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Cinnamon Roll Cheesecake Recipe

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This decadent Cinnamon Roll Cheesecake recipe is a luscious blend of classic cheesecake and cinnamon roll flavors, featuring a graham cracker crust, a creamy cheesecake center, and a spiced cinnamon swirl. Perfect for holidays, gatherings, or special treats, this dessert delivers indulgent taste with every bite.

Ingredients

Scale
  • Crust:

    • 1 ½ cups graham cracker crumbs
    • ¼ cup sugar
    • ½ cup unsalted butter, melted
  • Cheesecake Filling:

    • 24 oz cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 cup sour cream
    • 1 tsp vanilla extract
  • Cinnamon Swirl:

    • ½ cup brown sugar
    • 1 tbsp cinnamon
    • ¼ cup unsalted butter, melted
  • Cream Cheese Frosting (optional):

    • 4 oz cream cheese, softened
    • 1 cup powdered sugar
    • 1 tsp vanilla extract
    • 1-2 tbsp milk for consistency

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  2. Make the Cinnamon Swirl: Combine brown sugar, cinnamon, and melted butter. Set aside.
  3. Make the Cheesecake Filling: Beat softened cream cheese until smooth. Add sugar and mix well. Blend in eggs, one at a time, then add sour cream and vanilla extract.
  4. Assemble: Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl over the batter. Add remaining batter and finish with remaining cinnamon swirl. Use a knife to swirl gently.
  5. Bake: Place cheesecake in the oven and bake for 50-60 minutes, or until the center is just set. Cool to room temperature, then refrigerate for at least 4 hours.
  6. Add Frosting: Spread the cream cheese frosting over the top before serving, if desired.

Notes

  • For best results, bring all dairy ingredients to room temperature to avoid lumps.
  • Allow at least 4 hours for refrigeration to help the cheesecake set completely.

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