Cinnamon Roll Cheesecake

Imagine a dessert that combines the comforting warmth of cinnamon rolls with the creamy richness of cheesecake. This Cinnamon Roll Cheesecake recipe is the perfect marriage of two beloved treats, offering a luxurious dessert experience that will leave your taste buds dancing. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something indulgent, this is the dessert you didn’t know you needed—until now.

Ready to dive into a step-by-step guide for crafting this irresistible masterpiece? Let’s explore why this Cinnamon Roll Cheesecake recipe deserves a place on your dessert table.

Why You’ll Love This Cinnamon Roll Cheesecake Recipe

• Combines the best of cinnamon rolls and cheesecake in one show-stopping dessert.
• Perfect for any occasion: holidays, birthdays, or even casual gatherings.
• The swirl of cinnamon sugar adds a rich, sweet spice that elevates every bite.
• It’s surprisingly easy to make, with no advanced baking skills required.
• The creamy cheesecake filling pairs beautifully with the soft, cinnamon-laden base.

What Does Cinnamon Roll Cheesecake Taste Like?

If comfort food had a flavor, this would be it. Imagine biting into a dessert where the tangy creaminess of cheesecake mingles with the warm, spicy sweetness of cinnamon rolls. The cinnamon swirl adds depth and warmth, while the cheesecake filling provides a smooth, luxurious texture. Together, they create a symphony of flavors that’s indulgent yet perfectly balanced.

Ingredients

For the Cinnamon Roll Crust:

• 2 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons unsalted butter (cold, cubed)
• ¾ cup whole milk

For the Cinnamon Sugar Swirl:

• ¾ cup brown sugar (packed)
• 2 tablespoons ground cinnamon
• 2 tablespoons unsalted butter (melted)

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese (softened)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream

For the Glaze:

• 1 cup powdered sugar
• 1-2 tablespoons milk
• ½ teaspoon vanilla extract

Kitchen Tools Needed:

• Mixing bowls
• Hand or stand mixer
• 9-inch springform pan
• Rolling pin
• Parchment paper
• Spatula
• Measuring cups and spoons

How to Make Cinnamon Roll Cheesecake

Step 1: Prepare the Cinnamon Roll Crust

1. Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Gradually add milk, mixing until a dough forms. Roll the dough into a rectangle about ¼ inch thick.
5. Spread melted butter over the dough and sprinkle the cinnamon sugar evenly.
6. Roll the dough tightly into a log and slice into rounds about ¼ inch thick. Press the rounds into the bottom of the prepared pan to form the crust.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the vanilla, sour cream, and heavy cream until combined.
4. Pour half the cheesecake mixture over the crust.

Step 3: Add the Cinnamon Swirl

1. Drizzle half the cinnamon sugar mixture over the cheesecake layer and swirl gently with a knife.
2. Pour the remaining cheesecake mixture on top and repeat the swirling process with the remaining cinnamon sugar.

Step 4: Bake the Cheesecake

1. Bake for 55–60 minutes or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
2. Remove from the oven and refrigerate for at least 4 hours or overnight.

Step 5: Add the Glaze

1. Mix powdered sugar, milk, and vanilla until smooth.
2. Drizzle the glaze over the chilled cheesecake before serving.

What to Serve with Cinnamon Roll Cheesecake

• A hot cup of coffee or tea enhances the cinnamon notes.
• Fresh fruit like strawberries or raspberries provides a refreshing contrast.
• A dollop of whipped cream for an extra touch of decadence.

Tips for Making the Best Cinnamon Roll Cheesecake

• Use room-temperature ingredients for the cheesecake filling to ensure smooth mixing.
• Don’t overmix the batter; this prevents cracks during baking.
• For a crisp crust, prebake the cinnamon roll base for 10 minutes before adding the filling.
• Use a water bath while baking to keep the cheesecake moist and prevent cracks.

Storage and Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze individual slices for up to 2 months. Wrap each slice tightly in plastic wrap and place them in a freezer bag.
• Reheating: Thaw frozen slices in the fridge overnight. Enjoy cold or warm slightly in the microwave for 10–15 seconds.

Frequently Asked Questions (FAQ)

What’s the best way to prevent cracks in my cheesecake?

Use room-temperature ingredients and bake the cheesecake in a water bath for even heat distribution.

Can I make this cheesecake ahead of time?

Absolutely! Cheesecake tastes even better the next day, so feel free to prepare it a day in advance.

Can I use a premade cinnamon roll dough for the crust?

Yes, store-bought dough works well if you’re short on time.

How do I know when the cheesecake is done?

The edges should be set, but the center should still have a slight wobble. It will firm up as it cools.

Can I substitute the sour cream in the filling?

Yes, you can use Greek yogurt or an equal amount of heavy cream.

Conclusion

This Cinnamon Roll Cheesecake recipe is more than just a dessert—it’s an experience. With its perfect blend of creamy cheesecake and spiced cinnamon rolls, it’s a treat that will impress your family and friends. Whether you’re a seasoned baker or a beginner, this recipe is your ticket to creating a show-stopping dessert that will leave everyone asking for seconds. Happy baking!