Hey everyone, Jason Griffith here! Get ready to have your dessert world rocked, because today we’re combining two of the most beloved sweet treats into one unforgettable masterpiece: Cinnamon Roll Cheesecake. Imagine the warm, spiced swirls of a classic cinnamon roll baked into a rich, creamy, and tangy cheesecake, all crowned with that iconic cream cheese frosting. It’s pure indulgence, and it’s absolutely heavenly!

Why I Love This Recipe

What’s not to love about taking two fantastic desserts and making them even better together? I am completely obsessed with this Cinnamon Roll Cheesecake because it marries the comforting, nostalgic flavors of a cinnamon roll with the sophisticated richness of a cheesecake. It’s truly the best of both worlds! The cinnamon-sugar swirl running through the creamy cheesecake filling is a delightful surprise in every bite, and the cinnamon-spiced crust adds an extra layer of flavor and texture. This dessert is a showstopper, perfect for special occasions, holidays, or any time you want to seriously impress your guests (or just treat yourself!). It’s a little more involved than some recipes, but the result is so incredibly worth the effort.

The Rise of Dessert Hybrids

The culinary world has seen a fascinating trend towards “hybrid” desserts – taking elements from two distinct treats and merging them into one innovative creation. This desire for novel flavors and textures often stems from chefs and home bakers experimenting with beloved classics. The Cinnamon Roll Cheesecake is a perfect example of this trend, bringing together the comforting, yeasty, spiced goodness of a cinnamon roll with the smooth, tangy, and rich profile of a cheesecake.

This fusion not only offers an exciting new taste experience but also leverages the best characteristics of both. The cinnamon roll provides its signature flavor and a soft, doughy element, while the cheesecake adds an unparalleled creamy texture and a decadent base. It’s a modern take on comfort food, delivering a multi-dimensional dessert that’s both familiar and exciting, and undeniably satisfying.

Ingredients

Here’s what you’ll need to bake this glorious Cinnamon Roll Cheesecake:

For the Crust:

• 2 cups graham cracker crumbs (about 14-16 full sheets)
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter, melted

For the Cinnamon Swirl:

• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk or cream

Swaps and Notes

• Cream Cheese: For the richest, creamiest cheesecake, use full-fat cream cheese. Ensure all cream cheese (for filling and frosting) is thoroughly softened to room temperature to prevent lumps.
• Sour Cream: Adds tang and moisture to the cheesecake filling. Full-fat sour cream is recommended.
• Eggs: Use large eggs, and make sure they are at room temperature for better incorporation into the batter.
• Graham Cracker Crumbs: You can buy pre-crushed crumbs or crush your own in a food processor or by hand.
• Cinnamon Swirl: The amount of cinnamon and brown sugar can be adjusted to your taste. For an even more pronounced cinnamon flavor, you can use a bit more.
• Frosting Consistency: Adjust the milk or cream in the frosting gradually to achieve your desired drizzly or spreadable consistency.

Steps for the Recipe

Let’s bake this masterpiece!

