Cinnamon Roll Cheesecake

Imagine the magic of a cinnamon roll meeting the creamy richness of a classic cheesecake — that’s what you get with this Cinnamon Roll Cheesecake. It’s a sweet symphony of buttery graham cracker crust, cinnamon-swirled cheesecake filling, and a silky cream cheese frosting on top.

Whether you’re baking it for a holiday, a birthday, or just because you deserve something special, this dessert is a guaranteed showstopper. The warm aroma of cinnamon, the tang of cream cheese, and the smooth texture of each bite will transport you straight to dessert heaven.

It’s easier than you think to make from scratch, even if you’re not a seasoned baker.

Why You’ll Love This Recipe

• Dessert Fusion Magic: Combines two beloved treats — cinnamon rolls and cheesecake.
• Perfect Texture: Creamy, rich, and just the right amount of spice.
• Make-Ahead Friendly: Tastes even better after chilling overnight.
• Crowd-Pleaser: Ideal for holidays, potlucks, or impressing guests.

Cinnamon Roll Cheesecake Recipe

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Chill Time: Minimum 4 hours
• Servings: 12
• Equipment Needed: 9-inch springform pan, electric mixer, mixing bowls, spatula

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs – The base layer for texture and a hint of sweetness.
• 1/4 cup sugar – Adds sweetness to balance the tang of the cream cheese.
• 1/2 cup melted butter – Binds the crust together and adds rich flavor.

For the Cinnamon Roll Layer:

• 1/2 cup unsalted butter, softened – Makes the cinnamon sugar layer silky and spreadable.
• 1/2 cup brown sugar – Deep, caramel-like sweetness.
• 1 tbsp ground cinnamon – Brings the signature warm spice.

For the Cheesecake Filling:

• 24 oz cream cheese, softened – The luscious heart of your cheesecake.
• 1 cup sugar – Sweetens the cheesecake without overpowering it.
• 3 large eggs – Give structure and richness.
• 1 tbsp vanilla extract – Enhances flavor and aroma.
• 1 cup sour cream – Adds tang and helps achieve that silky-smooth texture.

For the Cinnamon Swirl:

• 1/4 cup brown sugar – More caramel sweetness and texture.
• 1 tsp ground cinnamon – For extra swirls of spiced goodness.

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened – For tangy, creamy topping.
• 1/4 cup unsalted butter, softened – Adds silkiness.
• 1 cup powdered sugar – Sweetens and thickens the frosting.
• 1 tsp vanilla extract – For depth and warmth.
• 1-2 tbsp milk (optional) – Adjusts the frosting to your desired consistency.

Step-by-Step Instructions

Step 1: Prepare the Crust Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the pan to form an even layer. Bake for 10 minutes. Let cool.

Step 2: Make the Cinnamon Roll Layer Stir together softened butter, brown sugar, and cinnamon until smooth. Spread over the cooled crust.

Step 3: Whip Up the Cheesecake Filling In a large mixing bowl, beat the cream cheese and sugar until creamy. Add eggs one at a time, mixing well. Stir in vanilla and sour cream until fully combined. Pour half of the filling over the cinnamon roll layer.

Step 4: Add the Cinnamon Swirl Combine brown sugar and cinnamon in a small bowl. Sprinkle half over the filling in the pan. Add remaining cheesecake filling, then sprinkle the rest of the swirl on top.

Step 5: Bake the Cheesecake Bake at 325°F (163°C) for 55-65 minutes, or until center is set but slightly jiggly. Turn off oven, crack the door, and let the cheesecake sit inside for 1 hour. Cool at room temp, then chill for at least 4 hours.

Step 6: Make the Frosting Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk (if needed) to reach desired consistency.

Step 7: Serve It Up Spread the frosting over the chilled cheesecake. Slice, serve, and get ready for compliments!

Variations to Try

• Pumpkin Spice Swirl: Replace cinnamon with pumpkin pie spice for a fall twist.
• Chocolate Drizzle: Add a melted chocolate drizzle before serving.
• Nutty Crunch: Add chopped pecans or walnuts to the cinnamon swirl layer.

Storing Leftovers and Reheating

• Store: Refrigerate tightly covered for up to 5 days.
• Freeze: Wrap individual slices and freeze for up to 2 months.
• Reheat: For best texture, enjoy chilled or bring to room temperature. Avoid microwaving to keep the creamy texture.

Serving Suggestions

• Perfect with a hot cup of coffee or chai latte.
• Garnish with extra cinnamon or a sprinkle of nutmeg.
• Serve alongside fresh berries for a pop of color and tang.

Pro Tips

• Use room temperature ingredients to avoid lumps in the cheesecake.
• Tap the pan on the counter before baking to release air bubbles.
• Line your springform pan base with parchment for easier removal.
• Cool gradually — sudden temperature changes can cause cracks.

Final Thoughts

This Cinnamon Roll Cheesecake is the kind of dessert that turns a regular day into a celebration. It’s warm, welcoming, and rich without being too heavy. Even if you’re new to baking, the steps are simple and the payoff is oh-so-sweet. Once you make it, don’t be surprised if it becomes your most requested dessert!

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