Cinnamon Roll Cheesecake Recipe

If you're a fan of cinnamon rolls and cheesecake, then you're in for a treat! This Cinnamon Roll Cheesecake recipe combines two delicious desserts into one creamy, spiced, and indulgent dish. Imagine biting into a rich, velvety cheesecake with a buttery cinnamon swirl layered inside — it's pure magic for your taste buds. Keep reading to learn how to make this crowd-pleasing dessert from scratch, including tips, variations, and common mistakes to avoid to ensure perfection every time.

this Recipe

What is a Cinnamon Roll Cheesecake?

A Cinnamon Roll Cheesecake is the heavenly fusion of two iconic desserts: the soft, gooey, and cinnamon-spiced goodness of a classic cinnamon roll, paired with the rich, creamy texture of a traditional cheesecake. The cheesecake base is typically flavored with vanilla, while the cinnamon swirl gives it that signature cinnamon roll taste. The result is a beautifully marbled, layered dessert that’s perfect for any occasion, whether it’s a family gathering, holiday dinner, or even a brunch treat.

Ingredients List for Cinnamon Roll Cheesecake

Here’s everything you need to create this show-stopping dessert:

For the Cinnamon Roll Crust:

• 1 ½ cups graham cracker crumbs (or crushed cinnamon rolls)
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• ¾ cup sour cream
• ¼ cup all-purpose flour

For the Cinnamon Swirl:

• ½ cup unsalted butter, melted
• ½ cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1 tablespoon all-purpose flour

For the Cream Cheese Icing:

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• 1–2 tablespoons milk (to thin the icing)

Substitutions and Variations

While the classic recipe is perfect as-is, you can always make some adjustments based on your preferences or dietary restrictions.

• Gluten-Free Option: Substitute gluten-free graham crackers or cinnamon roll crust, and use a gluten-free flour mix for the cheesecake filling and cinnamon swirl.
• Dairy-Free Version: Use vegan cream cheese and plant-based butter for both the filling and the cinnamon swirl. Opt for coconut milk or almond milk for the icing.
• Low-Sugar Alternative: Swap out the sugar in the cheesecake filling and cinnamon swirl for a sugar substitute like stevia or monk fruit sweetener.
• Add Nuts: For a crunchy texture, mix in chopped pecans or walnuts to the cinnamon swirl.
• Apple Cinnamon Roll Cheesecake: Add a layer of thinly sliced, spiced apples between the cheesecake filling and the cinnamon swirl for a fall-inspired twist.

Step-by-Step Cooking Instructions

Making this Cinnamon Roll Cheesecake might seem complex, but it’s actually fairly simple if you follow each step carefully. The key is to take your time with each layer to achieve the perfect balance of cheesecake and cinnamon roll flavors.

1. Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a mixing bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the mixture resembles wet sand.
• Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it down tightly.
• Bake the crust for 10 minutes, then set it aside to cool.

2. Make the Cinnamon Swirl:

• In a small bowl, mix together the melted butter, brown sugar, cinnamon, and flour until smooth. Set aside for later.

3. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
• Gradually add the sugar, and continue beating until well combined.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract, sour cream, and flour. Mix until the batter is smooth and creamy.

4. Assemble the Cheesecake:

• Pour half of the cheesecake filling over the cooled crust.
• Drizzle half of the cinnamon swirl mixture on top of the cheesecake filling, using a knife or toothpick to swirl it into the batter.
• Pour the remaining cheesecake filling over the swirl layer, then repeat with the remaining cinnamon swirl mixture, swirling it gently into the batter.

5. Bake the Cheesecake:

• Place the cheesecake in the preheated oven and bake for 50–60 minutes, or until the center is slightly jiggly but set.
• Turn off the oven and leave the cheesecake inside with the door cracked open for 30 minutes to cool slowly. This helps prevent cracks.
• Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

6. Make the Cream Cheese Icing:

• In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth.
• Add milk 1 tablespoon at a time until you reach your desired icing consistency.
• Drizzle the cream cheese icing over the chilled cheesecake just before serving.

Common Mistakes to Avoid

Making a Cinnamon Roll Cheesecake isn’t difficult, but a few common mistakes can lead to less-than-perfect results. Here are some tips to avoid them:

• Overmixing the Batter: Overmixing introduces too much air into the cheesecake batter, which can cause the cake to crack while baking. Mix just until the ingredients are combined.
• Skipping the Water Bath: While this recipe doesn’t require a water bath, if you’re concerned about cracks, you can wrap the outside of the springform pan in aluminum foil and bake the cheesecake in a water bath for extra protection.
• Opening the Oven Too Soon: Avoid opening the oven door during baking, as sudden changes in temperature can cause the cheesecake to sink or crack.
• Not Chilling Long Enough: Cheesecake needs time to set properly, so don’t rush the chilling process. Refrigerate it for at least 4 hours or overnight for best results.

Serving and Presentation Tips

Presentation is everything, especially for a dessert as stunning as Cinnamon Roll Cheesecake. Here’s how to make it look as good as it tastes.

How to Serve Cinnamon Roll Cheesecake:

• Before serving, drizzle the cream cheese icing over the top of the cheesecake in a zig-zag or spiral pattern.
• For an extra cinnamon roll-like experience, dust the top lightly with cinnamon powder.
• Serve slices with a dollop of whipped cream on the side, or top with caramel sauce for extra indulgence.

Presentation Ideas for Cinnamon Roll Cheesecake:

• Garnish each slice with a cinnamon stick for a rustic look.
• Place a drizzle of icing or caramel sauce around the plate before adding the slice of cheesecake.
• Add a few fresh berries or mint leaves for a pop of color to contrast with the rich brown and cream colors of the cheesecake.

Cinnamon Roll Cheesecake Recipe Tips

• Room Temperature Ingredients: Ensure that all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature before starting. This makes the mixing process smoother and prevents lumps.
• Prevent Cracks: If your cheesecake cracks despite your best efforts, don’t worry! You can cover any imperfections with the cream cheese icing.
• Cutting Clean Slices: For clean and neat slices, use a sharp knife dipped in hot water, wiping the blade between each cut.
• Storing: Store the cheesecake in the refrigerator for up to 5 days. You can also freeze it (without the icing) for up to 2 months. To thaw, place it in the fridge overnight.

Frequently Asked Questions (FAQs)

1. Can I use a store-bought cinnamon roll dough for the crust?
Yes, you can! Simply roll out the cinnamon roll dough and press it into the bottom of the pan for a more authentic cinnamon roll experience.

2. Can I make this cheesecake ahead of time?
Absolutely. In fact, cheesecake often tastes better the day after it's made, once it’s had time to chill and the flavors meld together.

3. What can I do if my cheesecake cracks?
Cracks in cheesecake are common, especially if the oven temperature fluctuates or the cake cools too quickly. Simply cover any cracks with the cream cheese icing and no one will notice!

4. Can I freeze the leftovers?
Yes, you can freeze leftover slices for up to 2 months. Wrap each slice tightly in plastic wrap and store in an airtight container.

Conclusion

This Cinnamon Roll Cheesecake is the ultimate dessert fusion, combining the best of both worlds — the gooey, spiced sweetness of a cinnamon roll and the creamy, rich texture of a cheesecake. Whether you're making it for a special occasion or simply indulging in a weekend baking project, this recipe is sure to impress. Follow the steps closely, avoid common mistakes, and don’t forget to have fun in the kitchen. Enjoy every decadent bite!

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