Introduction:
If you love cinnamon rolls and cheesecake, why choose between them? This Cinnamon Roll Cheesecake combines the best of both worlds—a rich, creamy cheesecake swirled with a cinnamon-sugar filling and topped with a decadent glaze. With a buttery graham cracker crust and layers of warm spice, it’s the perfect dessert for any occasion.
This guide will take you through everything you need to know about making the perfect Cinnamon Roll Cheesecake, from ingredients and step-by-step instructions to baking tips, variations, and storage methods.
If you love warm spices, you should also try our Carrot Cake Cookies Recipe, packed with cinnamon and nutmeg!
Why You’ll Love This Recipe
- Best of Two Desserts – Combines the flavor of classic cinnamon rolls with the smooth texture of cheesecake.
- Rich & Creamy – The cheesecake layer is soft, velvety, and packed with flavor.
- Perfect Cinnamon Swirls – A warm and spiced cinnamon-sugar filling is swirled throughout for a delicious marbled effect.
- Make-Ahead Friendly – Can be made a day in advance, making it perfect for holidays and special events.
- Easy-to-Follow Steps – Even beginners can achieve a flawless cheesecake with these detailed instructions.
Ingredients for Cinnamon Roll Cheesecake
Before you start, gather these essential ingredients.
The Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the Cinnamon Swirl Filling
- ⅔ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
The Cheesecake Filling
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ¼ cup heavy cream
For the Glaze (Optional but Recommended)
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions to Make Cinnamon Roll Cheesecake
Making this Cinnamon Roll Cheesecake requires patience, but the process is straightforward if you follow each step carefully.
Step 1: Prepare the Crust
A sturdy crust is essential for supporting the creamy cheesecake layer.
- Crush the Graham Crackers: Place graham crackers in a food processor and pulse until fine crumbs form. Alternatively, put them in a sealed plastic bag and crush them using a rolling pin.
- Mix the Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Stir until the mixture resembles wet sand.
- Press into the Pan: Line the bottom of a 9-inch springform pan with parchment paper. Firmly press the crust mixture into the bottom, ensuring an even layer.
- Pre-Bake the Crust: Bake at 325°F (163°C) for 10 minutes. This helps the crust stay firm when the cheesecake filling is added. Remove from the oven and set aside to cool.
Step 2: Prepare the Cinnamon Swirl Filling
The cinnamon swirl is what gives this cheesecake its signature warm, spiced flavor.
- In a small bowl, whisk together the brown sugar, cinnamon, melted butter, and vanilla extract.
- Stir until the mixture forms a smooth paste. Set it aside to use in the next steps.
Step 3: Make the Cheesecake Batter
The cheesecake filling is rich, creamy, and smooth, which balances the warmth of the cinnamon swirl.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and lump-free (about 2 minutes).
- Add Sugar: Gradually add the granulated sugar and continue mixing until fully incorporated.
- Mix in the Eggs: Add the eggs one at a time, mixing after each addition. Do not overmix, as this can cause cracks in the cheesecake.
- Blend in the Vanilla, Sour Cream, and Heavy Cream: Stir in the vanilla extract, sour cream, and heavy cream, mixing on low speed until combined. Scrape down the sides of the bowl to ensure everything is well incorporated.
Step 4: Assemble the Cheesecake
Now it’s time to layer the cheesecake with the cinnamon swirl filling to create that beautiful marbled effect.
- Pour Half of the Cheesecake Batter: Into the cooled crust, pour half of the cheesecake mixture, smoothing it out with a spatula.
- Add Cinnamon Swirl: Drizzle half of the cinnamon filling over the cheesecake batter. Use a toothpick or knife to swirl it gently into the mixture.
- Repeat Layers: Pour the remaining cheesecake batter on top, then drizzle the rest of the cinnamon filling over it. Swirl again to create a marbled effect.
Step 5: Bake the Cheesecake
Baking the cheesecake slowly and evenly ensures a creamy texture without cracks.
- Use a Water Bath: Wrap the springform pan tightly with aluminum foil and place it in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This prevents cracks.
- Bake at 325°F (163°C) for 55-65 minutes: The cheesecake is done when the edges are set but the center still jiggles slightly.
- Turn Off the Oven: Crack the oven door open slightly and let the cheesecake cool inside for 1 hour. This prevents sudden temperature changes that cause cracks.
Step 6: Chill the Cheesecake
Proper chilling is crucial for texture.
- Remove the cheesecake from the oven and let it cool at room temperature for another 30 minutes.
- Cover and refrigerate for at least 4 hours (preferably overnight) before serving.
Step 7: Make & Add the Glaze
The glaze adds the perfect finishing touch, mimicking the frosting on classic cinnamon rolls.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the chilled cheesecake before slicing.
Tips for the Best Cinnamon Roll Cheesecake
A great Cinnamon Roll Cheesecake is all about the perfect balance of creamy texture, rich cinnamon flavor, and a well-structured crust. Here are some pro tips to ensure you achieve bakery-quality results every time.
