Cinnamon Roll Cheesecake

Short Description

Cinnamon roll cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of cinnamon rolls. This indulgent dessert features a graham cracker crust, a luscious cheesecake filling, and a cinnamon swirl, all topped with a sweet glaze.

Why You’ll Love This Recipe

• A perfect combination of cheesecake and cinnamon rolls
• Rich, creamy, and packed with warm spices
• A show-stopping dessert for holidays and special occasions
• Easy to make with simple ingredients
• Customizable with different toppings and crust options

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs
• Sugar
• Melted butter

For the Cheesecake Filling:

• Cream cheese, softened
• Sugar
• Eggs
• Sour cream
• Vanilla extract

For the Cinnamon Swirl:

• Brown sugar
• Ground cinnamon
• Melted butter

For the Glaze:

• Powdered sugar
• Milk
• Vanilla extract

Directions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
3. Prepare the cinnamon swirl: Mix brown sugar, cinnamon, and melted butter. Set aside.
4. Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream and vanilla.
5. Layer the cheesecake: Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture. Repeat layers.
6. Bake: Place the pan in a water bath and bake for 50-60 minutes until set but slightly jiggly in the center.
7. Cool: Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
8. Prepare the glaze: Mix powdered sugar, milk, and vanilla. Drizzle over the chilled cheesecake before serving.

Servings and Timing

• Servings: 10-12
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Chill Time: 4 hours
• Total Time: 5 hours 20 minutes

Variations

• Cookie Crust: Use crushed Oreos or Biscoff cookies instead of graham crackers.
• Nutty Addition: Add chopped pecans or walnuts to the cinnamon swirl for crunch.
• Chocolate Drizzle: Add a chocolate sauce drizzle for extra indulgence.
• Mini Cheesecakes: Make individual portions using a muffin tin.
• Gluten-Free: Use gluten-free graham crackers for a gluten-free version.

Storage/Reheating

• Storage: Keep cheesecake in the refrigerator in an airtight container for up to 5 days.
• Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight.
• Reheating: Not recommended; best enjoyed chilled.

FAQs

Can I use a store-bought crust?

Yes, but a homemade crust adds the best flavor and texture.

How do I prevent cracks in my cheesecake?

Use a water bath and avoid overmixing the batter.

Can I make this cheesecake ahead of time?

Yes! It’s best when chilled overnight, making it perfect for advance preparation.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in warm water, wiping it clean between cuts.

Can I use low-fat cream cheese?

You can, but the cheesecake may be less rich and creamy.

Do I need a springform pan?

Yes, a springform pan allows easy removal without damaging the cheesecake.

How do I know when my cheesecake is done?

The center should be slightly jiggly, and the edges should be set.

Can I add a caramel topping?

Absolutely! A caramel drizzle pairs beautifully with the cinnamon flavors.

Should I refrigerate the cheesecake immediately after baking?

Let it cool to room temperature first to prevent condensation.

What can I serve with cinnamon roll cheesecake?

A cup of coffee, whipped cream, or a scoop of vanilla ice cream complements it perfectly.

Conclusion

Cinnamon roll cheesecake is the ultimate dessert fusion, combining the creamy decadence of cheesecake with the cozy flavors of cinnamon rolls. Whether for a special occasion or just a sweet indulgence, this dessert is sure to impress!

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