Why make this recipe

Cinnamon Roll Cheesecake is a delightful fusion of two beloved desserts. Combining the rich, creamy texture of cheesecake with the warm spices of cinnamon rolls, this dessert is perfect for any occasion. It’s impressive enough for parties yet easy enough for a weeknight treat. Everyone loves it, and it’s sure to be a crowd-pleaser!

How to make Cinnamon Roll Cheesecake

Ingredients

1½ cups graham cracker crumbs
¼ cup brown sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
1 cup brown sugar
1 tablespoon ground cinnamon
⅓ cup all-purpose flour
⅓ cup unsalted butter, melted
32 oz (four 8 oz packages) cream cheese, softened
1 cup brown sugar
¼ cup granulated sugar
½ cup sour cream
4 large eggs, at room temperature
1 tablespoon vanilla extract
½ teaspoon salt
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)

Directions

Step 1: Prepare the Crust
In a bowl, mix graham cracker crumbs, brown sugar, and ground cinnamon. Stir in melted butter until well combined. Press the mixture into the bottom of a springform pan and chill in the refrigerator while you prepare the filling.

Step 2: Make the Cinnamon Swirl
In a small bowl, mix brown sugar, ground cinnamon, and flour. Add melted butter and stir until crumbly. Set aside.

Step 3: Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth. Add brown sugar and granulated sugar, mixing until well combined. Then, add sour cream, eggs, vanilla extract, and salt. Mix until smooth.

Step 4: Assemble and Bake
Pour half of the cheesecake mixture over the chilled crust. Sprinkle half of the cinnamon swirl on top. Pour the rest of the cheesecake filling and then sprinkle the remaining cinnamon swirl. Use a knife to swirl the mixtures together gently. Bake in a preheated oven for about 60-70 minutes, or until the edges are set but the center is slightly jiggly.

Step 5: Make the Cream Cheese Frosting
In a bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until combined.

Step 6: Assemble and Serve
Allow the cheesecake to cool completely, then frost the top with cream cheese frosting. Dust with ground cinnamon before serving.

How to serve Cinnamon Roll Cheesecake

Slice this delicious cheesecake and serve it chilled. You can add a dollop of whipped cream or even a scoop of vanilla ice cream on top for extra delight. It pairs perfectly with a cup of coffee or tea!

How to store Cinnamon Roll Cheesecake

Keep any leftover cheesecake covered in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze slices. Wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months.

Tips to make Cinnamon Roll Cheesecake

Make sure your cream cheese is at room temperature to avoid lumps in the filling.
Chill the cheesecake well before serving for the best texture.
You can add chopped pecans or walnuts to the cinnamon swirl for some added crunch.

Variation

You can easily customize this recipe by adding chocolate chips or swapping out the cream cheese frosting for a caramel sauce. Different flavored extracts can also be used, like almond or maple, to give a unique spin on the flavor.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, you can make this cheesecake a day or two in advance. Just store it in the refrigerator until you are ready to serve.

2. Can I use a different type of crust?
Absolutely! You can use Oreo cookie crumbs or even a vanilla cookie crust if you prefer.

3. What should I do if my cheesecake cracks on top?
Cracks can happen when the cheesecake is over-baked. To avoid this, ensure you don’t bake it too long and allow it to cool gradually in the oven with the door slightly ajar.