Cinnamon Roll Cheesecake
There’s something undeniably magical about the way a cinnamon roll’s warm, spicy aroma fills the kitchen, isn’t there? Now imagine that cozy scent married to the creamy decadence of a cheesecake. I’ll never forget the first time I tried to combine these two loves of mine—it was a rainy Sunday in Portland, and I was craving something that felt like a hug in dessert form.
My kids, Emma and Lucas, were “helping” in the kitchen (read: sneaking bits of dough), and what came out of the oven was pure bliss. After a few tweaks over the years, I’ve landed on this Cinnamon Roll Cheesecake recipe that’s become a fan favorite among my blog readers and bakery customers. Trust me on this one—it’s a showstopper that’s easier to pull off than you might think!
Table of Contents
Why Cinnamon Roll Cheesecake is Special
Let’s talk about why Cinnamon Roll Cheesecake deserves a spot in your baking repertoire. It’s the perfect marriage of two classics: the nostalgic comfort of a gooey cinnamon roll and the luxurious creaminess of a cheesecake. The filling captures that warm, buttery cinnamon-sugar swirl you’d find in a fresh-from-the-oven roll, while the cheesecake’s velvety texture elevates it to something worthy of a special occasion.
I love serving this in the fall when the air turns crisp, and everyone’s craving those warm, spicy flavors—it’s like wrapping up in a cozy blanket. But honestly? This dessert works year-round, whether it’s a holiday gathering or a summer barbecue. After years of testing, I’ve found that the combination of a buttery crust, cinnamon-swirled filling, and a cloud of whipped cream topping makes it universally irresistible. Plus, it’s forgiving for beginners—don’t worry if your swirls aren’t perfect, mine weren’t either the first time!
Essential Ingredients for Perfect Cinnamon Roll Cheesecake
Now, let’s get to the heart of this Cinnamon Roll Cheesecake. Quality ingredients are key here, but you don’t need to break the bank. I’ve learned over the years that a few thoughtful choices make all the difference. Here’s what you’ll need and why each matters:
- Graham Crackers or Cinnamon Cookies (1 ½ cups crumbs): The crust is your foundation. I love cinnamon cookies for extra warmth, but graham crackers work beautifully for a classic touch. Pulse them in a food processor until fine—too coarse, and your crust won’t hold together.
- Unsalted Butter (5 tbsp, melted): This binds the crust and adds richness. I always use unsalted to control the salt level. Melt it slowly to avoid scorching.
- Cream Cheese (24 oz, room temperature): The star of the cheesecake. Use full-fat for that luxurious texture. I’ve tried lower-fat versions, and trust me, they just don’t deliver the same silkiness.
- Granulated Sugar (¾ cup): Sweetens the filling without overpowering the cinnamon. I’ve found this amount strikes the perfect balance.
- Sour Cream (½ cup): Adds a slight tang and keeps the cheesecake creamy. Don’t skip this—it’s a game-changer for texture.
- Eggs (3 large): These give structure. Room temperature is a must to avoid lumps. I learned this the hard way after a lumpy batter disaster in my early baking days!
- Vanilla Extract (2 tsp): A good-quality vanilla rounds out the flavors. I use pure extract, not imitation, for that warm depth.
- Ground Cinnamon (2 tbsp): The soul of the cinnamon roll vibe. Use fresh cinnamon for the best flavor—old spices can taste flat.
- Brown Sugar (⅓ cup): For the swirl. It adds that caramelized, molasses-like depth that screams cinnamon roll.
- Heavy Cream (1 cup, for topping): Whipped to soft peaks, it lightens the richness. Chill it well for the best results.
- Powdered Sugar (2 tbsp, for topping): Just enough to sweeten the whipped cream without making it cloying.
Substitutions: If you’re out of sour cream, Greek yogurt works in a pinch. For a gluten-free version, use gluten-free graham crackers or cookies—I’ve tested this with great results for my celiac friends. If you’re dairy-free, I’ve had success with plant-based cream cheese and coconut cream, but let’s chat in the comments if you need specific tips!
