Fluffy & Creamy Cinnamon Roll Cheesecake Recipe

A Delightful Fusion of Cinnamon Rolls and Cheesecake

If you’re a fan of rich, creamy cheesecake and the comforting flavors of a warm cinnamon roll, this recipe is for you. This Fluffy & Creamy Cinnamon Roll Cheesecake combines the best of both worlds, featuring a buttery cinnamon-infused crust, a luscious cheesecake filling, and a decadent cinnamon swirl. It’s perfect for special occasions, holiday gatherings, or whenever you crave an indulgent treat.

Why You’ll Love This Recipe

• Perfect Texture: The cheesecake is fluffy, creamy, and melts in your mouth.
• Rich Cinnamon Flavor: A delicious swirl of cinnamon-sugar runs throughout the cake.
• Easy to Make: Simple steps make this a great baking project.
• Crowd-Pleaser: This dessert impresses at any gathering.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

For the Cinnamon Swirl:

• 1/2 cup brown sugar, packed
• 2 teaspoons cinnamon
• 2 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup heavy cream

For the Cream Cheese Glaze:

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

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.
3. Press the mixture firmly into the bottom of the pan.
4. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Cinnamon Swirl

1. In a small bowl, mix brown sugar, cinnamon, and melted butter.
2. Set aside for later use.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract, sour cream, and heavy cream, mixing until smooth.

Step 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 swirl using a knife.
3. Repeat with the remaining cheesecake batter and cinnamon swirl.

Step 5: Bake the Cheesecake

1. Wrap the bottom of the pan with aluminum foil and place it in a larger baking dish.
2. Fill the baking dish with hot water, ensuring it reaches halfway up the springform pan (this creates a water bath for even baking).
3. Bake for 50-60 minutes, until the center is slightly jiggly but set around the edges.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
5. Remove from the oven and refrigerate for at least 4 hours or overnight.

Step 6: Prepare the Cream Cheese Glaze

1. In a small bowl, whisk cream cheese, powdered sugar, milk, and vanilla until smooth.
2. Drizzle over the chilled cheesecake before serving.

Variations & Customizations

• Nutty Crunch: Add chopped pecans or walnuts to the cinnamon swirl for added texture.
• Caramel Drizzle: Drizzle caramel sauce over the top for extra sweetness.
• Chocolate Twist: Add mini chocolate chips to the cheesecake batter for a unique flavor combo.
• Maple Flavor: Substitute vanilla extract with maple extract for a richer taste.

Servings & Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Cooling & Chilling: 5 hours (minimum)

Storage & Reheating

• Refrigeration: Store cheesecake in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Serving Tip: Serve chilled or let it sit at room temperature for 10 minutes before slicing for a smoother cut.

Frequently Asked Questions

How do I prevent my cheesecake from cracking?

Use a water bath, avoid over-mixing the batter, and let the cheesecake cool gradually in the oven.

Can I make this cheesecake ahead of time?

Yes! It’s best made a day in advance so it has time to chill and set properly.

Can I use a different crust?

Absolutely! Try a vanilla wafer or shortbread crust for a twist.

What if I don’t have a springform pan?

You can use a deep cake pan lined with parchment paper, but removing the cheesecake may be more difficult.

Can I make this cheesecake without a water bath?

Yes, but a water bath helps prevent cracks and ensures even baking.

How can I make this gluten-free?

Use gluten-free graham crackers for the crust.

What can I use instead of sour cream?

Greek yogurt is a great substitute for sour cream.

Can I make mini cheesecakes with this recipe?

Yes! Use a muffin tin with liners and reduce baking time to 20-25 minutes.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped clean between slices.

How do I store leftover cheesecake?

Keep it in the fridge, covered, for up to 5 days, or freeze for longer storage.

Conclusion

This Fluffy & Creamy Cinnamon Roll Cheesecake is a must-try for any dessert lover. The perfect balance of rich, creamy cheesecake and warm cinnamon spice makes it a show-stopping treat. Whether you serve it at a holiday feast or enjoy it as a weekend indulgence, this cheesecake will leave everyone asking for more!

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