Fluffy & Creamy Cinnamon Roll Cheesecake Recipe

A Decadent Fusion of Two Beloved Desserts

Imagine the rich, velvety smoothness of cheesecake combined with the warm, spiced goodness of cinnamon rolls. This Fluffy & Creamy Cinnamon Roll Cheesecake is a dream come true for dessert lovers. With a luscious cream cheese filling swirled with cinnamon sugar and nestled on a buttery crust, this treat is both comforting and indulgent.

Why You’ll Love This Recipe

• Perfect Texture – The cheesecake is ultra-creamy, while the cinnamon roll swirl adds a slight chewiness for contrast.
• Rich & Flavorful – A perfect blend of warm cinnamon, brown sugar, and tangy cream cheese.
• Showstopper Dessert – Ideal for holidays, gatherings, or when you simply want to impress guests.
• Make-Ahead Friendly – Cheesecake always tastes better the next day, making it a great option for planning ahead.

Ingredients

For the Crust:

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

For the Cinnamon Swirl:

• ½ cup brown sugar, packed
• 2 teaspoons cinnamon
• 3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream

For the Cream Cheese Frosting (Optional):

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

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
3. Press the mixture into the bottom of the prepared pan and bake for 8-10 minutes. Let cool while preparing the filling.

Step 2: Make the Cinnamon Swirl

1. In a small bowl, whisk together brown sugar, cinnamon, and melted butter. Set aside.

Step 3: Prepare the Cheesecake Batter

1. In a large bowl, beat the cream cheese until smooth.
2. Add sugar and mix until fully incorporated.
3. Add eggs one at a time, mixing on low speed to avoid incorporating too much air.
4. Stir in vanilla, sour cream, and heavy cream until smooth.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake batter over the cooled crust.
2. Drizzle half of the cinnamon swirl mixture over the batter and use a toothpick or knife to create a swirl effect.
3. Repeat with the remaining batter and cinnamon swirl.
4. Place the springform pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the cheesecake pan (this helps prevent cracks).

Step 5: Bake

1. Bake for 50-60 minutes, or until the center is slightly jiggly but set around the edges.
2. Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.
3. Refrigerate for at least 4 hours or overnight for best results.

Step 6: Make the Cream Cheese Frosting (Optional)

1. Beat cream cheese until smooth.
2. Add powdered sugar and vanilla, then mix until combined.
3. Gradually add milk, one tablespoon at a time, until the frosting is drizzly but thick.
4. Drizzle over the chilled cheesecake before serving.

Variations

• Oreo Cinnamon Cheesecake – Substitute the graham cracker crust with crushed Oreo cookies.
• Nutty Twist – Add chopped pecans or walnuts to the cinnamon swirl for added crunch.
• Chocolate Swirl – Add melted chocolate to half of the cheesecake batter for a marbled effect.
• Pumpkin Cinnamon Roll Cheesecake – Add ½ cup pumpkin puree and a teaspoon of pumpkin spice to the batter.

Serving & Storage

• Servings: 10-12 slices
• Storage: Keep refrigerated in an airtight container for up to 5 days.
• Freezing: Wrap slices in plastic wrap and store in a freezer-safe container for up to 3 months.
• Reheating: Enjoy chilled or let sit at room temperature for 10-15 minutes before serving.

FAQs

How do I prevent my cheesecake from cracking?

Using a water bath (bain-marie) and cooling the cheesecake gradually in the oven helps prevent cracks.

Can I use a different type of crust?

Yes! Swap graham crackers for Biscoff cookies, vanilla wafers, or even cinnamon rolls pressed into the base.

Can I make this cheesecake without a water bath?

Yes, but the cheesecake may crack. If skipping the water bath, place a separate pan of hot water on the oven’s bottom rack to add moisture.

What if I don’t have a springform pan?

You can use a deep pie dish, but serving will be trickier. Consider lining with parchment paper for easier removal.

Can I use low-fat cream cheese?

Full-fat cream cheese yields the best texture, but you can use reduced-fat in a pinch. Avoid fat-free versions.

How do I make this gluten-free?

Use gluten-free graham crackers or almond flour for the crust.

Can I prepare this in advance?

Yes! This cheesecake is best when made a day ahead, allowing the flavors to meld and the texture to set.

Why is my cheesecake too dense?

Overmixing can incorporate too much air, making the cheesecake dense. Mix gently, especially after adding eggs.

Can I make mini cheesecakes with this recipe?

Absolutely! Divide the batter into lined muffin tins and bake for about 18-20 minutes.

How do I get clean slices?

Use a hot knife, wiping it clean between cuts, for picture-perfect slices.

Conclusion

This Fluffy & Creamy Cinnamon Roll Cheesecake is the perfect fusion of two beloved desserts. Whether you’re baking it for a special occasion or simply treating yourself, its rich, spiced flavors and ultra-smooth texture are sure to impress. Enjoy it with a warm cup of coffee or a drizzle of extra frosting for the ultimate indulgence!

Print