Cinnamon Roll Cheesecake Recipe: A Delicious Swirl of Cinnamon and Creamy Cheesecake

If you’re looking for a dessert that combines the best of both worlds—rich, creamy cheesecake and the irresistible cinnamon roll—then this Cinnamon Roll Cheesecake is the perfect treat. This dessert takes all the flavors you love from a warm, gooey cinnamon roll and transforms them into a decadent cheesecake with a buttery graham cracker crust and a delicious swirl of cinnamon-sugar throughout. Topped with a sweet glaze, this dessert is sure to be a hit at any gathering or special occasion.

In this guide, we’ll walk you through the ingredients and detailed steps to make the perfect Cinnamon Roll Cheesecake, provide helpful tips for the best results, and answer some frequently asked questions. Let’s dive into this heavenly dessert!

Ingredients for Cinnamon Roll Cheesecake

Before you start, make sure you have everything needed to create this indulgent dessert. Here are the ingredients:

For the Crust:

• 2 cups graham cracker crumbs: This forms the base of the cheesecake, giving it a slightly crunchy texture.
• ¼ cup granulated sugar: Adds a touch of sweetness to the crust.
• ½ teaspoon cinnamon: Infuses a hint of spice into the crust, tying in with the cinnamon roll flavor.
• ½ cup unsalted butter, melted: Helps bind the crumbs together and adds richness to the crust.

For the Cinnamon Swirl:

• ⅓ cup unsalted butter, melted: This creates the base for the cinnamon swirl, giving it a smooth, spreadable texture.
• ¾ cup brown sugar: Adds a rich sweetness and caramel-like flavor to the swirl.
• 1 tablespoon cinnamon: The signature spice that gives this cheesecake its cinnamon roll-inspired flavor.

For the Cheesecake Filling:

• 16 ounces cream cheese, softened: The creamy base of the cheesecake filling.
• ¾ cup granulated sugar: Sweetens the filling and balances the richness of the cream cheese.
• 2 eggs: Adds structure and sets the cheesecake while keeping it smooth and creamy.
• 1 teaspoon vanilla extract: For a hint of vanilla flavor that complements the cinnamon and sweetness.
• ½ cup sour cream: Provides extra creaminess and a slight tanginess to balance out the sweetness.

For the Glaze:

• ½ cup powdered sugar: Used to make the sweet glaze that finishes off the cheesecake.
• 1 tablespoon milk: Thins the glaze and makes it smooth and drizzle-able.
• ½ teaspoon vanilla extract: Adds depth of flavor to the glaze.

Instructions for Making Cinnamon Roll Cheesecake

Step 1: Preheat the Oven

Start by preheating your oven to 325°F (163°C). While the oven is heating, grease a 9-inch springform pan with butter or non-stick spray to ensure that the cheesecake comes out easily once it’s done.

Step 2: Make the Crust

In a medium-sized bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until all the crumbs are coated in the butter and the mixture is well combined. Press the crust mixture firmly into the bottom of the prepared springform pan, making sure it’s evenly spread out. This forms the base for the cheesecake and gives it a wonderful crunch.

Step 3: Prepare the Cinnamon Swirl

In a small bowl, mix together the melted butter, brown sugar, and cinnamon to create the cinnamon swirl mixture. Stir until the sugar dissolves and everything is well combined. Set the bowl aside for now.

Step 4: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract and sour cream until everything is smooth and well-blended.

Step 5: Assemble the Cheesecake

Pour half of the cheesecake filling over the prepared crust, spreading it evenly with a spatula. Drizzle half of the cinnamon swirl mixture over the filling, then use a knife or toothpick to gently swirl the cinnamon into the cheesecake filling. Repeat the process with the remaining cheesecake filling and cinnamon swirl, swirling again to create that delicious marbled effect.

Step 6: Bake the Cheesecake

Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the center is slightly jiggly when you shake the pan. The cheesecake will firm up as it cools. Once done, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.

Step 7: Chill the Cheesecake

After the cheesecake has cooled, refrigerate it for at least 4 hours or, preferably, overnight. Chilling the cheesecake allows it to set fully and develop its rich flavor.

Step 8: Make the Glaze

To make the glaze, combine the powdered sugar, milk, and vanilla extract in a small bowl. Stir until smooth and fully combined. The glaze should have a drizzle-able consistency.

Step 9: Drizzle and Serve

Once the cheesecake is fully chilled, remove it from the springform pan. Drizzle the glaze over the top of the cheesecake, letting it run down the sides. Slice and serve chilled for a sweet and creamy treat!

Tips for the Best Cinnamon Roll Cheesecake

To ensure that your Cinnamon Roll Cheesecake turns out perfectly, here are a few tips to keep in mind:

1. Soften the Cream Cheese

Make sure the cream cheese is softened before mixing it. Cold cream cheese can result in a lumpy filling, so allow it to sit at room temperature for at least 30 minutes before you begin.

2. Swirl Gently

When adding the cinnamon swirl, don’t over-mix. You want to create a marbled effect, not a fully incorporated filling. Gently swirl with a knife to get that signature cinnamon roll look.

3. Don’t Overbake

The cheesecake should still have a slight jiggle in the center when it’s done baking. If you overbake it, the texture can become dry and cracked. It’s better to underbake slightly and let the cheesecake set in the fridge for a few hours.

4. Add a Topping

If you like a little extra indulgence, top your cheesecake with whipped cream, caramel sauce, or even chopped pecans for some added flavor and texture.

5. Make It Ahead

This cheesecake is a great make-ahead dessert. You can prepare it a day or two in advance and store it in the fridge until you’re ready to serve. The flavors actually improve with time!

Frequently Asked Questions (FAQs)

1. Can I use a different crust for the cheesecake?

Yes, you can use a cookie crust like Oreo or a chocolate graham cracker crust instead of the classic graham cracker crust for a different flavor profile.

2. Can I make this cheesecake without sour cream?

Sour cream adds tanginess and creaminess to the filling. If you don’t have it on hand, you can substitute it with Greek yogurt or heavy cream for a similar effect.

3. Can I freeze Cinnamon Roll Cheesecake?

Yes, you can freeze this cheesecake! Just wrap it tightly in plastic wrap and foil before freezing. When you’re ready to serve, thaw it in the fridge overnight.

4. How can I prevent cracks in the cheesecake?

To minimize cracks, avoid overbaking, and let the cheesecake cool slowly in the oven with the door slightly open. Make sure the cheesecake is fully set in the fridge before serving.

5. How long will the cheesecake last in the fridge?

The cheesecake will last in the fridge for about 4-5 days, stored in an airtight container.

Conclusion

In conclusion, this Cinnamon Roll Cheesecake is the perfect dessert for anyone who loves the sweet, spicy flavors of a cinnamon roll combined with the rich, creamy goodness of cheesecake. The buttery graham cracker crust, cinnamon-sugar swirl, and creamy cheesecake filling make each bite a heavenly experience. Topped with a sweet glaze, this cheesecake is an unforgettable treat that will wow your friends and family. Whether for a holiday, special occasion, or a simple weekend dessert, this cheesecake is sure to be a hit!

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