bottom of an 8” or 9” deep cheesecake pan or springform pan. Bake the crust for 10 minutes, then remove and let it cool.
- Make Cinnamon Roll Swirl: Combine brown sugar, flour, and ground cinnamon in a bowl. Add melted butter and stir until fully incorporated. Set aside as you prepare the cheesecake batter.
- Prepare Cheesecake Batter: Grease the sides of the cheesecake pan to prevent sticking. Using a mixer at medium speed, beat softened cream cheese for 3 minutes until smooth and creamy. Add both brown and granulated sugars and beat for another 2 minutes. Scrape the bowl to ensure even mixing and beat for an additional 30 seconds. Mix in sour cream thoroughly, scraping the bowl again to avoid lumps. Add eggs one at a time, mixing just until incorporated each time to avoid overmixing which can cause cracking. Finally, add vanilla extract and salt, mixing briefly to combine.
- Assemble the Cheesecake: Pour one-third of the cheesecake batter over the cooled crust. Sprinkle one-third of the cinnamon swirl mixture by breaking up any clumps with your fingers and evenly distributing them over the batter. Repeat layering with another third of the batter, cinnamon swirl, and the remaining batter. Top with the remaining cinnamon swirl, gently pressing crumbs into the batter using a spatula to help prevent cracking.
- Bake with Water Bath: Wrap the bottom of the pan with multiple layers of foil to prevent water leakage. Place the cheesecake pan into a larger roasting pan and pour hot water into the roasting pan to create a water bath. Bake for 60 to 75 minutes at 325ºF. The cheesecake is done when the edges are set but the center jiggles slightly when the pan is gently shaken. Turn off the oven and leave the cheesecake inside for an additional hour for gentle finishing.
- Chill the Cheesecake: Remove the cheesecake from the oven and transfer to the refrigerator. Chill for at least 6 hours or overnight to allow it to fully set before frosting.
- Prepare Cream Cheese Frosting: Beat cream cheese with an electric mixer for about 1 minute until smooth. Add powdered sugar and beat for another minute. Stir in vanilla extract. In a separate bowl, whip heavy cream until stiff peaks form, about 3 minutes. Gently fold the whipped cream into the cream cheese mixture until combined.
- Decorate and Serve: Spoon the frosting into a piping bag fitted with a round tip and pipe swirls on top of the chilled cheesecake. Sprinkle cinnamon powder over the frosting as a final touch. Serve and enjoy your delicious cinnamon roll cheesecake!
Notes
- Be careful not to overmix the batter once eggs are added to prevent cracking during baking.
- Using a water bath is essential to bake the cheesecake evenly and avoid cracks.
- Ensure all dairy ingredients like cream cheese and eggs are at room temperature for smoother mixing.
- Letting the cheesecake chill overnight improves its texture and flavor.
- Use a deep springform pan (8” or 9”) to accommodate the layers and prevent overflow during baking.
