If you’re craving a dessert that combines the rich, velvety texture of cheesecake with the warm, spiced sweetness of a cinnamon roll, then you have to try this Creamy Cinnamon Roll Cheesecake Recipe. This delightful dessert effortlessly blends those two beloved classics into one luscious treat that feels both indulgent and comforting. Every bite melts in your mouth with creamy goodness and swirls of cinnamon-spiced sweetness that will have you reaching for seconds before you know it.
Ingredients You’ll Need
This Creamy Cinnamon Roll Cheesecake Recipe uses simple, accessible ingredients that each play a special role in creating its signature taste and texture. From the buttery graham cracker crust to the silky cream cheese filling and that iconic cinnamon swirl, every element works together to make this cheesecake a real crowd-pleaser.
- Graham cracker crumbs: Provide a crunchy and buttery base that holds the entire cheesecake together beautifully.
- Granulated sugar: Sweetens the crust and the filling, balancing flavors perfectly.
- Unsalted butter: Adds richness and moisture, especially vital for the crust’s structure.
- Cream cheese: The star ingredient of the cheesecake, delivering that creamy, tangy texture.
- Vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- Eggs: Help bind the filling, giving it a smooth, firm texture when baked.
- Sour cream and heavy cream: Boost the creamy texture and add a delightful subtle tanginess.
- All-purpose flour: Stabilizes the filling without changing the tenderness.
- Cinnamon: The key spice that infuses the cheesecake with that beloved cinnamon roll flavor.
- Salt: Balances the sweetness and highlights all flavors.
- Brown sugar: Used in the swirl topping, providing caramel-like sweetness and deep flavor.
- Cornstarch: Thickens the swirl mixture for perfect marbling without sinking to the bottom.
How to Make Creamy Cinnamon Roll Cheesecake Recipe
Step 1: Prepare Your Oven and Crust
Start by heating your oven to 325°F (163°C). Combine the graham cracker crumbs, granulated sugar, and melted unsalted butter in a large bowl, stirring until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust that will hold up nicely to the creamy filling. Pop the crust into the oven for 10 minutes, then set it aside to cool while you prepare the filling.
Step 2: Whip Up the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese until it’s luxuriously smooth and creamy, which will ensure there are no lumps. Add granulated sugar and vanilla extract, then continue beating until the mixture is airy and light—a key to that heavenly cheesecake texture. Incorporate the eggs one by one, beating after each addition to fully incorporate and prevent cracking during baking.
Step 3: Add the Creamy Elements and Spices
Blend in the sour cream and heavy cream to add moisture and tang. Then sprinkle in the flour, cinnamon, and salt, mixing gently until everything is fully combined and smooth. This spiced, creamy batter is the heart of the Creamy Cinnamon Roll Cheesecake Recipe, and it’s already smelling delicious at this point!
Step 4: Create the Swirl Topping
Mix together brown sugar, melted butter, vanilla extract, heavy cream, and cornstarch in a small bowl until the sugar fully dissolves. This rich, caramelized concoction will give the cheesecake its signature cinnamon roll swirl on top. Pour the cream cheese filling over the cooled crust, smooth the surface evenly, then drizzle the brown sugar mixture on top. Using a toothpick or knife, swirl it gently for a beautiful marbled effect that mimics the pattern of a cinnamon roll.
Step 5: Bake and Cool with Care
Bake the cheesecake for about 50 to 60 minutes, until the center is just set but still has a little wobble—it will firm up as it cools. Once done, turn off the oven and crack the oven door open, letting the cheesecake cool inside for an hour to prevent cracking. Finally, chill it in the refrigerator for at least 4 hours or better yet, overnight, so every flavor melds perfectly and the texture firms up beautifully.
Step 6: Serve and Enjoy
Before serving, carefully remove the cheesecake from the springform pan. Slice with a sharp knife for clean cuts and serve chilled. This Creamy Cinnamon Roll Cheesecake Recipe is guaranteed to spark joy with every forkful.
How to Serve Creamy Cinnamon Roll Cheesecake Recipe
Garnishes
Lightly dust the top with a pinch of ground cinnamon or add a drizzle of cream cheese frosting for an extra touch of sweetness and visual appeal. Toasted pecans or walnuts sprinkled over each slice add a wonderful crunch and a nutty contrast.
Side Dishes
A fresh berry compote, like blueberries or raspberries, pairs beautifully with the richness of the cheesecake and cuts through the sweetness with a bright, tart note. For a simple drink pairing, serve with a warm cup of spiced chai or a glass of cold milk.