Step-by-Step Cinnamon Roll Cheesecake Recipe
Here’s where the magic happens. I’m going to walk you through this like we’re baking together in my kitchen. This recipe makes a 9-inch cheesecake, serving about 10-12. Total time is around 6 hours, including chilling, but active prep is about 45 minutes. Let’s do this!
- Prep the Crust: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a medium bowl, mix the crumbs, melted butter, sugar, and salt until it looks like wet sand. Press firmly into the bottom of the pan using a flat-bottomed glass. Bake for 8-10 minutes until golden. Let it cool while you prep the filling. (Pro tip: Don’t skip the cooling step—it keeps the crust crisp!)
- Make the Cinnamon Swirl: In a small bowl, combine brown sugar, cinnamon, and melted butter. Stir until it forms a thick paste. Set aside—this is your cinnamon roll magic!
- Mix the Cheesecake Filling: In a large bowl, beat the cream cheese with a hand mixer until smooth, about 2 minutes. Add sugar and beat another minute. Scrape down the bowl (I can’t tell you how many times I’ve forgotten this and ended up with lumps!). Add sour cream and vanilla, mixing until combined. Add eggs one at a time, mixing on low just until incorporated. Overmixing here can cause cracks, so go easy.
- Assemble the Cheesecake: Pour half the cheesecake filling over the cooled crust. Drop spoonfuls of half the cinnamon swirl mixture over the filling, then use a knife to gently swirl it through. Don’t overdo it—you want distinct ribbons, not a muddy mix. Pour the remaining filling on top, then add the rest of the cinnamon swirl, swirling again. It’ll look a bit messy, and that’s okay—mine always does!
- Bake in a Water Bath: Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake for 60-70 minutes, until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This prevents cracks—trust me, I learned this after many sunken cheesecakes!
- Chill: Remove from the water bath, cool to room temperature (about 1 hour), then cover and refrigerate for at least 4 hours, preferably overnight. Patience is the secret ingredient here.
- Make the Whipped Cream: Just before serving, whip the heavy cream, powdered sugar, and vanilla to soft peaks. Spread or pipe over the chilled cheesecake. Sprinkle with cinnamon or pecans if you’re feeling fancy.
- Serve: Run a knife around the edge before releasing the springform. Slice with a hot, clean knife for clean cuts. The smell alone will have your neighbors knocking!
Pro Tips for Cinnamon Roll Cheesecake Success
Here’s where most people go wrong with Cinnamon Roll Cheesecake, and how to avoid it based on my years of trial and error:
- Room Temperature Ingredients: Cold cream cheese or eggs will make your batter lumpy. I’ve been there, thinking I could rush it, and ended up with a gritty texture. Let everything sit out for about an hour.
- Don’t Overmix the Eggs: Overbeating incorporates too much air, leading to cracks. Mix just until combined.
- Water Bath is Non-Negotiable: It keeps the cheesecake moist and prevents sinking. Wrap your pan tightly in foil to avoid leaks—I learned this after a soggy crust incident in 2019!
- Swirl Gently: You want those cinnamon ribbons to stand out. Over-swirling blends them into the filling, losing that cinnamon roll effect.
- Chill Thoroughly: Cutting too soon results in a gooey mess. I know it’s hard to wait, but overnight chilling gives you that perfect sliceable texture.
Variations and Customizations for Cinnamon Roll Cheesecake
One of the things I love about Cinnamon Roll Cheesecake is how versatile it is. Here are some tweaks I’ve tried, inspired by my bakery customers and Nonna Rosa’s knack for experimenting:
- Nutty Crunch: Add ½ cup chopped pecans or walnuts to the cinnamon swirl for extra texture. I did this for a fall wedding, and it was a hit.
- Caramel Drizzle: Swap the whipped cream for a drizzle of homemade or store-bought caramel sauce. It’s divine for holiday gatherings.
- Gluten-Free: Use gluten-free graham crackers or cookies for the crust. I tested this for a friend’s birthday, and no one could tell the difference.
- Pumpkin Spice Twist: Add ½ cup pumpkin puree and 1 tsp pumpkin pie spice to the filling for a fall vibe. Reduce sour cream to ¼ cup to balance the moisture.
