If you have ever dreamed of combining the gooey, comforting flavors of a cinnamon roll with the creamy decadence of cheesecake, this Cinnamon Roll Cheesecake Recipe is your answer. It’s the perfect harmony of a spiced cinnamon swirl melting into a luscious cheesecake base, all resting on a buttery graham cracker crust that ties everything together. This dessert is an irresistible treat that delights every sense and is sure to become your new favorite indulgence for holidays or cozy nights in.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to making this Cinnamon Roll Cheesecake Recipe shine. Each component plays a critical role, from the buttery crust to the smooth cream cheese filling and the rich cinnamon swirl that brings it all to life.
- Graham cracker crumbs: These form the crisp, flavorful base with a touch of sweetness and texture.
- Granulated sugar: Essential for balancing the cinnamon’s warmth and sweetening both the crust and filling.
- Unsalted butter: Melted butter binds the crust and cinnamon swirl, adding richness and depth.
- Ground cinnamon: The star spice that gives this cheesecake its cinnamon roll character and cozy aroma.
- Brown sugar: Adds molasses-like sweetness and moisture to the cinnamon swirl.
- All-purpose flour: Helps thicken the cinnamon swirl to keep it perfectly marbled.
- Cream cheese: The creamy heart of the cheesecake, delivering the signature tang and smooth texture.
- Eggs: Build structure and richness for a luscious, firm yet silky filling.
- Vanilla extract: Enhances the overall flavor with warm, floral notes.
- Sour cream: Adds moisture and a slight tang, making the filling irresistibly creamy.
- Heavy cream: Boosts richness and smoothness for a velvety finish.
- Powdered sugar: The base of the sweet glaze that crowns the cheesecake with a delicate sweetness.
- Milk: Lightens the glaze for easy drizzling and a silky texture.
How to Make Cinnamon Roll Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C)—this ensures even baking later on. In a medium bowl, mix graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan, creating a solid, flavorful crust. Bake for 8 minutes to set the base, then remove and allow it to cool completely. This step is crucial because a warm crust can cause the filling to slide around.
Step 2: Make the Cinnamon Swirl
While the crust cools, whisk together brown sugar, ground cinnamon, melted butter, and all-purpose flour until smooth. This luscious cinnamon swirl will mimic the delicate spices of a classic cinnamon roll and add beautiful complexity when swirled into the filling. Set this mixture aside—later, it will become the star visual and flavor element of the cheesecake.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese with granulated sugar until you achieve a silky, lump-free texture. Add eggs one at a time, mixing thoroughly between additions to keep the batter smooth. Stir in vanilla extract, sour cream, and heavy cream until the filling is luxuriously creamy and fully combined. This combination creates the perfect cheesecake base—rich, tangy, and decadently smooth.
Step 4: Assemble and Swirl
Pour half of the cheesecake batter over your cooled crust, spreading it evenly. Spoon half of the cinnamon swirl mixture in dollops over the batter. Using a butter knife or skewer, gently swirl the cinnamon mixture into the batter for that signature cinnamon roll look. Repeat layering and swirling with the remaining batter and cinnamon swirl. The trick is to create beautiful marbled layers without overmixing, so the swirl pattern stays distinct and inviting.
Step 5: Bake the Cheesecake
Bake the assembled cheesecake for 55 to 65 minutes until the center is just set but still slightly jiggly. This ensures a creamy middle that is not overcooked or dry. Once baked, turn off the oven and crack open the door, allowing the cheesecake to cool in the oven for 1 hour—this slow cooling prevents cracks. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to let it set completely and develop its full flavor.
Step 6: Glaze and Serve
Before serving, whisk powdered sugar, milk, and vanilla extract until smooth to create a luscious glaze. Drizzle this over the chilled cheesecake to add a final touch of sweetness and a lovely shiny finish. This glaze complements the dense cheesecake and spicy swirl perfectly.
How to Serve Cinnamon Roll Cheesecake Recipe
Garnishes
To elevate your Cinnamon Roll Cheesecake Recipe presentation, sprinkle a little extra ground cinnamon or cinnamon sugar on top after glazing. Fresh whipped cream can add lightness and lusciousness, while chopped pecans or walnuts bring delightful crunch. A few caramel drizzles also pair wonderfully, adding an extra layer of indulgence.
Side Dishes
This cheesecake is a star on its own, but serving it with fresh berries offers a refreshing contrast to the rich, spicy flavors. For coffee lovers, a cappuccino or spiced chai tea complements the cinnamon notes beautifully. Additionally, a scoop of vanilla bean ice cream on the side enhances the creamy texture and balances sweetness.