Creative Ways to Present
Serve mini versions of this Creamy Cinnamon Roll Cheesecake Recipe in individual ramekins for a charming dessert at dinner parties. Alternatively, layer the swirl topping between cheesecake layers in a trifle dish for an impressive visual treat that guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers tightly covered in the refrigerator to maintain freshness and prevent the cheesecake from absorbing other odors. Properly stored, the cheesecake stays delicious for about 4 to 5 days.
Freezing
This cheesecake freezes wonderfully! Wrap it securely in plastic wrap and then place it in an airtight container or freezer bag. Freeze for up to 2 months and thaw overnight in the fridge before serving to enjoy the same creamy texture.
Reheating
This cheesecake is best enjoyed cold, so avoid reheating. However, if you prefer to serve it slightly warmer, allow it to sit at room temperature for about 15 minutes before slicing and serving to soften the texture gently.
FAQs
Can I use regular sugar instead of brown sugar for the swirl?
While you can technically substitute brown sugar with regular granulated sugar, brown sugar adds essential moisture and a rich caramel flavor that creates the signature cinnamon roll taste. For the best results, stick with brown sugar.
What if I don’t have a springform pan?
A springform pan is ideal for easy removal of the cheesecake, but if you don’t have one, you can use a regular 9-inch cake pan lined with parchment paper. Just be very careful removing the cheesecake to avoid breaking the crust or sides.
How do I prevent the cheesecake from cracking?
Cracking usually happens due to overmixing or rapid cooling. Beat the eggs gently, don’t overbake, and cool the cheesecake slowly by leaving the oven door slightly open before chilling it in the refrigerator.
Can I add raisins or nuts into the filling?
Absolutely! Adding raisins or chopped nuts can add lovely texture and flavor, reminiscent of some cinnamon rolls. Fold them into the batter just before pouring it over the crust for the best distribution.
Is this cheesecake gluten-free?
This recipe uses graham cracker crumbs which typically contain gluten. To make it gluten-free, substitute with gluten-free graham crackers or almond flour for the crust.
Final Thoughts
This Creamy Cinnamon Roll Cheesecake Recipe is truly a winner for anyone who loves warm spices and rich, creamy desserts. It’s a perfect treat for special occasions or simply whenever you want to amaze family and friends with something cozy and unforgettable. Once you try it, it’s sure to become one of your all-time favorites, just like it has for me!
Print
Creamy Cinnamon Roll Cheesecake Recipe
- Prep Time: 0h 20m
- Cook Time: 1h 0m
- Total Time: 5h 20m
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Creamy Cinnamon Roll Cheesecake combines the luscious texture of classic cheesecake with the warm, comforting flavors of cinnamon rolls. Featuring a graham cracker crust and a swirl of cinnamon-spiced brown sugar topping, this dessert is perfect for fans of rich, creamy sweets with a hint of spice.
Ingredients
Crust
- 2 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
Cinnamon Swirl Topping
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/2 cup butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Make Crust Mixture: In a large mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until the crumbs are evenly moistened.
- Form Crust: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly packed for a sturdy base.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, removing any lumps.
- Add Sugar and Vanilla: Incorporate the granulated sugar and vanilla extract, continuing to beat the mixture until light and fluffy for a smooth texture.
- Incorporate Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each egg to ensure full incorporation.
- Add Dairy: Mix in the sour cream and heavy cream, beating until the batter is fully combined and smooth.
- Combine Dry Ingredients: Stir in all-purpose flour, cinnamon, and salt, mixing until smooth and well blended into the batter.
- Fill Pan: Pour the cream cheese batter evenly over the prepared graham cracker crust in the springform pan, smoothing the top with a spatula.
- Prepare Cinnamon Swirl: In a small bowl, combine brown sugar, cornstarch, melted butter, vanilla extract, and heavy cream. Stir until the brown sugar dissolves completely.
- Apply Swirl: Drizzle the brown sugar mixture over the cheesecake batter. Using a knife or toothpick, gently swirl the mixture into the batter to create a marbled cinnamon effect.
- Bake Cheesecake: Place the springform pan on the middle rack and bake for 50-60 minutes, or until the center is set but still slightly wobbly.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to avoid cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
- Serve: Carefully remove the cheesecake from the springform pan, slice, and serve chilled for a creamy, cinnamon-flavored treat.
Notes
- Ensure cream cheese is fully softened to achieve a smooth cheesecake batter without lumps.
- Do not overbake the cheesecake; the center should remain slightly wobbly to maintain creaminess after cooling.
- Using a water bath is optional but helpful to prevent cracks in the cheesecake.
- Allow the cheesecake to chill thoroughly for the best texture and flavor.
- This cheesecake can be stored covered in the refrigerator for up to 4 days.
