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Cinnamon Roll Cheesecake Recipe: A Decadent Dessert for Any Occasion


  • Author: Julia Childley
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings

Description

A rich and creamy cheesecake swirled with a buttery cinnamon-sugar mixture, nestled on a graham cracker crust. This dessert is a delightful fusion of classic cinnamon rolls and luscious cheesecake, perfect for any special occasion.


Ingredients

Crust:

  • 2 cups (200 g) graham cracker crumbs
  • 1/2 cup (115 g) butter, melted

Cheesecake Filling:

  • 24 oz (680 g) cream cheese, softened
  • 3/4 cup (150 g) sugar
  • 3 large eggs
  • 1/4 cup (60 ml) sour cream
  • 1 tsp (5 ml) vanilla extract

Cinnamon Swirl:

  • 1/4 cup (60 g) butter, melted
  • 1/3 cup (65 g) brown sugar
  • 1 1/2 tsp ground cinnamon

Instructions

  • Prepare the Crust:
    Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside in foil.
    Combine graham cracker crumbs with melted butter. Press firmly into the pan. Bake for 10 minutes, then set aside to cool.
  • Make the Cheesecake Filling:
    In a large bowl, beat cream cheese and sugar until smooth.
    Add eggs one at a time, mixing after each addition. Blend in sour cream and vanilla until smooth.
  • Prepare the Cinnamon Swirl:
    Mix melted butter, brown sugar, and cinnamon in a small bowl until combined.
  • Assemble the Cheesecake:
    Pour half the cheesecake batter onto the crust.
    Drizzle half the cinnamon mixture over the batter. Use a toothpick or knife to swirl.
    Repeat with the remaining batter and cinnamon mixture, swirling again for a marbled effect.
  • Bake the Cheesecake:
    Place the springform pan in a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
    Bake for 50-60 minutes, until the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  • Cool and Chill:
    Remove the cheesecake from the water bath. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Notes

  • Water Bath Tips: Ensure the foil is tightly wrapped around the pan to prevent water from seeping into the crust.
  • Prevent Cracking: Avoid overmixing the batter, and let the cheesecake cool gradually in the oven.
  • Storage: Store in an airtight container in the fridge for up to 5 days or freeze slices for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: ~390 per serving