A luscious combination of two beloved desserts, this Cinnamon Roll Cheesecake delivers layers of warm, spiced sweetness and velvety smooth filling in every bite. The rich and creamy cheesecake is infused with aromatic cinnamon and topped with a tangy cream cheese frosting, reminiscent of a classic cinnamon roll. Whether served as a show-stopping dessert for special occasions or as a comforting treat for a cozy night in, this indulgent creation is sure to impress anyone who takes a bite.
Ingredient Breakdown
Every component of this cheesecake plays a vital role in creating the perfect balance of texture and flavor. The crust, made from finely crushed vanilla wafer or graham cracker crumbs, is infused with a touch of cinnamon and blended with melted butter to create a firm yet delicate foundation that complements the richness of the filling. The cheesecake filling relies on smooth, room-temperature cream cheese for its luxurious texture, while sour cream adds a slight tanginess that enhances the overall depth of flavor. A hint of vanilla and a generous sprinkle of cinnamon further elevate the warmth of this dessert. The cinnamon filling, made from a combination of brown sugar, ground cinnamon, and melted butter, is layered throughout the cheesecake, mimicking the irresistible swirls of a cinnamon roll. This caramel-like blend melts into the batter as it bakes, infusing each slice with a fragrant sweetness. Finally, the cream cheese frosting ties everything together with its silky, slightly tangy finish. Whipped with butter, powdered sugar, and heavy cream, it provides the perfect finishing touch, ensuring that every forkful delivers a rich and satisfying experience.
Step-by-Step Preparation Guide
Preparing the Crust
A well-made crust is essential for a sturdy yet tender base that holds up against the creamy filling. The vanilla wafer or graham cracker crumbs are combined with sugar, cinnamon, and melted butter until the mixture resembles wet sand. Once pressed firmly into the bottom and slightly up the sides of a springform pan, it is baked briefly to ensure a crisp texture that won’t become soggy once the cheesecake filling is added.
Making the Cheesecake and Cinnamon Filling
The key to a smooth, lump-free cheesecake filling is properly beating the cream cheese and sugar together at a low speed. Overmixing or incorporating too much air can lead to cracks in the finished cheesecake. Sour cream, cinnamon, and vanilla are then blended in to enhance the flavor, followed by eggs, which are added one at a time for even incorporation. The cinnamon filling, made from brown sugar, cinnamon, and melted butter, is mixed separately until it forms a thick paste, ensuring it spreads evenly between layers.
Assembling the Cheesecake
Layering the cheesecake filling and cinnamon mixture correctly is crucial for achieving beautiful swirls throughout. The process begins by sprinkling a portion of the cinnamon filling over the crust, followed by drizzling a layer of cheesecake batter. This step is repeated until three alternating layers of cinnamon filling and cheesecake batter are achieved, with the final cinnamon layer dusted across the top for a visually appealing and flavorful finish.
Baking to Perfection
A water bath is used to create the ideal baking environment, ensuring a slow, even bake that prevents cracks. The cheesecake is baked until the center is set but slightly jiggly, then left in the oven with the door closed to continue cooking gently. A gradual cooling process follows, preventing sudden temperature changes that could cause cracks or sinking. Once fully cooled, the cheesecake is chilled for several hours or overnight to achieve the perfect firm-yet-creamy consistency.
Frosting and Final Touches
The cream cheese frosting is whipped until light and fluffy, then piped or spread in a spiral pattern over the top of the cheesecake for a visually stunning effect. This final touch not only enhances the presentation but also adds an extra layer of rich, tangy sweetness that complements the cinnamon-infused filling.
Recipe Tips & Frequently Asked Questions
How to prevent cracks in the cheesecake by avoiding overmixing and sudden temperature changes:
Keeping the mixing speed low and cooling the cheesecake gradually can help prevent structural issues.
The best way to cut clean slices without ruining the delicate layers:
Using a sharp knife dipped in warm water ensures smooth, neat slices.
How to store leftovers properly to maintain freshness:
Cheesecake should be stored in an airtight container in the refrigerator and can last up to five days.
Can I use a different type of crust?
