If you love cinnamon rolls and cheesecake, get ready for a dessert that brings the best of both worlds together. This Cinnamon Roll Cheesecake Recipe combines the creamy richness of classic cheesecake with swirls of cinnamon sugar goodness, all on top of a buttery crust. Each bite is velvety, warm, and absolutely irresistible. Whether you are making it for a holiday, a special occasion, or just to treat yourself, this cheesecake is guaranteed to impress. Let us dive in and make something delicious!
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You’ve Never Had Cheesecake Like This Before!
Imagine a cheesecake so creamy and smooth, infused with the comforting flavors of a warm cinnamon roll. The rich filling is layered with a cinnamon sugar swirl that melts into every bite, creating a heavenly balance of sweetness and spice. Topped with a luscious cream cheese frosting, it tastes just like your favorite morning treat, only better! Whether you serve it for dessert or sneak a slice with coffee, this Cinnamon Roll Cheesecake Recipe is pure indulgence.
Why You’ll Love This Cinnamon Roll Cheesecake
- Best of both worlds: It is the perfect mash up of cinnamon rolls and cheesecake.
- Decadent yet simple: Despite its fancy look, this recipe is easy to follow.
- Perfect for any occasion: Holidays, birthdays, or just a cozy weekend treat.
- Customizable: Swap ingredients to make it gluten free or lower in sugar.
- Crowd pleaser: Friends and family will be asking for seconds or the recipe.
Trust me, once you make this, it will become a new favorite!
Ingredients You’ll Need
Main Ingredients
To make this Cinnamon Roll Cheesecake Recipe, you will need a mix of classic cheesecake staples and warm cinnamon roll flavors.
- For the crust: Graham cracker crumbs, brown sugar, cinnamon, melted butter.
- For the filling: Cream cheese, sugar, eggs, sour cream, vanilla.
- For the cinnamon swirl: Brown sugar, cinnamon, flour, melted butter.
- For the frosting: Cream cheese, powdered sugar, vanilla, heavy cream.
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Crust Alternatives
Want to switch things up? Instead of a graham cracker crust, try:
- Oreo crust for a chocolate twist.
- Biscoff cookie crust for a caramelized flavor.
- Shortbread crust for a buttery, crisp base.
- Cinnamon roll dough for an ultra indulgent option!
Dairy-Free Options
No dairy? No problem! Swap these ingredients:
- Dairy free cream cheese instead of regular cream cheese.
- Coconut cream in place of sour cream.
- Plant based butter for the crust.
- Almond or oat milk in the frosting.
This keeps the cheesecake creamy while making it dairy free!
Sweetener Substitutes
Need a lower sugar version? Try these swaps:
- Monk fruit sweetener instead of granulated sugar.
- Coconut sugar instead of brown sugar for a deeper flavor.
- Maple syrup or honey in the cheesecake batter.
- Stevia based powdered sugar for a lighter frosting.
These options help cut sugar without sacrificing taste!
How to Make Cinnamon Roll Cheesecake
Step-by-Step Guide to Cinnamon Roll Cheesecake
Prepare the Crust:
Start by mixing graham cracker crumbs, brown sugar, and cinnamon in a bowl. Add melted butter and stir until the mixture resembles wet sand. Press it firmly into a greased springform pan, creating an even layer. Pre bake at 350°F (175°C) for 10 minutes.
Make the Cinnamon Swirl Filling:
In a small bowl, combine brown sugar, cinnamon, and flour. Stir in melted butter until it forms a thick, smooth paste. This rich cinnamon mixture will create beautiful swirls throughout the cheesecake, adding that signature cinnamon roll flavor in every bite. Set aside for layering.
Prepare the Cheesecake Batter:
Beat softened cream cheese until smooth. Add sugar and mix until fluffy. Blend in sour cream, vanilla, and eggs one at a time, mixing just until combined. Avoid over mixing, as too much air can cause cracks. The batter should be silky and lump free for the best texture.
Assemble the Cheesecake:
Pour half of the cheesecake batter over the pre baked crust. Drop spoonfuls of the cinnamon swirl mixture on top, then use a knife to swirl it in gently. Repeat with the remaining batter and cinnamon swirl. This creates beautiful layers of cinnamon flavor in each slice.
Bake It to Perfection:
Wrap the springform pan in foil and place it in a water bath. Bake at 325°F (160°C) for 60 to 70 minutes until the center is set but slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
Let It Cool and Set:
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating. Chill for at least 4 hours, preferably overnight. This helps the flavors meld and ensures a firm, creamy texture when slicing. Patience is key for the perfect cheesecake consistency!
