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Homemade Cinnamon Roll Cheesecake recipe photo

Cinnamon Roll Cheesecake

Indulge in this decadent Cinnamon Roll Cheesecake! A creamy delight with a warm cinnamon swirl that will impress everyone.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup cinnamon graham cracker crumbs about 12 whole crackers
  • 1/2 cup granulated sugar
  • 5 tablespoons unsalted butter melted
For the Cheesecake Filling:
  • 1 cup brown sugar packed
  • 1/2 cup all-purpose flour
  • 2 tablespoons ground cinnamon
  • 2 pounds cream cheese room temperature (4 8-ounce packages)
  • 8 ounces sour cream
  • 1/2 cup granulated sugar
  • 1 cup brown sugar packed
  • 5 large eggs room temperature
  • 1 tablespoon vanilla extract
For the Cinnamon Swirl:
  • 2 ounces cream cheese room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup heavy cream chilled

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Whisk

Method
 

Cinnamon Roll Cheesecake: How It’s Done
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!