Introduction

This Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of cinnamon rolls. It’s an irresistible dessert perfect for special occasions or whenever you crave a sweet, comforting treat.

A round cake with three main layers is shown on a white plate on a white marbled surface. The bottom layer is a darker brown crust, dense and firm. Above it is a thick cream-colored middle layer with a smooth and soft texture. The top layer features a spiral of white cream swirls that cover the entire surface, dusted generously with fine dark brown cocoa powder creating a contrast between light and dark colors. The cake edges show a mix of creamy and darker tones with extra cocoa scattered around the plate edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 cup sour cream
4 large eggs
1/2 cup brown sugar
2 tablespoons ground cinnamon
1/4 cup heavy cream
4 oz cream cheese (for topping)
3/4 cup powdered sugar
2–3 tablespoons milk

Instructions

Step 1: Preheat your oven to 325°F (163°C). Wrap the outside of a springform pan with foil to prevent leaks and bring a kettle of water to boil for the water bath.
Step 2: In a bowl, combine graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of the springform pan. Set aside.
Step 3: Beat softened cream cheese in a large bowl until smooth. Add granulated sugar, all-purpose flour, and vanilla extract, mixing until well combined.
Step 4: Mix in sour cream, then beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 5: In a separate bowl, stir together brown sugar, ground cinnamon, and heavy cream to create the cinnamon swirl mixture.
Step 6: Pour half of the cheesecake batter over the crust. Add dollops of the cinnamon swirl mixture on top and gently swirl with a knife or skewer. Repeat with the remaining batter and cinnamon mixture, swirling again.
Step 7: Place the springform pan inside a larger roasting pan. Pour the boiling water around it to create a water bath, which helps prevent cracking.
Step 8: Bake for 1 hour and 10 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Step 9: Refrigerate the cheesecake for at least 6 hours or overnight to fully set and develop flavor.
Step 10: To prepare the topping, beat cream cheese, powdered sugar, and milk until smooth. Pipe or spread this frosting over the chilled cheesecake before serving.

Tips & Variations

For a richer crust, add a tablespoon of cinnamon to the graham cracker crumbs before mixing with butter.
You can swap sour cream with Greek yogurt for a tangier flavor.
Try adding chopped nuts or raisins to the cinnamon swirl for additional texture.
Make sure all dairy ingredients are at room temperature for a smoother batter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it sealed to prevent it from absorbing other odors. When ready to serve, you can let it sit at room temperature for 15 minutes. This cheesecake is best enjoyed chilled and is not recommended for freezing due to its creamy texture.

How to Serve

The image shows a round cheesecake on a clean white plate placed on a white marbled surface. The cheesecake has three clear layers: a thick brown crumbly base at the bottom, a thick creamy white middle layer with a smooth texture, and a thin top layer with a light brown spiral pattern that looks like cinnamon or cocoa powder, creating a swirl effect from the center to the edge. The sides of the cheesecake are neat and even, showing the contrast between the layers very clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is ideal because it allows you to remove the cheesecake easily without damaging it. If you use a regular cake pan, be sure to line it well with parchment paper and carefully invert the cake to remove it.

Why do I need to bake the cheesecake in a water bath?

The water bath helps regulate the temperature around the cheesecake and adds moisture, which minimizes cracking and ensures an even, creamy texture.