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Stir in the 1/2 cup melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
2. Make the Cinnamon Swirl Mixture: In a small bowl, combine 1/2 cup packed light brown sugar, 1 tablespoon cinnamon, and 1/4 cup melted butter. Mix well until a thick, paste-like consistency forms. Set aside.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, beating until well combined. Scrape down the sides of the bowl.
4. Add Remaining Filling Ingredients: Beat in the vanilla extract and salt. Add the eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix. Stir in the sour cream until combined.
5. Assemble the Cheesecake: Pour about half of the cheesecake filling over the cooled crust in the springform pan. Spoon about half of the cinnamon swirl mixture over the cheesecake filling in dollops. Use a knife or skewer to gently swirl the cinnamon mixture into the filling, creating ribbons. Pour the remaining cheesecake filling over the swirled layer, then spoon the remaining cinnamon swirl mixture on top and swirl again.
6. Water Bath (Optional but Recommended): For a crack-free cheesecake, prepare a water bath. Wrap the bottom of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
7. Bake the Cheesecake: Carefully transfer the roasting pan with the cheesecake to the preheated 325°F (160°C) oven. Bake for 60-75 minutes, or until the edges are set and slightly puffed, but the center still jiggles slightly when gently shaken.
8. Cool Completely: Turn off the oven, crack the door open slightly, and leave the cheesecake in the oven for 1 hour. This slow cooling helps prevent cracking. Remove from the oven and water bath, and cool completely on a wire rack at room temperature. Once cooled, cover and refrigerate for at least 6 hours, or preferably overnight, to allow it to firm up completely.
9. Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually beat in the sifted powdered sugar until well combined. Add vanilla extract and 1 tablespoon of milk/cream, beating until smooth and desired consistency is reached. Add more milk/cream if needed, 1 teaspoon at a time.
10. Frost & Serve: Once the cheesecake is thoroughly chilled, remove it from the springform pan. Spread or drizzle the cream cheese frosting evenly over the top of the cheesecake. Slice and serve!

Tips for Success

• Room Temperature Ingredients: This is paramount for a smooth, lump-free cheesecake filling. Especially the cream cheese, eggs, and sour cream.
• Do Not Overmix: Overmixing cheesecake batter incorporates too much air, which can cause cracks. Mix on low speed, and only until just combined after adding eggs.
• Water Bath: While optional, a water bath creates a moist, even baking environment, which helps prevent cheesecake from cracking. It’s worth the extra step!
• Slow Cooling: Don’t pull the cheesecake out of the oven too quickly. The gradual cooling process is another key factor in preventing cracks.
• Chill Time: Cheesecake needs ample time to chill and set. Patience is a virtue here!
• Sift Powdered Sugar: For a perfectly smooth and lump-free cream cheese frosting.

Serving Suggestions and Pairings

This Cinnamon Roll Cheesecake is a showstopper on its own, but here are some delightful pairings:

• Fresh Berries: A scattering of fresh raspberries or blueberries adds a beautiful pop of color and a tart counterpoint.
• Coffee or Tea: A warm cup of coffee, a creamy latte, or a comforting black tea would be a perfect complement.
• Ice Cream: A scoop of vanilla bean ice cream could add another layer of indulgence.
• Fall Treat: Serve it as a dessert for fall gatherings, alongside other spiced treats like These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form.

Storage and Leftover Tips

Cinnamon Roll Cheesecake keeps well and can even taste better the next day as flavors meld!

• Refrigerate: Store leftover cheesecake, covered loosely with plastic wrap or in an airtight cake carrier, in the refrigerator for up to 5-7 days.
• Freezing: Cheesecake freezes beautifully. Once completely chilled, you can freeze the entire cheesecake (without frosting) by wrapping it tightly in plastic wrap then foil. For slices, place them on a baking sheet to freeze, then wrap individually. Freeze for up to 1-2 months. Thaw in the refrigerator overnight before frosting and serving.

More Recipes You Will Love

If you enjoyed creating this decadent dessert, you might also like these other sweet treats:

• For another whimsical and fun dessert, try How This Unicorn Poke Cake Became My Favorite Party Trick.
• If you’re a fan of rich chocolate and a delightful textural twist, you absolutely must try These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
• And for a classic and utterly delicious baked good, my recipe for The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) is a definite winner.
• Looking for another refreshing no-bake option? Don’t miss This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist.

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Final Thoughts

This Cinnamon Roll Cheesecake is a truly spectacular dessert that combines the best of two beloved worlds into one irresistible treat. It’s rich, creamy, perfectly spiced, and undeniably impressive. While it takes a little patience, the incredible flavor and the sheer joy it brings are well worth every step.

I hope you bake this up and savor every single bite! Let me know in the comments below if this becomes your new favorite cheesecake, or what other dessert mashups you love. I always love hearing from you! Happy baking!