Add the Cream Cheese Frosting:
Whip cream cheese, powdered sugar, and vanilla until smooth. Add heavy cream and beat until fluffy. Spread or pipe the frosting over the chilled cheesecake, creating a thick, luscious layer. For extra flair, dust with cinnamon or drizzle with caramel before serving. Slice and enjoy!
Alternative Baking Methods
No-Bake Cinnamon Roll Cheesecake
For a no bake version, use a graham cracker crust and freeze it for 30 minutes. Prepare the cheesecake filling as usual but fold in whipped cream for a lighter texture. Swirl in the cinnamon filling and refrigerate for at least 6 hours or overnight. This method gives you the same delicious flavor without turning on the oven!
Air Fryer Method
To make this cheesecake in an air fryer, preheat to 300°F (150°C). Assemble the cheesecake in a small springform pan. Place it in the air fryer basket and cook for 25 to 30 minutes, checking for doneness. Let it cool completely before refrigerating. The air fryer creates a firm, creamy cheesecake with a slightly caramelized top.
Instant Pot Cheesecake
Use a 7 inch springform pan and prepare the cheesecake as usual. Wrap the pan in foil and place it on a trivet inside the Instant Pot with 1 cup of water. Cook on high pressure for 35 minutes, then allow a natural release. Let it cool, then refrigerate. The Instant Pot makes a perfectly smooth, crack free cheesecake!
Helpful Tips and Tricks
Secrets to Making the Best Cinnamon Roll Cheesecake
- Use room temperature ingredients: This ensures a smooth, lump free batter.
- Don’t overmix the batter: Overbeating adds too much air, leading to cracks.
- Create perfect swirls: Drag a knife gently through the cinnamon filling for a marbled effect.
- Use a water bath: This helps maintain moisture and prevents cracks.
- Chill overnight: The flavors develop better, and the cheesecake firms up beautifully.
Follow these tips, and you will get a creamy, bakery quality cheesecake every time!
Common Mistakes to Avoid
- Skipping the water bath: This can cause the cheesecake to crack.
- Overbaking: The center should be slightly jiggly when done.
- Not allowing enough chilling time: The cheesecake needs at least 4 hours in the fridge.
- Using cold ingredients: Room temperature ingredients blend more smoothly.
- Cutting too soon: Slicing before it is fully set can ruin the texture.
Avoid these pitfalls, and your Cinnamon Roll Cheesecake Recipe will turn out perfect every time!
How to Serve
The Best Toppings for Cinnamon Roll Cheesecake
Take your Cinnamon Roll Cheesecake Recipe to the next level with the perfect toppings! A drizzle of warm caramel sauce or a sprinkle of cinnamon sugar enhances its sweet, spiced flavor. Fresh berries add a refreshing contrast, while chopped pecans provide a crunchy bite. Want to go all out? Pair it with Classic Vanilla Ice Cream for a creamy, dreamy combination. No matter how you top it, this cheesecake is pure indulgence!
How to Slice and Serve It Like a Pro
For clean, picture perfect slices, use a sharp knife and wipe it clean between each cut. A warm knife, run it under hot water and dry, makes slicing even smoother. Serve chilled for the best texture, or let it sit for 10 minutes at room temperature for a softer bite. Garnish with a dusting of cinnamon or a drizzle of cream cheese glaze for an extra touch. Every slice of this Cinnamon Roll Cheesecake Recipe is pure dessert bliss!
Cinnamon Roll Cheesecake Nutrition Facts
Caloric Breakdown and Key Nutrients
Here is a rough nutritional breakdown per slice of cheesecake:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 420 kcal | Based on a standard slice |
| Protein | 7g | From cream cheese and eggs |
| Carbohydrates | 45g | Mostly from sugar and crust |
| Fat | 25g | Cream cheese and butter based |
| Saturated Fat | 12g | Moderate portion |
| Cholesterol | 85mg | From dairy ingredients |
| Sodium | 320mg | Can be adjusted by ingredients |
| Fiber | 1g | Minimal from cinnamon |
| Sugar | 30g | Can be reduced with substitutes |
How to Make It Healthier
Want a lighter version? Try these simple swaps:
- Use a low fat cream cheese for less fat and calories.
- Swap in a sugar substitute like monk fruit or coconut sugar.
- Opt for a nut based crust using ground almonds instead of graham crackers.
- Reduce the frosting or use Greek yogurt for a tangy, lighter topping.
These tweaks keep the cheesecake indulgent yet a bit more waistline friendly!
How to Store & Reheat For Later
How to Properly Store It
To keep your Cinnamon Roll Cheesecake Recipe fresh, store it in an airtight container in the refrigerator for up to 5 days. If keeping it in the springform pan, cover it tightly with plastic wrap or aluminum foil. For longer storage, freeze individual slices by wrapping them in plastic wrap and placing them in a freezer safe bag. When ready to enjoy, thaw overnight in the fridge. Proper storage ensures your cheesecake stays rich, creamy, and full of cinnamon goodness!