Oreo crumbs, digestive biscuits, or a shortbread crust can all be used as alternatives.
How can I make this cheesecake ahead of time?
Preparing the cheesecake a day in advance allows the flavors to develop and ensures a firm, chilled texture.
Can I skip the water bath?
While possible, skipping the water bath increases the risk of cracks and uneven baking.
What if I don’t have a piping bag for the frosting?
A spoon or spatula can be used to spread the frosting smoothly over the top.
What to Serve With This Recipe
Classic Pairings: A warm cup of coffee, chai tea, or spiced apple cider complements the cozy cinnamon flavors.
Toppings and Additions: A drizzle of caramel, toasted pecans, or extra cinnamon sugar can enhance the taste and texture.
Creative Serving Ideas: Transform this cheesecake into a layered trifle or make mini versions for individual portions.
This Cinnamon Roll Cheesecake seamlessly blends the comforting flavors of a classic cinnamon roll with the creamy richness of a cheesecake. With its spiced layers, velvety texture, and tangy frosting, it is a dessert that captivates both in taste and appearance. Whether served for a special celebration or simply to satisfy a sweet craving, this cheesecake is guaranteed to leave a lasting impression.
Ingredients
Crust
1 ½ cups (201g) vanilla wafer crumbs or graham cracker crumbs
1 teaspoon ground cinnamon
¼ cup (56g) sugar
5 tablespoons (70g) melted butter
Cheesecake Filling
24 ounces (678g) cream cheese, softened to room temperature
1 cup (207g) sugar
3 tablespoons (24g) all-purpose flour
1 cup (230g) sour cream
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
4 large eggs, room temperature
Cinnamon Filling
1 ¼ cups (281g) packed light brown sugar
5 tablespoons ground cinnamon
¾ cup (98g) all-purpose flour
½ cup (112g) melted unsalted butter
Cream Cheese Frosting
2 ounces cream cheese, room temperature
6 tablespoons (84g) butter, room temperature
½ teaspoon vanilla extract
1 ½ cups (173g) powdered sugar
4–5 tablespoons heavy cream
Instructions
Crust
Preheat the oven to 325°F (163°C). Line the base of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides.
In a mixing bowl, blend the vanilla wafer crumbs, cinnamon, sugar, and melted butter until the mixture resembles damp sand. Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan, ensuring an even layer.
Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely. Wrap the exterior of the pan with aluminum foil to prevent any water from seeping in during the water bath. Set aside.
Cheesecake and Cinnamon Filling
Reduce the oven temperature to 300°F (148°C).
In a large mixing bowl, combine the cream cheese, sugar, and flour. Using a low-speed setting on an electric mixer, blend until the mixture is smooth and free of lumps. Keeping the speed low minimizes air incorporation, preventing cracks in the cheesecake. Scrape down the bowl as needed to ensure even consistency.
Mix in the sour cream, cinnamon, and vanilla extract, stirring until fully integrated. Add the eggs one at a time, gently mixing after each addition. Scrape down the sides of the bowl as needed to achieve a silky, uniform batter. Set aside.
For the cinnamon filling, combine the brown sugar, cinnamon, and flour in a separate bowl. Pour in the melted butter and mix until the consistency resembles a thick, spreadable paste.
Sprinkle about a quarter of the cinnamon filling over the cooled crust. Drizzle a third of the cheesecake filling over the cinnamon layer, ensuring an even spread. Repeat this process twice more, alternating between cinnamon filling and cheesecake batter, creating distinct layers. Finish by sprinkling the remaining cinnamon mixture over the top.
Place the prepared springform pan inside a larger baking dish. Carefully pour warm water into the outer dish, ensuring the water reaches about halfway up the sides of the springform pan, but does not overflow onto the foil.
Bake for 1 hour and 20 minutes. The cheesecake should appear set but still slightly wobbly in the center.
Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. This allows the residual heat to continue cooking the cheesecake while gradually reducing the temperature. Afterward, crack the oven door open slightly and let the cheesecake cool inside for another 30 minutes. This slow cooling process helps prevent surface cracks.
