Cinnamon Roll Cheesecake Recipe

If you love the gooey warmth of cinnamon rolls and the creamy richness of cheesecake, this Cinnamon Roll Cheesecake is your dream dessert. With a buttery graham cracker crust, velvety cheesecake filling, and a cinnamon-swirl topping, every bite is a heavenly blend of textures and flavors. Perfect for holidays, parties, or any day you’re craving something indulgent!

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 teaspoon ground cinnamon

For the Cheesecake Filling:

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

For the Cinnamon Swirl:

• ¼ cup unsalted butter, melted
• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• 1 sheet puff pastry

Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, melted butter, and cinnamon until evenly mixed.
3. Press the mixture into the bottom and slightly up the sides of the prepared pan.
4. Bake the crust for 8-10 minutes. Remove from the oven and let cool completely.

2. Make the Cheesecake Filling:

1. Beat softened cream cheese in a large bowl until smooth and creamy.
2. Gradually add granulated sugar, mixing until combined.
3. Blend in sour cream, eggs, vanilla extract, and cinnamon. Mix on low speed until just incorporated. Avoid overmixing.
4. Pour the filling over the cooled crust, smoothing the top with a spatula.

3. Create the Cinnamon Swirl:

1. In a small bowl, combine melted butter, brown sugar, and cinnamon.
2. Pipe or spread the mixture over a sheet of puff pastry. Roll the pastry into a spiral.
3. Carefully place the cinnamon roll spiral on top of the cheesecake batter.

4. Bake the Cheesecake:

1. Bake the cheesecake for 55-65 minutes, or until the center is set but slightly jiggly.
2. Turn off the oven, crack the door open slightly, and let the cheesecake cool for 1 hour.

5. Chill and Serve:

1. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
2. Before serving, dust the top with powdered sugar for a classic finish. Slice and enjoy chilled.

Why You’ll Love This Recipe

1. Easy and Elegant:

This recipe combines simple steps with a stunning presentation, perfect for impressing guests.

2. Flavor Explosion:

The warm, spiced cinnamon swirl complements the creamy cheesecake, while the buttery crust ties everything together.

3. Versatile Dessert:

Perfect for brunches, birthdays, holidays, or any sweet occasion!

Tips for Perfect Results

• Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
• Avoid Overbaking: The cheesecake should be set but jiggly in the center; it will firm up as it cools.
• Chill Time: Don’t skip the refrigeration step—it enhances the flavors and sets the texture.

FAQs

Can I make this cheesecake without the puff pastry swirl?

Yes! Simply drizzle the cinnamon mixture over the cheesecake batter and swirl it in with a toothpick.

What can I use instead of graham crackers?

Crushed digestive biscuits or vanilla wafer cookies are great alternatives.

How long does this cheesecake last?

Stored in an airtight container in the refrigerator, it will stay fresh for up to 5 days.

Conclusion

This Cinnamon Roll Cheesecake combines the best of both worlds—cinnamon rolls and cheesecake—into one unforgettable dessert. With its rich filling, spiced swirl, and crunchy crust, it’s sure to be a favorite at your table. Treat yourself and your loved ones to this decadent creation today!