Okay, I have to confess—every time I make this Cinnamon Roll Cheesecake, I end up sneaking a spoonful of batter before it even hits the oven. It’s that good. Imagine the cozy, spiced swirls of a warm cinnamon roll baked right into the rich, creamy heart of a classic cheesecake. This dessert is my go-to for birthdays, holidays, or honestly, just when I need a little extra joy in my week.
The idea came to me after one too many Sunday mornings staring at a pan of cinnamon rolls, wishing they could last longer. Why not combine those caramelized cinnamon ribbons with something that keeps well in the fridge? The result is pure magic—a buttery graham cracker crust, layers of velvety cheesecake batter, and that signature cinnamon sugar swirl that makes every slice look (and taste) like a masterpiece. Trust me, your friends will beg for the recipe.
Why You’ll Love This Cinnamon Roll Cheesecake
Let me tell you why this dessert is going to become your new obsession:
- Best of both worlds: You get the warm, cinnamony goodness of a fresh-baked roll and the rich creaminess of cheesecake in every bite
- Actually easy to make: Don’t let the layers fool you—if you can mix ingredients, you can make this showstopper
- Makes everyone happy: I’ve brought this to potlucks where people literally clapped when I sliced it (true story!)
- Keeps like a dream: The flavors get even better after a day in the fridge (if it lasts that long)
Seriously, this is the dessert that’ll have people whispering, “She baked that?” Yes, yes you did.
Ingredients for Cinnamon Roll Cheesecake
Alright, let’s talk ingredients—the building blocks of this glorious dessert. I’ve broken everything down by component so you can prep like a pro. And yes, I’m that person who measures everything before starting (saves me from mid-recipe panic!). Here’s what you’ll need:
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (about 10 full sheets crushed—I whack mine in a ziplock with a rolling pin when I’m feeling dramatic)
- ¼ cup packed brown sugar (the dark kind, please—it gives that caramel depth)
- ½ teaspoon cinnamon (because we can never have too much)
- 6 tablespoons unsalted butter, melted (and slightly cooled so it doesn’t make the crumbs soggy)
Cinnamon Roll Swirl
- 1 cup packed brown sugar (yes, more—this is the good stuff!)
- ⅓ cup all-purpose flour (spoon and level it—no packing!)
- 1 tablespoon ground cinnamon (smell it first—if it doesn’t make you sneeze with joy, get fresher cinnamon)
- ⅓ cup unsalted butter, melted (real butter only—Grandma would approve)
Cheesecake Batter
- 4 packages (32 oz total) cream cheese, softened to room temperature (this is non-negotiable—cold cream cheese will lump like crazy)
- 1 cup packed brown sugar (see a theme here?)
- ¼ cup granulated sugar (for balance)
- ½ cup sour cream (full-fat, please—we’re not dieting today)
- 4 large eggs, room temperature (cold eggs = sad, cracked cheesecake)
- 1 tablespoon vanilla extract (the real stuff—imitation vanilla should be illegal)
- ½ teaspoon salt (just enough to make everything pop)
Cream Cheese Frosting
- 6 tablespoons cream cheese, softened (leftover from your blocks is perfect)
- 1 cup powdered sugar (sifted if yours is lumpy)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold straight from the fridge)
- 1-2 teaspoons cinnamon powder (for that final dusting of magic)
See? Nothing too wild—just quality ingredients handled with love. Now let’s make some magic!
Equipment You’ll Need
Grab these trusty tools—you probably have most already:
- 9-inch springform pan (the hero that lets you release this beauty intact)
- Stand mixer or hand mixer (your arms will thank you)
- Mixing bowls (one big, one medium)
- Measuring cups and spoons (no eyeballing—this recipe’s too precious!)
- Spatula (for scraping every last bit of batter—waste not!)
That’s it! Now let’s get baking.
