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Decadent Cinnamon Roll Cheesecake Recipe

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★★★★★

4.6 from 109 reviews

Decadent Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, spiced flavors of a cinnamon roll swirl. This dessert features a crunchy graham cracker crust, a luscious cream cheese filling with swirls of cinnamon-sugar goodness, and an optional cream cheese glaze for extra indulgence. Perfect for special occasions or whenever you crave a rich, comforting treat.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 ounces (680 g) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature
  • ½ cup sour cream
  • ½ cup heavy cream (optional)

Cinnamon Swirl

  • ½ cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter, melted

Optional Glaze

  • 4 ounces (113 g) cream cheese, softened
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line it with parchment paper to ensure easy removal of the cheesecake later.
  2. Prepare Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly combined and crumbly. Press this firmly and evenly into the bottom of the prepared pan using the bottom of a glass to compact it. Bake for 10 minutes, then remove and let it cool slightly.
  3. Make Cinnamon Swirl: In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter until you get a smooth paste. Set aside for the swirling step later.
  4. Mix Cheesecake Batter: Using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar and vanilla extract, beating until light and fluffy.
  5. Add Eggs and Dairy: Add eggs one at a time, mixing well after each but being careful not to overmix. Then, blend in the sour cream and heavy cream until fully incorporated, resulting in a silky, pourable batter that is not runny.
  6. Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust and smooth the surface with a spatula. Spoon half of the cinnamon swirl evenly over the batter. Pour the remaining batter on top and dollop the remaining cinnamon swirl. Use a knife or skewer to gently swirl the cinnamon mixture into the batter, creating marbled patterns.
  7. Bake: Place the springform pan in the center of the oven and bake for 55-65 minutes. The edges should be set, and the center should slightly jiggle when nudged but not liquid. Avoid opening the oven door frequently to prevent cracking.
  8. Cool: Turn off the oven and crack the door open. Let the cheesecake cool inside for about 1 hour. After that, transfer it to a wire rack to cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set completely.
  9. Prepare Optional Glaze: To make the glaze, whip together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy. Drizzle the glaze over the chilled cheesecake before serving.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth batter.
  • Do not overmix eggs to prevent cracking and maintain airy texture.
  • Swirling gently is key to achieving beautiful cinnamon marbling.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor.
  • Use a springform pan for easy removal of the cheesecake.
  • The optional heavy cream in the batter adds extra creaminess but can be omitted.

Keywords: Cinnamon Roll Cheesecake, Cream Cheese Dessert, Swirled Cheesecake, Decadent Cheesecake, Cinnamon Swirl, Easy Cheesecake Recipe

Find it online: https://cookwithyana.com/decadent-cinnamon-roll-cheesecake-recipe-2/