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
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool while preparing the filling.
2. Make the Cinnamon Swirl
- Mix the brown sugar, cinnamon, and melted butter in a small bowl until well combined. Set aside.
3. Prepare the Cheesecake Filling
- Beat the softened cream cheese and sugar until smooth and creamy.
- Add the vanilla extract and mix well.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the sour cream and heavy cream, mixing until the batter is smooth.
4. Assemble the Cheesecake
- Pour half of the cheesecake batter over the crust.
- Drizzle half of the cinnamon swirl mixture over the batter and use a knife to swirl it gently.
- Add the remaining cheesecake batter, followed by the rest of the cinnamon swirl, swirling again.
- 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.
- Bake for 50–60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for an hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
5. Prepare the Cream Cheese Glaze
- Beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing well.
- Slowly add milk, one tablespoon at a time, until the glaze reaches a pourable consistency.
- 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!
PrintFluffy & Creamy Cinnamon Roll Cheesecake Recipe
- Total Time: 5 hours
- Yield: 10–12 slices 1x
Description
A rich and creamy cinnamon roll cheesecake featuring a buttery graham cracker crust, a luscious cinnamon-swirled filling, and a decadent cream cheese glaze. A perfect fusion of two classic desserts, ideal for any occasion!
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
Instructions
- Prepare the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, cinnamon, and melted butter.
- Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Make the Cinnamon Swirl
- Mix brown sugar, cinnamon, and melted butter in a bowl. Set aside.
- Prepare the Cheesecake Filling
- Beat cream cheese and sugar until smooth.
- Mix in vanilla extract.
- Add eggs one at a time, beating well after each.
- Stir in sour cream and heavy cream until smooth.
- Assemble the Cheesecake
- Pour half of the batter over the crust.
- Drizzle half of the cinnamon swirl and swirl gently with a knife.
- Add the remaining batter, followed by the rest of the swirl, and swirl again.
- Place the springform pan in a larger baking dish filled with an inch of hot water.
- Bake for 50–60 minutes until edges are set but center jiggles slightly.
- Let cool in the oven with the door slightly open for an hour.
- Refrigerate for at least 4 hours or overnight.
- Prepare the Cream Cheese Glaze
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing well.
- Slowly add milk until glaze is pourable.
- Drizzle over chilled cheesecake before serving.
Notes
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
- Serving Tip: Let cheesecake sit at room temperature for 15 minutes before serving.
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 60 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: cinnamon roll cheesecake, creamy cheesecake, cinnamon swirl dessert, cheesecake with glaze, baked cheesecake