Imagine the creamy, tangy goodness of cheesecake combined with the sweet, spiced flavors of a classic cinnamon roll. This Cinnamon Roll Cheesecake is the perfect blend of both, with a buttery graham cracker crust, swirls of cinnamon roll filling, and a decadent cream cheese frosting. It’s the ultimate dessert for cinnamon roll and cheesecake lovers alike, and it’s sure to impress at any gathering.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
These create a classic cheesecake base. You can also experiment with different cookies like Biscoff for an extra layer of flavor. - ¼ cup brown sugar
Brown sugar adds a subtle caramel note to the crust. - ½ teaspoon ground cinnamon
Adds warmth and spice to the crust, echoing the cinnamon roll flavor. - 6 tablespoons unsalted butter, melted
Butter binds the crumbs together and creates a deliciously rich, crunchy crust.
For the Cinnamon Roll Swirl:
- 1 cup brown sugar
This sweet, rich base gives the cinnamon swirl that sticky, caramel-like flavor. - 1/3 cup unsalted butter, melted
The melted butter adds richness to the swirl and helps it incorporate beautifully into the cheesecake. - 1/3 cup all-purpose flour
The flour helps thicken the swirl so it doesn’t sink into the cheesecake batter. - 1 tablespoon ground cinnamon
Cinnamon is the star of the swirl, bringing warmth and spice.
For the Cheesecake Batter:
- 4 packages (8 oz each) cream cheese, softened
The star ingredient of any cheesecake. Softened cream cheese ensures a smooth, creamy batter. - 1 cup brown sugar
Brown sugar adds a deeper, richer sweetness to the cheesecake. - ¼ cup granulated sugar
Helps balance the sweetness in the cheesecake. - ½ cup sour cream
Sour cream adds tang and helps create a smooth, creamy texture. - 1 tablespoon vanilla extract
Vanilla enhances the flavor and adds a subtle sweetness. - 4 large eggs, room temperature
Eggs bind the cheesecake together. Room temperature eggs ensure the batter is smooth and creamy. - ½ teaspoon salt
Salt balances the sweetness and brings out the flavors in the cheesecake.
For the Cream Cheese Frosting:
- 6 tablespoons cream cheese, softened
The cream cheese adds a rich, tangy element to the frosting. - 1 cup powdered sugar
Powdered sugar sweetens the frosting without making it grainy. - 1 teaspoon vanilla extract
Vanilla adds a smooth flavor to the frosting. - 1 cup heavy whipping cream
Whipped cream adds lightness and airiness to the frosting, making it silky and smooth. - 1-2 teaspoons cinnamon powder (for dusting)
Adds a final touch of cinnamon flavor and a beautiful presentation.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away!
Instructions:
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a medium-sized bowl, mix together the graham cracker crumbs, brown sugar, and ground cinnamon.
- Add the melted butter and stir until all the crumbs are evenly moistened.
- Press the mixture into the bottom of the prepared springform pan, creating an even layer.
- Bake the crust for 8-10 minutes until slightly golden, then set aside to cool.
Step 2: Make the Cinnamon Roll Swirl
- In a small bowl, combine the brown sugar, melted butter, flour, and ground cinnamon. Stir until the mixture is smooth and resembles a thick paste.
- Set aside to cool slightly while preparing the cheesecake batter.
Step 3: Prepare the Cheesecake Batter
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Gradually add the brown sugar and granulated sugar, mixing until fully incorporated and smooth.
- Add the sour cream, vanilla extract, and salt, and mix until just combined.
- Add the eggs one at a time, mixing on low speed after each addition until fully incorporated. Be careful not to overmix, as this can cause cracks in the cheesecake.
Step 4: Layer the Cheesecake and Cinnamon Roll Swirl
- Pour half of the cheesecake batter over the prepared crust in the springform pan.
- Drizzle half of the cinnamon roll swirl mixture over the cheesecake batter, then use a knife or toothpick to gently swirl it into the batter.
- Pour the remaining cheesecake batter on top, followed by the rest of the cinnamon roll swirl. Again, use a knife to create a beautiful swirl pattern on the surface.
Step 5: Bake the Cheesecake
- Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this is called a water bath and helps prevent cracks in the cheesecake).
- Bake the cheesecake at 325°F (160°C) for 1 hour to 1 hour and 10 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 30 minutes with the door slightly ajar. This slow cooling process helps to prevent cracks.
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to fully set.
Step 6: Prepare the Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, and mix until creamy and smooth.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, creating a light and fluffy frosting.
