Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Recipe card for Cinnamon Roll Cheesecake with ingredients and instructions

Cinnamon Roll Cheesecake Recipe Card

  • Author: BOLO
  • Total Time: 80 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

This Cinnamon Roll Cheesecake combines the creamy richness of a classic cheesecake with the warm, spiced flavors of cinnamon rolls. It features a buttery graham cracker crust, a luscious vanilla cheesecake filling, and a decadent cinnamon swirl. Topped with a light glaze, this dessert is perfect for special occasions or an indulgent treat any day of the week!

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 2 tbsp sugar
  • 1 tsp cinnamon

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour

For the Cinnamon Swirl:

  • 1/3 cup butter, melted
  • 1/2 cup brown sugar
  • 1 1/2 tbsp ground cinnamon

For the Topping (Optional):

  • 1/2 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat the oven to 325°F (163°C).
  2. Mix graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

  1. In a large bowl, beat the cream cheese and sugar until smooth.
  2. Add the eggs one at a time, mixing after each addition.
  3. Stir in sour cream, vanilla, and flour until smooth and creamy.

3. Create the Cinnamon Swirl:

  1. In a small bowl, mix melted butter, brown sugar, and cinnamon.
  2. Pour half of the cheesecake batter over the crust.
  3. Drizzle half of the cinnamon mixture on top and swirl gently with a knife.
  4. Repeat with the remaining cheesecake batter and cinnamon swirl.

4. Bake the Cheesecake:

  1. Wrap the springform pan with foil and place it in a water bath (a larger pan with 1 inch of hot water).
  2. Bake for 50-60 minutes or until the center is slightly jiggly.
  3. Turn off the oven and let the cheesecake cool inside for 1 hour.

5. Chill and Serve:

  1. Refrigerate for at least 4 hours, preferably overnight.
  2. Before serving, drizzle with the optional glaze.
  3. Slice and enjoy!

Notes

  • Avoid cracks: Use a water bath and don’t overmix the batter.
  • Chilling is key: The longer it chills, the better the flavor and texture.
  • Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bolorecipes.com/cinnamon-roll-cheesecake/