Cinnamon Roll Cheesecake Recipe

Love the sweet, comforting flavors of cinnamon rolls and the creamy, tangy taste of cheesecake? Now, imagine combining both into one luscious dessert! This Cinnamon Roll Cheesecake recipe is the ultimate fusion of the best breakfast treat and the most indulgent dessert. You’ll get the soft, cinnamon-sugar flavor of a cinnamon roll swirled into a rich, creamy cheesecake, topped off with a sweet glaze that mimics the frosting on a classic cinnamon roll. Ready to make this dream dessert a reality? Let’s dive in!

What is a Cinnamon Roll Cheesecake?

A Cinnamon Roll Cheesecake is a decadent dessert that combines the textures and flavors of a cinnamon roll and cheesecake. The crust is usually made from a graham cracker base, similar to a traditional cheesecake. The filling is a rich and creamy cheesecake that’s swirled with a cinnamon-sugar mixture, just like the filling in a cinnamon roll. The dessert is then topped with a cream cheese glaze, reminiscent of the icing typically drizzled over warm cinnamon rolls. The result? A beautiful, swirled, and deliciously indulgent cheesecake that will have everyone asking for seconds.

Ingredients List for Cinnamon Roll Cheesecake

Gather all of the ingredients needed to bring this decadent cheesecake to life:

For the Crust:

• 1 ½ cups graham cracker crumbs (or cinnamon graham crackers for extra flavor)
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon

For the Cheesecake Filling:

• 24 oz cream cheese, softened (3 packages)
• 1 cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour

For the Cinnamon Swirl:

• ½ cup brown sugar, packed
• 2 tablespoons ground cinnamon
• ¼ cup unsalted butter, melted

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract

Substitutions and Variations

This Cinnamon Roll Cheesecake recipe is versatile, and you can easily modify it to fit your preferences or dietary needs. Here are a few substitutions and variations to consider:

• Crust Variations: You can swap graham crackers for digestive biscuits or even crushed shortbread cookies. For a more intense cinnamon flavor, use cinnamon graham crackers or gingersnaps.
• Gluten-Free Option: Simply use gluten-free graham crackers for the crust, and ensure your all-purpose flour is gluten-free.
• Low-Sugar Option: Replace the sugar in the cheesecake filling with a sugar substitute like stevia or monk fruit sweetener.
• Cream Cheese Glaze: You can make a simpler glaze using just powdered sugar and milk if you prefer a lighter, non-cream cheese glaze.
• Extra Crunch: Add chopped pecans or walnuts into the cinnamon swirl mixture for some added texture.

Step-by-Step Cooking Instructions

Let’s get started on creating this delicious Cinnamon Roll Cheesecake. Follow the instructions below step by step to ensure a perfectly swirled and creamy cheesecake.

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
2. In a medium-sized bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Mix until the crumbs are fully coated.
3. Press the crust mixture firmly into the bottom of the prepared springform pan. Use the bottom of a flat glass or measuring cup to ensure an even layer.
4. Bake the crust for 8-10 minutes until lightly golden, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth, about 2-3 minutes.
2. Add in the sugar and beat until fully combined and creamy.
3. Add the sour cream, vanilla extract, and flour, and mix until smooth.
4. One at a time, beat in the eggs on low speed, mixing just until combined. Be careful not to overmix, as this can cause cracks in the cheesecake.

Step 3: Make the Cinnamon Swirl

1. In a small bowl, combine the brown sugar, cinnamon, and melted butter. Mix until a thick, smooth paste forms.
2. Set aside for swirling into the cheesecake.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake filling over the prepared crust in the springform pan.
2. Drop spoonfuls of the cinnamon-sugar mixture on top of the cheesecake batter, then use a knife to gently swirl the mixture through the cheesecake.
3. Pour the remaining cheesecake batter on top, smoothing it out with a spatula.
4. Repeat the process of dropping spoonfuls of the cinnamon mixture and swirling it into the top layer of cheesecake batter.

Step 5: Bake the Cheesecake

1. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
2. Turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
3. After the cheesecake has cooled in the oven, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight.

Step 6: Make the Cream Cheese Glaze

1. In a small bowl, beat the softened cream cheese until smooth.
2. Add in the powdered sugar, vanilla extract, and milk. Mix until the glaze is smooth and pourable. If it’s too thick, add a bit more milk.
3. Once the cheesecake is fully chilled and set, drizzle the glaze over the top of the cheesecake.

