If you’ve ever dreamed of combining the cozy, spicy charm of cinnamon rolls with the creamy, luscious texture of cheesecake, then this Cinnamon Roll Cheesecake Recipe is exactly what you need to try next. This delightful dessert captures the essence of warm cinnamon swirls perfectly folded into a rich, velvety cheesecake, all nestled on a buttery graham cracker crust. It’s a guaranteed crowd-pleaser that turns any day into a special occasion and will have everyone asking for seconds with its inviting aroma and indulgent flavor.
Ingredients You’ll Need
Each ingredient in this Cinnamon Roll Cheesecake Recipe plays a crucial role in building its iconic taste and texture. From the crunchy graham cracker crust to the creamy cream cheese filling and the buttery cinnamon swirl, these simple staples come together beautifully to create a dessert that’s as visually stunning as it is delicious.
- Graham cracker crumbs (2 cups): Provide a sweet and crunchy base that holds the crust together perfectly.
- Granulated sugar (¼ cup and 1 cup): Adds sweetness to the crust and balances the tanginess in the cheesecake filling.
- Unsalted butter (½ cup melted + 4 tablespoons melted): Brings richness to the crust and the cinnamon swirl, enhancing moistness and flavor.
- Brown sugar (½ cup): Creates that classic caramelized sweetness in the cinnamon swirl layer.
- All-purpose flour (2 tablespoons): Helps thicken the cinnamon swirl to maintain those beautiful swirls without sinking.
- Ground cinnamon (1½ teaspoons): The star of the show, delivering warm spice notes that make the swirl irresistible.
- Cream cheese (3 packages, softened): The core of the cheesecake, giving it that creamy, smooth texture everyone loves.
- Sour cream (¾ cup): Adds a subtle tang and silky texture that brightens the cheesecake.
- Eggs (3 large): Bind the filling together while keeping it light and fluffy.
- Vanilla extract (2 teaspoons + ½ teaspoon): Enhances the overall flavor with a sweet, aromatic finish.
- Powdered sugar (1 cup): For the glaze, providing delicate sweetness and a smooth finish.
- Milk (2–3 tablespoons): Used to thin the glaze perfectly for drizzling.
How to Make Cinnamon Roll Cheesecake Recipe
Step 1: Prepare Your Pan and Crust
Begin by wrapping the outside of your 9-inch springform pan with foil. This step is essential to prevent leaks during baking, especially for the moist cheesecake filling. Lightly grease the inside to ensure the cheesecake releases easily later. Next, combine your graham cracker crumbs, granulated sugar, and melted butter in a bowl until evenly coated. Press this mixture firmly and evenly into the bottom of your pan to form a solid crust base. Bake it at 325°F for 10 minutes, then set it aside to cool — this pre-baking ensures your crust stays crisp under all that creamy filling.
Step 2: Prepare the Cinnamon Swirl
While the crust cools, whisk together brown sugar, all-purpose flour, ground cinnamon, and melted butter until thick and glossy. This luscious, deeply fragrant swirl mixture is what transforms an ordinary cheesecake into a Cinnamon Roll Cheesecake Recipe sensation. Set this aside so it’s ready to be drizzled through the filling in the next step.
Step 3: Make the Creamy Cheesecake Filling
Beat the softened cream cheese in a large mixing bowl until completely smooth and lump-free — this ensures a silky cheesecake texture. Add in the granulated sugar and mix to combine thoroughly. Stir in the sour cream next, which will add moistness and a subtle tang. Incorporate the eggs one at a time, mixing gently after each addition to avoid overworking the batter and introducing air bubbles. Finally, mix in the vanilla extract for that comforting sweet aroma. Your filling is now ready to build layers with the cinnamon swirl.
Step 4: Assemble the Layers
Pour half of your cheesecake filling over the baked crust. Spoon half of the cinnamon swirl mixture in dollops on top, then swirl it gently through the batter with a knife or skewer to create beautiful, marbled patterns. Repeat the process with the remaining filling and cinnamon swirl for irresistible layers of creamy cheesecake and spiced swirls throughout.
Step 5: Bake and Chill
Bake your masterpiece at 325°F for 55 to 65 minutes, until the center is nearly set but still has a slight wobble — this guarantees creamy texture without cracks. Turn off the oven and let the cheesecake sit inside for an extra hour with the door cracked open, helping it cool slowly and prevent sudden temperature changes. Then, transfer to the refrigerator to chill for at least 4 hours or overnight. This step is essential to let the flavors meld and the texture set perfectly.
Step 6: Prepare and Add the Glaze
Just before serving, whisk powdered sugar, milk, and vanilla extract together until smooth and glossy. Drizzle this sweet glaze over the chilled cheesecake for a delicate finishing touch that mimics that classic cinnamon roll icing you love.
How to Serve Cinnamon Roll Cheesecake Recipe
Garnishes
For an extra festive touch, sprinkle a light dusting of cinnamon or a few crushed cinnamon sugar graham crackers on top of the glaze. Freshly whipped cream or even a handful of toasted pecans can also add a wonderful texture contrast while complementing the warm cinnamon flavors.
