First off, I just want to say thank you for being here! If you’re like me, you’re always on the hunt for a dessert that’s a showstopper but also deliciously comforting. This Cinnamon Roll Cheesecake ticks both boxes, blending the best of two worlds: creamy, decadent cheesecake and the warm, spiced goodness of cinnamon rolls. Trust me, once you make this, it’s going to be hard to go back to regular cheesecake. So grab your apron, and let’s dive into this sweet, buttery, cinnamon-swirled masterpiece!
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 4 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons butter, melted
Cinnamon Crumble:
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 6 tablespoons flour
- 6 tablespoons butter, melted
Cheesecake Filling:
- 4 (8 oz) packs of cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons flour
- 2 teaspoons vanilla extract
- 5 eggs, at room temperature
- ¾ cup heavy whipping cream
Cream Cheese Topping:
- 1 tablespoon butter, softened
- 1 oz cream cheese, softened
- ¼ teaspoon vanilla extract
- ¾ cup powdered sugar
- 1 ½ tablespoons heavy whipping cream
How to Make Cinnamon Roll Cheesecake – Step-by-Step
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick spray and set it aside.
In a food processor, pulse graham crackers until they form fine crumbs. Add in brown sugar, cinnamon, and melted butter, pulsing again until well combined. Pour this crust mixture into the springform pan, pressing it down firmly along the bottom and up the sides. Bake for about 10 minutes, then let it cool while you prepare the filling.
Step 2: Make the Cinnamon Crumble
In a bowl, combine brown sugar, cinnamon, flour, and melted butter. Use a fork to mix until crumbly. Set aside—this will add that beautiful cinnamon swirl through the cheesecake.
Step 3: Cheesecake Filling
In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese until light and smooth (no lumps!). Add the sugar and flour, mixing until combined.
With the mixer on low speed, add the vanilla and eggs one at a time, allowing each to fully incorporate before adding the next. Once all the eggs are mixed in, increase the speed and mix for 5 minutes. Finally, add the heavy whipping cream and mix for another minute or two.
Step 4: Layer and Bake
Pour about a third of the cheesecake filling into the crust, then sprinkle a third of the cinnamon crumble over it. Repeat this layering process until you have three layers of cheesecake filling and cinnamon crumble, finishing with a generous sprinkle of crumble on top.
Place the cheesecake in the oven and bake at 350°F for 15 minutes. Then reduce the heat to 200°F (95°C) and continue baking for an additional 1 hour and 30 minutes.
When done, turn off the oven and let the cheesecake sit inside for another 30 minutes without opening the door. Afterward, crack the oven door slightly for 5 minutes before removing the cheesecake and letting it cool. For best results, let the cheesecake chill overnight.
Step 5: Cream Cheese Topping
Once your cheesecake is fully set and chilled, it’s time for the cream cheese topping. In a medium bowl, beat the butter, softened cream cheese, vanilla extract, powdered sugar, and heavy cream together until smooth and fluffy. Transfer the mixture into a piping bag or sandwich bag, snip a small hole, and drizzle over the top of the cheesecake.
Details And Nutritional Information
Details
- Prep Time: 15 minutes
- Additional Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes (plus chilling time)
- Yield: 14 servings
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Cholesterol: 125mg
Helpful Tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to ensure a smooth and creamy filling.
- Crack-Free Cheesecake: To avoid cracks, resist the temptation to open the oven door during baking. The slow cooling process helps prevent cracks as well.
- Overnight Chill: This cheesecake tastes even better the next day after the flavors meld together, so if you have the time, let it chill overnight!
Substitutions and Variations
- Crust Alternative: If you want to mix things up, try a cookie crust made with crushed vanilla wafers or gingersnaps instead of graham crackers.
- Gluten-Free Option: Use gluten-free graham crackers and flour to make this cheesecake gluten-friendly.