1. Use Room Temperature Ingredients
- Cold cream cheese, eggs, and sour cream will not mix smoothly, leading to a lumpy cheesecake batter.
- Let all dairy ingredients sit at room temperature for 30-45 minutes before mixing.
- If short on time, place cream cheese blocks in a warm water bath for 10 minutes (keep them in their packaging).
2. Avoid Overmixing the Eggs
- Eggs give cheesecake structure, but overmixing incorporates too much air, which can cause cracks while baking.
- Beat the eggs in one at a time, mixing just until incorporated.
- Use the lowest speed on your mixer to prevent excess air bubbles.
3. Don’t Skip the Water Bath (Bain-Marie)
- The water bath (placing the cheesecake pan inside a larger pan filled with hot water) helps the cheesecake bake evenly and prevents the edges from overcooking.
- Why does it work? The water keeps the temperature steady, ensuring a creamy, crack-free cheesecake.
- How to do it:
- Wrap the outside of the springform pan with two layers of aluminum foil to prevent leaks.
- Place it in a large roasting pan and add hot water halfway up the sides of the cheesecake pan.
- Bake as directed.
4. Chill for Maximum Flavor & Texture
- Cheesecake needs time to set, so chilling is not optional.
- Minimum chill time: 4 hours (best to chill overnight).
- Why? This allows the cheesecake to firm up, flavors to deepen, and the texture to become ultra-smooth.
- Quick Tip: If in a hurry, place the cheesecake in the freezer for 1 hour after cooling at room temperature.
5. Get the Perfect Swirls
- When adding the cinnamon swirl, use a toothpick or knife to gently mix it into the cheesecake batter.
- Avoid overmixing—just a few swirls will create a marbled effect without fully blending the layers.
- If you want distinct swirls, slightly chill the cheesecake batter before swirling so the cinnamon mixture holds its shape.
6. Use a Sharp Knife for Clean Slices
- Cheesecake is dense and creamy, so slicing it cleanly can be tricky.
- How to get perfect slices:
- Dip a sharp knife in hot water before slicing.
- Wipe the blade between each cut for a clean finish.
For a fancier twist, you might enjoy our Creme Brulee Cheesecake Recipe, which combines caramelized sugar with creamy cheesecake!
Variations & Customizations For The Cinnamon Roll Cheesecake
The classic cinnamon roll cheesecake is already an incredible dessert, but you can customize it in several ways to match your preferences. Here are some fun variations to try:
1. Oreo Cinnamon Roll Cheesecake
- Instead of a graham cracker crust, use a crushed Oreo crust.
- Blend 24 Oreo cookies (with filling) in a food processor, mix with 5 tablespoons melted butter, and press into the pan.
- The chocolate flavor pairs beautifully with cinnamon for a richer dessert.
2. Nutty Cinnamon Swirl Cheesecake
- Add ½ cup of chopped pecans or walnuts to the cinnamon filling.
- Nuts add a slight crunch, making every bite even more indulgent.
3. Pumpkin Spice Cinnamon Roll Cheesecake
- Add ½ cup of pumpkin puree and ½ teaspoon of pumpkin spice to the cheesecake batter.
- The pumpkin enhances the warm cinnamon flavor, making this the perfect fall dessert.
4. Mini Cinnamon Roll Cheesecakes
- Instead of a full-size cheesecake, bake the batter in muffin tins lined with cupcake wrappers.
- Adjust the baking time to 20-25 minutes.
- Perfect for parties and individual servings!
5. Chocolate Cinnamon Roll Cheesecake
- Add ¼ cup of melted dark chocolate to the cinnamon swirl for a chocolate-cinnamon flavor twist.
- Drizzle the top of the cheesecake with melted chocolate instead of glaze.
6. Dairy-Free Version
- Use dairy-free cream cheese and sour cream (such as almond-based or cashew-based alternatives).
- Swap butter for vegan butter.
- The result will still be rich and creamy, just without dairy!
7. Extra Cinnamon Lovers Version
- Double the cinnamon swirl mixture for even more cinnamon roll flavor.
- Sprinkle extra cinnamon sugar on top before baking.
If you love cinnamon in desserts, try these Churro Cheesecake Cookies Recipe for a bite-sized treat!
How to Store & Freeze Cinnamon Roll Cheesecake
| Storage Method | Instructions | Duration |
|---|---|---|
| Refrigerator | Store covered in an airtight container. | 5 days |
| Freezer (Whole Cheesecake) | Wrap in plastic wrap and aluminum foil before freezing. | 2 months |
| Freezer (Slices) | Store individual slices in airtight containers. | 3 months |
To serve, thaw in the refrigerator overnight before eating.
For a fun, handheld version, check out these crispy and creamy Cheesecake Egg Rolls Recipe!
Final Thoughts
This Cinnamon Roll Cheesecake is the ultimate dessert, combining the best flavors of cinnamon rolls and creamy cheesecake. With its perfect balance of sweet, spiced, and tangy flavors, it’s guaranteed to be a hit at any gathering.
Try this recipe today, and let me know how it turns out!
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