How to Make Cinnamon Roll Cheesecake
Okay, friends—let’s turn these ingredients into something spectacular. I’ll walk you through each step like we’re baking side by side in my kitchen. Don’t worry, it’s easier than it looks—just follow the rhythm!
Step 1: Prepare the Graham Cracker Crust
First, crank that oven to 325°F (165°C). While it heats, mix your graham crumbs, brown sugar, and cinnamon in a bowl. Pour in the melted butter and stir until it looks like wet sand. Now, dump it into your greased springform pan and press it firmly with the bottom of a cup—you want an even layer that climbs about halfway up the sides. Pro tip: Use a measuring cup to really compact it—this keeps the crust from crumbling later. Pop it in the oven for 8 minutes, then let it cool while you work on the next steps.
Step 2: Make the Cinnamon Swirl
In a small bowl, whisk together the brown sugar, flour, and cinnamon. Drizzle in the melted butter and stir until it forms a thick, spreadable paste. You’ll know it’s right when it ribbons off the spoon. Set this aside—we’ll come back to it after the batter’s ready. Resist the urge to eat it straight (though I won’t judge if you swipe a fingerful).
Step 3: Mix the Cheesecake Batter
Now, the star of the show! Beat the softened cream cheese until it’s smooth—no lumps allowed. Add both sugars and beat again until fluffy, about 2 minutes. Scrape down the bowl (this is crucial!), then mix in the sour cream, vanilla, and salt. Add eggs one at a time, mixing just until combined after each. Overmixing here invites cracks, so once that last egg disappears, stop. The batter should be silky and slightly thick—like pancake batter’s fancy cousin.
Step 4: Layer and Swirl
Pour half the batter over the cooled crust. Now, drop spoonfuls of the cinnamon mixture on top—think dollops, not smears. Use a knife to swirl gently; pretend you’re drawing figure eights. Don’t overdo it or you’ll lose those beautiful ribbons! Repeat with the remaining batter and another cinnamon layer. The top should look marbled like a cinnamon roll’s cross-section—messy perfection!
Step 5: Bake and Cool
Bake for 60-70 minutes. The edges should be set, but the center will still jiggle slightly—like Jell-O, not soup. Turn off the oven, crack the door, and let it cool inside for 1 hour. This slow cooldown prevents cracks (and heartbreak). Then, transfer it to the counter to cool completely. Patience, my friend—rushing this step leads to a weepy cheesecake.
Step 6: Frost and Chill
For the frosting, beat the cream cheese until smooth, then add powdered sugar and vanilla. In another bowl, whip the cold heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture—gentle folds keep it airy. Spread this over the cooled cheesecake, then dust with cinnamon. Now, the hardest part: refrigerate for at least 4 hours (overnight is better). The wait makes every bite worth it!
Tips for the Perfect Cinnamon Roll Cheesecake
Listen, I’ve made every cheesecake mistake so you don’t have to! Here are my hard-earned secrets:
- Room temp is everything: Cold cream cheese = lumpy batter. Set ingredients out 2 hours before baking—eggs too!
- Don’t over-swirl: Three figure-eight passes max—you want ribbons, not mud.
- Bake with water: Place a pan of hot water on the oven’s lower rack to prevent cracks.
- Chill like you mean it: That 4-hour wait isn’t a suggestion. Perfect slices need patience!
Follow these, and you’ll get that bakery-perfect texture every time.
Variations for Cinnamon Roll Cheesecake
Oh, the fun we can have with this recipe! Here are my favorite twists:
- Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon swirl for extra warmth
- Caramel dreams: Drizzle salted caramel over the frosting—the sweet-salty combo is killer
- Crunchy surprise: Mix chopped pecans into the crust for texture
See? Even classics love a little makeover.
Serving and Storing Cinnamon Roll Cheesecake
Here’s how to make this beauty shine when it’s showtime! For clean slices, run your knife under hot water between cuts—wiping it dry each time. Serve chilled with coffee (my move) or slightly warmed for that fresh-from-the-oven feel. It keeps beautifully in the fridge for up to 5 days—if you can resist eating it all by day 2. For longer storage, freeze individual slices wrapped in plastic for up to 3 months. Just thaw overnight in the fridge and pretend you’re a pastry chef all over again!