Remove the cheesecake from the oven and carefully take it out of the water bath. Let it sit at room temperature until it cools completely, then transfer it to the refrigerator for at least 4-5 hours or overnight to firm up.
Frosting
In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Stir in the vanilla extract and powdered sugar, blending until fully combined. Gradually add the heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Once the cheesecake is set, release it from the springform pan and transfer it to a serving plate. Using a piping bag or spatula, swirl the cream cheese frosting over the top in a spiral pattern.
Store the cheesecake in the refrigerator until ready to serve. For optimal flavor and texture, enjoy within 4-5 days.
Cinnamon Roll Cheesecake Recipe
Ingredients
Crust
- 1 ½ cups 201g vanilla wafer crumbs or graham cracker crumbs
- 1 teaspoon ground cinnamon
- ¼ cup 56g sugar
- 5 tablespoons 70g melted butter
Cheesecake Filling
- 24 ounces 678g cream cheese, softened to room temperature
- 1 cup 207g sugar
- 3 tablespoons 24g all-purpose flour
- 1 cup 230g sour cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
Cinnamon Filling
- 1 ¼ cups 281g packed light brown sugar
- 5 tablespoons ground cinnamon
- ¾ cup 98g all-purpose flour
- ½ cup 112g melted unsalted butter
Cream Cheese Frosting
- 2 ounces cream cheese room temperature
- 6 tablespoons 84g butter, room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups 173g powdered sugar
- 4 –5 tablespoons heavy cream
Instructions
Crust
- Preheat the oven to 325°F (163°C). Line the base of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides.
- In a mixing bowl, blend the vanilla wafer crumbs, cinnamon, sugar, and melted butter until the mixture resembles damp sand. Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan, ensuring an even layer.
- Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely. Wrap the exterior of the pan with aluminum foil to prevent any water from seeping in during the water bath. Set aside.
Cheesecake and Cinnamon Filling
- Reduce the oven temperature to 300°F (148°C).
- In a large mixing bowl, combine the cream cheese, sugar, and flour. Using a low-speed setting on an electric mixer, blend until the mixture is smooth and free of lumps. Keeping the speed low minimizes air incorporation, preventing cracks in the cheesecake. Scrape down the bowl as needed to ensure even consistency.
- Mix in the sour cream, cinnamon, and vanilla extract, stirring until fully integrated. Add the eggs one at a time, gently mixing after each addition. Scrape down the sides of the bowl as needed to achieve a silky, uniform batter. Set aside.
- For the cinnamon filling, combine the brown sugar, cinnamon, and flour in a separate bowl. Pour in the melted butter and mix until the consistency resembles a thick, spreadable paste.
- Sprinkle about a quarter of the cinnamon filling over the cooled crust. Drizzle a third of the cheesecake filling over the cinnamon layer, ensuring an even spread. Repeat this process twice more, alternating between cinnamon filling and cheesecake batter, creating distinct layers. Finish by sprinkling the remaining cinnamon mixture over the top.
- Place the prepared springform pan inside a larger baking dish. Carefully pour warm water into the outer dish, ensuring the water reaches about halfway up the sides of the springform pan, but does not overflow onto the foil.
- Bake for 1 hour and 20 minutes. The cheesecake should appear set but still slightly wobbly in the center.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. This allows the residual heat to continue cooking the cheesecake while gradually reducing the temperature. Afterward, crack the oven door open slightly and let the cheesecake cool inside for another 30 minutes. This slow cooling process helps prevent surface cracks.
- Remove the cheesecake from the oven and carefully take it out of the water bath. Let it sit at room temperature until it cools completely, then transfer it to the refrigerator for at least 4-5 hours or overnight to firm up.
Frosting
- In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Stir in the vanilla extract and powdered sugar, blending until fully combined. Gradually add the heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
- Once the cheesecake is set, release it from the springform pan and transfer it to a serving plate. Using a piping bag or spatula, swirl the cream cheese frosting over the top in a spiral pattern.
- Store the cheesecake in the refrigerator until ready to serve. For optimal flavor and texture, enjoy within 4-5 days.
