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Cinnamon Roll Cheesecake
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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake is a delightful fusion of two beloved desserts: the comforting flavors of cinnamon rolls and the creamy richness of cheesecake. With a buttery graham cracker crust, a cinnamon roll-inspired layer, and a silky cheesecake filling swirled with cinnamon sugar, this indulgent dessert is topped with cream cheese frosting for a visually stunning and flavor-packed treat. Perfect for special occasions or satisfying your sweet cravings, it’s sure to impress.
Prep Time25 minutes
Cook Time55 minutes
Cooling Time5 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 10 Slices
Calories: 450kcal

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup melted butter
  • For the Cinnamon Roll Layer:
  • ½ cup unsalted butter softened
  • ½ cup brown sugar
  • 1 tbsp ground cinnamon
  • For the Cheesecake Filling:
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 cup sour cream

For the Cinnamon Swirl:

  • ¼ cup brown sugar
  • 1 tsp ground cinnamon

For the Cream Cheese Frosting:

  • 4 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk optional, to thin if needed

Instructions

Prepare the Crust:

  • Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a bowl, mix together graham cracker crumbs, sugar, and melted butter.
  • Press the mixture evenly into the bottom of the pan to form the crust.
  • Bake for 10 minutes, then set aside to cool.

Make the Cinnamon Roll Layer:

  • In a separate bowl, combine softened butter, brown sugar, and cinnamon.
  • Spread the cinnamon mixture evenly over the cooled crust in the pan.

Prepare the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract and sour cream until fully incorporated.
  • Pour half of the cheesecake filling over the cinnamon roll layer.

Add the Cinnamon Swirl:

  • In a small bowl, mix together brown sugar and cinnamon.
  • Sprinkle half of the cinnamon swirl mixture over the cheesecake filling.
  • Add the remaining cheesecake filling on top, followed by the rest of the cinnamon swirl mixture.

Bake the Cheesecake:

  • Bake at 325°F (163°C) for 55-65 minutes, or until the center is set but slightly jiggly.
  • Turn off the oven and leave the cheesecake inside with the door slightly cracked for an additional hour.
  • Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours.

Make the Cream Cheese Frosting:

  • In a bowl, beat together the cream cheese and butter until smooth and creamy.
  • Add powdered sugar, vanilla extract, and milk (if needed) until the frosting reaches a spreadable consistency.

Serve:

  • Once chilled, spread the cream cheese frosting over the top of the cheesecake.
  • Slice and enjoy!

Notes

  • Substitutions: You can replace sour cream with plain Greek yogurt or crème fraîche for a slightly different flavor.
  • Pairings: This cheesecake pairs wonderfully with a cup of coffee, hot chocolate, or vanilla ice cream. A fresh fruit salad or spiced pecans make great side options to balance the richness.