Decadent Cinnamon Roll Cheesecake Recipe
This Decadent Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, sweet flavors of cinnamon rolls. Featuring a crunchy graham cracker crust and a luscious cinnamon swirl baked right into the fluffy cheesecake batter, this dessert is perfect for special occasions or an indulgent treat. An optional cream cheese glaze finishes it off with an extra touch of sweetness and elegance.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat oven: Preheat your oven to 325°F (163°C). Lightly grease your 9-inch springform pan or line it with parchment paper for easy release.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly combined and crumbly. Press the mixture firmly into the bottom of the pan, creating an even layer. Use the bottom of a glass to pack it down well. Bake for 10 minutes, then remove and set aside to cool slightly.
- Prepare the cinnamon swirl: In a small bowl, mix the brown sugar, ground cinnamon, and melted butter to form a smooth paste. Set aside.
- Make the 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, mixing until light and fluffy. Add the eggs one at a time, mixing well after each addition but avoiding overmixing. Then mix in the sour cream and heavy cream until fully incorporated; the batter should be silky and pourable but not runny.
- Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust and smooth the top with a spatula. Spoon half of the cinnamon swirl mixture evenly over the batter. Pour the remaining cheesecake batter on top and dollop the rest of the cinnamon swirl. Use a knife or skewer to gently swirl the cinnamon mixture into the batter, creating beautiful marbled patterns.
- Bake: Place the pan in the center of the oven and bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly when nudged. Avoid opening the oven door frequently to prevent cracking.
- Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer to a wire rack to cool completely. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
- Optional glaze: Whip together the cream cheese, powdered sugar, vanilla extract, and milk or cream until smooth. Drizzle over the chilled cheesecake before serving for an extra creamy touch.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth batter and to prevent lumps.
- Do not overmix the batter to avoid cracks in the cheesecake.
- Use a water bath or place a pan of water in the oven to help prevent cracking, if desired.
- The optional heavy cream in the batter adds silkiness but can be omitted for a slightly denser cheesecake.
- Allow the cheesecake to chill thoroughly to set properly for neat slices.
- For a gluten-free version, use gluten-free graham crackers or digestive biscuits.
- The optional glaze adds sweetness and moisture but can be skipped if preferred.
Keywords: Cinnamon Roll Cheesecake, Cream Cheese Dessert, Swirl Cheesecake, Baked Cheesecake, Holiday Dessert, Cinnamon Dessert