- Extra Spice: For a little more warmth, try adding a pinch of nutmeg or even pumpkin spice to the crumble mixture!
Frequently Asked Questions
Can I freeze the cheesecake?
Yes! You can freeze the cheesecake before adding the cream cheese topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
How do I prevent cracks in my cheesecake?
The key is gentle baking and cooling. Don’t skip the step of reducing the oven temperature and allowing the cheesecake to cool slowly in the oven after baking.
Can I make this ahead of time?
Absolutely. In fact, I recommend making it the day before you plan to serve it. It gives the cheesecake time to firm up and lets all the flavors really meld together.
Storage Instructions
Store any leftover cheesecake in the fridge, tightly covered, for up to 5 days. If freezing, wrap individual slices in plastic wrap and store them in an airtight container in the freezer for up to 2 months.
More Decadent Recipes
- Cranberry Lime Snowball Cookies: A Holiday Favorite with a Twist
This Cinnamon Roll Cheesecake is everything you love about a cinnamon roll, transformed into a rich, creamy dessert. Whether you’re serving it at a family gathering or just treating yourself, it’s sure to impress. I can’t wait for you to try it!
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Cinnamon Roll Cheesecake: A Heavenly Dessert Combo
- Total Time: 2 hours 15 minutes (plus chilling time)
- Yield: 14 servings 1x
- Diet: Vegetarian
Description
Cinnamon Roll Cheesecake combines the rich, creamy texture of cheesecake with the warm, spiced goodness of cinnamon crumble layers. This dessert is a crowd-pleaser, perfect for special occasions, holidays, or anytime you’re craving something sweet and decadent. Make it ahead for best results and enjoy a slice of comfort with every bite!
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 4 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons butter, melted
Cinnamon Crumble:
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 6 tablespoons flour
- 6 tablespoons butter, melted
Cheesecake Filling:
- 4 (8 oz) packs cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons flour
- 2 teaspoons vanilla extract
- 5 eggs, at room temperature
- ¾ cup heavy whipping cream
Cream Cheese Topping:
- 1 tablespoon butter, softened
- 1 oz cream cheese, softened
- ¼ teaspoon vanilla extract
- ¾ cup powdered sugar
- 1 ½ tablespoons heavy whipping cream
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Pulse graham crackers in a food processor to form fine crumbs, then combine with brown sugar, cinnamon, and melted butter. Press the crust into the bottom of the pan and up the sides. Bake for 10 minutes, then set aside.
- Make the cinnamon crumble: In a bowl, combine brown sugar, cinnamon, flour, and melted butter. Mix with a fork until crumbly. Set aside.
- Prepare the cheesecake filling: In a stand mixer with a paddle attachment, beat the softened cream cheese until smooth. Add the sugar and flour, mixing until combined. Slowly add vanilla and eggs, one at a time, fully incorporating each before adding the next. Mix on medium-high for 5 minutes, then add the heavy cream and mix for 1-2 more minutes.
- Layer the cheesecake: Pour one-third of the cheesecake mixture into the prepared crust, then sprinkle one-third of the cinnamon crumble on top. Repeat for two more layers, ending with the crumble.
- Bake: Place the cheesecake in the oven and bake at 350°F for 15 minutes. Reduce the heat to 200°F and bake for 1 hour and 30 minutes. Turn off the oven and let the cheesecake sit inside for 30 minutes without opening the door. Crack the oven door and let it cool for 5 minutes before removing.
- Chill: Allow the cheesecake to cool, then chill in the refrigerator for at least 4 hours or preferably overnight.
- Cream cheese topping: Beat together softened butter, cream cheese, vanilla extract, powdered sugar, and heavy cream until smooth. Pipe or spread the topping over the chilled cheesecake. Serve and enjoy!
Notes
- For best flavor and texture, let the cheesecake chill overnight.
- Be sure to let the cheesecake cool gradually to prevent cracking.
- You can store the cheesecake in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Cholesterol: 125mg