Introduction

This Cinnamon Roll Cheesecake is a delightful fusion of two beloved desserts, combining the creamy richness of cheesecake with the warm, spiced swirls of cinnamon rolls. Perfect for special occasions or a cozy treat, it offers a beautifully layered taste and texture experience.

A round cheesecake with three visible layers sits on a wooden slab with a rough bark edge. The bottom layer is a thick, crumbly, golden-brown crust. Above it is a creamy, pale yellow cheesecake layer with tiny dark specks throughout. The top layer is a smooth white cream piped in a spiral pattern from the center to the edge, dusted lightly with cinnamon powder for a warm brown color. In the background, there are cinnamon sticks upright in a small wooden container and some cinnamon rolls with a golden brown swirl on a white plate. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs (180 grams, or digestive biscuits)
1/4 cup brown sugar (55 grams)

1/2 tsp cinnamon
6 tbsp unsalted butter (melted, 85 grams)

1 cup brown sugar (220 grams)
1/3 cup all-purpose flour (39 grams)

1 tbsp ground cinnamon
1/3 cup unsalted butter (melted, 76 grams)
907 grams cream cheese softened (4 packages of 8 oz.)

1 cup brown sugar (220 grams)
1/4 cup granulated sugar (50 grams)
1/2 cup sour cream (120 grams)

4 large eggs room temperature
1 tbsp vanilla extract
1/2 tsp salt

6 tbsp cream cheese (85 grams)
1 cup powdered sugar (125 grams)
1 tsp vanilla extract

1 cup heavy whipping cream (240 ml)
1-2 tsp cinnamon powder

Instructions

Step 1: Preheat the oven to 325ºF. In a food processor, pulse the graham crackers until fine crumbs form. Combine the crumbs with 1/4 cup brown sugar and 1/2 tsp cinnamon in a bowl, then stir in 6 tbsp melted butter. Press this mixture firmly onto the bottom of an 8” or 9” deep cheesecake pan.

Step 2: Bake the crust for 10 minutes, then remove and let it cool completely.
Step 3: For the cinnamon roll swirl, mix 1 cup brown sugar, 1/3 cup flour, and 1 tbsp cinnamon. Stir in 1/3 cup melted butter until combined; set aside.
Step 4: Grease the sides of the cheesecake pan. Beat 907 grams softened cream cheese at medium speed for 3 minutes until creamy. Add 1 cup brown sugar and 1/4 cup granulated sugar; beat for 2 more minutes. Scrape the bowl and beat for an additional 30 seconds.

Step 5: Mix in 1/2 cup sour cream, scraping the bowl frequently to keep the batter smooth. Add eggs one at a time, mixing just until combined to avoid overmixing. Stir in 1 tbsp vanilla and 1/2 tsp salt briefly.
Step 6: Pour one-third of the cheesecake batter over the cooled crust. Sprinkle one-third of the cinnamon swirl on top, breaking up crumbs with your fingers. Repeat layering with another third of the batter, cinnamon swirl, and the remaining batter. Top with the last of the cinnamon filling, using a spatula to spread and cover crumbs fully.
Step 7: Wrap the bottom of the pan with foil to prevent water leaks. Place the pan in a larger roasting pan and add hot water to create a water bath, which helps prevent cracking during baking.

Step 8: Bake the cheesecake for 60 to 75 minutes. It’s done when the edges are set and the center jiggles slightly when shaken. Turn off the oven and leave the cheesecake inside for 1 hour.
Step 9: Remove the cheesecake and refrigerate for at least 6 hours, or overnight, to fully set.
Step 10: For the frosting, beat 6 tbsp cream cheese until smooth. Add 1 cup powdered sugar and 1 tsp vanilla; mix well. In a separate bowl, whip 1 cup heavy cream to stiff peaks, then fold it gently into the cream cheese mixture.

Step 11: Transfer the frosting to a piping bag fitted with a round tip. Pipe swirls over the chilled cheesecake and sprinkle with 1-2 tsp cinnamon powder for garnish.

Tips & Variations

Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
For a richer flavor, try adding a teaspoon of nutmeg or vanilla bean paste to the cinnamon swirl.

If you don’t have a food processor, place graham crackers in a sealed bag and crush with a rolling pin.
Wrap the pan tightly in foil to prevent water from seeping in during the water bath baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it tightly wrapped for up to one month. Thaw overnight in the fridge before serving. Frosting is best piped fresh, but leftover frosting can be stored separately in the fridge for up to 3 days.

How to Serve

A slice of cheesecake on a white plate with speckled brown spots is shown on a white marbled surface. The cheesecake has four layers: a bottom golden-brown crumb crust, a thick creamy pale yellow layer, a middle layer with swirls of brown and beige mixed with bits of nuts or chocolate, and a top layer of smooth white cream dusted with fine brown powder. The edges of the white cream are scalloped, adding texture to the top. In the background, part of the whole cheesecake and blurred warm-toned items create a cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. Refrigerate it overnight to allow it to fully set and enhance the flavors.

How do I prevent cracks in the cheesecake?

Using a water bath while baking and avoiding overmixing the eggs helps prevent cracks. Also, letting the cheesecake cool gradually inside the oven after baking reduces cracking.