Ever find yourself caught between the comforting decadence of a cinnamon roll and the creamy luxury of cheesecake? Your dessert dilemma ends here! This Cinnamon Roll Cheesecake recipe combines the best of both worlds to deliver a show-stopping treat that’s perfect for any occasion.
What Makes This Cheesecake Unforgettable:
- A fusion of breakfast favorite and indulgent dessert.
- Ideal for making ahead—tastes even better the next day!
- Simple to prepare yet impressively elegant.
- A guaranteed crowd-pleaser with incredible leftovers.
Prep Time: 30 minutes
Bake Time: 75 minutes
Total Time: 1 hour 45 minutes + 4 hours chilling
Why Room Temperature Ingredients Matter
For a smooth, lump-free cheesecake, ensure your ingredients are at room temperature. This allows for better blending and creates that silky texture everyone loves. Just take out your cream cheese, eggs, and dairy 2 hours before starting.
Is a Water Bath Necessary?
Absolutely! A water bath ensures gentle, even baking and prevents cracking. The steam keeps your cheesecake moist and creamy, delivering that perfect finish every time.
Can You Make This Ahead?
Yes! Cheesecake flavors intensify overnight, making it even more delicious. Prepare it a day or two in advance, and drizzle the glaze right before serving. Store covered in the fridge for up to 5 days.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 6 tbsp melted butter
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
For the Filling:
- 32 oz cream cheese (4 blocks)
- 1¼ cups granulated sugar
- 4 large eggs
- ⅓ cup heavy cream
- 2 tsp vanilla extract
- ¼ cup sour cream
For the Cinnamon Swirl:
- ⅓ cup melted butter
- 1 cup brown sugar
- 2½ tbsp ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
Step 1: Prepare Your Pan
- Preheat oven to 325°F. Wrap the exterior of a springform pan with heavy-duty foil.
Step 2: Make the Crust
- Combine graham cracker crumbs, melted butter, sugar, and cinnamon. Press firmly into the bottom of the pan and bake for 10 minutes. Let it cool completely.
Step 3: Mix the Cinnamon Swirl
- Stir together melted butter, brown sugar, and cinnamon. Set aside for layering.
Step 4: Create the Filling
- Beat cream cheese until fluffy. Gradually add sugar. Add eggs one at a time on low speed. Mix in heavy cream, vanilla, and fold in sour cream until just combined.
Step 5: Assemble the Cheesecake
- Pour half the filling over the crust. Drop spoonfuls of the cinnamon mixture and swirl with a knife. Add the remaining filling and repeat the swirling process.
Step 6: Bake
- Place the pan in a larger roasting pan and add hot water halfway up the sides. Bake for 75 minutes until the center jiggles slightly.
Step 7: Cool and Chill
- Turn off the oven and crack the door slightly. Cool for 1 hour in the oven, then remove the pan from the water bath. Refrigerate for at least 4 hours or overnight.
Step 8: Add the Glaze
- Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake.
Pro Tips for Success
- Use room temperature ingredients for a smooth filling.
- Avoid overmixing after adding eggs to prevent cracking.
- Gently tap the pan to remove air bubbles before baking.
- Cover with foil if the top browns too quickly.
- The center should jiggle slightly when done.
Storage & Serving
Store the cheesecake in the fridge for up to 5 days. Let it sit at room temperature for 30 minutes before serving. For a warm, fresh-out-of-the-oven experience, microwave slices for 15 seconds.
This Cinnamon Roll Cheesecake isn’t just dessert—it’s a moment of bliss in every bite! Ready to impress your guests (or just treat yourself)? Bake this irresistible treat today.
