Imagine combining two beloved desserts—cinnamon rolls and cheesecake—into one heavenly creation. Cinnamon Roll Cheesecake is the ultimate treat, delivering the warm spiciness of cinnamon swirls nestled within creamy, rich cheesecake layers. This recipe is a crowd-pleaser, perfect for holiday gatherings, weekend indulgences, or any occasion where dessert is the star. With a buttery graham cracker crust, luscious cinnamon swirl, and smooth cheesecake filling, this dessert is nothing short of extraordinary.
Why We Love This Recipe
- Fusion of Flavors: The bold cinnamon spice complements the creamy cheesecake, creating a harmonious blend of textures and tastes.
- Irresistible Layers: From the crunchy crust to the velvety filling, every bite offers a delightful contrast.
- Versatile and Elegant: This recipe is perfect for any occasion, from casual dinners to formal celebrations.
- Customizable: Adjust the cinnamon swirl intensity or sweetness of the glaze to match your preferences.
- Crowd-Pleaser: Everyone loves cheesecake and cinnamon rolls, making this fusion dessert a guaranteed hit.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cinnamon Swirl:
- ½ cup brown sugar
- 1 ½ tablespoons ground cinnamon
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
- ½ cup heavy cream
For the Cream Cheese Glaze:
- ½ cup powdered sugar
- 2 tablespoons cream cheese, softened
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Cinnamon Roll Cheesecake
Step 1: Prepare the Crust
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, then set aside to cool.
Step 2: Create the Cinnamon Swirl
- In a small bowl, mix brown sugar and cinnamon. Add melted butter and stir until smooth. Set aside for layering later.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and vanilla extract, mixing well.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add sour cream and heavy cream, mixing on low speed until smooth. Avoid overmixing to prevent air bubbles.
Step 4: Assemble the Cheesecake
- Pour half of the cheesecake filling over the baked crust. Drizzle half of the cinnamon swirl mixture on top, using a knife to create a marbled effect.
- Add the remaining cheesecake filling, then repeat the cinnamon swirl drizzle and marbling.
- Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour. Then refrigerate for at least 4 hours or overnight.
Step 5: Make the Cream Cheese Glaze
- In a small bowl, whisk powdered sugar, cream cheese, milk, and vanilla extract until smooth and pourable.
- Drizzle the glaze over the chilled cheesecake before serving.
Success Tips
- Room Temperature Ingredients: Use room temperature cream cheese, eggs, and sour cream for a smooth, lump-free filling.
- Do Not Overmix: Overmixing can incorporate too much air, causing cracks in the cheesecake.
- Water Bath Alternative: To prevent cracks, place a pan of hot water on the lower oven rack instead of using a traditional water bath.
- Chill Completely: Allow ample chilling time to set the cheesecake for perfect slices.
Storage
- Refrigerator: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap the cheesecake (without glaze) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Notes
- Substitute crushed digestive biscuits for graham crackers if unavailable.
- Adjust the cinnamon quantity for a milder or stronger flavor.
- For an extra indulgent twist, add a caramel drizzle or sprinkle chopped pecans on top.
Nutrition
- Calories: 420
- Fat: 28g
- Carbohydrates: 36g
- Protein: 6g
- Sugar: 27g
FAQs
1. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better after a day in the fridge, allowing the flavors to meld.
2. What can I use instead of graham crackers?
Digestive biscuits, gingersnaps, or vanilla wafers are excellent alternatives.
3. How do I prevent my cheesecake from cracking?
Use room temperature ingredients, avoid overmixing, and allow the cheesecake to cool gradually in the oven after baking.
4. Can I skip the cinnamon swirl?
Yes, but the cinnamon swirl is what gives this cheesecake its signature flavor. Consider reducing the amount rather than omitting it entirely.
Conclusion
Cinnamon Roll Cheesecake is a dessert that captures the best of two worlds: the nostalgic warmth of cinnamon rolls and the creamy decadence of cheesecake. Perfect for any occasion, this dessert is sure to wow your family and friends. With its striking layers, rich flavors, and indulgent glaze, it’s a recipe worth savoring. Make it today, and watch as every slice disappears in minutes!