Cinnamon Roll Cheesecake Treat

This cinnamon roll cheesecake brings together the warm, comforting flavors of cinnamon rolls and creamy cheesecake in one impressive dessert. It’s a perfect treat for a special occasion or to impress friends during weekend brunch. I made this for a family gathering unexpectedly and it quickly became the highlight of the meal.

The smooth creamy texture and signature marbled cinnamon swirls make this cheesecake as beautiful as it is delicious.

Ingredients

• Crushed graham crackers: Two cups for a crunchy and flavorful base. Choose fresh, vibrant crackers to avoid any stale taste.
• Melted butter: Binds the crust and adds richness. Use unsalted so you can control the salt level.
• Sugar: Balances the butter in the crust and sweetens layers while brown sugar combined with cinnamon gives the classic warm flavor of cinnamon rolls
• Ground cinnamon: Should be fragrant and fresh; I recommend buying whole sticks to grind yourself if you can for the best aroma
• Cream cheese: The heart of the cheesecake. Full fat, softened cream cheese makes for the best texture and flavor
• Granulated sugar: Sweetens the filling without graininess—make sure it is fresh and not clumped
• Sour cream: Adds moisture and a subtle tang which balances the sweetness
• Vanilla extract: Enhances overall flavor; use pure vanilla where possible for depth
• Eggs: Bind the filling and create a smooth creamy texture, large eggs are best
• Powdered sugar, milk, and vanilla: Make a lovely glaze that adds sweetness and a touch of shine

Instructions

Build The Crust:

Preheat your oven to 325 degrees Fahrenheit and grease a nine-inch springform pan generously so the crust releases easily later. Mix crushed graham crackers with melted butter and sugar until the texture feels like wet sand. Press this mixture evenly into the bottom of the pan with the back of a spoon creating a firm layer. Bake for eight to ten minutes to set and slightly toast the crust bringing out its nutty flavor. Allow it to cool while you prepare the filling.

Make The Cinnamon Swirl:

In a small bowl combine the brown sugar ground cinnamon and melted butter until it forms a thick paste that will hold shape when swirled through the batter. If it is too runny add a bit more cinnamon or sugar until it is thick enough to gently ripple through the cheesecake without sinking too fast.

Prepare The Cheesecake Filling:

Using a stand mixer or handheld beaters beat the softened cream cheese with granulated sugar on medium speed until the mixture is silky and smooth with no lumps. Add the sour cream and vanilla extract continuing to beat until fully incorporated. Lower the speed and add the eggs one at a time beating just until blended after each addition to avoid overmixing which can cause cracks in the cheesecake during baking.

Layer And Swirl:

Pour half of the cheesecake batter evenly over the cooled crust. Dollop half of the cinnamon swirl mixture in small spoonfuls all over the surface. Using a butter knife or skewer gently swirl the cinnamon through the batter making large figure eights or circular motions for a marbled look. Repeat this process with the remaining batter and remaining cinnamon mixture carefully not to overmix.

Bake And Cool:

Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for fifty to sixty minutes until the edges are set and the center still jiggles slightly when shaken. This slight jiggle means it will continue cooking as it cools without drying out. Once baked turn off the oven and crack the oven door open. Let the cheesecake cool inside for one hour to prevent cracks from rapid temperature changes.

Make And Add Glaze:

Whisk powdered sugar with milk and vanilla extract until smooth and glossy. After the cheesecake reaches room temperature drizzle the glaze evenly over the top for a beautiful finish. Transfer the cheesecake to the refrigerator to chill for at least four hours preferably overnight to set completely before serving for the best texture and flavor.

One of my favorite parts is the cinnamon swirl. It reminds me of cozy holiday mornings with my family where the smell of cinnamon rolls filled the house. This cheesecake brings that nostalgic feeling with a twist that everyone loves.

Storage Tips

Store leftover cheesecake in an airtight container in the refrigerator for up to five days. Avoid leaving it out too long as cream cheese desserts don’t handle warmth well. For longer storage wrap tightly and freeze for up to two months. Thaw overnight in the fridge before glazing or serving.

Ingredient Swaps

You can swap sour cream with Greek yogurt for a lighter tang and less fat. Try light cream cheese if you want a less rich dessert but expect less creaminess. For a gluten free option use gluten free graham crackers or substitute the crust with finely ground nuts mixed with butter.

Serving Ideas

Serve slices with fresh berries or a drizzle of caramel sauce for extra indulgence. Add a dollop of whipped cream and a sprinkle of cinnamon for a festive touch. Pair with a strong coffee or chai tea to complement the cinnamon flavors perfectly.

The smooth creamy texture and signature marbled cinnamon swirls make this cheesecake as beautiful as it is delicious.

Frequently Asked Recipe Questions

→ What type of pan is best for this dessert?

A 9-inch springform pan is ideal, allowing easy removal and maintaining the cheesecake's shape.

→ How can I tell when it's properly baked?

The center should be slightly jiggly but not liquid. It firms up as it cools, preventing overbaking ensures a creamy texture.

→ Can I substitute the cream cheese or sour cream?

For richer flavor, full-fat cream cheese and sour cream work best, providing smoothness and tang.

→ What’s the purpose of chilling the dessert overnight?

Chilling at least 4 hours helps the filling set completely and allows flavors to develop fully.

→ How is the cinnamon swirl prepared and incorporated?

A paste of brown sugar, cinnamon, and melted butter is made and gently swirled through the cream cheese batter for a spiced marbling effect.