Cinnamon Roll Cheesecake is a rich and decadent dessert that combines the comforting flavors of cinnamon rolls with the creamy goodness of cheesecake. This dessert features a luscious cinnamon-flavored cheesecake layer, swirled with cinnamon sugar, and sits atop a soft, buttery crust that mimics the base of a cinnamon roll. The result is a fusion of flavors that offers both the warmth of cinnamon rolls and the indulgence of cheesecake, perfect for family gatherings, holidays, or special occasions.
You’ll Love This Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake is the ultimate dessert for those who love both cinnamon rolls and cheesecake. The creamy cheesecake filling complements the cinnamon sugar swirls, providing a perfect balance of sweetness and spice. Plus, it’s a showstopper with its stunning cinnamon roll swirl on top, making it a great dessert for impressing guests. Not only does it taste heavenly, but it’s also surprisingly easy to make!
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
The Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
The Cinnamon Swirl:
- ¼ cup butter, melted
- ½ cup brown sugar
- 1 tbsp ground cinnamon
The Cinnamon Roll Topping:
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 tsp vanilla extract
Instructions
1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake for 10 minutes, then set aside to cool while you prepare the filling.
2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until everything is combined and smooth.
3: Create the Cinnamon Swirl
- In a small bowl, combine the melted butter, brown sugar, and ground cinnamon to create the cinnamon swirl mixture.
- Pour half of the cheesecake filling into the prepared crust.
- Drizzle half of the cinnamon swirl mixture over the cheesecake layer and use a knife to gently swirl it into the batter.
- Add the remaining cheesecake filling on top and repeat the swirl process with the remaining cinnamon mixture.
4: Bake the Cheesecake
- Place the cheesecake in the oven and bake for 55-65 minutes, or until the center is slightly jiggly but set.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
5: Make the Cinnamon Roll Topping
- In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the topping over the cooled cheesecake in a cinnamon roll-like pattern.
Serving Suggestions
Enjoy this Cinnamon Roll Cheesecake chilled, with a dollop of whipped cream or a drizzle of caramel sauce. You can also serve it with a side of vanilla ice cream to complement the rich flavors. For a fun twist, add chopped pecans or a dusting of cinnamon sugar before serving.
MORE RECIPES: Tuxedo Cake & Strawberry Filled Cupcakes Recipe
How to Store Cinnamon Roll Cheesecake
Store any leftover Cinnamon Roll Cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving.
Additional Tips: Cinnamon Roll Cheesecake
- To avoid cracks in your cheesecake, ensure all ingredients are at room temperature before mixing.
- You can substitute the graham cracker crust with a cinnamon roll dough crust for an extra cinnamon roll flavor boost.
- If you want a deeper cinnamon flavor, increase the amount of cinnamon in the swirl.
Cinnamon Roll Cheesecake Recipe
This decadent Cinnamon Roll Cheesecake features a creamy, cinnamon-flavored cheesecake filling swirled with cinnamon sugar and topped with a cinnamon roll glaze.
- 9-inch springform pan
- Mixing bowls
- electric mixer
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
For the Cheesecake Filling:
- 24 oz cream cheese (softened)
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Cinnamon Swirl:
- ¼ cup butter (melted)
- ½ cup brown sugar
- 1 tbsp cinnamon
- For the Topping:
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 tsp vanilla extract
- Preheat the oven to 325°F (163°C). Prepare the crust and press into the springform pan.
- Prepare the cheesecake filling, add half to the crust, and swirl with the cinnamon mixture.
- Add the remaining filling and repeat the swirl. Bake for 55-65 minutes.
- Cool in the oven for 1 hour, then refrigerate for 4 hours or overnight.
- Prepare the topping and drizzle over the cheesecake before serving.
