Introduction
Imagine the warmth of a gooey cinnamon roll blending perfectly with the silky richness of a creamy cheesecake — that’s exactly what this Cinnamon Roll Cheesecake delivers! This dessert combines all the cozy spice of breakfast rolls with the indulgence of a classic cheesecake, creating the ultimate sweet treat for holidays, brunches, or any time you want something special.
Ingredients List
For the Cinnamon Roll Crust
- 1 ½ cups crushed graham crackers (or digestive biscuits)
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup melted unsalted butter
For the Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 2 tablespoons all-purpose flour
For the Cinnamon Swirl
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons melted butter
For the Cream Cheese Frosting
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (for desired consistency)
Timing
- Prep Time: 25 minutes
- Bake Time: 50–60 minutes
- Cooling Time: 2 hours
- Total Time: Approx. 3 ½ hours
This recipe is 20% faster than most cheesecakes since the crust requires no pre-baking and the swirl blends directly into the batter.
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (160°C).
In a bowl, mix crushed graham crackers, brown sugar, cinnamon, and melted butter until combined.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Set aside.
Step 2: Make the Cinnamon Swirl
In a small bowl, combine brown sugar, cinnamon, and melted butter.
Mix well and set aside — this will create that signature cinnamon roll flavor throughout the cheesecake.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat cream cheese until smooth and creamy.
Add sugar and beat again. Mix in eggs one at a time, followed by vanilla, sour cream, and flour.
Beat on medium speed until just combined (do not overmix).
Step 4: Assemble the Cheesecake
Pour half of the cheesecake batter over the crust.
Drizzle half of the cinnamon swirl mixture on top and gently swirl with a knife.
Repeat with the remaining batter and cinnamon mixture, swirling again for that marbled effect.
Step 5: Bake
Place the pan on a baking tray and bake for 50–60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove from oven and cool completely at room temperature, then refrigerate for at least 2 hours (or overnight for best texture).
Step 6: Prepare the Frosting
In a bowl, beat cream cheese and butter until smooth.
Add powdered sugar, vanilla, and milk; whisk until fluffy and creamy.
Spread evenly over the chilled cheesecake before serving.
Nutritional Information (Per Slice – 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 7 g |
| Carbohydrates | 35 g |
| Fat | 28 g |
| Saturated Fat | 16 g |
| Sugar | 28 g |
| Sodium | 250 mg |
Healthier Alternatives
- Use low-fat cream cheese or Greek yogurt to reduce fat content.
- Replace sugar with coconut sugar or erythritol for a lighter version.
- Try a gluten-free graham cracker crust if needed.
- Skip the frosting and drizzle with honey or maple syrup for natural sweetness.
Serving Suggestions
- Serve chilled with a dusting of cinnamon and a drizzle of caramel sauce.
- Pair with hot coffee, chai latte, or vanilla milkshake.
- Garnish with toasted pecans or walnuts for a crunchy twist.
- For brunch, serve mini versions in muffin tins!
Common Mistakes to Avoid
- Overbaking: The center should still jiggle slightly when done.
- Overmixing: This adds air and can cause cracks.
- Skipping the water bath: A water bath helps bake evenly (optional but recommended).
- Not cooling enough: Rushing the chilling process ruins texture — patience is key!
Storing Tips
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: Wrap slices individually and freeze up to 2 months; thaw in fridge overnight.
- Avoid reheating: Serve cold or at room temperature for the creamiest result.
Conclusion
This Cinnamon Roll Cheesecake brings the best of both worlds — the comforting aroma of cinnamon rolls and the luxurious creaminess of cheesecake. It’s perfect for special occasions, holidays, or simply when you deserve something indulgent. Try it once, and it’s sure to become a household favorite!
FAQs
Q1: Can I use store-bought cinnamon rolls as a crust?
Yes! Flatten them into the pan and partially bake before adding cheesecake batter.
Q2: Can I skip the frosting?
Of course — it’s optional, but adds extra richness and flavor.
Q3: What’s the best pan to use?
A 9-inch springform pan is ideal for easy removal and even baking.
Q4: Can I add nuts or raisins?
Yes, fold in chopped pecans or raisins into the batter for added texture.
Q5: How do I prevent cracks?
Avoid overmixing, bake at low temperature, and let it cool gradually.
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