The Best Way to Reheat Without Losing Texture
Cheesecake is best enjoyed chilled, but if you prefer a slightly warm slice, reheat it gently. Microwave individual slices on low power (50%) for 10 to 15 seconds, just enough to soften the texture without melting the frosting. If reheating a frozen slice, let it thaw in the fridge before warming. Avoid overheating, as this can cause the cheesecake to become too soft or lose its creamy consistency. With the right technique, every bite stays rich and delicious!
Frequently Asked Questions
Can I use store bought cinnamon rolls for this recipe?
Yes! You can use refrigerated cinnamon roll dough as a base instead of a graham cracker crust. Simply press the rolls into the bottom of the pan, slightly overlapping, and pre bake for 8 to 10 minutes before adding the cheesecake batter. This gives an extra cinnamon flavor and a soft, cake like texture.
Do I have to use a water bath for baking?
A water bath helps prevent cracks and ensures even baking, but it is not mandatory. If skipping it, place a pan of hot water on the oven rack below your cheesecake to add moisture. Alternatively, bake at a slightly lower temperature and cool the cheesecake slowly to minimize the risk of cracks.
Can I make this ahead of time?
Absolutely! This Cinnamon Roll Cheesecake Recipe is perfect for making ahead. Prepare it a day in advance and let it chill overnight for the best texture. You can also store it unfrosted for up to 3 days, then add the frosting just before serving for the freshest, creamiest results.
What’s the best way to prevent cracks in cheesecake?
To avoid cracks, use a water bath, do not overmix the batter, and bake at a low temperature. Let the cheesecake cool gradually by turning off the oven and leaving the door slightly open for an hour. Also, avoid opening the oven door too often while baking, as temperature changes can cause cracks.
Can I freeze Cinnamon Roll Cheesecake?
Yes! To freeze, wrap individual slices in plastic wrap and place them in an airtight container for up to 3 months. Thaw slices in the fridge overnight before serving. If freezing a whole cheesecake, leave it unfrosted for best results and add the frosting after thawing for a fresh, creamy texture.
How do I adjust this recipe for a smaller or larger batch?
For a smaller batch, halve the ingredients and use a 6 inch springform pan. Reduce baking time by about 15 minutes. For a larger batch, double the recipe and use a 10 inch pan or bake two cheesecakes side by side. Keep an eye on baking time, as larger cheesecakes may need extra minutes.
More Must-Try Cheesecake Recipes
Love this cheesecake? Try these other irresistible desserts:
- Oreo Mug Cake Recipe a quick and easy single serving treat!
- Reeses Caramel Cheesecake Peanut butter lovers, this one’s for you!
- Cookie Oreo Brownie Recipe the ultimate chocolatey delight.
- Peach Crumble Recipe Easy Crispy a fruity, crunchy dessert you will love.
Which cheesecake will you try next? Let us know in the comments!
Cinnamon Roll Cheesecake Recipe
Equipment
- Springform Pan
- Mixing Bowl
- Electric Mixer
- Oven
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs crushed
- 2 tbsp brown sugar for crust
- 0.5 tsp ground cinnamon for crust
- 4 tbsp melted butter for crust
Cinnamon Swirl Filling
- 0.5 cup brown sugar for cinnamon swirl
- 2 tsp ground cinnamon for cinnamon swirl
- 1 tbsp all-purpose flour for cinnamon swirl
- 2 tbsp melted butter for cinnamon swirl
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup sour cream
- 3 eggs large
- 1 tsp vanilla extract
- 0.25 tsp salt
Frosting
- 8 oz cream cheese for frosting
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy whipping cream
Instructions
- Mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into a springform pan and pre bake at 350°F for 10 minutes.
- Combine the brown sugar, ground cinnamon, flour, and melted butter to form the cinnamon swirl paste.
- Beat the softened cream cheese with granulated sugar and brown sugar until fluffy. Add sour cream, eggs, vanilla extract, and salt, mixing until smooth.
- Pour half of the cheesecake batter over the pre baked crust. Drop spoonfuls of the cinnamon swirl paste and gently swirl it in. Repeat with the remaining batter and cinnamon swirl.
- Wrap the pan in foil and bake in a water bath at 325°F for 60 to 70 minutes until the center is set.
- Allow the cheesecake to cool at room temperature, then chill in the refrigerator for at least 4 hours.
- Whip the cream cheese, powdered sugar, vanilla extract, and heavy cream to make the frosting. Spread over the chilled cheesecake, slice, and serve.
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