Side Dishes
This decadently rich cheesecake is perfect alongside a cup of freshly brewed coffee or a cozy chai tea latte. For a brunch setting, pair it with fresh fruit like sliced apples or berries to add a bright, refreshing counterpoint to the creamy sweetness.
Creative Ways to Present
Serve the Cinnamon Roll Cheesecake Recipe as individual mini cheesecakes by using muffin tins lined with parchment. Alternatively, create a layered parfait by crumbling the crust and layering cheesecake filling with cinnamon swirl and glaze in small glasses. Either way, it’s showstopping!
Make Ahead and Storage
Storing Leftovers
After serving, store any leftover cheesecake tightly covered in the refrigerator. This cheesecake keeps wonderfully for up to 4 days while maintaining its creamy texture and flavor. Make sure it’s well wrapped so it doesn’t absorb any other fridge smells.
Freezing
You can freeze the Cinnamon Roll Cheesecake Recipe by wrapping the whole cake or individual slices tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready, thaw overnight in the refrigerator for best texture.
Reheating
This cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, let slices sit at room temperature for 15 minutes. Avoid microwaving as it can alter the texture and melt the glaze.
FAQs
Can I make this Cinnamon Roll Cheesecake Recipe without a springform pan?
Using a springform pan is ideal because it allows easy removal of the delicate cheesecake without damaging it. If you don’t have one, a regular cake pan lined with parchment paper on the sides might work, but be extra careful when removing the cheesecake.
What can I substitute for sour cream in the filling?
If you don’t have sour cream on hand, plain Greek yogurt is a great substitute that provides similar tang and creaminess. Just use the same amount and make sure it’s full-fat for the best texture.
Why is the cheesecake cracking sometimes?
Cracking occurs when the cheesecake is overbaked or exposed to rapid temperature changes. Baking at a moderate temperature, and allowing it to cool in the oven with the door ajar as this recipe suggests, helps prevent cracks and gives a smooth, creamy top.
Can I make this gluten-free?
Yes! Substitute the graham cracker crumbs with your favorite gluten-free graham crackers or cookie crumbs. The rest of the ingredients are naturally gluten-free, making this recipe easy to adapt.
Is it possible to add nuts or raisins to the cinnamon swirl?
Absolutely! Adding chopped pecans, walnuts, or raisins to the cinnamon swirl can add texture and flavor variety, just fold them into the cinnamon mixture before swirling.
Final Thoughts
This Cinnamon Roll Cheesecake Recipe truly blends two beloved desserts into one unforgettable treat. It’s the kind of recipe that invites you to slow down, savor every bite, and share a smile with those you care about. Whether it’s a holiday, special event, or simply a moment when you want to treat yourself, this cheesecake will not disappoint. Give it a try—you might just find your new favorite dessert to make again and again!
Print
Cinnamon Roll Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes (plus at least 4 hours chilling time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Roll Cheesecake combines the irresistible flavors of a classic cinnamon roll with a creamy, rich cheesecake. Featuring a graham cracker crust, a luscious cinnamon swirl spread throughout the filling, and a sweet vanilla glaze on top, it’s a perfect holiday dessert or a delightful treat for any occasion. The cheesecake is baked to perfection, with a moist inside and a beautifully marbled cinnamon pattern.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cinnamon swirl:
- ½ cup brown sugar
- 2 tablespoons all-purpose flour
- 1½ teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the pan: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks and lightly grease the inside of the pan to ensure easy release after baking.
- Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Mix the cinnamon swirl: In a small bowl, stir together brown sugar, all-purpose flour, ground cinnamon, and melted butter until you form a thick, spreadable mixture. Set this aside for later use.
- Prepare the cheesecake filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add granulated sugar and continue beating until well combined. Stir in sour cream. Add the eggs one at a time, beating gently after each addition to avoid incorporating too much air. Finally, mix in the vanilla extract evenly.
- Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Drizzle half of the cinnamon swirl mixture across the surface, then use a knife or skewer to gently swirl it into the batter, creating a marbled effect. Repeat this process by pouring the remaining cheesecake filling on top, adding the remaining cinnamon swirl mixture, and swirling again.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and leave the cheesecake inside to cool gradually for 1 hour. This prevents cracking and sets the cheesecake perfectly.
- Chill: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and enhance flavors.
- Prepare the glaze: Whisk together powdered sugar, milk (start with 2 tablespoons and add more if needed for desired consistency), and vanilla extract until smooth and pourable.
- Serve: Drizzle the glaze evenly over the chilled cheesecake just before slicing and serving. Allow cheesecake to come to room temperature for about 15 minutes for optimal flavor and texture before cutting.
Notes
- For best texture and flavor, make the cheesecake a day ahead of serving.
- For an even more decadent twist, use cinnamon roll dough pressed into the pan for the crust instead of graham cracker crumbs.
- Let the cheesecake come to room temperature for about 15 minutes before slicing to prevent cracking and to make cutting easier.
