Cinnamon Roll Cheesecake

The aroma of sweet cinnamon and cream cheese wafts through the air, beckoning you to indulge.

Have you ever dreamt of a dessert that combines the best of both worlds — a decadent cheesecake and a warm, gooey cinnamon roll? Look no further! This Cinnamon Roll Cheesecake not only pleases the palate but also turns heads, thanks to its beautiful swirls and rich flavors. Trust me, it’s a showstopper that your friends and family will rave about. 🎉

Why make this recipe

Why put this recipe on your must-make list? Let me break it down for you:

• Easy Cleanup: Everything you need comes together in one pan. Less mess equals more time to enjoy your cheesecake.
• Total Crowd-Pleaser: It’s hard to find someone who can resist the combination of creamy cheesecake and cinnamon goodness.
• Versatile: Perfect for any occasion — from cozy family dinners to holiday celebrations. Seriously, who doesn’t want to impress guests with a dessert like this? 😋

Ingredients

You don’t need fancy stuff — just these basics!

• Crust:

  • 1 1/2 cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
  • 1/4 cup (56g) sugar
  • 1 tsp ground cinnamon
  • 5 tbsp (70g) butter, melted

• Cheesecake and Cinnamon Filling:

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 4 large eggs, room temperature
  • 1 1/4 cups (281g) packed light brown sugar
  • 5 tbsp ground cinnamon
  • 3/4 cup (98g) all-purpose flour
  • 1/2 cup (112g) unsalted butter, melted

• Frosting:

  

  • 2 oz cream cheese, room temperature
  • 6 tbsp (84g) butter, room temperature
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (173g) powdered sugar
  • 4-5 tbsp heavy cream

Directions

Let’s get to the good stuff! Follow these easy-peasy steps:

Crust:

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix the vanilla wafer crumbs, sugar, ground cinnamon, and melted butter.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes. Let it cool.

Cheesecake and cinnamon filling:

4. In a large bowl, beat the cream cheese with sugar until smooth.
5. Add flour, sour cream, vanilla, and ground cinnamon, mixing until creamy.
6. Add the eggs, mixing one at a time until just blended.
7. In another bowl, combine brown sugar, ground cinnamon, and flour. Drizzle in the melted butter and stir until well mixed.
8. In the pan, pour half of the cheesecake mixture, then dollop the cinnamon filling over it. Swirl with a knife!
9. Pour the remaining cheesecake mixture on top and bake for 60-70 minutes. Let it cool at room temperature and refrigerate for at least 4 hours.

Frosting:

10. Beat the cream cheese and butter together. Add vanilla, then mix in the powdered sugar and enough heavy cream to reach your desired consistency.

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How to make Cinnamon Roll Cheesecake (Overview)

Think of this as a lovely pastry-making adventure! First, prepare the crust to create a sweet base. Then, you’ll whip up the creamy cheesecake filling while adding a nice cinnamon swirl for that extra flavor kick. Layer it up, bake until heavenly, and cool it down (patience is key!). Finish with a delightful frosting that takes it over the top. Pro tip: get a spatula ready for those glorious swirls — they’re the magic in this cheesecake!

How to serve Cinnamon Roll Cheesecake

When it comes to serving, let’s get creative!

• Garnish with a sprinkle of cinnamon sugar for an elegant touch.
• Pair with a cup of coffee or tea to complement those rich flavors.
• Add fresh fruit, like sliced berries or a warm apple compote, to bring a pop of color and freshness to your plate.

Picture this: your cheesecake on a vibrant dessert table, beautifully drizzled with frosting, and people swooning over its aroma. Now that’s a scene worth capturing! 📸

How to store Cinnamon Roll Cheesecake

Got leftovers? No problem! This cheesecake keeps well:

• In the fridge: It lasts about 5 days. Cover it tightly to keep it fresh.
• In the freezer: It can hold up for about 3 months. Just slice it first, wrap tightly, and label those containers.