Step 7: Frost the Cheesecake
- Once the cheesecake is fully chilled, remove it from the springform pan and spread the cream cheese frosting evenly over the top.
- Dust with cinnamon powder for decoration and an extra touch of flavor.
Serving and Storage Tips:
- Serving: This cheesecake is best served chilled. For clean slices, dip a knife in warm water and wipe it off between cuts.
- Storage: Store the cheesecake in the refrigerator, covered, for up to 4 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
Helpful Notes:
- Use Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smooth, lump-free batter.
- Don’t Overmix: When adding the eggs to the cheesecake batter, mix on low speed to avoid incorporating too much air, which can cause cracks during baking.
- Water Bath Is Essential: Baking the cheesecake in a water bath helps to maintain an even temperature and reduces the risk of cracks.
Tips from Well-Known Chefs:
- Chef Martha Stewart: “For the best results, always use a springform pan and line the bottom with parchment paper to ensure the cheesecake releases easily.”
- Chef Duff Goldman: “Adding sour cream to your cheesecake batter creates a lighter, more velvety texture that complements rich flavors like cinnamon and caramel.”
Frequently Asked Questions:
Q1: Can I use a different type of crust?
A1: Yes! You can substitute the graham crackers with digestive biscuits, Biscoff cookies, or even a gingersnap crust for added flavor.
Q2: How do I prevent my cheesecake from cracking?
A2: Make sure to use a water bath during baking and allow the cheesecake to cool gradually in the oven before removing it.
Q3: Can I make this cheesecake ahead of time?
A3: Yes, this cheesecake can be made a day or two in advance and stored in the fridge until you’re ready to serve.
Q4: Can I freeze the cheesecake?
A4: Absolutely! Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Q5: What can I use if I don’t have a springform pan?
A5: A regular 9-inch cake pan can be used, but be sure to line it with parchment paper for easy removal.
Q6: Can I skip the cinnamon roll swirl?
A6: The cinnamon roll swirl is a key part of the recipe, but you can reduce the amount if you prefer a more subtle flavor.
Q7: Can I use low-fat cream cheese?
A7: Full-fat cream cheese is recommended for the creamiest texture, but you can use low-fat cream cheese if needed. The texture may be slightly less rich.
Q8: Can I add nuts or raisins to the swirl?
A8: Yes! Adding chopped pecans or raisins to the cinnamon roll swirl will give the cheesecake added texture and flavor.
Q9: How can I make the frosting less sweet?
A9: Reduce the amount of powdered sugar in the frosting, or add a little extra cream cheese for a tangier flavor.
Q10: Can I use a different frosting?
A10: If you prefer, you can substitute the cream cheese frosting with a simple whipped cream topping or a vanilla glaze.
This Cinnamon Roll Cheesecake is an indulgent and decadent dessert that brings the best of two beloved treats together. With its creamy, rich filling and the sweet cinnamon swirl, it’s bound to become a new favorite! Enjoy this impressive dessert at your next celebration or special occasion.
Cinnamon Roll Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs or digestive biscuits/Biscoff cookies
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter melted
- 1 cup brown sugar for the cinnamon swirl
- 1/3 cup unsalted butter melted for the cinnamon swirl
- 1/3 cup all-purpose flour for the cinnamon swirl
- 1 tbsp ground cinnamon for the cinnamon swirl
- 32 oz cream cheese softened
- 1 cup brown sugar for the cheesecake batter
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 1 tbsp vanilla extract for the cheesecake batter
- 4 large eggs room temperature
- 1/2 tsp salt for the cheesecake batter
- 6 tbsp cream cheese softened for the frosting
- 1 cup powdered sugar for the frosting
- 1 tsp vanilla extract for the frosting
- 1 cup heavy whipping cream for the frosting
- 1-2 tsp cinnamon powder for dusting
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and stir until moistened. Press into the pan and bake for 8-10 minutes. Cool.
- In a small bowl, combine brown sugar, melted butter, flour, and cinnamon for the cinnamon swirl. Set aside.
- Beat softened cream cheese in a large bowl until smooth. Add brown sugar and granulated sugar, mixing until fully incorporated. Add sour cream, vanilla, and salt.
- Add eggs one at a time, mixing on low speed until incorporated.
- Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl over it and swirl with a knife. Repeat with remaining batter and swirl.
- Bake in a water bath for 1 hour to 1 hour and 10 minutes. Turn off the oven, leaving the cheesecake inside for 30 minutes with the door ajar.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla. In a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
- Frost the chilled cheesecake and dust with cinnamon powder.