- Mini Cheesecakes: Bake in a muffin tin (lined with cupcake liners) for individual portions. Reduce bake time to 20-25 minutes. Perfect for parties!
Feel free to make it your own—baking is about creating memories, not just following instructions. My grandmother always said, “Add a pinch of love, and it’ll taste better.”
Storing and Serving Your Cinnamon Roll Cheesecake
Your Cinnamon Roll Cheesecake will keep beautifully if stored properly. Wrap it tightly in plastic wrap or store it in an airtight container in the fridge for up to 5 days. I recommend that my customers add the whipped cream topping just before serving to keep it fresh and fluffy. If you want to freeze it, wrap individual slices (without topping) in plastic wrap and foil, then store in a freezer bag for up to 2 months. Thaw in the fridge overnight before serving.
Serve it chilled or let it sit for 15 minutes for a softer texture. Pair with coffee (my husband David’s medium roast is perfect!) or a scoop of vanilla ice cream for extra indulgence. This cheesecake is rich, so small slices go a long way—unless you’re like my kids, who beg for seconds!
Recipe Summary
Cinnamon Roll Cheesecake
Ingredients
For the Crust:
- 1 ½ cups graham cracker or cinnamon cookie crumbs
- 5 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- Pinch of salt
For the Cinnamon Swirl:
- ⅓ cup brown sugar packed
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter melted
For the Cheesecake Filling:
- 24 oz cream cheese room temperature
- ¾ cup granulated sugar
- ½ cup sour cream room temperature
- 2 tsp vanilla extract
- 3 large eggs room temperature
For the Whipped Cream Topping:
- 1 cup heavy cream cold
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Optional: Sprinkle of cinnamon or chopped pecans for garnish
Instructions
- Prep Crust: Preheat oven to 325°F (165°C). Grease 9-inch springform pan, wrap in foil. Mix crumbs, butter, sugar, salt; press into pan. Bake 8-10 min, cool.
- Make Cinnamon Swirl: Mix brown sugar, cinnamon, melted butter into a paste.
- Mix Filling: Beat cream cheese until smooth, add sugar, sour cream, vanilla. Add eggs one at a time, mix gently.
- Assemble: Pour half filling over crust, add half cinnamon swirl, swirl with knife. Repeat with remaining filling and swirl.
- Bake: Place pan in water bath. Bake 60-70 min until edges set, center jiggles. Cool in oven 1 hr with door cracked.
- Chill: Cool to room temp, refrigerate 4+ hrs.
- Top: Whip cream, powdered sugar, vanilla to soft peaks. Spread or pipe on cheesecake. Garnish if desired.
- Serve: Slice with hot knife.
Equipment
For detailed step-by-step instructions, check out the full recipe above.
Equipment
- 9-inch springform pan: Essential for easy release. Wrap it in foil for the water bath to prevent leaks.
- Large roasting pan: For the water bath to keep the cheesecake moist and crack-free.
- Mixing bowls (medium and large): For the crust, cinnamon swirl, and filling. I use glass or stainless steel for easy cleanup.
- Hand mixer or stand mixer: To get that smooth, lump-free cheesecake filling. A whisk works if you’re feeling strong, but it’s a workout!
- Food processor or zip-top bag and rolling pin: For crushing graham crackers or cinnamon cookies into crumbs.
- Measuring cups and spoons: Precision matters here, especially for the sugar and cinnamon.
- Rubber spatula: For scraping down the bowl and spreading the filling.
- Knife or skewer: For swirling the cinnamon mixture.
- Flat-bottomed glass or measuring cup: To press the crust evenly.
- Whisk or piping bag: For the whipped cream topping. I usually just spread it with a spatula for a rustic look.
- Oven mitts and foil: For handling the hot water bath safely.
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Conclusion
This Cinnamon Roll Cheesecake is one of those recipes that feels like a warm hug and a fancy dessert all at once. Whether you’re baking for a holiday, a birthday, or just because it’s Tuesday, it’s sure to impress. I love how it brings back memories of baking with Nonna Rosa, and I hope it creates new memories for you. Don’t worry if it looks a bit rustic—mine did too the first time! Share your results with me on the blog or tag me on social media—I can’t wait to see your swirls. Happy baking, friends!