When you’re ready to indulge again, let it thaw in the fridge overnight for a creamy delight.

Tips to make Cinnamon Roll Cheesecake

Here are some quick insider tricks for that perfect cheesecake:

1. Room temperature ingredients: Always use room temperature cream cheese and eggs to avoid lumps.
2. Don’t overmix: Mix just until combined to keep it light and fluffy.
3. Prevent cracks: You can add a water bath while baking, which helps maintain moisture and offers a creamy texture.

Variation

Looking to spice it up a bit? Here are some tasty variations:

• Chocolate Lovers: Add chocolate chips to the cheesecake filling or swirl in some melted chocolate.
• Nutty Twist: Fold in chopped nuts, like pecans or walnuts, for added crunch.
• Vegan Option: Use vegan cream cheese and replace eggs with aquafaba or flax eggs to whip up a plant-based marvel.

FAQs

1. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better after it has chilled overnight.

2. How can I prevent the cheesecake from cracking?
Baking in a water bath helps keep the moisture in, preventing cracks on the surface.

3. Can I freeze leftover cheesecake?
Yes, slice it and freeze pieces in airtight containers for up to 3 months. Just thaw in the fridge when you’re ready to enjoy!

📌 Pin this recipe for your next cozy dinner night!

Cinnamon Roll Cheesecake

A delightful dessert combining the creamy richness of cheesecake with the sweet, spiced goodness of cinnamon rolls. This visually stunning dish is perfect for any occasion and sure to impress your guests.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Crust

• 1.5 cups 1 1/2 cups vanilla wafer crumbs (or graham cracker crumbs)
• 0.25 cups 1/4 cup sugar
• 1 tsp 1 tsp ground cinnamon
• 5 tbsp 5 tbsp butter, melted

Cheesecake and Cinnamon Filling

• 24 oz 24 ounces cream cheese, room temperature
• 1 cup 1 cup sugar
• 3 tbsp 3 tbsp all-purpose flour
• 1 cup 1 cup sour cream
• 2 tsp 2 tsp vanilla extract
• 2 tsp 2 tsp ground cinnamon
• 4 large 4 large eggs, room temperature
• 1.25 cups 1 1/4 cups packed light brown sugar
• 5 tbsp 5 tbsp ground cinnamon
• 0.75 cups 3/4 cup all-purpose flour
• 0.5 cups 1/2 cup unsalted butter, melted

Frosting

• 2 oz 2 oz cream cheese, room temperature
• 6 tbsp 6 tbsp butter, room temperature
• 0.5 tsp 1/2 tsp vanilla extract
• 1.5 cups 1 1/2 cups powdered sugar
• 4-5 tbsp 4-5 tbsp heavy cream

Method

 

Crust

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix the vanilla wafer crumbs, sugar, ground cinnamon, and melted butter.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes. Let it cool.

Cheesecake and Cinnamon Filling

1. In a large bowl, beat the cream cheese with sugar until smooth.
2. Add flour, sour cream, vanilla, and ground cinnamon, mixing until creamy.
3. Add the eggs, mixing one at a time until just blended.
4. In another bowl, combine brown sugar, ground cinnamon, and flour. Drizzle in the melted butter and stir until well mixed.
5. In the pan, pour half of the cheesecake mixture, then dollop the cinnamon filling over it. Swirl with a knife!
6. Pour the remaining cheesecake mixture on top and bake for 60-70 minutes. Let it cool at room temperature and refrigerate for at least 4 hours.

Frosting

1. Beat the cream cheese and butter together. Add vanilla, then mix in the powdered sugar and enough heavy cream to reach your desired consistency.

Notes

For serving, garnish with a sprinkle of cinnamon sugar, pair with coffee or tea, and add fresh fruit for a pop of color. Store in the fridge for about 5 days or freeze for up to 3 months. Use room temperature ingredients and avoid overmixing to prevent cracks.