Introduction
Cinnamon Roll Cheesecake is the perfect marriage of two beloved desserts, combining the warm, spiced comfort of cinnamon rolls with the rich, velvety texture of classic cheesecake. This dessert delivers layers of flavor in every bite, from the buttery crust to the creamy cheesecake filling and generous cinnamon swirl running throughout. It feels indulgent and bakery-worthy, yet it can be made at home with simple, familiar ingredients. I tested this recipe for a weekend gathering, and it quickly became the most talked-about dessert on the table. The cinnamon flavor is bold without overpowering the cheesecake, and the balance between sweetness and spice is just right. Whether served for holidays, celebrations, or an indulgent weekend treat, this cheesecake is guaranteed to impress.
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Cinnamon Roll Cheesecake: Creamy, Swirled, and Completely Decadent
- Total Time: 6 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
Cinnamon Roll Cheesecake is a rich and indulgent dessert that combines a creamy cheesecake base with swirls of cinnamon-sugar filling and a smooth vanilla glaze, inspired by classic cinnamon rolls.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup all-purpose flour
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter and press firmly into the bottom of the pan.
- In a large bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Blend in sour cream and vanilla extract.
- In a small bowl, mix brown sugar, cinnamon, and flour.
- Pour half of the cheesecake batter over the crust.
- Sprinkle half of the cinnamon mixture evenly over the batter.
- Add remaining cheesecake batter and top with remaining cinnamon mixture.
- Swirl gently with a knife.
- Bake for 55–65 minutes until center is just set.
- Turn off oven and let cheesecake cool inside with door slightly open for 1 hour.
- Chill for at least 4 hours or overnight.
- Whisk powdered sugar and milk to make glaze and drizzle over cheesecake before serving.
Notes
- Do not overmix to prevent cracking.
- Chilling overnight improves texture and flavor.
- Use a water bath for extra creamy results.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
This recipe combines two comfort classics into one show-stopping dessert. It is rich, creamy, warmly spiced, and visually beautiful with its cinnamon swirls. The cheesecake slices cleanly, stores well, and is perfect for making ahead.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham cracker crumbs form the base of the crust, adding sweetness and structure.
Butter binds the crust together and adds rich flavor.
Granulated sugar sweetens both the crust and the cheesecake filling.
Cream cheese is the heart of the cheesecake, providing a smooth, rich texture.
Eggs give structure and help the cheesecake set properly.
Sour cream adds tang and keeps the cheesecake creamy rather than dense.
Vanilla extract enhances the overall flavor and complements the cinnamon.
Brown sugar creates the deep, caramel-like sweetness in the cinnamon swirl.
Ground cinnamon delivers warm spice and classic cinnamon roll flavor.
All-purpose flour thickens the cinnamon swirl slightly, keeping it defined.
Powdered sugar is used for the optional glaze, adding sweetness and a polished finish.
Milk thins the glaze to a smooth, pourable consistency.
Directions
Preheat the oven and prepare a springform pan. Mix the graham cracker crumbs with melted butter and granulated sugar, then press firmly into the bottom of the pan. Bake briefly and allow the crust to cool.
In a large bowl, beat the cream cheese until smooth. Add granulated sugar and mix until well combined. Beat in the eggs one at a time, followed by sour cream and vanilla extract, mixing gently to avoid overbeating.
In a separate bowl, mix brown sugar, cinnamon, flour, and melted butter to create the cinnamon swirl. Pour half of the cheesecake batter over the crust, spoon half of the cinnamon mixture over the top, then gently swirl. Repeat with remaining batter and cinnamon mixture.
Bake until the center is just set with a slight jiggle. Turn off the oven and allow the cheesecake to cool gradually, then refrigerate until fully chilled. Drizzle with glaze before serving if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This cheesecake serves approximately ten to twelve slices. Preparation takes about 30 minutes, baking takes around 60 minutes, and chilling requires at least 4 hours or overnight for best results.
Storage/reheating
Store Cinnamon Roll Cheesecake covered in the refrigerator for up to five days. This dessert should not be reheated and is best served chilled or slightly softened at room temperature.
Variations and Customizations
Cinnamon Roll Cheesecake is easy to customize while keeping its signature flavor. You can add a layer of cinnamon roll dough pieces to the filling for extra texture. I tested this variation, and it added a delightful bakery-style feel.
For a richer flavor, add a cream cheese glaze drizzle over each slice instead of a simple powdered sugar glaze. You can also swap the graham cracker crust for a vanilla wafer or cinnamon cookie crust. Each variation keeps the dessert indulgent while allowing you to tailor it to your preference.
FAQs
Can I make this cheesecake ahead of time?
Yes, it is best made a day in advance.
Why did my cheesecake crack?
Overbaking or rapid cooling can cause cracks.
Can I freeze Cinnamon Roll Cheesecake?
Yes, freeze without glaze for best results.
Do I need a water bath?
It helps prevent cracks but is optional.
How do I know it is done baking?
The center should jiggle slightly when shaken.
Can I use low-fat cream cheese?
Full-fat is recommended for best texture.
What crust works best?
Graham cracker or cinnamon cookie crusts work well.
Is the cinnamon flavor strong?
It is warm and balanced, not overpowering.
Can I skip the glaze?
Yes, it is optional but adds sweetness.
How should I slice it cleanly?
Use a sharp knife wiped clean between cuts.
Conclusion
Cinnamon Roll Cheesecake is a rich, creamy dessert that blends the warmth of cinnamon rolls with the indulgence of classic cheesecake. Beautifully swirled, deeply flavorful, and perfect for special occasions, this recipe delivers comfort and elegance in every slice. Once you serve it, it is guaranteed to become a requested favorite.
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