Cinnamon Roll Cheesecake is the perfect dessert that combines the sweet, spiced flavors of a cinnamon roll with the creamy richness of a cheesecake. With layers of cinnamon sugar swirls and a luscious cream cheese frosting, this indulgent dessert is a showstopper for any occasion.

Why You’ll Love This Recipe

• Decadent Layers: A creamy cheesecake with swirls of cinnamon sugar.
• Perfect Fusion: Combines the best of cinnamon rolls and cheesecake.
• Special Occasion Ready: A stunning dessert for holidays, birthdays, or gatherings.
• Customizable: Add your favorite toppings or spices to make it your own.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the Cinnamon Swirl:

• 1 cup brown sugar
• 1/3 cup unsalted butter, melted
• 1/3 cup all-purpose flour
• 1 tablespoon ground cinnamon

For the Cheesecake Filling:

• 32 ounces cream cheese, softened
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 4 large eggs, at room temperature
• 1/2 teaspoon salt

For the Frosting:

• 6 tablespoons cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Directions

Make the Crust:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix until evenly moistened.
3. Press the mixture into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool.

Make the Cinnamon Swirl:

1. In a small bowl, mix the brown sugar, melted butter, flour, and cinnamon until smooth. Set aside.

Make the Cheesecake Filling:

1. Beat the softened cream cheese in a large mixing bowl until smooth.
2. Add the brown sugar and granulated sugar, mixing until fully incorporated.
3. Mix in the sour cream, vanilla extract, and salt.
4. Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing to prevent cracks.

Assemble the Cheesecake:

1. Pour half of the cheesecake batter over the crust.
2. Drizzle half of the cinnamon swirl mixture over the batter and swirl with a knife or skewer.
3. Repeat with the remaining cheesecake batter and cinnamon swirl mixture.

Bake:

1. Place the springform pan in a water bath (a larger pan filled with about 1 inch of hot water) to prevent cracks.
2. Bake for 1 hour to 1 hour and 10 minutes, or until the center is just set and slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes.
4. Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Make the Frosting:

1. Beat the softened cream cheese until smooth.
2. Add the powdered sugar and vanilla extract, mixing until combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Frost the Cheesecake:

1. Spread the frosting evenly over the chilled cheesecake.
2. Dust with additional cinnamon powder, if desired, before serving.

Servings and Timing

• Servings: 9-inch cheesecake (12–14 slices)
• Prep Time: 30 minutes
• Cooking Time: 70 minutes
• Total Time: 6 hours (including chilling)

Variations

• Pecan Swirl: Add chopped pecans to the cinnamon swirl mixture for a nutty crunch.
• Caramel Topping: Drizzle caramel sauce over the frosted cheesecake for added indulgence.
• Pumpkin Spice Twist: Add a teaspoon of pumpkin pie spice to the cinnamon swirl for a seasonal flair.

Storage and Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight.

FAQs

1. Can I use a different crust?

Yes, try an Oreo crust or a shortbread crust for a unique twist.

2. How do I prevent cracks in the cheesecake?

Bake the cheesecake in a water bath and avoid overmixing the batter to prevent cracks.

3. Can I skip the frosting?

Yes, the cheesecake is delicious on its own, but the frosting adds an extra layer of flavor.

4. What if I don’t have a springform pan?

Use a deep 9-inch cake pan lined with parchment paper, but note that removing the cheesecake may be trickier.

5. How do I know when the cheesecake is done?

The center should be slightly jiggly but not wet. It will set fully as it cools.

6. Can I use pre-made cinnamon roll dough?

No, this recipe is designed for a homemade cinnamon swirl within the cheesecake.

7. Can I make this dairy-free?

Use dairy-free cream cheese, butter, and whipping cream alternatives.

8. Can I add raisins?

Yes, mix raisins into the cinnamon swirl for a classic cinnamon roll addition.

9. Can I use light cream cheese?

Yes, but the texture may be less rich and creamy.

10. Can I make this in advance?

Yes, this cheesecake tastes even better after a day in the fridge, making it a perfect make-ahead dessert.

Conclusion

Cinnamon Roll Cheesecake is a decadent dessert that combines two all-time favorites into one amazing treat. With its creamy texture, cinnamon swirls, and luscious frosting, it’s a guaranteed hit at any gathering. Try it for your next celebration or whenever you’re craving something truly indulgent!

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