How to Cook Cinnamon Roll Cheesecake: A Step-by-Step Guide

Here’s a quick overview of the key steps to make your Cinnamon Roll Cheesecake:

1. Prepare the crust: Mix graham cracker crumbs, sugar, butter, and cinnamon. Press it into a springform pan and bake for 10 minutes.
2. Make the filling: Beat cream cheese, sugar, sour cream, eggs, and vanilla together to form a smooth, creamy filling.
3. Swirl the cinnamon: Mix brown sugar, cinnamon, and melted butter, then swirl it into the cheesecake filling.
4. Bake: Bake the cheesecake until the edges are set and the center is slightly jiggly.
5. Chill: Let the cheesecake cool, then chill it for at least 4 hours in the fridge.
6. Drizzle with glaze: Make the cream cheese glaze and drizzle it over the chilled cheesecake before serving.

Common Mistakes to Avoid

To make sure your Cinnamon Roll Cheesecake comes out perfectly every time, avoid these common mistakes:

• Overmixing the batter: Overmixing can incorporate too much air into the cheesecake batter, leading to cracks when it bakes. Mix the ingredients until just combined.
• Baking at too high a temperature: Cheesecake needs to bake at a low temperature for a long time to ensure it stays creamy and smooth. If the oven is too hot, the cheesecake may crack.
• Skipping the water bath: While this recipe doesn’t require a water bath, you can place a pan of hot water on the lower rack of the oven to create a humid environment. This helps prevent cracks.
• Not chilling long enough: Cheesecake needs time to set. Don’t rush the chilling process—overnight is best for the perfect texture.

Serving and Presentation Tips

Once your cheesecake is chilled and glazed, it’s time to slice and serve! Here are a few tips to make it look as good as it tastes:

How to Serve Cinnamon Roll Cheesecake

• Warm it up: While cheesecake is typically served chilled, you can let it sit at room temperature for 15 minutes before serving to soften it slightly.
• Add a scoop of ice cream: For an extra indulgent dessert, serve each slice with a scoop of vanilla ice cream or cinnamon-flavored ice cream.
• Top with fresh fruit: Add a pop of color and freshness by garnishing with fresh berries or apple slices.

Presentation Ideas for Cinnamon Roll Cheesecake

• Cinnamon Stick Garnish: Place a cinnamon stick on each slice for an elegant touch that hints at the flavors inside.
• Caramel Drizzle: For a more indulgent finish, drizzle some caramel sauce over the top of the cheesecake.
• Cinnamon Sugar Dusting: Lightly dust the top of the cheesecake with a sprinkle of cinnamon sugar for extra flavor and decoration.

Cinnamon Roll Cheesecake Recipe Tips

• Room Temperature Ingredients: Make sure the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps create a smooth, lump-free cheesecake batter.
• Preventing Cracks: Avoid opening the oven door while the cheesecake bakes, as sudden temperature changes can cause cracking. Let it cool gradually in the oven with the door slightly ajar.
• Storing Leftovers: Keep leftover cheesecake covered and stored in the refrigerator for up to 5 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and aluminum foil, then thawing overnight in the fridge.

Frequently Asked Questions (FAQs)

1. Can I freeze Cinnamon Roll Cheesecake?
Yes! You can freeze this cheesecake once it’s fully baked and chilled. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.

2. How long will Cinnamon Roll Cheesecake last?
When stored in an airtight container in the refrigerator, your cheesecake will last for up to 5 days. The flavors tend to intensify the longer it sits!

3. Can I make this recipe ahead of time?
Absolutely! Cheesecake is a great make-ahead dessert. You can prepare it up to 2 days in advance and keep it in the refrigerator until ready to serve.

Conclusion

There you have it—the ultimate Cinnamon Roll Cheesecake recipe! This rich, creamy, and cinnamon-filled dessert is the perfect combination of a classic cheesecake and a comforting cinnamon roll. With its gooey swirls of cinnamon-sugar and a drizzle of cream cheese glaze, this dessert is bound to become a favorite in your household. Whether you’re serving it for a special occasion or just treating yourself, this cheesecake is sure to impress.

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