Indulge in the perfect marriage of creamy cheesecake and the comforting flavors of cinnamon rolls. This dessert delivers layers of rich cheesecake, swirls of cinnamon sugar, and a luscious glaze, making it an unforgettable treat for any occasion.
Why You’ll Love This Recipe
- Two Desserts in One: Combines the richness of cheesecake with the cozy flavors of cinnamon rolls.
- Customizable Crust: Use graham crackers, Biscoff cookies, or even Oreos for a unique twist.
- Perfect for Any Occasion: A show-stopping dessert for holidays, birthdays, or weekend indulgence.
- Make-Ahead Friendly: Chill overnight and glaze just before serving for stress-free prep.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 2 cups crushed graham crackers
- 1/4 cup melted butter
- 2 tbsp sugar
For the Cinnamon Swirl:
- 1/2 cup brown sugar
- 1 1/2 tbsp ground cinnamon
- 4 tbsp melted butter
For the Cheesecake:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
For the Glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Directions
- Preheat Your Oven: Preheat to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
- Make the Crust: Combine crushed graham crackers, melted butter, and sugar. Press the mixture into the pan. Bake for 8–10 minutes, then set aside.
- Prepare the Cinnamon Swirl: Mix brown sugar, cinnamon, and melted butter until a thick paste forms.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing until combined. Incorporate eggs one at a time, mixing just until combined.
- Layer the Cheesecake: Pour half the cheesecake batter over the crust. Add half the cinnamon swirl and use a knife to gently swirl. Repeat with the remaining batter and swirl mixture.
- Bake the Cheesecake: Place the springform pan on a baking sheet. Bake for 50–60 minutes, or until the center is slightly jiggly but set. Allow it to cool in the oven with the door slightly ajar for 1 hour.
- Make the Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth.
- Chill & Glaze: Once at room temperature, refrigerate the cheesecake for at least 4 hours or overnight. Drizzle with glaze before serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Chill Time: 4 hours
- Total Time: 5 hours
Variations
- Cookie Crust Options: Swap graham crackers for Biscoff or Oreos for a unique flavor twist.
- Add a Caramel Drizzle: Enhance the sweetness with a drizzle of caramel sauce over the glaze.
- Nutty Swirl: Add chopped pecans or walnuts to the cinnamon swirl for texture and flavor.
- Spiced Up: Mix a pinch of nutmeg or cardamom into the cinnamon swirl for a nuanced spice profile.
Storage/Reheating
- Refrigerator: Store leftover cheesecake in an airtight container for up to 5 days.
- Freezer: Freeze without glaze for up to 3 months. Thaw overnight in the fridge and glaze before serving.
- Reheating: Cheesecake is best served chilled or at room temperature; no reheating is necessary.
FAQs
1. Can I use a different crust?
Yes! Biscoff cookies, Oreos, or even ginger snaps work beautifully as crust alternatives.
2. How do I prevent cracks in my cheesecake?
Bake the cheesecake in a water bath or cool it gradually in the oven to prevent cracking.
3. Can I make this recipe gluten-free?
Absolutely! Use gluten-free graham crackers for the crust.
4. How long should I chill the cheesecake?
Chill for at least 4 hours, but overnight is best for optimal flavor and texture.
5. Can I substitute the sour cream?
Yes, you can use plain Greek yogurt as a substitute for sour cream.
6. What if I don’t have a springform pan?
You can use a regular 9-inch round pan, but ensure it’s well-greased for easy removal.
7. Can I add toppings?
Feel free to add whipped cream, caramel drizzle, or fresh fruit for extra flair.
8. What’s the best way to slice cheesecake?
Use a sharp knife dipped in hot water and wiped clean between each slice for neat servings.
9. Is it okay to skip the glaze?
Yes, the glaze is optional, but it adds a sweet finishing touch.
10. How can I tell if the cheesecake is done?
The edges should be set, and the center should jiggle slightly when gently shaken.
Conclusion
Cinnamon Roll Cheesecake is the ultimate dessert fusion that satisfies your sweet tooth with the perfect blend of creamy and spiced flavors. Whether you’re baking for a special occasion or simply treating yourself, this recipe is a guaranteed hit. Make it your own with customizations, and don’t forget to enjoy the indulgent swirls of cinnamon goodness in every bite!
Print
Cinnamon Roll Cheesecake: The Ultimate Dessert Fusion
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 12 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the irresistible fusion of creamy cheesecake and warm cinnamon roll flavors. This Cinnamon Roll Cheesecake is a show-stopping dessert perfect for any occasion.
Ingredients
For the Crust:
- 2 cups crushed graham crackers
- 1/4 cup melted butter
- 2 tbsp sugar
For the Cinnamon Swirl:
- 1/2 cup brown sugar
- 1 1/2 tbsp ground cinnamon
- 4 tbsp melted butter
For the Cheesecake:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
For the Glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven:
- Preheat to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the Crust:
- In a bowl, mix crushed graham crackers, melted butter, and sugar.
- Press the mixture into the springform pan.
- Bake for 8-10 minutes and set aside to cool.
- Make the Cinnamon Swirl:
- Combine brown sugar, cinnamon, and melted butter into a thick paste.
- Prepare Cheesecake Batter:
- Beat cream cheese and sugar until smooth.
- Add sour cream and vanilla; mix until combined.
- Beat in eggs one at a time, mixing gently until just combined.
- Layer the Cheesecake:
- Pour half of the cheesecake batter over the crust.
- Add half the cinnamon swirl and create swirls using a knife.
- Pour the remaining batter on top and repeat with the cinnamon swirl.
- Bake:
- Place the springform pan on a baking sheet.
- Bake for 50-60 minutes until the center is slightly jiggly but set.
- Cool in the oven with the door slightly open for 1 hour.
- Prepare the Glaze:
- Mix powdered sugar, milk, and vanilla extract until smooth.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours (or overnight).
- Drizzle with glaze before serving.
Notes
- Swap the graham cracker crust for Biscoff or Oreo crumbs for a twist.
- Gradual cooling prevents cracking on the cheesecake surface.
- Store in the refrigerator for up to 5 days or freeze (without glaze) for 3 months.
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