This cinnamon roll cheesecake is a star-studded mash-up that's part cheesecake and cinnamon rolls. It's a dreamy dessert hybrid that your other sweets might get jealous of.
Cinnamon Roll Cheesecake
Published on Nov. 13, 2024
Fusing the gooey warmth of cinnamon rolls with the creamy decadence of cheesecake creates a dessert so decadent that it practically defies the laws of deliciousness. Picture this: buttery cinnamon sugar swirls, a fluffy cream cheese frosting crown, and a graham cracker crust holding it all together. Cinnamon roll cheesecake is a cheesecake recipe you’ll keep around for a long time.
You’ll nail that velvety-smooth, crack-free finish with a couple of easy tricks (a water bath is key). And as a bonus, the cinnamon swirls and decorative frosting are so Instagram-worthy that your guests will swear you graduated from pastry school. Your secret’s safe with us…
Cinnamon Roll Cheesecake Ingredients
- Graham cracker crumbs: Use your favorite brand for the graham cracker crust. It’s easy to crush them yourself, but you can also buy already crushed graham cracker crumbs.
- Butter: You’ll use melted butter in the crust and the cinnamon swirl, and softened butter for the frosting.
- Sugar: Granulated sugar helps caramelize the crust and balances the tanginess of the cream cheese filling.
- Brown sugar: The molasses in brown sugar gives the swirl a rich, caramel-like flavor that pairs beautifully with cinnamon. It also adds a deep, caramel-like sweetness to the filling.
- Flour: Flour thickens the cinnamon swirl mixture, ensuring that it holds its shape during baking.
- Cinnamon: This recipe for cinnamon roll cheesecake is all about cinnamon. Use your favorite type of cinnamon for the most robust flavor.
- Cream cheese: Make sure your cream cheese is at room temperature for smooth blending.
- Sour cream: Tangy sour cream adds a nice acidity to the cheesecake filling.
- Vanilla extract: Vanilla adds warmth and enhances the overall flavor profile of both the frosting and the cheesecake. Use one of the best pure vanilla extract brands instead of imitation vanilla.
- Salt: A pinch of salt balances the sweetness and amplifies the flavors.
- Eggs: Using room-temperature eggs is the best way to help them become one with all the other ingredients.
- Confectioners’ sugar: We’ve used white sugar and brown sugar, but frosting demands confectioner’s sugar. It blends easily and gives the frosting a silky-smooth consistency with a sweetness that can’t be beat.
Directions
Step 1: Get the pan ready
Preheat oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Wrap foil securely around the pan. Place the wrapped pan on a baking sheet.
Step 2: Make the crust
In a small bowl, mix the cracker crumbs and sugar, then stir in the melted butter.
Press the crust onto the bottom and 1 inch up the sides of the greased springform pan. Bake the crust for 12 minutes, then let it cool on a wire rack.
Step 3: Mix the cinnamon swirl and filling
In a small bowl, whisk together the brown sugar, flour, butter and cinnamon until they’re well combined. Set the bowl aside.
In a large bowl, beat the cream cheese and sugars until smooth. Beat in sour cream, vanilla and salt.
Add the eggs and beat on low speed just until blended.
Step 4: Layer the cheesecake
Pour half the cheesecake mixture over the crust.
Spread the filling into an even layer.
Sprinkle with reserved brown sugar mixture. Cut through the batter with a knife to create the swirl. Repeat with the remaining cheesecake batter and brown sugar mixture.
Editor’s Tip: You don’t need to be super precise as you swirl in the cinnamon sugar; just a swipe or two will do the trick. If you want a more layered effect, don’t swirl at all!
Step 5: Bake the cheesecake
Place the springform pan in a larger baking pan and add one inch of hot water to the larger pan. Bake until the center just sets and the top appears dull, 55 to 60 minutes. Turn the oven off and open the oven door. Let the cheesecake sit for 30 minutes or until the center sets.
Editor’s Tip: When we turn the oven off, we want the top of the cheesecake to have a slight jiggle in the center. It will set as it cools.
Step 6: Refrigerate the cheesecake
Remove the springform pan from the water bath. Cool the cheesecake on a wire rack for up to one hour. Refrigerate it overnight, covering it once it’s completely cooled.
Editor’s Tip: Rest and refrigeration are as crucial to a cheesecake as mixing and baking. You need everything to chill and set before moving on to the next step. Don’t be tempted to taste-test the cheesecake while it’s still warm.
Step 7: Top with cream cheese frosting
In a large bowl, beat the cream cheese, butter, vanilla extract and salt over medium speed until they’re fluffy, for two to three minutes.
Gradually beat in confectioners’ sugar until smooth. Remove the rim from the pan.
Top the cheesecake with frosting and dust it with cinnamon.