Nutritional Information
Here’s the scoop on what’s in each glorious slice—but remember, these are estimates based on my exact ingredients. Your favorite brands might tweak the numbers slightly. One slice (about 1/12th of the cheesecake) packs about 520 calories with that perfect balance of creamy, cinnamon-y goodness. It’s a treat worth savoring slowly!
FAQs About Cinnamon Roll Cheesecake
Got questions? I’ve got answers! Here’s everything you might wonder about this dreamy dessert:
Can I use a different crust?
Absolutely! While graham crackers are classic, try vanilla wafers or biscoff cookies for a twist. Just keep the same 1 ½ cups crumbs + butter ratio. (P.S. Oreo crusts work too—just scrape off the filling first.)
How long does it keep?
In the fridge, it’s heaven for up to 5 days—cover it well. For longer storage, freeze slices wrapped tightly for 3 months. Thaw overnight in the fridge before serving.
Why did my cheesecake crack?
Usually from overmixing or cooling too fast. Next time, try the water bath trick and let it cool gradually in the oven. But hey—cracks taste the same! Just cover ’em with frosting.
Can I make this without a springform pan?
You can use a regular cake pan lined with parchment paper, but releasing slices gets tricky. Springform is worth the investment for cheesecakes!
Is it okay to skip the frosting?
Sure! The cheesecake stands alone beautifully. But the frosting adds that bakery-style finish—maybe try a light drizzle instead of full coverage?
Final Thoughts
There you have it—my foolproof way to make Cinnamon Roll Cheesecake magic happen in your kitchen. Give it a try and let me know how it turns out! Tag me in your photos so I can drool over your creation too. Happy baking!
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Irresistible Cinnamon Roll Cheesecake Recipe You Need
- Total Time: 5 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A decadent dessert combining the flavors of cinnamon rolls and classic cheesecake.
Ingredients
- Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (180 grams)
- 1/4 cup brown sugar (55 grams)
- 1/2 tsp cinnamon
- 6 tbsp unsalted butter, melted (85 grams)
- Cinnamon Roll Swirl:
- 1 cup brown sugar (220 grams)
- 1/3 cup all-purpose flour (39 grams)
- 1 tbsp ground cinnamon
- 1/3 cup unsalted butter, melted (76 grams)
- Cheesecake Batter:
- 907 grams cream cheese, softened (4 packages of 8 oz.)
- 1 cup brown sugar (220 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/2 cup sour cream (120 grams)
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
- Cream Cheese Frosting:
- 6 tbsp cream cheese (85 grams)
- 1 cup powdered sugar (125 grams)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (240 ml)
- 1–2 tsp cinnamon powder
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Make the crust: Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the pan.
- Prepare the cinnamon swirl: Combine brown sugar, flour, cinnamon, and melted butter. Set aside.
- Make the cheesecake batter: Beat cream cheese, brown sugar, and granulated sugar until smooth. Add sour cream, eggs, vanilla, and salt. Mix well.
- Pour half the batter over the crust. Drop spoonfuls of cinnamon swirl mixture on top. Swirl gently.
- Add remaining batter and repeat the cinnamon swirl.
- Bake for 60-70 minutes until the center is set. Let cool completely.
- Make the frosting: Beat cream cheese, powdered sugar, and vanilla. Whip heavy cream until stiff, then fold into the cream cheese mixture.
- Spread frosting over the cooled cheesecake. Dust with cinnamon powder.
- Chill for at least 4 hours before serving.
Notes
- Use room temperature ingredients for a smoother batter.
- Do not overmix the batter to avoid cracks.
- Chill the cheesecake thoroughly before slicing.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
Keywords: cinnamon roll cheesecake, dessert, cheesecake recipe
