Why Make This Recipe
Cinnamon Roll Cheesecake combines two beloved desserts into one delightful treat. The warm, nostalgic flavors of cinnamon rolls pair perfectly with the creamy richness of cheesecake. This dessert is great for special occasions, family gatherings, or simply when you crave something sweet. It is sure to impress guests and be a hit with kids and adults alike.
How to Make Cinnamon Roll Cheesecake
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
- 32 oz (four 8 oz packages) cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 teaspoons ground cinnamon (for dusting)
Directions
Step 1: Prepare the Crust
In a bowl, mix graham cracker crumbs, brown sugar, and ground cinnamon. Add melted butter and stir until well combined. Press this mixture into the bottom of a springform pan to create a crust.
Step 2: Make the Cinnamon Swirl
In another bowl, mix brown sugar, ground cinnamon, and flour. Add melted butter and stir. Set it aside; this will be your cinnamon swirl mixture.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add brown sugar and granulated sugar, mixing until well blended. Add sour cream, eggs, vanilla extract, and salt, mixing after each addition until smooth.
Step 4: Assemble and Bake
Pour half of the cheesecake filling into the crust. Then, drop spoonfuls of the cinnamon swirl mixture over it. Pour the remaining cheesecake filling on top and swirl gently with a knife to create a marbled effect. Bake in a preheated oven until set.
Step 5: Make the Cream Cheese Frosting
Beat softened cream cheese and powdered sugar together until creamy. Add vanilla extract and mix well. Then, gradually add the heavy whipping cream until you achieve a fluffy texture.
Step 6: Assemble and Serve
Once the cheesecake cools, spread the cream cheese frosting on top. Dust with ground cinnamon before slicing and serving.
How to Serve Cinnamon Roll Cheesecake
Cinnamon Roll Cheesecake is best served chilled. Cut it into slices and enjoy it on its own or with a cup of coffee or tea. Add a sprinkle of cinnamon on top for extra flavor. This dessert is perfect for any time of day.
How to Store Cinnamon Roll Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for about 4 to 5 days. If you need to keep it longer, consider freezing it. Wrap slices tightly in plastic wrap and place them in a freezer-safe container. Thaw in the fridge before serving.
Tips to Make Cinnamon Roll Cheesecake
- Make sure your cream cheese is at room temperature for easy mixing.
- Don’t overmix the cheesecake filling to prevent cracks on the surface.
- Let the cheesecake cool in the oven with the door ajar to help it set without cracking.
- If you want a sweeter frosting, adjust the powdered sugar according to your taste.
Variation
For a fun twist, you can add chocolate chips to the cheesecake filling or top it with caramel sauce. Experiment with different spices like nutmeg or allspice for a unique flavor profile.
FAQs
Can I use a different crust?
Yes! You can use cookie crumbs or even a store-bought graham cracker crust if you’re short on time.
How can I tell when the cheesecake is done?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.
Can I make this cheesecake in advance?
Absolutely! This cheesecake is perfect for making ahead of time. It tastes even better after chilling in the refrigerator for a day.
Cinnamon Roll Cheesecake
- Total Time: 80 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Cinnamon Roll Cheesecake combines two beloved desserts into one delightful treat, perfect for special occasions.
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
- 32 oz cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 teaspoons ground cinnamon (for dusting)
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs, brown sugar, and ground cinnamon. Add melted butter and stir until well combined. Press this mixture into the bottom of a springform pan to create a crust.
- Make the Cinnamon Swirl: In another bowl, mix brown sugar, ground cinnamon, and flour. Add melted butter and stir. Set it aside; this will be your cinnamon swirl mixture.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add brown sugar and granulated sugar, mixing until well blended. Add sour cream, eggs, vanilla extract, and salt, mixing after each addition until smooth.
- Assemble and Bake: Pour half of the cheesecake filling into the crust. Then, drop spoonfuls of the cinnamon swirl mixture over it. Pour the remaining cheesecake filling on top and swirl gently with a knife to create a marbled effect. Bake in a preheated oven until set.
- Make the Cream Cheese Frosting: Beat softened cream cheese and powdered sugar together until creamy. Add vanilla extract and mix well. Then, gradually add the heavy whipping cream until you achieve a fluffy texture.
- Assemble and Serve: Once the cheesecake cools, spread the cream cheese frosting on top. Dust with ground cinnamon before slicing and serving.
Notes
Ensure cream cheese is at room temperature for easy mixing. Store leftovers in an airtight container; they last 4-5 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American