Creative Ways to Present
For a show-stopping dessert, slice the Cinnamon Roll Cheesecake Recipe into individual portions and garnish each with a dollop of cinnamon whipped cream and a cinnamon stick. You can also serve it in mini springform pans for personal-sized cheesecakes at parties. Layered in clear glasses as a parfait with extra cinnamon swirl sauce is another fun twist that impresses guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. Properly stored, it will keep for up to 5 days without losing its moist texture or flavor. Bring slices to room temperature for 10-15 minutes before serving to regain that melt-in-your-mouth softness.
Freezing
You can freeze the Cinnamon Roll Cheesecake Recipe to enjoy later. Wrap the entire cheesecake or individual slices tightly in plastic wrap followed by aluminum foil to avoid freezer burn. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator to maintain the best texture.
Reheating
Reheating cheesecake is usually unnecessary, but if you prefer a slightly warmer treat, place slices in a microwave-safe dish and heat in 10-second bursts until just warmed through. Avoid overheating to keep the cheesecake creamy and prevent drying out.
FAQs
Can I use a different crust for this Cinnamon Roll Cheesecake Recipe?
Absolutely! While the graham cracker crust provides the perfect balance of sweet and crunchy, substituting with crushed cinnamon graham crackers or even a buttery shortbread crust can add extra flavor and texture. Just keep the proportions the same and bake as directed.
Is it necessary to use a springform pan?
Using a springform pan is highly recommended for easy removal of the cheesecake without damaging its beautiful crust and delicate edges. If you don’t have one, you can line a regular cake pan with parchment paper, but handling will be a bit trickier.
Can I make this recipe dairy-free?
While the traditional recipe relies on cream cheese and heavy cream for that classic cheesecake texture, you can experiment with plant-based cream cheese and alternatives like coconut cream. Keep in mind that the flavor and texture might differ slightly, but it can still be delicious.
How do I prevent cracks on my cheesecake?
Cracks form when the cheesecake cools too quickly or is overbaked. Baking at a lower temperature, allowing the cheesecake to cool gradually in the oven with the door slightly open, and not overmixing your batter all help keep your cheesecake perfectly smooth and crack-free.
Can I double this recipe for a larger crowd?
Yes, you can double the ingredients and bake in a larger pan or two separate pans. Just make sure to adjust the baking time accordingly and check for doneness since larger cheesecakes may take longer to set in the middle.
Final Thoughts
There’s nothing quite like the indulgent magic of this Cinnamon Roll Cheesecake Recipe. Every bite delivers the comforting warmth of cinnamon rolls paired with the creamy richness of cheesecake, making it a guaranteed crowd-pleaser. Whether you’re sharing it at a holiday gathering or savoring a slice on a quiet weekend afternoon, I promise this dessert will quickly become one of your all-time favorites. So, go ahead, treat yourself—you deserve it!
Print
Cinnamon Roll Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a delightful Cinnamon Roll Cheesecake that combines the rich creaminess of classic cheesecake with the warm flavors of cinnamon swirls. Featuring a cinnamon-infused graham cracker crust and topped with a luscious vanilla glaze, this dessert is perfect for holidays or any special occasion.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 1 teaspoon ground cinnamon
Cinnamon Swirl
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter (melted)
- 1 tablespoon all-purpose flour
Cheesecake Filling
- 3 (8 oz) blocks cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove and let cool.
- Make the cinnamon swirl: In a separate bowl, blend brown sugar, ground cinnamon, melted butter, and flour until smooth. Set aside for later use.
- Prepare cheesecake filling: Beat softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated.
- Layer and swirl: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cinnamon swirl on top and gently swirl it into the batter with a knife. Repeat with the remaining batter and cinnamon swirl, creating a beautiful marbled effect.
- Bake the cheesecake: Bake for 55 to 65 minutes or until the center is just set and slightly jiggly. Then turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to allow it to set completely.
- Prepare the glaze: Whisk powdered sugar, milk, and vanilla extract together until smooth. Drizzle this glaze over the chilled cheesecake before serving for an extra touch of sweetness.
Notes
- Run a knife under hot water before slicing the cheesecake to achieve clean, smooth slices.
- For added spice, substitute classic graham cracker crumbs with crushed cinnamon graham crackers in the crust.
- Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
- Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
