Cinnamon Roll Cheesecake is a rich, creamy fusion of two classic favorites: the comforting flavors of a cinnamon roll and the smooth, decadent taste of cheesecake. This indulgent dessert has a buttery graham cracker crust, layers of cinnamon-spiced cheesecake filling, and a swirl of brown sugar and cinnamon that creates a beautiful marbled effect.
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It’s then topped with a vanilla glaze, giving you the ultimate cozy treat that’s perfect for brunch, holidays, or any time you’re craving a slice of indulgence. If you love both cinnamon rolls and cheesecake, this dreamy dessert is just what you need to satisfy your sweet tooth.
Kitchen Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cinnamon Filling:
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions:
- Prepare the Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool.
- Prepare the Cinnamon Filling: In a small bowl, mix brown sugar, cinnamon, and melted butter until smooth. Set aside.
- Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Blend in sour cream and vanilla extract until creamy.
- Layer the Cheesecake: Pour half of the cheesecake filling onto the crust. Drizzle half of the cinnamon filling over it, using a knife to swirl the mixture. Pour the remaining cheesecake filling on top and repeat with the rest of the cinnamon filling, swirling gently.
- Bake: Bake for 50-55 minutes or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and leave the door cracked open, letting the cheesecake cool for 1 hour.
- Chill and Glaze: Refrigerate the cheesecake for at least 4 hours or overnight. Mix the powdered sugar, milk, and vanilla extract to make the glaze, then drizzle over the cheesecake before serving.
Prep Time:
- 20 minutes
Cook Time:
- 1 hour
Total Time:
- 6 hours (includes chilling time)
Nutrition (per slice):
- Calories: 420
- Protein: 6g
- Carbohydrates: 35g
- Fat: 30g
- Sodium: 280mg
Cinnamon Roll Cheesecake combines the best of both worlds, giving you that nostalgic cinnamon roll taste with the creamy, smooth texture of a cheesecake. This show-stopping dessert is a crowd-pleaser, perfect for sharing, but so good you might just keep it all for yourself!
Cinnamon Roll Cheesecake
a rich, creamy fusion of two classic favorites: the comforting flavors of a cinnamon roll and the smooth, decadent taste of cheesecake. This indulgent dessert has a buttery graham cracker crust, layers of cinnamon-spiced cheesecake filling, and a swirl of brown sugar and cinnamon that creates a beautiful marbled effect.
Equipment
- Kitchen Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Cinnamon Filling:
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool.
- Prepare the Cinnamon Filling: In a small bowl, mix brown sugar, cinnamon, and melted butter until smooth. Set aside.
- Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Blend in sour cream and vanilla extract until creamy.
- Layer the Cheesecake: Pour half of the cheesecake filling onto the crust. Drizzle half of the cinnamon filling over it, using a knife to swirl the mixture. Pour the remaining cheesecake filling on top and repeat with the rest of the cinnamon filling, swirling gently.
- Bake: Bake for 50-55 minutes or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and leave the door cracked open, letting the cheesecake cool for 1 hour.
- Chill and Glaze: Refrigerate the cheesecake for at least 4 hours or overnight. Mix the powdered sugar, milk, and vanilla extract to make the glaze, then drizzle over the cheesecake before serving.
- Prep Time:
- 20 minutes
- Cook Time:
- 1 hour
- Total Time:
- 6 hours (includes chilling time)
- Nutrition (per slice):
- Calories: 420
- Protein: 6g
- Carbohydrates: 35g
- Fat: 30g
- Sodium: 280mg
- Cinnamon Roll Cheesecake combines the best of both worlds, giving you that nostalgic cinnamon roll taste with the creamy, smooth texture of a cheesecake. This show-stopping dessert is a crowd-pleaser, perfect for sharing, but so good you might just keep it all for yourself!
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