There’s something magical about baking on a cozy afternoon, isn’t there? The way the warm scents of cinnamon, sugar, and vanilla fill your kitchen, wrapping around you like a sweet hug. I fondly recall my own childhood as I watched my grandmother whisking together rich, creamy cheesecakes and gooey cinnamon rolls. Those moments—the swirls of dough, the melting butter pooling in the bowl—sparked a love for desserts that just can’t be contained. Today, I want to share a recipe that brings those cherished memories to life: my Cinnamon Roll Cheesecake. It’s a beautiful hybrid that combines the best of both worlds: the creamy, decadent texture of cheesecake with the warm, fluffy goodness of cinnamon rolls. Trust me, each bite is simply irresistible!

Why You’ll Love This Recipe

• Easy to Make: With simple steps, anyone can whip this up, even on a weeknight!
• Showstopper Dessert: Perfect for gatherings, your guests will be raving about it!
• Familiar Flavors: It captures the comfort of cinnamon rolls with a cheesecake twist.
• Customizable: You can play around with toppings and spices to make it your own!

Ingredients

Here’s everything you’ll need to create this delicious masterpiece. Trust me; it’s worth it!

• For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 1/2 cup unsalted butter, melted
• For the Cheesecake Filling:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
• For the Cinnamon Swirl:
  • 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter, softened
• For the Cream Cheese Topping:
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Pro Tip: Make sure your cream cheese is softened. It helps create that smooth, creamy texture you’re looking for in cheesecake!

Step-by-Step Instructions

1. Make the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until combined and then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, remove from the oven, and let it cool.
2. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and mix until well combined. Add the vanilla and beat in the eggs one at a time, ensuring everything is blended without overbeating. Finally, stir in the sour cream until smooth.
3. Make the cinnamon swirl: In a small bowl, mix together the brown sugar, cinnamon, and softened butter until well combined. This mixture will give your cheesecake that delicious, gooey cinnamon roll flavor.
4. Assemble: Pour half of the cheesecake batter into the cooled crust. Drizzle half of the cinnamon swirl mixture over the batter and gently swirl it with a knife to create a marbled effect. Pour in the remaining cheesecake batter and top with the rest of the cinnamon swirl mixture, swirling again gently.
5. Bake: Place the springform pan in the oven and bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. This gives it that perfect creamy texture!
6. Cool: Turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour. This helps prevent cracks on the surface!
7. Chill: Once cooled, take the cheesecake out, cover it well, and chill in the refrigerator for at least 4 hours, but overnight is best!
8. Prepare the topping: When you’re ready to serve, mix the softened cream cheese, powdered sugar, vanilla, and milk in a small bowl until smooth. Drizzle this creamy topping over your cheesecake for that extra indulgence.

Watch-out: Don’t overbake the cheesecake! You want that lovely, creamy center.

Pro Tips & Variations

This recipe is versatile, so here’s where you can have a little fun!

• Add Nuts: Chopped pecans or walnuts in the cinnamon swirl can add a delightful crunch.
• Spice it Up: For a spicier take, add a pinch of nutmeg or ginger to the filling.
• Swirled with Chocolate: Drizzle some melted chocolate into the cinnamon mixture for a chocolate twist!
• Make it Healthier: Use Greek yogurt instead of sour cream for a lighter option.

Serving Suggestions

Oh, the joy of serving this beauty! Imagine cutting into that creamy cheesecake, revealing the gorgeous swirls. It’s perfect for gatherings or as a special treat for yourself on a cozy evening. I love serving it with a hot cup of coffee or tea; the warmth of the drink complements the chilled cheesecake beautifully. You can also top each slice with a sprinkle of extra cinnamon, a drizzle of caramel sauce, or fresh whipped cream for an added touch of indulgence.

Storage Tips

This cheesecake can be stored in the refrigerator for about a week—if it lasts that long! Just make sure you cover it well to keep it fresh. If you’d like to freeze it, wrap individual slices in plastic wrap and then aluminum foil. It will last in the freezer for up to 3 months. When you’re ready to enjoy, let it thaw in the refrigerator overnight for the best texture.

FAQs

Can I make this ahead of time?

Absolutely! This cheesecake actually tastes better the day after it’s made, once all the flavors have melded together beautifully. It’s perfect for prepping for parties or holidays!

What can I substitute for sour cream?

You can use Greek yogurt for a healthier version, or even mascarpone cheese for a richer taste. Just keep in mind it will alter the flavor slightly!

Can I use a different crust besides graham crackers?

For sure! A cookie crust made from Oreo cookies or even a nut-based crust works wonderfully too. Just crush up your chosen base, mix with melted butter, and press it into the pan.

How do I prevent cracks in my cheesecake?

Keeping the oven door cracked while cooling and not overbaking will help, but you can also try a water bath. Place a larger roasting pan under your springform with hot water to create steam while it bakes!

Conclusion

And there you have it! This Cinnamon Roll Cheesecake is a heavenly blend of two favorites—one bite will transport you back to those cherished memories, and I can only hope it becomes a beloved recipe in your family too. If you give it a try, I’d love to hear how it turns out for you. Comment below or share your baking journey with me! Happy baking, my friend!

Irresistible Cinnamon Roll Cheesecake Recipe – Creamy Delight!

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• Author: antaki
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x

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Description

Indulge in this creamy cinnamon roll cheesecake recipe that swirls rich flavors for a totally irresistible dessert experience. Perfect for any occasion!

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Ingredients

Scale 1x2x3x

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

1/2 cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

1/2 cup packed brown sugar

2 tablespoons ground cinnamon

1/4 cup unsalted butter, softened

4 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk

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Instructions

Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until combined and then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, remove from the oven, and let it cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and mix until well combined. Add the vanilla and beat in the eggs one at a time, ensuring everything is blended without overbeating. Finally, stir in the sour cream until smooth.

In a small bowl, mix together the brown sugar, cinnamon, and softened butter until well combined. This mixture will give your cheesecake that delicious, gooey cinnamon roll flavor.

Pour half of the cheesecake batter into the cooled crust. Drizzle half of the cinnamon swirl mixture over the batter and gently swirl it with a knife to create a marbled effect. Pour in the remaining cheesecake batter and top with the rest of the cinnamon swirl mixture, swirling again gently.

Place the springform pan in the oven and bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour.

Once cooled, take the cheesecake out, cover it well, and chill in the refrigerator for at least 4 hours, but overnight is best.

When you’re ready to serve, mix the softened cream cheese, powdered sugar, vanilla, and milk in a small bowl until smooth. Drizzle this creamy topping over your cheesecake.

Notes

A beautiful hybrid that combines the creamy texture of cheesecake with the warm goodness of cinnamon rolls, making it a showstopper dessert that’s easy to make and totally irresistible.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 8 servings
• Calories: 350
• Sugar: 25g
• Fat: 20g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 6g

Keywords: Cinnamon Roll Cheesecake, Cheesecake, Dessert Recipe, Baking, Cinnamon Rolls, Easy Desserts