Description
Cinnamon roll cheesecake combines the best of two beloved desserts into one rich and creamy treat. This recipe features a buttery graham cracker crust, swirls of cinnamon-sugar filling, and a velvety cheesecake base. Topped with a sweet vanilla glaze, this dessert is perfect for holidays, special occasions, or whenever you crave something indulgent.
Ingredients
For the crust:
• 2 cups graham cracker crumbs
• ½ cup melted butter
• 2 tbsp sugar
For the cinnamon roll filling:
• ½ cup butter (softened)
• 1 cup brown sugar
• 2 tbsp cinnamon
For the cheesecake filling:
• 3 packs (8 oz each) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract
For the glaze:
• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract
Instructions
Prepare the crust:
Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a springform pan. Chill in the fridge while preparing the fillings.
Make the cinnamon roll filling:
Combine softened butter, brown sugar, and cinnamon in a bowl until smooth. Set aside.
Prepare the cheesecake filling:
Beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until fully incorporated.
Assemble the cheesecake:
Pour half of the cheesecake batter over the prepared crust. Drop spoonfuls of the cinnamon roll filling over the batter and use a knife to create swirls. Pour the remaining cheesecake batter on top and repeat the swirling process with the remaining cinnamon filling.
Bake:
Preheat oven to 325°F (160°C). Bake for 50–60 minutes or until the center is set but slightly jiggly. Allow the cheesecake to cool completely before removing it from the pan.
Add the glaze:
Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cheesecake before serving for a finishing touch.
Tips for the Best Cinnamon Roll Cheesecake
• Chill the cheesecake overnight for the best texture and flavor.
• Serve with a cup of coffee or warm milk for a cozy dessert experience.
• For a thicker crust, press the graham cracker mixture slightly up the sides of the pan.
Notes
Serving Tips:
• Let the cheesecake sit at room temperature for 15–20 minutes before serving for the best texture and flavor.
• For clean slices, use a sharp knife dipped in warm water and wipe it clean between cuts.
• Serve with a dollop of whipped cream or a sprinkle of extra cinnamon for added indulgence.
• Pair with a hot cup of coffee, chai tea, or warm milk to complement the cinnamon flavors.
Storage Tips:
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days. Cover the cheesecake with plastic wrap or foil to prevent it from drying out.
• Freezing: To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Make-Ahead Tip: This cheesecake tastes even better the next day as the flavors meld together, making it a great dessert to prepare in advance.
