Imagine the heartwarming aroma of cinnamon rolls wafting through your kitchen on a crisp morning. Now, pair that with the luxurious, creamy decadence of a classic cheesecake. This recipe brings together two of the most beloved desserts into one heavenly creation—Cinnamon Roll Cheesecake.
Perfect for special occasions, holiday gatherings, or just as a treat for yourself, this cheesecake will make you the star baker among your friends and family. Each bite is a harmonious blend of the rich, creamy cheesecake texture and the warm, spiced sweetness of cinnamon roll swirls. Let’s dive into the recipe, and I’ll guide you step-by-step to create this masterpiece in your own kitchen.
Why You’ll Love This Recipe
- Unique Dessert Fusion: A delightful marriage of cinnamon rolls and cheesecake—two crowd-pleasers in one dessert.
- Luxuriously Creamy Texture: The cheesecake filling is rich and velvety, perfectly complemented by the crunch of the graham cracker crust.
- Irresistible Cinnamon Swirls: Each slice reveals beautiful cinnamon-brown sugar swirls that not only look stunning but taste heavenly.
- Great for Any Occasion: Whether you’re hosting a holiday dinner, celebrating a birthday, or enjoying a weekend bake, this cheesecake is versatile and unforgettable.
- Perfect for Make-Ahead: This cheesecake needs to chill before serving, making it an excellent option for preparing in advance.
Ingredients You’ll Need
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling:
- 32 oz (four 8 oz packages) cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 teaspoons ground cinnamon (for dusting)
How to Make Cinnamon Roll Cheesecake
This recipe might seem like a labor of love, but trust me, the steps are simple when broken down. Plus, I’ve added a few personal tips to make the process as smooth as possible!
Step 1: Prepare the Crust
- Combine the Ingredients: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened. It should feel like wet sand.
- Press into Pan: Using the back of a spoon or your fingers, press the mixture firmly into the bottom of a 9-inch springform pan. Make sure the layer is even and compact.
- Pre-Bake the Crust: Preheat your oven to 325°F (163°C) and bake the crust for about 10 minutes. This helps it hold its shape and adds a lovely toasted flavor. Set it aside to cool while you prepare the filling.
Step 2: Make the Cinnamon Swirl
- Mix Ingredients: In a small bowl, combine the brown sugar, cinnamon, and flour.
- Add Butter: Stir in the melted butter to form a thick, smooth paste. This will be your luscious cinnamon swirl, so make sure it’s well-mixed. Set it aside.
Step 3: Prepare the Cheesecake Filling
- Cream the Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until it’s smooth and fluffy. This step is key to avoiding lumps in your filling.
- Add Sugars and Sour Cream: Gradually add the brown sugar, granulated sugar, and sour cream, mixing well after each addition.
- Incorporate the Eggs: Beat in the eggs one at a time, mixing on low speed to keep the batter creamy and smooth.
- Flavor the Batter: Stir in the vanilla extract and salt. Give it one final mix to ensure everything is evenly incorporated.
Step 4: Assemble and Bake
- Layer the Batter: Pour half of the cheesecake batter over the cooled crust, spreading it evenly.
- Add Cinnamon Swirl: Drop spoonfuls of the cinnamon swirl mixture on top of the batter. Use a knife to swirl it gently into the batter, creating a marbled effect.
- Repeat Layers: Pour the remaining cheesecake batter on top, followed by the remaining cinnamon swirl mixture. Swirl again to ensure the cinnamon flavor is beautifully distributed.
- Bake in a Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.
- Bake: Bake at 325°F (163°C) for 60–70 minutes. The edges should be set, but the center will still jiggle slightly.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before transferring it to the fridge to chill for at least 4 hours or overnight.
Step 5: Make the Cream Cheese Frosting
- Cream the Base: In a bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until fully combined.
- Whip the Cream: Slowly add the heavy whipping cream, beating on medium-high speed until stiff peaks form.
Step 6: Assemble and Serve
- Frost the Cheesecake: Spread the cream cheese frosting evenly over the chilled cheesecake.
- Garnish: Dust the top with ground cinnamon for a professional touch.
- Slice and Enjoy: Carefully remove the sides of the springform pan, slice the cheesecake, and serve to your eager guests.
Helpful Tips
- Room Temperature Ingredients: Always bring cream cheese, eggs, and sour cream to room temperature. This ensures a smooth filling without lumps.
- Perfect Swirls: Use a gentle hand when swirling the cinnamon mixture to achieve that signature marbled look. Over-mixing can blur the layers.
- Water Bath Hack: Wrap the springform pan in foil to prevent water from seeping in. This step is essential for a perfectly baked cheesecake.
- Chill Time is Key: For the best texture and flavor, don’t rush the chilling process. Overnight is ideal.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 5–6 hours (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Use Quality Cream Cheese: Full-fat cream cheese is essential for a rich, creamy texture. Avoid using reduced-fat varieties as they can result in a thinner consistency.
- Avoid Overbaking: The cheesecake is done when the edges are set, and the center is slightly jiggly. Overbaking can cause the texture to become dense or dry.
- Swirl Carefully: For defined cinnamon swirls, use a butter knife or skewer and gently swirl the cinnamon mixture without fully mixing it into the batter.
- Prevent Water Bath Leaks: Double-wrap the bottom of your springform pan with heavy-duty aluminum foil to avoid water seeping into the crust.
- Chilling is Non-Negotiable: Allowing the cheesecake to chill completely ensures it firms up properly and develops its full flavor.
