Let’s make this cinnamon roll cheesecake feel like something we’re baking together on a cozy weekend. I’ll walk you through it, just like we’re standing side-by-side in the kitchen. This cheesecake is rich, creamy, and has those swirls of cinnamon goodness that make it taste like a warm hug. If you love cinnamon rolls and cheesecake (like me), this is your dream dessert.
Cinnamon Roll Cheesecake Recipe
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Cooling/Chilling Time: 7-8 hours
Servings: 8-10 slices
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs (about 10 graham crackers, crushed)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
Cinnamon Swirl:
- ½ cup brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened to room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
Instructions
1. Preheat and Prep the Crust
Start by preheating your oven to 325°F (160°C). We’re making the crust first—one of the easiest parts. In a bowl, mix together the graham cracker crumbs, brown sugar, and cinnamon. Pour in the melted butter and give it a stir until the crumbs look like wet sand. It should hold together when you press it with your fingers—perfect texture.
Press this mixture into the bottom of an 8- or 9-inch springform pan. Make sure it’s nice and compact. I like to use the back of a spoon to get it even. Bake for 10 minutes, then set it aside to cool while we get the filling and swirl ready.
2. Cinnamon Swirl Time
This swirl is what gives the cheesecake its magic, so don’t skip it! In another bowl, combine the brown sugar, flour, and cinnamon. Stir in the melted butter until it’s all mixed together and looks like a thick paste. Set it aside—we’re going to layer this goodness in with the cheesecake batter.
3. Making the Cheesecake Batter
Okay, grab your mixer! Beat the softened cream cheese on medium speed for about 3 minutes. You want it to be smooth and creamy—no lumps. Scrape down the sides of the bowl to make sure everything is mixed evenly (trust me, this little step makes a difference).
Add in both sugars (granulated and brown) and beat for another 2 minutes until the mixture is light and fluffy. Next, add the sour cream and mix until combined.
Here’s the important part: add the eggs one at a time. Make sure each egg is fully mixed in before adding the next—this helps the texture stay creamy. Avoid over-mixing once the eggs are in; you want everything smooth but not whipped. Finally, mix in the vanilla and salt.
4. Assembling the Cheesecake
This is where it all comes together. Pour a third of the cheesecake batter into the prepared crust. Take a third of your cinnamon swirl mixture and dollop it over the batter. Use a knife or toothpick to gently swirl it around—no need to be too precise; it’ll bake into beautiful ribbons.
Repeat this process: another third of the batter, then another third of the swirl. Finish with the last of the batter and top with the remaining cinnamon swirl. Swirl it around on top again, making sure you’ve got that cinnamon goodness spread throughout. (source:Ineskohl.info)
5. Water Bath and Baking
Here’s the trick for a crack-free cheesecake: a water bath. Wrap the bottom of your springform pan tightly with a few layers of aluminum foil—this keeps water from seeping in. Place the cheesecake pan inside a larger roasting pan and fill it with hot water, coming about halfway up the sides of the cheesecake pan.
Bake at 325°F (160°C) for 60-75 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle when you give it a little shake. Once done, turn off the oven and leave the cheesecake inside for 1 hour. This slow cooling step helps it set without cracking.
6. Chill the Cheesecake
After an hour in the oven, remove the cheesecake and let it cool to room temperature. Then, pop it in the fridge for at least 6 hours, but overnight is even better. I know it’s a long wait, but trust me, it’s worth it for that perfect, creamy texture.
7. Make the Frosting
When the cheesecake is fully chilled, it’s frosting time. Beat the softened cream cheese in a bowl for 1 minute until smooth. Add the powdered sugar and vanilla, and mix for another minute until everything is combined. In a separate bowl, whip the heavy cream until you get stiff peaks (this should take about 3 minutes). Fold the whipped cream into the cream cheese mixture until it’s light and fluffy.
8. Decorate
Transfer the frosting to a piping bag with a round tip (or just snip the corner off a plastic bag if you don’t have one handy). Pipe swirls over the top of the cheesecake, and if you’re feeling fancy, sprinkle a little cinnamon on top for that extra touch.
Notes and Tips:
- Room Temperature Ingredients: This is key for smooth batter—cold cream cheese can get lumpy, and we want everything silky smooth.
- Foil for the Water Bath: Double up on the foil layers if you’re nervous about water leaking in—it’s a lifesaver for keeping the crust crispy.
- Waiting for the Chill: I know it’s tough, but chilling the cheesecake fully is what gives it that perfect texture. I promise it’s worth the patience.
This cinnamon roll cheesecake combines the best of both worlds—cinnamon roll flavors swirled into creamy cheesecake. Perfect for special occasions or just when you want to treat yourself (and anyone lucky enough to get a slice). Enjoy!
