Introduction

This Decadent Cinnamon Roll Cheesecake combines the rich creaminess of classic cheesecake with the warm, comforting flavors of cinnamon rolls. It’s an easy-to-make dessert that’s perfect for any occasion, guaranteed to impress family and friends.

Decadent Cinnamon Roll Cheesecake Recipe - Recipe Image

Ingredients

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
24 ounces (680 g) cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs, room temperature
½ cup sour cream
½ cup heavy cream (optional)
½ cup brown sugar, packed
2 tablespoons ground cinnamon
3 tablespoons unsalted butter, melted
4 ounces (113 g) cream cheese, softened (for optional glaze)
¼ cup powdered sugar (for optional glaze)
1 teaspoon vanilla extract (for optional glaze)
1–2 tablespoons milk or cream (for optional glaze)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line it with parchment paper for easy release.
Step 2: Make the crust by mixing graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until crumbly. Press firmly into the bottom of the pan using the bottom of a glass. Bake for 10 minutes, then let cool slightly.
Step 3: Prepare the cinnamon swirl by combining brown sugar, ground cinnamon, and melted butter in a small bowl until smooth. Set aside.
Step 4: Beat the softened cream cheese in a mixer on medium speed until smooth (about 2-3 minutes). Gradually add granulated sugar and vanilla extract, beating until light and fluffy.
Step 5: Add eggs one at a time, mixing well after each but avoiding overmixing. Then mix in sour cream and heavy cream until fully combined. The batter should be silky and pourable but not runny.
Step 6: Pour half the cheesecake batter over the cooled crust and smooth the surface. Spoon half the cinnamon swirl evenly over it. Pour the remaining batter on top, then dollop the rest of the swirl. Use a knife or skewer to gently swirl the cinnamon into the batter for a marbled effect.
Step 7: Bake in the oven for 55-65 minutes until the edges are set and the center jiggles slightly when nudged. Avoid opening the oven door frequently to prevent cracks.
Step 8: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight.
Step 9: For the optional glaze, whip together cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle over the chilled cheesecake before serving.

Tips & Variations

Use room temperature eggs and cream cheese for a smoother batter and to avoid lumps.
Substitute digestive biscuits if graham crackers are unavailable for the crust.
Add a pinch of nutmeg to the cinnamon swirl for extra warmth.
For a lighter option, omit the heavy cream or replace sour cream with Greek yogurt.
To prevent cracking, bake the cheesecake in a water bath or place a pan of water on the lower rack during baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge before serving. Reheat glaze in the microwave if it thickens too much while chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without the heavy cream?

Yes, the heavy cream is optional and adds richness, but you can omit it without affecting the structure too much. Using sour cream alone will still result in a creamy texture.

How do I prevent my cheesecake from cracking?

To avoid cracking, do not overmix the batter and avoid opening the oven door frequently while baking. Cooling the cheesecake gradually by leaving it in the oven with the door cracked after baking also helps prevent cracks.

Decadent Cinnamon Roll Cheesecake Recipe

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★★★★★

4.7 from 139 reviews

This Decadent Cinnamon Roll Cheesecake is a luscious and creamy dessert that combines the comforting flavors of cinnamon rolls with the rich texture of cheesecake. Featuring a buttery graham cracker crust, a smooth cream cheese batter infused with a cinnamon swirl, and an optional cream cheese glaze, this easy-to-make dessert is perfect for any occasion, from holidays to weekend treats.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 6 hours 25 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Cinnamon Swirl

½ cup brown sugar, packed
2 tablespoons ground cinnamon
3 tablespoons unsalted butter, melted

Cheesecake Batter

24 ounces (680 g) cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs, room temperature
½ cup sour cream
½ cup heavy cream (optional)

Optional Glaze

4 ounces (113 g) cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or cream

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line it with parchment paper for easy release.
Make the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined and crumbly. Press the mixture firmly into the bottom of the pan using the bottom of a glass to pack it down well. Bake for 10 minutes, then remove and set aside to cool slightly.
Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Stir until it forms a smooth paste and set aside.
Make the Cheesecake Batter: Using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy (about 2-3 minutes). Gradually add granulated sugar and vanilla extract, beating until light and fluffy. Add eggs one at a time, mixing well after each addition without overmixing. Mix in sour cream and heavy cream until fully incorporated, ensuring the batter is silky and pourable but not runny.
Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust and smooth the top. Spoon half the cinnamon swirl mixture evenly over the batter. Pour the remaining cheesecake batter on top and dollop the rest of the cinnamon swirl. Use a knife or skewer to gently swirl the cinnamon into the batter, creating marbled patterns.
Bake: Place the pan in the center of the oven and bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly when nudged. Avoid opening the oven during baking to prevent cracking.
Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 4 hours or overnight.
Make Optional Glaze: Whip together the cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over the chilled cheesecake before serving.

Notes

Use room temperature eggs and cream cheese for smoother batter and better mixing.
Do not overmix the batter after adding eggs to avoid air incorporation which can cause cracking.
Swirling the cinnamon mixture gently will create beautiful marbled patterns without blending it completely.
Chilling the cheesecake overnight improves flavor and texture.
The optional glaze adds extra sweetness and creaminess but can be omitted for a lighter dessert.
Use a water bath if desired to further reduce cracking, but it is not required for this recipe.

Keywords: cinnamon roll cheesecake, cinnamon swirl cheesecake, easy cheesecake recipe, decadent dessert, graham cracker crust cheesecake