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Cinnamon Roll Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 63 reviews
  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 7 hours 50 minutes
  • Yield: 14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of cinnamon roll swirls. Featuring a buttery graham cracker crust, a luscious cream cheese filling layered with a cinnamon-sugar swirl, and finished with a sweet powdered sugar glaze, this dessert is perfect for brunches, celebrations, or anytime you crave a comforting sweet treat.

Ingredients

Scale

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, fine crumb
  • 1/8 cup Brown sugar, packed light or dark
  • 9 TBSP Unsalted butter, melted

Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream, room temperature
  • 1/4 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature

Cinnamon Filling

  • 1 1/4 cup Brown sugar, packed light or dark
  • 1 TBSP Ground cinnamon
  • 1/2 cup All-purpose flour
  • 1/3 cup Unsalted butter, melted

Glaze

  • 1 cup Powdered sugar, sifted
  • 2 TBSP Milk

Instructions

  1. Prepare Graham Cracker Crust: Preheat your oven to 325°F. Grease a 9-inch springform pan using baking non-stick spray. Line the bottom with a 9-inch parchment circle and spray again to ensure non-stick. Set aside. Using a food processor or blender, pulse graham crackers until finely ground. In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter, mixing thoroughly with a fork. Press this mixture evenly into the bottom and halfway up the sides of the springform pan using the bottom of a measuring cup to compact it tightly. Bake the crust for 12 minutes to set.
  2. Make Cheesecake Batter: Using a stand or hand mixer, beat the cream cheese on high speed for 1 minute until smooth. Scrape down the sides of the bowl. Add the granulated sugar and beat again for another minute until well combined. Scrape the bowl as needed. Add sour cream, heavy cream, and vanilla extract, mixing on high until fully incorporated. Add eggs one at a time, mixing on low speed just until combined after each addition to avoid overmixing. Scrape the bowl to ensure all ingredients are well mixed.
  3. Prepare Cinnamon Filling: In a medium bowl, mix together the brown sugar, ground cinnamon, all-purpose flour, and melted butter until the mixture is moist and combined. Use your fingers to break apart any clumps for even distribution of the cinnamon filling.
  4. Assemble Layers: Pour one-third of the cheesecake batter into the prepared crust-lined springform pan. Sprinkle one-third of the cinnamon filling mixture evenly over the batter. Repeat this layering two more times: batter, cinnamon filling, and finally, the remaining batter topped with the last of the cinnamon filling. Using a toothpick, gently swirl the cinnamon filling into the cheesecake batter to create a marbled effect, being careful not to overmix or disturb the layers.
  5. Prepare Water Bath and Bake: To ensure even baking and prevent cracking, prepare a water bath in one of two ways: Option 1: Place the springform pan inside a 10-inch cake pan, then place both pans inside a large roasting pan. Pour hot boiling water into the roasting pan until it reaches halfway up the sides of the cake pan. Option 2: Wrap the springform pan tightly twice with heavy-duty aluminum foil, place it directly into the roasting pan, and pour hot water halfway up the sides. Place the roasting pan in the oven and bake the cheesecake for 75 to 95 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle. If it jiggles too much, continue baking for another 10 minutes and check again.
  6. Cool the Cheesecake: Once baked, turn off the oven and crack open the oven door. Let the cheesecake sit inside the oven for 30 minutes to cool gradually. Remove the pan from the oven and place it on a cooling rack to cool completely at room temperature. After cooling, wrap the cheesecake tightly in foil and refrigerate for at least 6 hours or overnight to fully set.
  7. Prepare Glaze and Finish: When ready to serve, remove the cheesecake from the springform pan and peel off the parchment paper from the bottom. In a small bowl, sift powdered sugar and whisk in milk until you achieve a thin, pourable glaze consistency. Drizzle the glaze generously over the top of the cheesecake. For an extra touch, optionally garnish with mini cinnamon rolls purchased from the store on top of the glaze.

Notes

  • Pull out all dairy ingredients (cream cheese, sour cream, heavy cream, eggs) and let them come to room temperature at least 2 hours before starting to bake for smoother batter and better texture.
  • Use a gentle hand while swirling the cinnamon filling to keep the beautiful layered appearance intact.
  • Using a water bath during baking prevents cracks, ensuring a smooth and creamy cheesecake surface.
  • Chilling the cheesecake for at least 6 hours or overnight helps it set perfectly and improves sliceability.
  • The glaze is optional but adds a lovely sweet finish that complements the cinnamon flavors beautifully.

Nutrition

  • Serving Size: 1 slice (approx. 1/14th of cheesecake)
  • Calories: 410
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 29g
  • Saturated Fat: 17g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.3g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 110mg

Find it online: https://piesbypaula.com/cinnamon-roll-cheesecake-recipe/