Cinnamon Roll Cheesecake
If you love cinnamon rolls and cheesecake, this dessert is the best of both worlds! Cinnamon Roll Cheesecake features a buttery graham cracker crust, a creamy cheesecake filling swirled with cinnamon goodness, and a luscious cream cheese frosting on top. Every bite is a perfect balance of rich, smooth, and spiced flavors.This recipe walks you through step-by-step instructions to create this show-stopping dessert. Let’s get started!
Equipment
- Springform Pan
- Electric Mixer
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ tsp cinnamon
- 6 tbsp unsalted butter, melted
Cinnamon Roll Swirl
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1 tbsp ground cinnamon
- ⅓ cup unsalted butter, melted
Cheesecake Batter
- 32 oz cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- ½ tsp salt
Cream Cheese Frosting
- 6 tbsp cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1-2 tsp cinnamon powder
Instructions
- Preheat your oven to 325°F (163°C). Grease and line a springform pan.
- Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool.
- In a bowl, mix brown sugar, flour, cinnamon, and melted butter to make the cinnamon swirl filling. Set aside.
- Using a mixer, beat cream cheese until smooth. Add brown sugar, granulated sugar, and sour cream, mixing well.
- Add eggs one at a time, mixing briefly after each. Stir in vanilla and salt.
- Pour ⅓ of the cheesecake batter over the crust, then sprinkle ⅓ of the cinnamon swirl mixture. Repeat the layers two more times.
- Wrap the pan with foil, place in a water bath, and bake for 60-75 minutes until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 1 hour, then refrigerate for at least 6 hours before serving.
- For the frosting, beat cream cheese, powdered sugar, and vanilla. In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
- Pipe or spread the frosting on the cheesecake, sprinkle with cinnamon, and serve.
Notes
For best results, use room temperature ingredients. Avoid overmixing once the eggs are added. Let the cheesecake cool gradually to prevent cracking.
Nutrition
Calories: 400kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 12gCholesterol: 120mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 750IUCalcium: 120mgIron: 1.5mg
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