Cinnamon Roll Cheesecake

There’s something magical about waking up on a chilly Sunday morning to the scent of cinnamon wafting through the house. It reminds me of being a kid, waiting by the oven while my mom’s famous cinnamon rolls turned golden brown. Years later, when I fell in love with cheesecake, I wondered—why not bring these two nostalgic flavors together? Enter the Cinnamon Roll Cheesecake: a luscious fusion of creamy cheesecake and gooey cinnamon roll, layered into one unforgettable dessert.

This recipe is perfect for beginner bakers. It doesn’t require any special skills beyond patience and a little attention to detail. With easy-to-find ingredients, straightforward steps, and plenty of flexibility for substitutions, it’s a showstopping dessert that anyone can make. Plus, it offers the comforting flavors of cinnamon and the creamy richness of cheesecake—what more could you want from a quick and healthy-ish indulgence?

Why This Recipe is Special

What makes this recipe a standout among other easy sheet pan dinners or dessert projects is its balance of indulgence and simplicity. The graham cracker crust is buttery and crisp, creating the perfect contrast to the velvety cheesecake. The cinnamon swirl adds warmth and spice, much like your favorite homemade rolls. Best of all, it’s an adaptable, no-fuss bake with a guaranteed “wow” factor. Whether you’re making it for a holiday, a birthday, or just a cozy weekend treat, this cinnamon roll cheesecake is sure to impress.

Ingredients and Preparation

Graham Cracker Crust
Graham cracker crumbs: Provide a sweet, crunchy base. You can also use digestive biscuits or Biscoff cookies for a caramel-like twist.
Brown sugar: Adds moisture and a hint of molasses-like flavor.
Ground cinnamon: Enhances the warmth and echo of the cinnamon roll filling.
Melted butter: Acts as the binder and brings a rich taste.

Cinnamon Swirl Filling
Brown sugar: Creates that sticky-sweet, almost caramel essence found in traditional cinnamon rolls.
Melted butter: Makes the swirl easy to mix and infuses richness.
All-purpose flour: Thickens the mixture, preventing it from sinking into the cheesecake.
Ground cinnamon: The key to achieving that signature spiced aroma.

Cheesecake Batter
Cream cheese: Forms the smooth, tangy base of the cheesecake. Use full-fat for best results.
Brown sugar and granulated sugar: Adds depth and sweetness with a touch of balance.
Sour cream: Helps achieve a silky texture and adds slight tartness.
Vanilla extract: Enhances the overall flavor profile.
Eggs: Act as a binder to hold the creamy mixture together.
Salt: Balances the sweetness.

Cream Cheese Frosting
Softened cream cheese: Provides the tangy, creamy foundation.
Powdered sugar: Sweetens without grittiness.
Vanilla extract: Adds flavor depth.
Heavy whipping cream: Whipped and folded in for a light, cloud-like finish.
Cinnamon powder (optional): Dust on top for visual appeal and flavor.

Ingredient Substitutes

• For a nutty twist, add chopped pecans or walnuts to the cinnamon swirl.
• Substitute low-fat cream cheese, though it may result in a slightly less rich texture.
• Use ginger snap cookies or crushed pretzels for an alternative crust.
• A whipped cream topping or vanilla glaze can replace the cream cheese frosting for a lighter finish.

Step-by-Step Instructions

Step 1: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy release. Mix graham cracker crumbs, brown sugar, and cinnamon in a bowl, then add melted butter until everything is moistened. Press firmly into the pan and bake for 8–10 minutes. Let cool.

Step 2: In a small bowl, mix the cinnamon swirl ingredients: brown sugar, melted butter, flour, and cinnamon. Stir until smooth and paste-like. Set aside.

Step 3: In a large mixing bowl, beat cream cheese until smooth using a hand or stand mixer. Gradually add brown and white sugar until fully combined. Stir in sour cream, vanilla, and salt. Add eggs one at a time, mixing gently after each addition to avoid overmixing, which can cause cracks.

Step 4: Pour half of the cheesecake batter into the crust. Drizzle half of the cinnamon swirl mixture over it and use a knife or toothpick to create gentle swirls. Repeat with the remaining batter and swirl mixture.

Step 5: Place the springform pan in a larger roasting pan and add hot water to create a water bath. This helps the cheesecake bake evenly and prevents cracking. Bake for 1 hour to 1 hour 10 minutes, until the center is just set with a slight jiggle.

Step 6: Turn off the oven, leaving the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually. Then let it reach room temperature before chilling in the fridge for at least 4 hours or overnight.

Step 7: For the frosting, beat softened cream cheese until smooth. Slowly add powdered sugar and vanilla. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Spread over the cooled cheesecake and dust with cinnamon if desired.

Beginner Tips and Notes

• Avoid Overmixing: Especially after adding the eggs. Too much air can cause the cake to puff and crack.
• Use Room Temperature Ingredients: Cream cheese, eggs, and sour cream mix more smoothly when not cold.
• Water Bath is Key: Prevents cracks and ensures an even bake.
• No Springform Pan? Line a regular cake pan with parchment paper, but note that unmolding might be trickier.
• Make Ahead Friendly: This cheesecake can be made 1–2 days ahead and stored in the fridge.

Serving Suggestions

Pair your cinnamon roll cheesecake with a cup of coffee, chai latte, or a scoop of vanilla ice cream. It also goes well with fresh berries for a touch of brightness.
For leftovers, cover tightly and refrigerate for up to 4 days. You can also freeze individual slices by wrapping them in plastic wrap and foil—just thaw in the fridge overnight before serving.

Conclusion

Whether you’re baking to impress or simply treating yourself to something indulgent, this Cinnamon Roll Cheesecake is the kind of recipe that delivers every time. Rich, creamy, and layered with cinnamon-spiced sweetness, it’s a guaranteed crowd-pleaser. I’d love to hear how yours turns out—did you tweak the ingredients or stick to the classic? Leave a comment and let’s bake together again soon!

FAQ About Cinnamon Roll Cheesecake

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