Cinnamon Roll Cheesecake Recipe

Introduction

Cinnamon Roll Cheesecake combines the warm, comforting flavors of cinnamon rolls with the rich creaminess of classic cheesecake. This indulgent dessert is perfect for special occasions or whenever you crave a decadent treat that feels like a hug in dessert form.

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup melted butter
• ½ cup unsalted butter (softened) – for cinnamon roll layer
• ½ cup brown sugar – for cinnamon roll layer
• 1 tbsp ground cinnamon – for cinnamon roll layer
• 24 oz cream cheese (softened) – for cheesecake filling
• 1 cup sugar – for cheesecake filling
• 3 large eggs
• 1 tbsp vanilla extract
• 1 cup sour cream
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• 4 oz cream cheese (softened) – for frosting
• ¼ cup unsalted butter (softened) – for frosting
• 1 cup powdered sugar
• 1 tsp vanilla extract – for frosting
• 1-2 tbsp milk (optional, to thin frosting if needed)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Step 2: In a bowl, mix together graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture evenly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
3. Step 3: In a separate bowl, combine ½ cup softened butter, ½ cup brown sugar, and 1 tbsp cinnamon. Spread this cinnamon mixture evenly over the cooled crust.
4. Step 4: In a large mixing bowl, beat 24 oz softened cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
5. Step 5: Pour half of the cheesecake filling over the cinnamon roll layer in the pan.
6. Step 6: In a small bowl, mix ¼ cup brown sugar and 1 tsp cinnamon. Sprinkle half of this cinnamon swirl mixture over the cheesecake filling.
7. Step 7: Add the remaining cheesecake filling on top, then sprinkle the rest of the cinnamon swirl mixture over it.
8. Step 8: Bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly cracked for 1 hour.
9. Step 9: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours.
10. Step 10: To make the cream cheese frosting, beat together 4 oz softened cream cheese and ¼ cup softened butter until smooth. Add powdered sugar, 1 tsp vanilla extract, and milk (if needed) until the frosting reaches a spreadable consistency.
11. Step 11: Once the cheesecake is chilled, spread the cream cheese frosting over the top. Slice and enjoy!

Tips & Variations

• Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
• For a stronger cinnamon flavor, add a pinch of cinnamon to the crust mixture.
• Swap out graham crackers for digestive biscuits or vanilla wafers to vary the crust.
• If you prefer a less sweet frosting, reduce the powdered sugar or skip the milk for a thicker spread.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving. Reheat frosting slightly at room temperature if it becomes too firm after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better when made a day ahead. Just keep it refrigerated and frost right before serving.

How do I know when the cheesecake is done baking?

The center should look mostly set but still have a slight jiggle when you gently shake the pan. It will firm up as it cools and chills.