Editor’s Tip: For best results, frost this cinnamon bun cheesecake after chilling it in the fridge. Put your icing in a pastry bag and create a design on the top of the dessert for a little more flair. Even just concentric circles make this cheesecake look like it was baked by a pro.
Cinnamon Roll Cheesecake Variations
- Go nuts: Adding chopped pecans makes this swirl a superstar. Be sure to toast them lightly before adding them to the swirl mixture.
- Create a cookie crust: Use shortbread, Nilla wafers or even Biscoff cookies instead of graham crackers to make the crust an even sweeter treat.
- Choose chocolate: A drizzle of melted chocolate on top is always welcome, and makes the perfect finishing flourish.
- Make a maple frosting: Replace the vanilla extract in the frosting with maple extract for a unique flavor twist.
- Pump it up with pumpkin spice: Mix warm spices like nutmeg, ginger, cloves and allspice with the cinnamon swirl mixture for everyone’s favorite fall flavor.
How to Store Cinnamon Roll Cheesecake
You can refrigerate your cheesecake in an airtight container for up to one week. Cover the top with storage wrap or aluminum foil to prevent it from drying out.
Can you freeze cinnamon roll cheesecake?
Yes! Wrap individual slices tightly in storage wrap, then place them in an airtight container or freezer bag and store them in the freezer for up to three months. You can also freeze an entire cheesecake. Thaw it in the refrigerator overnight before serving.
Cinnamon Roll Cheesecake Tips
Do you need a water bath to bake cheesecake?
A water bath is a cheesecake’s best friend. It offers gentle heat and moisture to prevent cracks and create a velvety, smooth texture. Think of it as a luxurious spa for your dessert! Wrap your springform pan tightly in foil to avoid a soggy crust before placing it in the water.
How do you avoid a cracked cheesecake?
The best way to avoid a cracked cheesecake is by planning ahead. Baking cheesecake in a water bath is key, ensuring even heat distribution and preventing the edges from overcooking. Avoid over-beating the eggs; too much air in the batter can cause the cheesecake to puff up and crack as it cools. Bake your cheesecake on the middle oven rack and allow it to cool gradually. Sudden temperature changes are a big no-no, so turn the oven off and open the door for about 30 minutes after baking. And when all else fails, top it with whipped cream!
How can you tell when a cinnamon roll cheesecake is done?
You know a cinnamon roll cheesecake is done baking when the edges set and the center jiggles slightly when gently shaken but doesn’t appear liquid. Once done, turn off the oven, crack the door, and let the cheesecake sit for another half hour to finish setting as it cools.
What can you serve with cinnamon roll cheesecake?
The sky’s the limit when it comes to toppings and pairings! Add fruit and nuts on the side for a perfect plating, or drizzle it with salted caramel or chocolate ganache for indulgence. Pair your cheesecake with hot coffee, a strong espresso or even a chocolate espresso martini for a next-level dessert experience.
Cinnamon Roll Cheesecake
Prep Time
45 min
Cook Time
1 hour 10 min
Yield
16 servings
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1/4 cup sugar
- CINNAMON SWIRL:
- 3/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, melted
- 1 tablespoon ground cinnamon
- FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 3 large eggs, room temperature
- CREAM CHEESE FROSTING:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-3/4 cups confectioners' sugar
- 1/2 teaspoon ground cinnamon
Directions
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
- In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack.
- In a small bowl, whisk together brown sugar, flour, butter and cinnamon until well combined; set aside.
- In a large bowl, beat cream cheese and sugars until smooth. Beat in sour cream, vanilla and salt. Add eggs; beat on low speed just until blended. Pour half the cheesecake mixture over crust. Sprinkle with reserved brown sugar mixture; cut through batter with a knife to swirl. Repeat with remaining cheesecake batter and brown sugar mixture. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
- Bake until center is just set and top appears dull, 55-60 minutes. Turn oven off; open the oven door. Let cheesecake sit 30 minutes or until center is set. Remove springform pan from water bath. Cool cheesecake on a wire rack up to 1 hour. Refrigerate overnight, covering when completely cooled.
- To make cream cheese frosting, in a large bowl, beat cream cheese, butter, vanilla extract and salt over medium speed until fluffy, 2-3 minutes. Gradually beat in confectioners' sugar until smooth.
- Remove rim from pan. Top cheesecake with frosting; dust with cinnamon.
Nutrition Facts
1 piece: 585 calories, 36g fat (21g saturated fat), 131mg cholesterol, 398mg sodium, 62g carbohydrate (52g sugars, 1g fiber), 7g protein.
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You'll love this mash-up recipe if you crave the warm, comforting flavors of cinnamon rolls at brunch and the decadence of cheesecake for dessert. Cinnamon roll cheesecake offers the best of both worlds! —Sue Draheim, Waterford, Wisconsin
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