This Decadent Cinnamon Roll Cheesecake is the perfect dessert for those who crave the warm, comforting flavors of cinnamon rolls combined with the smooth, creamy texture of cheesecake. With a beautifully marbled cinnamon sugar swirl, every bite offers the best of both worlds—fluffy, tangy cheesecake and sweet, spiced cinnamon roll goodness. Whether for a special occasion or a cozy afternoon treat, this dessert is sure to impress.
Why You’ll Love This Recipe
I absolutely love this cheesecake because it marries two of my favorite desserts—cinnamon rolls and cheesecake—into one delightful treat. The creamy, smooth texture of the cheesecake pairs perfectly with the warm, spiced cinnamon swirl. The buttery graham cracker crust adds a satisfying crunch, balancing out the richness. Plus, it’s simple to make, and it looks stunning when served. It’s a guaranteed crowd-pleaser!
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup heavy cream
1 tablespoon cornstarch
1/2 teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs and melted butter until fully combined. Press this mixture into the bottom of a 9-inch springform pan to form a crust. Set aside.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
In a small bowl, combine the brown sugar and ground cinnamon.
Pour half of the cheesecake batter over the prepared crust. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Repeat with the remaining batter and cinnamon-sugar.
Using a knife or skewer, gently swirl the cinnamon sugar into the cheesecake batter to create a marbled effect.
In a small bowl, whisk together the heavy cream, cornstarch, and salt. Drizzle this mixture over the top of the cheesecake.
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Refrigerate for at least 4 hours, or overnight, before serving.
Servings and Timing
Prep Time: 25 minutes
Cooking Time: 60 minutes
Total Time: 5 hours 25 minutes
Servings: 12
Variations
Gluten-Free: Substitute the graham cracker crumbs with gluten-free graham cracker crumbs or another gluten-free crumb base.
Topping Options: Add a drizzle of caramel sauce, whipped cream, or even a sprinkle of chopped nuts for extra texture and flavor.
Dairy-Free: Use dairy-free cream cheese and sour cream, and ensure the butter is plant-based to make this cheesecake dairy-free.
Mini Cheesecakes: Instead of a large cheesecake, you can bake individual cheesecakes in a muffin tin or mini springform pans.
Storage/Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days.
I don’t recommend freezing this cheesecake as the texture may change once thawed, but you can freeze individual slices. Allow them to thaw in the refrigerator overnight before serving.
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FAQs
How do I know when the cheesecake is done baking?
The cheesecake should have set edges and a slightly jiggly center. You can also test it by inserting a toothpick; it should come out clean or with just a little cheesecake batter clinging to it.
Can I make this cheesecake ahead of time?
Yes! In fact, I recommend making it ahead of time. It needs at least 4 hours in the fridge to set properly, but overnight is even better for the best texture and flavor.
Can I use a different type of crust?
Yes, you can substitute the graham cracker crust with another type, such as an Oreo cookie crust or a nut-based crust if you prefer.
How do I prevent cracks on top of my cheesecake?
To help prevent cracks, make sure not to overbake the cheesecake, and let it cool gradually inside the oven. A water bath also helps maintain moisture during baking, though it’s not strictly necessary for this recipe.
Can I make this recipe without sour cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt. This will still provide a creamy texture and slight tanginess to balance out the sweetness.
Conclusion
This Decadent Cinnamon Roll Cheesecake is everything I love in a dessert—creamy, indulgent, and with that perfect touch of cinnamon sweetness. The marbled swirl not only makes it visually stunning, but it also enhances every bite, combining the flavors of cinnamon rolls with the rich texture of cheesecake. It’s an absolute crowd-pleaser, and whether you’re making it for a special occasion or just because you want a comforting treat, it’s a recipe you’ll find yourself coming back to time and time again.
📖 Recipe:
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Decadent Cinnamon Roll Cheesecake
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Decadent Cinnamon Roll Cheesecake combines the warm, comforting flavors of cinnamon rolls with the smooth, creamy texture of cheesecake. The beautifully marbled cinnamon sugar swirl offers a perfect balance of sweetness and tanginess, making this dessert a delightful treat for any occasion.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup heavy cream
1 tablespoon cornstarch
1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs and melted butter until fully combined. Press this mixture into the bottom of a 9-inch springform pan to form a crust. Set aside.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- In a small bowl, combine the brown sugar and ground cinnamon.
- Pour half of the cheesecake batter over the prepared crust. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Repeat with the remaining batter and cinnamon-sugar.
- Using a knife or skewer, gently swirl the cinnamon sugar into the cheesecake batter to create a marbled effect.
- In a small bowl, whisk together the heavy cream, cornstarch, and salt. Drizzle this mixture over the top of the cheesecake.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Refrigerate for at least 4 hours, or overnight, before serving.
Notes
For a gluten-free version, substitute graham cracker crumbs with gluten-free graham cracker crumbs.
You can top the cheesecake with caramel sauce, whipped cream, or chopped nuts for added texture and flavor.
To make this cheesecake dairy-free, use dairy-free cream cheese, sour cream, and plant-based butter.
If you prefer mini cheesecakes, bake them in a muffin tin or mini springform pans instead of a large pan.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
