If you’ve ever dreamed of combining the soft, gooey bliss of a cinnamon roll with the rich, velvety charm of cheesecake, then this Cinnamon Roll Cheesecake Recipe – Swirled, Creamy, and Totally Irresistible Recipe is all you need in your baking repertoire. It’s exactly what it sounds like: a luscious cheesecake featuring a perfectly spiced cinnamon swirl throughout and topped with a dreamy cream cheese frosting. Every bite is a warm hug of cinnamon sweetness with that unmistakable creamy texture that cheesecake lovers crave. It’s a showstopper dessert that’s surprisingly approachable and simply perfect for any occasion, from cozy family dinners to festive celebrations.
Ingredients You’ll Need
Getting ready to make this magic happen? The ingredients list may look detailed, but each item is straightforward and plays a crucial role in building the flavor, texture, and stunning appearance of this cheesecake. From buttery crust elements to that cinnamon-packed swirl and the luscious frosting, each component complements the others perfectly.
- Graham cracker crumbs (or digestive biscuits/Biscoff cookies): These form a crisp, flavorful base that holds everything together.
- Brown sugar: Adds a deep molasses sweetness to both crust and swirl.
- Ground cinnamon: The star spice, bringing warmth and that classic cinnamon roll flavor.
- Unsalted butter, melted: Binds ingredients and imparts richness and moisture.
- All-purpose flour: Helps thicken the cinnamon swirl for perfect texture.
- Cream cheese, softened: The creamy heart of the cheesecake and frosting, giving that smooth richness.
- Granulated sugar: Balances sweetness and helps with cheesecake’s classic creamy texture.
- Sour cream: Adds tangy brightness and a tender crumb.
- Eggs, room temperature: Provide structure and silkiness to the cheesecake batter.
- Vanilla extract: Enhances overall flavor with a subtle fragrant note.
- Salt: Essential for elevating all the flavors and balancing sweetness.
- Powdered sugar: Smooth sweetness for the frosting.
- Heavy whipping cream: Whipped into the frosting for airy, fluffy perfection.
How to Make Cinnamon Roll Cheesecake Recipe – Swirled, Creamy, and Totally Irresistible Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs (or your chosen substitute), brown sugar, and ground cinnamon. Pour in the melted butter and stir gently until the crumbs are evenly coated and the mixture holds together when pressed. Press this crust mixture firmly into the bottom of a greased 9-inch springform pan, creating an even layer. Pop it into the oven for about 10 minutes to set and bake up a little golden perfection, then set aside to cool while you move on to the filling.
Step 2: Make the Cinnamon Roll Swirl
In a small bowl, whisk together the brown sugar, all-purpose flour, and cinnamon until evenly distributed. Add the melted butter and stir until you get a thick, smooth paste. This cinnamon swirl is the heart of the recipe, delivering those iconic cinnamon roll flavors swirled perfectly into every slice of cheesecake. Set this mixture aside; you’ll be layering it with the batter shortly.
Step 3: Prepare the Cheesecake Batter
In a large bowl, beat the softened cream cheese until it’s completely smooth and creamy — no lumps here! Gradually add in the brown sugar, granulated sugar, and sour cream, mixing well to combine. Next, add the eggs one at a time to ensure smooth incorporation. Finally, stir in the vanilla extract and salt for balance. The batter should be rich, thick, and velvety.
Step 4: Layer and Bake the Cheesecake
Pour half of the cheesecake batter over the cooled crust and smooth it out gently. Using a spoon, drop dollops of half the cinnamon swirl mixture onto the batter in an even pattern. With a knife, gently swirl the cinnamon mixture into the batter, creating beautiful marbled effects. Repeat the process with the remaining batter and remaining cinnamon swirl, swirling again carefully. This layering technique ensures each slice gets that iconic swirled, creamy goodness.
To ensure a perfect bake, place the springform pan inside a larger baking dish and add hot water to create a water bath. This helps the cheesecake cook evenly and prevents cracking. Bake at 325°F (163°C) for 60-75 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door cracked open for an hour to cool gradually, which helps avoid cracks. Then refrigerate the cheesecake for at least 6 hours, preferably overnight.
Step 5: Make the Cream Cheese Frosting
Once the cheesecake has chilled and set beautifully, it’s time for the frosting. Beat softened cream cheese with powdered sugar until smooth and creamy. Slowly add heavy cream and vanilla extract and whip until soft peaks form — this frosting is rich, light, and just the perfect complement to the cinnamon swirled cheesecake beneath. Spread it generously on top and dust with a little ground cinnamon for that finishing touch.
How to Serve Cinnamon Roll Cheesecake Recipe – Swirled, Creamy, and Totally Irresistible Recipe
Garnishes
To really make this cheesecake pop visually and add extra layers of flavor, try a sprinkle of chopped toasted pecans or walnuts on top for crunch. A drizzle of caramel or a spoonful of cream cheese glaze can elevate it even more. Don’t underestimate the power of a light dusting of cinnamon or even a few fresh berries for color contrast.
Side Dishes
This cheesecake is a fantastic centerpiece dessert, but pairing it with a dollop of lightly whipped cream or a small bowl of fresh fruit like raspberries or sliced apples cuts through the richness beautifully. For brunch gatherings, consider serving alongside coffee or a spiced chai latte to complement the cinnamon notes perfectly.
