Cinnamon Roll Cheesecake: The Ultimate Dessert Fusion Recipe

Introduction

Cinnamon Roll Cheesecake is a delicious fusion of two beloved desserts, combining the creamy richness of cheesecake with the warm, spicy swirl of cinnamon rolls. This indulgent treat is perfect for special occasions or when you want to impress your guests with something unique and flavorful.

Ingredients

• 2 cups crushed graham crackers
• 1/4 cup melted butter
• 2 tbsp sugar
• 1/2 cup brown sugar
• 1 1/2 tbsp ground cinnamon
• 4 tbsp melted butter
• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
2. Step 2: Make the crust by combining the crushed graham crackers, melted butter, and sugar. Press this mixture evenly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.
3. Step 3: Prepare the cinnamon swirl by mixing the brown sugar, ground cinnamon, and melted butter until it forms a thick paste.
4. Step 4: For the cheesecake filling, beat the softened cream cheese and granulated sugar together until smooth. Add the sour cream and vanilla extract, then beat in the eggs one at a time, mixing just until combined.
5. Step 5: Layer the cheesecake by pouring half of the batter over the cooled crust. Dollop half of the cinnamon swirl over the batter and gently swirl using a knife or skewer. Repeat with the remaining batter and cinnamon mixture.
6. Step 6: Bake the cheesecake on a baking sheet for 50–60 minutes. The center should still be slightly jiggly but set. After baking, cool the cheesecake in the oven with the door slightly open for 1 hour.
7. Step 7: Make the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Chill the cheesecake at room temperature, then refrigerate it for at least 4 hours or overnight. Drizzle the glaze over the cheesecake before serving.

Tips & Variations

• For extra flavor, sprinkle chopped pecans or walnuts over the cinnamon swirl before baking.
• Use full-fat cream cheese for the creamiest texture.
• If you prefer a stronger cinnamon taste, increase the cinnamon in the swirl by 1/2 tablespoon.
• Room temperature ingredients blend more smoothly and help prevent lumps in the cheesecake.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it tightly wrapped for up to 1 month. When ready to serve, thaw overnight in the refrigerator. Before serving, let the cheesecake sit at room temperature for 15–20 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and kept refrigerated. In fact, chilling it overnight enhances the flavors and texture.

How do I prevent cracks on the cheesecake surface?

To avoid cracks, bake the cheesecake in a water bath or place a pan of water on the lower rack of the oven to maintain moisture. Also, avoid overmixing the batter and don’t open the oven door frequently during baking.

Cinnamon Roll Cheesecake: The Ultimate Dessert Fusion Recipe

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★★★★★

4.6 from 53 reviews

This Cinnamon Roll Cheesecake combines the best of two beloved desserts—rich and creamy cheesecake with the warm, comforting flavors of cinnamon rolls. Featuring a graham cracker crust and a luscious cinnamon swirl throughout, it’s topped with a smooth powdered sugar glaze, making it the ultimate dessert fusion perfect for any occasion.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 5 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups crushed graham crackers
• 1/4 cup melted butter
• 2 tbsp sugar

Cinnamon Swirl

• 1/2 cup brown sugar
• 1 1/2 tbsp ground cinnamon
• 4 tbsp melted butter

Cheesecake Filling

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs

Glaze

• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to prevent sticking and ensure easy removal of the cheesecake after baking.
2. Make the Crust: In a bowl, combine the crushed graham crackers, melted butter, and sugar. Press this mixture evenly into the bottom of the prepared springform pan to form the crust. Bake it in the preheated oven for 8 to 10 minutes to set it. Remove and set aside to cool slightly.
3. Prepare Cinnamon Swirl: In a separate bowl, mix together the brown sugar, ground cinnamon, and melted butter until you achieve a thick, smooth paste. This mixture will create the iconic cinnamon swirl inside the cheesecake.
4. Make Cheesecake Filling: Using a mixer, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the sour cream and vanilla extract, mixing well. Then beat in the eggs one at a time, incorporating them gently until just combined to avoid overmixing.
5. Layer Cheesecake Batter and Cinnamon Swirl: Pour half of the cheesecake batter over the baked and cooled crust. Spoon half of the cinnamon swirl mixture over the batter, then gently swirl it in using a knife or skewer. Pour the remaining cheesecake batter on top and swirl in the remaining cinnamon mixture for a beautiful marbled effect.
6. Bake the Cheesecake: Place the springform pan on a baking sheet and bake in the oven for 50 to 60 minutes. The cheesecake is done when the center still jiggles slightly but is mostly set. To prevent cracking and help it cool gently, leave the oven door slightly ajar and let the cheesecake cool inside for 1 hour.
7. Make the Glaze and Chill: While the cheesecake cools, whisk together the powdered sugar, milk, and vanilla extract to prepare the glaze. Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or preferably overnight to set fully. Drizzle the glaze over the chilled cheesecake before serving.

Notes

• Be sure the cream cheese is softened to room temperature to ensure a smooth batter without lumps.
• Swirling the cinnamon mixture gently helps to create beautiful marbling without mixing the batter too much.
• Using a water bath can help prevent cracks if you prefer, though this recipe does not specifically call for it.
• Allowing the cheesecake to cool with the oven door ajar helps avoid sudden temperature changes that can cause cracking.
• Refrigerate overnight for best flavor and texture results.

Keywords: Cinnamon Roll Cheesecake, Cinnamon Swirl Cheesecake, Cream Cheese Dessert, Easy Cheesecake Recipe, Holiday Dessert