Fluffy & Creamy Cinnamon Roll Cheesecake Recipe

A Perfect Blend of Two Classic Desserts

Imagine the warm, comforting flavors of a cinnamon roll combined with the rich, velvety texture of a cheesecake. This Fluffy & Creamy Cinnamon Roll Cheesecake is a dream dessert, marrying the best of both treats. With a buttery graham cracker crust, a luscious cinnamon-swirled cheesecake filling, and a decadent cream cheese glaze, this dessert is an irresistible delight for any occasion.

Why You’ll Love This Recipe

• Unique Combination – A perfect fusion of cinnamon rolls and cheesecake.
• Creamy & Fluffy Texture – The balance of cream cheese and whipped elements creates a smooth yet airy bite.
• Perfect for Any Occasion – Whether for a holiday, birthday, or casual gathering, this cheesecake is a showstopper.
• Make-Ahead Friendly – Prepares well in advance, making entertaining easier.

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

Cinnamon Swirl:

• ½ cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, melted

Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• ¾ cup sour cream
• ¼ cup heavy cream

Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 2–3 tablespoons milk

Step-by-Step Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for 10 minutes, then set aside to cool while preparing the filling.

2. Make the Cinnamon Swirl

1. Mix the brown sugar, cinnamon, and melted butter in a small bowl until well combined. Set aside.

3. Prepare the Cheesecake Filling

1. Beat the softened cream cheese and sugar until smooth and creamy.
2. Add the vanilla extract and mix well.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the sour cream and heavy cream, mixing until the batter is smooth.

4. Assemble the Cheesecake

1. Pour half of the cheesecake batter over the crust.
2. Drizzle half of the cinnamon swirl mixture over the batter and use a knife to swirl it gently.
3. Add the remaining cheesecake batter, followed by the rest of the cinnamon swirl, swirling again.
4. Place the springform pan in a larger baking dish and add about an inch of hot water to create a water bath. This helps prevent cracks.
5. Bake for 50–60 minutes, or until the edges are set but the center is slightly jiggly.
6. Turn off the oven and let the cheesecake sit inside with the door slightly open for an hour.
7. Remove from the oven and refrigerate for at least 4 hours or overnight.

5. Prepare the Cream Cheese Glaze

1. Beat the softened cream cheese until smooth.
2. Add powdered sugar and vanilla extract, mixing well.
3. Slowly add milk, one tablespoon at a time, until the glaze reaches a pourable consistency.
4. Drizzle over the chilled cheesecake before serving.

Variations & Customizations

• Oreo Crust – Swap the graham crackers for crushed Oreos for a chocolatey twist.
• Nutty Crunch – Sprinkle chopped pecans or walnuts into the cinnamon swirl for added texture.
• Maple Glaze – Substitute vanilla extract with maple syrup in the glaze for extra warmth.
• Pumpkin Spice Version – Add ½ cup of pumpkin puree and 1 teaspoon of pumpkin spice to the filling for a fall-inspired dessert.

Servings & Timing

• Servings: 10–12 slices
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Chill Time: 4+ hours
• Total Time: 5+ hours

Storage & Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
• Serving Tip: Let the cheesecake sit at room temperature for 15 minutes before serving for the best texture.

Frequently Asked Questions

How do I prevent my cheesecake from cracking?

Using a water bath and allowing the cheesecake to cool gradually in the oven helps prevent cracks.

Can I make this cheesecake in advance?

Yes! This cheesecake tastes even better the next day, making it perfect for prepping ahead.

Can I use store-bought cinnamon roll dough instead of making the swirl?

While you can, the homemade cinnamon swirl provides a fresher and more intense flavor.

What can I use instead of a springform pan?

A deep 9-inch cake pan lined with parchment paper can work, but removing the cheesecake may be more challenging.

Do I need to use sour cream?

Sour cream adds richness and creaminess, but you can substitute it with Greek yogurt if needed.

Can I make this cheesecake gluten-free?

Yes! Use gluten-free graham crackers or a nut-based crust alternative.

How do I know when my cheesecake is done?

The edges should be set, but the center should still have a slight jiggle when shaken.

Can I use a different glaze?

Absolutely! Caramel sauce, vanilla icing, or a simple dusting of powdered sugar can work.

Can I skip the water bath?

You can, but a water bath helps create an even bake and prevents cracks.

Can I use light cream cheese?

Full-fat cream cheese is best for a rich texture, but light cream cheese can work with slight differences in texture.

Conclusion

This Fluffy & Creamy Cinnamon Roll Cheesecake is a delightful dessert that beautifully blends the flavors of two beloved treats. With its rich cinnamon swirls, creamy texture, and a sweet cream cheese glaze, it’s a guaranteed crowd-pleaser. Whether you’re making it for a special occasion or simply to treat yourself, this cheesecake will impress every time!

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