Cinnamon Roll Cheesecake

Imagine combining two of the most beloved desserts—gooey, spiced cinnamon rolls and rich, creamy cheesecake—into one spectacular creation. That’s exactly what this Cinnamon Roll Cheesecake delivers. Layers of velvety cheesecake swirl with sweet, cinnamon-spiced goodness, all nestled on a buttery graham cracker crust. The result is a dessert that’s both indulgent and comforting, perfect for any occasion. Whether it’s for a holiday gathering, birthday celebration, or simply to treat yourself, this cheesecake is sure to impress both in flavor and presentation.

Why You’ll Love This Recipe

• Two Desserts in One: Combines the best elements of cinnamon rolls and cheesecake for a unique and memorable dessert.
• Perfect for Any Occasion: From brunch to dessert, this cheesecake is versatile and always a hit.
• Beautiful Presentation: The cinnamon swirls add a stunning visual appeal to every slice.
• Customizable: Adjust the level of spice or sweetness to match your preferences.
• Make-Ahead Dessert: Cheesecake tastes even better after chilling, making it a perfect prep-ahead treat.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Cooling Time: 4-6 hours (including chilling)
• Total Time: 6-7 hours
• Yield: 12 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 420
• Carbohydrates: 45g
• Protein: 6g
• Fat: 24g
• Fiber: 1g
• Sugar: 32g

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 12 full crackers)
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

For the Cinnamon Roll Swirl:

• 1/2 cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• 2 tablespoons all-purpose flour
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk (adjust for desired consistency)
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.
3. Press the crust mixture evenly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to flatten it firmly. Bake for 8-10 minutes, then set aside to cool.

Make the Cinnamon Roll Swirl:

4. In a small bowl, mix the brown sugar, cinnamon, and flour. Stir in the melted butter until smooth. Set aside.

Prepare the Cheesecake Filling:

5. In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
6. Add the granulated sugar and continue beating until fully combined and fluffy.
7. Mix in the sour cream and vanilla extract.
8. Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix to avoid incorporating too much air.

Assemble the Cheesecake:

9. Pour half of the cheesecake batter over the cooled crust.
10. Drizzle half of the cinnamon roll swirl mixture over the batter, then use a knife or skewer to swirl it gently into the batter.
11. Add the remaining cheesecake batter, spreading it evenly. Repeat the drizzle and swirling process with the remaining cinnamon swirl mixture.
12. Place the springform pan in a large roasting pan. Add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath to prevent cracks.

Bake the Cheesecake:

13. Bake in the preheated oven for 60-75 minutes, or until the center is just slightly jiggly but mostly set.
14. Turn off the oven and crack the door slightly, allowing the cheesecake to cool gradually for 1 hour. This helps prevent cracks.
15. Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Add the Glaze:

16. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecake before serving.

Serve:

17. Slice the cheesecake into 12 portions, wiping the knife clean between cuts for neat slices. Serve chilled and enjoy!

Ingredient Background

Crust:

• Graham Cracker Crumbs: Provides a classic and slightly sweet base that complements the rich filling.
• Cinnamon: Enhances the cinnamon roll flavor, tying the crust to the filling.
• Butter: Binds the crust together and adds richness.

Cinnamon Roll Swirl:

• Brown Sugar: Adds a caramel-like depth of flavor.
• Cinnamon: The star spice, delivering the signature warm and spicy taste of cinnamon rolls.
• Flour: Helps thicken the swirl mixture for easier layering and swirling.

Cheesecake Filling:

• Cream Cheese: The foundation of a rich, creamy cheesecake. Use full-fat for the best texture.
• Sour Cream: Adds a slight tang and extra creaminess to the filling.
• Eggs: Bind the ingredients together, giving the cheesecake structure.

Technique Tips

• Room-Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.
• Swirling Technique: Use a light touch when swirling the cinnamon mixture to create defined, beautiful patterns without overmixing.
• Water Bath: This prevents cracks and helps the cheesecake bake evenly. Ensure the springform pan is tightly wrapped in foil to keep water out.
• Cooling Gradually: Avoid drastic temperature changes, which can cause cracking. Cool the cheesecake slowly in the oven, then at room temperature.

