Why make this recipe
Cinnamon Roll Cheesecake is a delightful combination of two beloved desserts. The rich creaminess of cheesecake meets the warm, sweet flavors of cinnamon rolls. It’s perfect for gatherings, special occasions, or simply when you crave something sweet and comforting. This recipe is not just delicious but also visually appealing, making it a great centerpiece for any dessert table.
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 the graham cracker crumbs, brown sugar, ground cinnamon, and melted butter. Press this mixture into the bottom of a springform pan. Bake in a preheated oven at 325°F (165°C) for about 10 minutes.
Step 2: Make the Cinnamon Swirl
In a small bowl, combine brown sugar, ground cinnamon, and flour. Stir in melted butter until crumbly. Set aside.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat softened cream cheese until smooth. Add in brown sugar, granulated sugar, sour cream, eggs, vanilla extract, and salt. Mix until well combined and creamy.
Step 4: Assemble and Bake
Pour half of the cheesecake batter into the crust. Sprinkle half of the cinnamon swirl mixture over the batter. Pour the remaining batter and top with the rest of the cinnamon swirl mixture. Swirl with a knife for a marbled effect. Bake for about 60-70 minutes or until the center is set but slightly jiggly. Let cool.
Step 5: Make the Cream Cheese Frosting
Beat softened cream cheese with powdered sugar, vanilla extract, and heavy whipping cream until fluffy and smooth.
Step 6: Assemble and Serve
Spread the cream cheese frosting over the cooled cheesecake. Dust with ground cinnamon for extra flavor and decoration.
How to serve Cinnamon Roll Cheesecake
Serve the Cinnamon Roll Cheesecake chilled, sliced into generous pieces. You can add some whipped cream or a drizzle of caramel sauce for extra indulgence. It’s perfect for parties, brunches, or a cozy dessert after dinner.
How to store Cinnamon Roll Cheesecake
Store any leftover Cinnamon Roll Cheesecake in an airtight container in the refrigerator. It can last for about 5-7 days. For longer storage, consider freezing slices wrapped in plastic wrap and then in foil. Thaw in the refrigerator before serving.
Tips to make Cinnamon Roll Cheesecake
- Make sure all your ingredients, especially cream cheese and eggs, are at room temperature for a smoother batter.
- Be careful not to overmix the batter; this helps to keep the cheesecake light and fluffy.
- Allow the cheesecake to cool thoroughly before frosting and serving to achieve the best texture.
Variation
You can add chocolate chips or nuts to the cinnamon swirl for a different flavor. Or, try a fruit topping like a berry compote for a fresh twist.
FAQs
Q: Can I use a different type of crust?
A: Yes! You can use an Oreo crust or a cookie crust if you prefer.
Q: How can I make this recipe gluten-free?
A: Substitute graham cracker crumbs with gluten-free crumbs and ensure all other ingredients are gluten-free.
Q: Can I make this ahead of time?
A: Absolutely! You can make the cheesecake one or two days in advance. Just store it properly in the fridge before serving.
Cinnamon Roll Cheesecake
- Total Time: 100 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful combination of cheesecake and cinnamon rolls, perfect for gatherings and 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 by mixing graham cracker crumbs, brown sugar, ground cinnamon, and melted butter. Press into a springform pan and bake at 325°F (165°C) for 10 minutes.
- Make the cinnamon swirl by combining brown sugar, ground cinnamon, and flour. Stir in melted butter until crumbly. Set aside.
- Prepare the cheesecake filling by beating cream cheese until smooth. Add brown sugar, granulated sugar, sour cream, eggs, vanilla extract, and salt. Mix until creamy.
- Assemble by pouring half of the batter into the crust, topping with half of the cinnamon swirl, then pouring the remaining batter and topping with the rest of the swirl. Swirl with a knife and bake for 60-70 minutes until set.
- Make the cream cheese frosting by beating cream cheese with powdered sugar, vanilla extract, and heavy whipping cream until fluffy.
- Spread the frosting over the cooled cheesecake and dust with ground cinnamon.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Allow cheesecake to cool thoroughly before frosting.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg
