Cinnamon Roll Cheesecake
Indulging in a slice of Cinnamon Roll Cheesecake is like experiencing the best of both worlds—a rich, creamy cheesecake combined with the comforting flavors of warm cinnamon rolls. This dessert is perfect for any occasion, whether you’re celebrating a special moment or simply want to treat yourself to something decadent. With its luscious cream cheese base and a swirl of cinnamon goodness, this cheesecake is sure to impress your friends and family.
Why It Works Every Time
The secret to a perfect Cinnamon Roll Cheesecake lies in the balance of flavors and textures. The crust made from cinnamon graham cracker crumbs provides a sweet and crunchy base that complements the smooth cheesecake filling. The addition of sour cream adds a tangy richness, while the cinnamon and brown sugar swirl throughout the cheesecake creates beautiful marbling and a warm, inviting aroma. Each bite offers a delightful blend of creamy and spiced goodness that’s hard to resist.
Ingredient Breakdown
- 1 cup cinnamon graham cracker crumbs – About 12 whole crackers, these form the sweet and crunchy base of the cheesecake.
- 1/2 cup granulated sugar – Adds sweetness to the crust.
- 5 tablespoons unsalted butter, melted – Binds the crumbs together and adds richness.
- 1 cup brown sugar, packed – Sweetens the filling and enhances the caramel notes.
- 1/2 cup all-purpose flour – Helps stabilize the cheesecake, giving it a perfect texture.
- 2 tablespoons ground cinnamon – Infuses the cheesecake with warm spice.
- 2 pounds cream cheese, room temperature (4 8-ounce packages) – The star ingredient that creates the creamy base.
- 8 ounces sour cream – Adds tanginess and richness to the filling.
- 1/2 cup granulated sugar – Sweetens the cheesecake filling.
- 1 cup brown sugar, packed – Enhances the flavor profile with its deep sweetness.
- 5 large eggs, room temperature – Provides structure and creaminess.
- 1 tablespoon vanilla extract – Adds a delightful aroma and depth of flavor.
- 2 ounces cream cheese, room temperature – For the cinnamon swirl, ensuring it blends smoothly.
- 1/2 cup powdered sugar – Sweetens the swirl mixture.
- 1/2 cup heavy cream, chilled – For a rich topping, adding a luscious finish.
Gear Checklist
- 9-inch springform pan – Perfect for baking and easily removing the cheesecake.
- Mixing bowls – For combining the crust and filling ingredients.
- Electric mixer – Helps achieve a smooth and creamy filling.
- Measuring cups and spoons – Essential for accurate ingredient measurements.
- Spatula – For folding in ingredients and spreading the filling evenly.
- Whisk – Useful for combining dry ingredients and mixing the filling.
Cinnamon Roll Cheesecake: How It’s Done
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). In a mixing bowl, combine the cinnamon graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed. Bake for 10 minutes, then remove and let it cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, add the cream cheese and beat it with an electric mixer until smooth. Gradually mix in the sour cream, granulated sugar, and brown sugar until well combined. Add the flour and ground cinnamon, mixing until just incorporated.
Step 3: Add the Eggs
One at a time, add the eggs, mixing on low speed after each addition until just blended. Be careful not to overmix, as this can lead to cracks in your cheesecake.
Step 4: Prepare the Cinnamon Swirl
In a separate bowl, beat together the 2 ounces of cream cheese, powdered sugar, and 1 tablespoon of ground cinnamon until smooth and creamy. This will be your cinnamon swirl mixture.
Step 5: Assemble the Cheesecake
Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the cinnamon swirl mixture on top of the filling, then use a knife or skewer to gently swirl it through, creating a marbled effect.
Step 6: Bake the Cheesecake
Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about an hour. This helps prevent cracks.
Step 7: Chill the Cheesecake
After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for the best texture.
Step 8: Prepare the Topping
Before serving, whip the chilled heavy cream until stiff peaks form. Spread it over the top of the cheesecake for a creamy finish.
Step 9: Serve and Enjoy
Remove the cheesecake from the springform pan, slice it into wedges, and enjoy this delightful Cinnamon Roll Cheesecake with your loved ones!
If You’re Out Of…
- Cream cheese: Use a soft dairy-free cream cheese alternative.
- Sour cream: Plain Greek yogurt can be a great substitute.
- Granulated sugar: Coconut sugar or any granulated sweetener works well.
- Heavy cream: You can use coconut cream for a dairy-free topping.
Notes from the Test Kitchen
- Make sure all your ingredients are at room temperature for the smoothest filling.
- Don’t skip the step of cooling the cheesecake in the oven; it helps prevent cracks.
- Swirling the cinnamon mixture too much can lead to a less defined marble effect, so swirl gently!
- For an extra treat, top with caramel sauce or chopped nuts before serving.
Keep-It-Fresh Plan
Store any leftover Cinnamon Roll Cheesecake in an airtight container in the refrigerator for up to 5 days. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. To thaw, move it to the refrigerator overnight before serving.
Reader Q&A
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time. Just be sure to refrigerate it for at least 4 hours, or preferably overnight, before serving.
How do I know when the cheesecake is done baking?
The edges should be set while the center should still have a slight jiggle. It will continue to firm up as it cools.
Can I use a different type of crust?
Yes! You can use regular graham cracker crumbs, Oreo crumbs, or even a nut-based crust for a gluten-free option.
What can I do if my cheesecake cracks?
Cracks can happen if the cheesecake is overbaked or cooled too quickly. If it does crack, you can cover it with whipped cream or a fruit topping for a beautiful presentation.
That’s a Wrap
Cinnamon Roll Cheesecake is an irresistible dessert that combines the best of both worlds—creamy cheesecake and the warm, comforting flavors of cinnamon rolls. With its easy-to-follow steps and simple ingredients, you can create a showstopper that will delight everyone at your table. Whether you serve it at a gathering or enjoy it as a personal treat, this cheesecake is bound to become a favorite in your dessert repertoire. So roll up your sleeves and get ready to indulge in this deliciously sweet creation. Enjoy every creamy, cinnamon-y bite!
Cinnamon Roll Cheesecake
Ingredients
Equipment
Method
- Step 1: Prepare the Crust. Preheat your oven to 325°F (163°C). In a mixing bowl, combine the cinnamon graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed. Bake for 10 minutes, then remove and let it cool.
- Step 2: Make the Cheesecake Filling. In a large mixing bowl, add the cream cheese and beat it with an electric mixer until smooth. Gradually mix in the sour cream, granulated sugar, and brown sugar until well combined. Add the flour and ground cinnamon, mixing until just incorporated.
- Step 3: Add the Eggs. One at a time, add the eggs, mixing on low speed after each addition until just blended. Be careful not to overmix, as this can lead to cracks in your cheesecake.
- Step 4: Prepare the Cinnamon Swirl. In a separate bowl, beat together the 2 ounces of cream cheese, powdered sugar, and 1 tablespoon of ground cinnamon until smooth and creamy. This will be your cinnamon swirl mixture.
- Step 5: Assemble the Cheesecake. Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the cinnamon swirl mixture on top of the filling, then use a knife or skewer to gently swirl it through, creating a marbled effect.
- Step 6: Bake the Cheesecake. Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about an hour. This helps prevent cracks.
- Step 7: Chill the Cheesecake. After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for the best texture.
- Step 8: Prepare the Topping. Before serving, whip the chilled heavy cream until stiff peaks form. Spread it over the top of the cheesecake for a creamy finish.
- Step 9: Serve and Enjoy. Remove the cheesecake from the springform pan, slice it into wedges, and enjoy this delightful Cinnamon Roll Cheesecake with your loved ones!
Notes
- Make sure all your ingredients are at room temperature for the smoothest filling.
- Don’t skip the step of cooling the cheesecake in the oven; it helps prevent cracks.
- Swirling the cinnamon mixture too much can lead to a less defined marble effect, so swirl gently!