Alternative Presentation Ideas

• Mini Cheesecakes: Use a muffin tin with cupcake liners to create individual portions. Adjust the baking time to about 20-25 minutes.
• Layered Parfaits: Assemble the crust, cheesecake filling, and cinnamon swirl in jars for a no-bake, portable option.
• Sheet Pan Cheesecake Bars: Bake the cheesecake in a rectangular pan and cut it into bars for an easy-to-serve option.

Additional Tips for Success

• Preventing Cracks: Avoid overmixing the filling and bake with a water bath for the creamiest results.
• Even Crust: Press the crust mixture firmly into the pan to ensure it holds together when sliced.
• Make Ahead: Cheesecake is best after chilling overnight, making it a perfect dessert to prepare in advance.

Recipe Variations

• Gluten-Free Version: Use gluten-free graham crackers for the crust.
• Salted Caramel Drizzle: Replace the glaze with a drizzle of salted caramel for a decadent twist.
• Nutty Crust: Add crushed pecans or walnuts to the crust mixture for extra crunch and flavor.
• Chocolate Cinnamon Cheesecake: Add a layer of melted chocolate between the crust and filling, and sprinkle chocolate chips into the cinnamon swirl mixture.

Freezing and Storage

• Refrigerate: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freeze: Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before serving.

Healthier Twist Ideas

• Low-Fat Cream Cheese: Use reduced-fat cream cheese to lower the calorie content without sacrificing creaminess.
• Whole Grain Crust: Swap graham crackers for whole-grain crackers to add fiber.
• Less Sugar: Reduce the sugar in the cheesecake and swirl mixture, or use a sugar substitute like stevia.
• Greek Yogurt: Substitute sour cream with non-fat Greek yogurt for added protein and fewer calories.

Serving Suggestions for Events

• Holiday Gatherings: Add a dusting of powdered sugar or a sprinkle of festive sprinkles for a holiday-themed dessert.
• Brunch: Serve alongside fresh fruit and coffee for an indulgent morning treat.
• Dinner Parties: Pair with a dessert wine or liqueur like amaretto or Irish cream for a luxurious finish to your meal.
• Potlucks: Bring as a whole cheesecake and let guests admire the beautiful cinnamon swirls before slicing.

Special Equipment

• Springform Pan: Essential for creating a classic cheesecake with easy removal.
• Hand or Stand Mixer: Ensures the filling is perfectly smooth and creamy.
• Offset Spatula: Useful for spreading the cheesecake batter evenly.
• Roasting Pan: Necessary for the water bath method to ensure even baking.
• Piping Bag: For a decorative drizzle of the glaze, though a spoon works just as well.

Frequently Asked Questions

Q: Can I skip the water bath?
Yes, but a water bath helps prevent cracks. Without it, you may have a slightly drier cheesecake with a cracked surface.

Q: How do I know when the cheesecake is done?
The center should jiggle slightly but not appear wet. The edges should be set.

Q: Can I use store-bought cinnamon roll dough?
This recipe focuses on homemade flavors, but you can crumble pre-made cinnamon roll dough into the swirl for a shortcut.

Q: How do I slice cleanly?
Use a sharp knife dipped in warm water, wiping it clean between cuts for neat slices.

Q: Can I make this recipe gluten-free?
Yes, substitute gluten-free graham crackers or cookies for the crust.

Q: Can I freeze the cheesecake?
Absolutely! Freeze whole or in slices, tightly wrapped, for up to 2 months.

Q: Can I make this recipe without a springform pan?
You can use a regular pan, but it may be harder to remove the cheesecake cleanly.

Q: What other toppings work well?
Caramel sauce, whipped cream, or even chopped nuts are excellent additions.

Conclusion

Cinnamon Roll Cheesecake is the ultimate fusion of comfort and elegance, bringing together the warm spices of cinnamon rolls with the creamy decadence of cheesecake. Perfect for celebrations, brunches, or indulgent evenings at home, this dessert will impress anyone who tries it. With its stunning presentation and mouthwatering flavors, it’s bound to become a favorite in your recipe collection. Whether you’re an experienced baker or just beginning, this detailed guide ensures success every step of the way. Treat yourself and your loved ones to this unforgettable dessert—you deserve it!