If you love the comforting flavors of cinnamon rolls and the creamy richness of cheesecake, this Cinnamon Roll Cheesecake is the perfect dessert for you. With a buttery crust, a cinnamon-swirled cheesecake filling, and a sweet glaze on top, every bite is pure indulgence!
Why You’ll Love This Recipe
- Combines the best of cinnamon rolls and cheesecake
- Creamy, rich texture with a delicious cinnamon swirl
- Perfect for holidays, special occasions, or just because
- Pairs beautifully with a hot cup of coffee or tea
Ingredients
You’ll find the full list of ingredients in the recipe card below, but here’s what you’ll need to get started:
- Graham cracker crumbs
- Butter
- Cream cheese
- Sugar
- Eggs
- Sour cream
- Vanilla extract
- Cinnamon
- Brown sugar
- Powdered sugar (for the glaze)
Directions
Prepare the Crust
Preheat your oven to 325°F (163°C). Mix graham cracker crumbs with melted butter and press into a springform pan. Bake for 10 minutes and let cool.
Make the Cinnamon Swirl
In a small bowl, mix brown sugar and cinnamon. Set aside.
Prepare the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla extract.
Layer and Swirl
Pour half of the cheesecake batter over the crust. Sprinkle half of the cinnamon mixture on top, then swirl gently with a knife. Repeat with the remaining batter and cinnamon mixture.
Bake to Perfection
Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open.
Chill and Glaze
Refrigerate for at least 4 hours. Before serving, whisk together powdered sugar and a bit of milk to make a glaze, then drizzle over the cheesecake.
Expert Tips and Tricks
- Use room temperature cream cheese for a smooth filling
- Don’t overmix the batter to keep the texture light and creamy
- Bake in a water bath to prevent cracks
- Let the cheesecake cool gradually to avoid sinking
Recipe Variations and Possible Substitutions
- Use a shortbread or vanilla wafer crust instead of graham crackers
- Add chopped pecans for a nutty crunch
- Drizzle with caramel instead of glaze for extra decadence
- Swap sour cream for Greek yogurt for a slightly tangy twist
Serving and Pairing Suggestions
This cheesecake is perfect on its own, but pairs well with:
- A hot cup of coffee or spiced chai
- Fresh berries for a refreshing contrast
- A scoop of vanilla or cinnamon ice cream
- A dollop of whipped cream for extra indulgence
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, wrap slices individually and store for up to 3 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! It tastes even better the next day after chilling overnight.
How do I prevent my cheesecake from cracking?
Bake in a water bath and let it cool slowly inside the oven.
Can I use a store-bought crust?
Absolutely! A pre-made crust saves time and works just as well.
How do I know when my cheesecake is done?
The edges should be set, but the center should still have a slight jiggle.
Conclusion
This Cinnamon Roll Cheesecake is a dreamy, creamy dessert that brings together two favorite treats in one. Whether you’re making it for a holiday, a special occasion, or just because, it’s sure to impress. Give it a try and enjoy every delicious bite!
Print
Fluffy & Creamy Cinnamon Roll Cheesecake Recipe – A Dreamy Dessert
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes (plus chilling time)
- Yield: 12–14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This indulgent dessert combines the classic flavors of cinnamon rolls with the rich, creamy texture of cheesecake. Featuring a graham cracker crust, layers of cinnamon-infused cheesecake, and a luscious cream cheese frosting, it’s a delightful treat for any occasion.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cinnamon Filling:
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 tablespoons all-purpose flour
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Prepare the Cinnamon Filling:
- In a small bowl, whisk together melted butter, brown sugar, cinnamon, and flour until smooth. Set aside.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until creamy and smooth.
- Add granulated sugar and continue to beat until well combined.
- Mix in sour cream and vanilla extract until fully incorporated.
- Add eggs one at a time, beating well after each addition.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the cooled crust.
- Drizzle half of the cinnamon filling over the batter and use a knife to swirl it gently.
- Pour the remaining cheesecake batter on top and repeat with the remaining cinnamon filling, swirling gently.
- Bake:
- Place the springform pan in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
- Bake for 1 hour to 1 hour 10 minutes, or until the center is set and slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and water bath, then refrigerate for at least 6 hours or overnight.
- Prepare the Cream Cheese Frosting:
- In a medium bowl, beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until well combined.
- Add milk as needed to achieve a spreadable consistency.
- Serve:
- Once the cheesecake is fully chilled, remove it from the springform pan.
- Spread the cream cheese frosting evenly over the top.
- Slice and enjoy!
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth batter.
- For a firmer crust, consider baking it for an additional 5 minutes.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 38g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 0g