Creative Ways to Present
Want to impress your guests? Slice the cheesecake into neat wedges and serve each slice on a chilled plate with extra cinnamon roll swirl drizzled over the top. Alternatively, create mini versions using a muffin tin with the same layered technique for adorable individual servings. Another fun idea is to add a cinnamon stick as a garnish for a rustic, inviting look.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake is a treasured treat that stores wonderfully in the refrigerator, tightly covered with plastic wrap or an airtight container. It will keep fresh and creamy for up to 5 days, making it perfect for savoring over several days or sharing with friends and family.
Freezing
If you want to save some for later, this Cinnamon Roll Cheesecake Recipe – Swirled, Creamy, and Totally Irresistible Recipe freezes very well. Wrap the cooled cheesecake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
Cheesecake is best enjoyed cold or at room temperature. If you prefer a slightly softer texture after refrigeration or freezing, leave the slice out at room temperature for 15-20 minutes before serving. Avoid microwaving as it can alter the texture and make the cream cheese frosting runny.
FAQs
Can I use a different crust for this Cinnamon Roll Cheesecake Recipe – Swirled, Creamy, and Totally Irresistible Recipe?
Absolutely! While graham cracker crumbs give a classic base, digestive biscuits or even crushed Biscoff cookies add great flavor and texture. Just make sure to use about the same quantity and adjust the sugar if needed depending on the sweetness of the crust base.
Do I need a water bath for baking the cheesecake?
Yes, the water bath helps the cheesecake cook gently and evenly, preventing cracks and keeping the texture creamy and smooth. It’s a simple step that really improves the final result, so don’t skip it if you can help it.
Can I make this cheesecake without the frosting?
Definitely! The cheesecake with its cinnamon swirl is delicious on its own. The frosting adds a luscious finish, but if you prefer it less sweet or lighter, you can serve it plain or with a dusting of cinnamon and powdered sugar instead.
How can I tell when the cheesecake is done baking?
The edges should look set and slightly puffed, while the center will still have a slight jiggle when gently shaken. It will firm up as it cools and chills in the fridge, so resist the urge to overbake for a dense or dry texture.
Is this recipe suitable for special occasions or parties?
Absolutely! This Cinnamon Roll Cheesecake Recipe – Swirled, Creamy, and Totally Irresistible Recipe is guaranteed to wow guests with its stunning look and heavenly flavor. It’s a crowd-pleaser for birthdays, holidays, or any time you want to treat yourself and loved ones.
Final Thoughts
There’s just something so comforting and indulgent about this Cinnamon Roll Cheesecake Recipe – Swirled, Creamy, and Totally Irresistible Recipe that makes every moment special. It’s a fantastic way to bring together the nostalgic flavors of cinnamon rolls and the luxurious feel of cheesecake in one unforgettable dessert. Give it a try, and I promise it will become one of your absolute favorite recipes to bake, share, and savor.
Print
Cinnamon Roll Cheesecake Recipe – Swirled, Creamy, and Totally Irresistible Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 40 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roll Cheesecake recipe combines the delicious flavors of classic cinnamon rolls with a creamy cheesecake base, resulting in a swirled, decadent dessert that is perfectly spiced, rich, and irresistibly smooth. Featuring a spiced graham cracker crust, a cinnamon swirl throughout, and a luscious cream cheese frosting with cinnamon dusting, this cheesecake is a delightful twist on two beloved desserts.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cinnamon Roll Swirl:
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/3 cup unsalted butter, melted
For the Cheesecake Batter:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
For the Cheesecake Frosting:
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 teaspoons ground cinnamon (for dusting)
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and combine thoroughly. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form the crust.
- Bake the Crust: Preheat the oven to 325°F (163°C). Bake the crust in the oven for 10 minutes. Once baked, remove from oven and set aside to cool while preparing the other components.
- Make the Cinnamon Roll Swirl: In a small bowl, combine the brown sugar, all-purpose flour, and ground cinnamon. Stir in the melted butter until a thick paste forms. Set this swirl mixture aside for layering.
- Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the brown sugar, granulated sugar, and sour cream, mixing well to combine. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the vanilla extract and salt until the batter is smooth and homogenous.
- Layer the Cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Drop spoonfuls of half the cinnamon swirl mixture over the batter. Use a knife to gently swirl the mixture into the batter, creating a marbled effect.
- Add Remaining Batter and Swirl: Pour the remaining cheesecake batter over the first layer and repeat with the remaining cinnamon swirl mixture, swirling again with a knife to create a layered marbled appearance.
- Bake in a Water Bath: Prepare a water bath by placing the springform pan inside a larger pan filled with hot water halfway up the sides of the springform pan. Bake at 325°F (163°C) for 60 to 75 minutes until the center is almost set but still slightly jiggly.
- Cool the Cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. Then refrigerate it for at least 6 hours or preferably overnight to fully set.
- Make the Cream Cheese Frosting: In a medium bowl, beat the cream cheese with powdered sugar until smooth and creamy. Gradually add the heavy whipping cream and vanilla extract, beating until soft peaks form and the frosting is fluffy.
- Frost and Finish: Spread the cream cheese frosting evenly over the chilled cheesecake. Lightly dust the top with 1-2 teaspoons of ground cinnamon for added flavor and decorative effect. Slice and serve chilled for the best texture and flavor.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free batter.
- The water bath helps prevent cracks and ensures even baking of the cheesecake.
- For best results, chill the cheesecake overnight to allow flavors to meld and texture to set perfectly.
- You can substitute graham cracker crumbs with digestive biscuits or Biscoff cookies for a different flavor profile.
- Adjust the amount of cinnamon dusting on top to taste for desired spice intensity.