- Room Temperature Ingredients: Always ensure your cream cheese, eggs, and sour cream are at room temperature. Cold ingredients can create a lumpy batter.
- Cutting Tip: For clean slices, use a sharp knife dipped in hot water, wiping it clean after each cut.
- Storage: If you have leftovers, cover the cheesecake tightly with plastic wrap or store it in an airtight container.
Frequently Asked Questions
Q: Can I use a different crust?
A: Absolutely! A digestive biscuit or ginger snap crust would pair beautifully with the cinnamon flavor.
Q: What if I don’t have a water bath?
A: While a water bath is recommended for the best results, you can bake the cheesecake without one. Just place a pan of water on the rack below the cheesecake to add moisture to the oven.
Q: How long can I store it?
A: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months.
Related Recipes
If you love this Cinnamon Roll Cheesecake, you might enjoy these other comforting desserts:
Conclusion
This Cinnamon Roll Cheesecake is a showstopper dessert that brings joy to any occasion. The warm, spiced flavors and creamy texture make it a standout addition to your recipe collection. Whether you’re baking for a celebration or simply indulging in your love for cheesecake, this recipe promises satisfaction with every bite. Grab your ingredients, preheat your oven, and let’s create something magical!
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Cinnamon Roll Cheesecake
Description
Imagine the heartwarming aroma of cinnamon rolls wafting through your kitchen on a crisp morning. Now, pair that with the luxurious, creamy decadence of a classic cheesecake. This recipe brings together two of the most beloved desserts into one heavenly creation—Cinnamon Roll Cheesecake.
Perfect for special occasions, holiday gatherings, or just as a treat for yourself, this cheesecake will make you the star baker among your friends and family. Each bite is a harmonious blend of the rich, creamy cheesecake texture and the warm, spiced sweetness of cinnamon roll swirls. Let’s dive into the recipe, and I’ll guide you step-by-step to create this masterpiece in your own kitchen.
Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling:
- 32 oz (four 8 oz packages) cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 teaspoons ground cinnamon (for dusting)
Instructions
Step 1: Prepare the Crust
- Combine the Ingredients: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened. It should feel like wet sand.
- Press into Pan: Using the back of a spoon or your fingers, press the mixture firmly into the bottom of a 9-inch springform pan. Make sure the layer is even and compact.
- Pre-Bake the Crust: Preheat your oven to 325°F (163°C) and bake the crust for about 10 minutes. This helps it hold its shape and adds a lovely toasted flavor. Set it aside to cool while you prepare the filling.
Step 2: Make the Cinnamon Swirl
- Mix Ingredients: In a small bowl, combine the brown sugar, cinnamon, and flour.
- Add Butter: Stir in the melted butter to form a thick, smooth paste. This will be your luscious cinnamon swirl, so make sure it’s well-mixed. Set it aside.
Step 3: Prepare the Cheesecake Filling
- Cream the Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until it’s smooth and fluffy. This step is key to avoiding lumps in your filling.
- Add Sugars and Sour Cream: Gradually add the brown sugar, granulated sugar, and sour cream, mixing well after each addition.
- Incorporate the Eggs: Beat in the eggs one at a time, mixing on low speed to keep the batter creamy and smooth.
- Flavor the Batter: Stir in the vanilla extract and salt. Give it one final mix to ensure everything is evenly incorporated.
Step 4: Assemble and Bake
- Layer the Batter: Pour half of the cheesecake batter over the cooled crust, spreading it evenly.
- Add Cinnamon Swirl: Drop spoonfuls of the cinnamon swirl mixture on top of the batter. Use a knife to swirl it gently into the batter, creating a marbled effect.
- Repeat Layers: Pour the remaining cheesecake batter on top, followed by the remaining cinnamon swirl mixture. Swirl again to ensure the cinnamon flavor is beautifully distributed.
- Bake in a Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.
- Bake: Bake at 325°F (163°C) for 60–70 minutes. The edges should be set, but the center will still jiggle slightly.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before transferring it to the fridge to chill for at least 4 hours or overnight.
Step 5: Make the Cream Cheese Frosting
- Cream the Base: In a bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until fully combined.
- Whip the Cream: Slowly add the heavy whipping cream, beating on medium-high speed until stiff peaks form.
Step 6: Assemble and Serve
- Frost the Cheesecake: Spread the cream cheese frosting evenly over the chilled cheesecake.
- Garnish: Dust the top with ground cinnamon for a professional touch.
- Slice and Enjoy: Carefully remove the sides of the springform pan, slice the cheesecake, and serve to your eager guests.
Notes
- Use Quality Cream Cheese: Full-fat cream cheese is essential for a rich, creamy texture. Avoid using reduced-fat varieties as they can result in a thinner consistency.
- Avoid Overbaking: The cheesecake is done when the edges are set, and the center is slightly jiggly. Overbaking can cause the texture to become dense or dry.
- Swirl Carefully: For defined cinnamon swirls, use a butter knife or skewer and gently swirl the cinnamon mixture without fully mixing it into the batter.
- Prevent Water Bath Leaks: Double-wrap the bottom of your springform pan with heavy-duty aluminum foil to avoid water seeping into the crust.
- Chilling is Non-Negotiable: Allowing the cheesecake to chill completely ensures it firms up properly and develops its full flavor.
- Room Temperature Ingredients: Always ensure your cream cheese, eggs, and sour cream are at room temperature. Cold ingredients can create a lumpy batter.
- Cutting Tip: For clean slices, use a sharp knife dipped in hot water, wiping it clean after each cut.
- Storage: If you have leftovers, cover the cheesecake tightly with plastic wrap or store it in an airtight container.