Introduction

This decadent cinnamon roll cheesecake combines the rich creaminess of classic cheesecake with the warm, spiced flavors of cinnamon rolls. Perfect for any occasion, this dessert offers a beautiful marbled swirl and an optional cream cheese glaze for an extra indulgent finish.

Decadent Cinnamon Roll Cheesecake Recipe - Recipe Image

Ingredients

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
24 ounces (680 g) cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs, room temperature
½ cup sour cream
½ cup heavy cream (optional)
½ cup brown sugar, packed
2 tablespoons ground cinnamon
3 tablespoons unsalted butter, melted
4 ounces (113 g) cream cheese, softened (for optional glaze)
¼ cup powdered sugar (for optional glaze)
1 teaspoon vanilla extract (for optional glaze)
1–2 tablespoons milk or cream (for optional glaze)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Lightly grease your 9-inch springform pan or line it with parchment paper for easy release.
Step 2: Make the crust by mixing graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until evenly combined and crumbly. Press the mixture firmly into the bottom of the pan, using the bottom of a glass to pack it down well. Bake for 10 minutes, then remove and set aside to cool slightly.
Step 3: Prepare the cinnamon swirl by combining brown sugar, ground cinnamon, and melted butter in a small bowl. Stir until it forms a smooth paste and set aside.
Step 4: Using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar and vanilla extract, beating until light and fluffy.
Step 5: Add the eggs one at a time, mixing well after each addition but avoiding overmixing. Then mix in the sour cream and heavy cream until fully incorporated. The batter should be silky and pourable but not runny.
Step 6: Assemble the cheesecake by pouring half of the cheesecake batter over the cooled crust and smoothing the top with a spatula. Spoon half of the cinnamon swirl mixture evenly over the batter. Pour the remaining cheesecake batter on top and finish by dolloping the rest of the cinnamon swirl. Use a knife or skewer to gently swirl the cinnamon into the batter, creating beautiful marbled patterns.
Step 7: Bake in the center of the oven for 55-65 minutes, or until the edges are set but the center still jiggles slightly when nudged. Avoid opening the oven door too often to prevent cracking.
Step 8: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 4 hours or overnight.
Step 9 (Optional): For the glaze, whip together the cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle over the chilled cheesecake before serving.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth, lump-free batter.
Substitute digestive biscuits for graham crackers if unavailable.
For extra cinnamon flavor, add a teaspoon of cinnamon to the cheesecake batter.
Try adding chopped nuts like pecans or walnuts to the cinnamon swirl for added texture.
Skip the heavy cream for a slightly denser cheesecake, or replace it with an equal amount of sour cream.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 5 days. Keep it chilled until ready to serve for the best texture. Leftovers can be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat portions briefly at room temperature or serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of heavy cream?

Heavy cream contributes to a silkier texture, but you can substitute regular cream or omit it altogether. The cheesecake will be slightly denser but still delicious.

How do I prevent cracks on my cheesecake?

Avoid overmixing the batter and keep the oven temperature steady. Cooling the cheesecake gradually in the oven with the door ajar helps prevent cracks by avoiding sudden temperature changes.

Decadent Cinnamon Roll Cheesecake Recipe

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★★★★★

4.8 from 121 reviews

This Decadent Cinnamon Roll Cheesecake combines the rich creaminess of classic cheesecake with the warm, spicy swirls of cinnamon sugar reminiscent of cinnamon rolls. Perfect for any occasion, this easy-to-make dessert features a buttery graham cracker crust, a luscious cream cheese filling, and a cinnamon swirl that adds a perfect touch of sweetness and spice. Optional cream cheese glaze adds a delightful finishing touch.

Author: Lila
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling

24 ounces (680 g) cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs, room temperature
½ cup sour cream
½ cup heavy cream (optional)

Cinnamon Swirl

½ cup brown sugar, packed
2 tablespoons ground cinnamon
3 tablespoons unsalted butter, melted

Optional Glaze

4 ounces (113 g) cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or cream

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line it with parchment paper to ensure the cheesecake releases easily after baking.
Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is crumbly and evenly combined. Press it firmly into the bottom of the prepared pan, using the bottom of a glass to compact it well. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
Prepare Cinnamon Swirl: In a small bowl, mix together brown sugar, ground cinnamon, and melted butter until smooth and well combined. Set this cinnamon paste aside.
Make Cheesecake Batter: Using an electric mixer at medium speed, beat the softened cream cheese for 2–3 minutes until smooth and creamy. Gradually add granulated sugar and vanilla extract, beating until the mixture is light and fluffy. Add eggs one at a time, mixing well after each, but avoid overmixing. Blend in sour cream and heavy cream until the batter is silky and pourable but not runny.
Assemble Cheesecake: Pour half of the cheesecake batter over the cooled crust in the pan and smooth it out with a spatula. Spoon half of the cinnamon swirl mixture evenly over the batter. Pour the remaining cheesecake batter over the cinnamon layer. Finally, dollop the remaining cinnamon swirl on top. Using a knife or skewer, gently swirl the cinnamon paste into the batter to create beautiful marbled patterns.
Bake: Place the assembled cheesecake in the center of the oven and bake for 55–65 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when nudged. Avoid opening the oven door frequently to prevent cracking.
Cool: Turn off the oven and crack the door open to allow the cheesecake to cool inside for 1 hour. Then transfer the cheesecake to a wire rack to cool completely. Chill in the refrigerator for at least 4 hours or overnight for best results.
Optional Glaze: Whip together softened cream cheese, powdered sugar, vanilla extract, and milk or cream until smooth. Drizzle the glaze over the chilled cheesecake before serving to add an extra layer of sweetness.

Notes

Use room temperature eggs and cream cheese to ensure a smooth, lump-free batter.
Do not overmix eggs into the batter to avoid incorporating too much air which can cause cracking.
Avoid opening the oven door during baking to prevent sudden temperature changes that can crack the cheesecake.
For best texture and flavor, chill the cheesecake for at least 4 hours or overnight before serving.
The optional glaze enhances sweetness but can be skipped if you prefer a less sweet topping.
If using digestive biscuits instead of graham crackers, ensure they are finely crushed for the best crust texture.

Keywords: Cinnamon Roll Cheesecake, Cheesecake Recipe, Cinnamon Swirl Dessert, Cream Cheese Dessert, Easy Cheesecake, Holiday Dessert