Cinnamon Roll Cheesecake – The Ultimate Indulgence

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If you’re a fan of both cinnamon rolls and cheesecake, then this Cinnamon Roll Cheesecake is your dream dessert. This indulgent recipe combines a rich, creamy cheesecake with a buttery cinnamon roll swirl, topped with a luscious icing drizzle. It’s the perfect fusion of two classic treats, offering the best of both worlds in one irresistible bite.

Perfect for holiday gatherings, birthdays, or just a sweet weekend indulgence, this cheesecake will impress everyone who tries it. The combination of a crunchy graham cracker crust, velvety cheesecake filling, and gooey cinnamon roll topping makes every slice pure bliss. Whether you’re a seasoned baker or a beginner looking for a show-stopping dessert, this recipe is easy to follow and guarantees a stunning result.

Why You Will Love Making This Recipe

  • Perfect Fusion of Flavors – The combination of rich, creamy cheesecake and the spiced sweetness of cinnamon rolls creates an unforgettable taste.
  • Show-Stopping Dessert – The beautiful cinnamon swirl design and creamy texture make this a visually stunning and delicious centerpiece.
  • Make-Ahead Friendly – This cheesecake can be prepared in advance, making it ideal for parties, holidays, or special occasions.
  • Easy to Customize – Add nuts, chocolate chips, or even caramel for an extra indulgent twist.
  • No-Bake Option Available – If you prefer a no-bake cheesecake, you can modify the recipe to suit your preference.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup melted butter

For the Cheesecake Filling:

  • 3 (8-ounce) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

For the Cinnamon Roll Swirl:

  • ½ cup unsalted butter, melted
  • ½ cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon vanilla extract

For the Topping:

  • ½ cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Equipment Used

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Baking sheet
  • Cooling rack

Directions & Instructions

  1. Prepare the Crust

    • Preheat your oven to 325°F (163°C).
    • In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
    • Press the mixture firmly into the bottom of a greased springform pan.
    • Bake for 10 minutes, then let it cool.

  2. Make the Cheesecake Filling

    • Beat the cream cheese and sugar until smooth.
    • Add eggs one at a time, mixing well after each addition.
    • Stir in sour cream and vanilla extract until fully combined.

  3. Prepare the Cinnamon Swirl

    • Mix melted butter, brown sugar, cinnamon, and vanilla extract in a bowl.
    • Drizzle half of the cinnamon mixture over the cheesecake batter.
    • Swirl gently with a knife for a marbled effect.

  4. Bake the Cheesecake

    • Pour the remaining batter over the top and swirl in the rest of the cinnamon mixture.
    • Bake for 50-55 minutes until the center is set but slightly jiggly.
    • Turn off the oven and let the cheesecake cool inside for 30 minutes.
    • Chill in the refrigerator for at least 4 hours (or overnight for best results).

  5. Make the Topping

    • Whisk powdered sugar, milk, and vanilla together until smooth.
    • Drizzle over the cooled cheesecake before serving.

Nutritional Information

(Per Serving – Approximate)

  • Calories: 450
  • Carbohydrates: 50g
  • Protein: 7g
  • Fat: 25g
  • Sugar: 35g
  • Fiber: 1g

Prep Time and Cook Time

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Chill Time: 4 hours
  • Total Time: 5 hours 15 minutes

Variations

  • Nutty Twist: Add chopped pecans or walnuts to the cinnamon swirl for extra crunch.
  • Chocolate Lovers: Sprinkle chocolate chips into the cheesecake batter before baking.
  • Caramel Drizzle: Instead of icing, top with a rich caramel sauce.
  • No-Bake Option: Use a no-bake cheesecake base with a cinnamon swirl topping.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! This cheesecake is best when made a day in advance, allowing the flavors to develop fully.

Can I freeze this cheesecake?

Absolutely. Wrap the cheesecake in plastic wrap and store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.

How do I prevent my cheesecake from cracking?

To avoid cracks, don’t overmix the batter and let the cheesecake cool gradually in the oven before refrigerating.

Pro Tips by Elisa

  • Use room temperature ingredients for a smooth batter.
  • Bake the cheesecake in a water bath to prevent cracks.
  • Let the cheesecake cool slowly in the oven with the door slightly open.
  • Swirl gently to maintain the layered effect of the cinnamon roll mixture.
  • Refrigerate overnight for best texture and flavor.

Serving Suggestions

  • With a warm beverage – Pair with coffee, chai tea, or spiced hot chocolate.
  • Topped with ice cream – A scoop of vanilla or cinnamon ice cream enhances the flavors.
  • As a holiday dessert – Perfect for Thanksgiving, Christmas, or Easter gatherings.
  • With fresh fruit – Garnish with sliced bananas or caramelized apples for a fruity contrast.

This Cinnamon Roll Cheesecake is a showstopper that blends two comforting flavors into one unforgettable dessert. Try it for your next celebration and impress your guests with this stunning, delicious treat

Cinnamon Roll Cheesecake – The Ultimate Indulgence

you’re a fan of both cinnamon rolls and cheesecake, then this Cinnamon Roll Cheesecake is your dream dessert. This indulgent recipe combines a rich, creamy cheesecake with a buttery cinnamon roll swirl, topped with a luscious icing drizzle. It’s the perfect fusion of two classic treats, offering the best of both worlds in one irresistible bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Baking sheet
  • Cooling rack

Ingredients
  

  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup melted butter
  • For the Cheesecake Filling:
  • 3 8-ounce blocks cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • For the Cinnamon Roll Swirl:
  • ½ cup unsalted butter melted
  • ½ cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon vanilla extract
  • For the Topping:
  • ½ cup powdered sugar
  • 2 tablespoons milk

Instructions
 

  • Beat the cream cheese and sugar until smooth.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in sour cream and vanilla extract until fully combined.
  • Prepare the Cinnamon Swirl
  • Mix melted butter, brown sugar, cinnamon, and vanilla extract in a bowl.
  • Drizzle half of the cinnamon mixture over the cheesecake batter.
  • Swirl gently with a knife for a marbled effect.
  • Bake the Cheesecake
  • Pour the remaining batter over the top and swirl in the rest of the cinnamon mixture.
  • Bake for 50-55 minutes until the center is set but slightly jiggly.
  • Turn off the oven and let the cheesecake cool inside for 30 minutes.
  • Chill in the refrigerator for at least 4 hours (or overnight for best results).
  • Make the Topping
  • Whisk powdered sugar, milk, and vanilla together until smooth.
  • Drizzle over the cooled cheesecake before serving.

Notes

se room temperature ingredients for a smooth batter.
Bake the cheesecake in a water bath to prevent cracks.