Heavenly Cinnamon Roll Cheesecake Recipe You Need to Try

Imagine a cinnamon roll and cheesecake combined. This cinnamon roll cheesecake recipe is a dream come true. It has warm spices, gooey centers, and a crust that holds it all together.

It’s perfect for holidays or when you just want something special. This treat combines the comfort of cinnamon rolls with the elegance of a classic cheesecake.

Key Takeaways

• Blends cinnamon roll flavors with cheesecake layers for a unique texture contrast.
• Uses 32 oz cream cheese and a water bath to prevent cracks.
• Requires a 9-inch springform pan and gradual cooling steps.
• Includes three components: cinnamon swirls, cheesecake filling, and a buttery crust.
• Chill overnight for best results and serve with cinnamon cream cheese frosting.

My Love Affair with Cinnamon Roll Cheesecake

Homemade cinnamon roll cheesecake is truly magical. The first time I made it, I was amazed. It combined two comfort foods into one delicious treat. The mix of cinnamon rolls and creamy cheesecake was perfect.

I experimented with recipes until I found the right one. It uses Philadelphia cream cheese for a tangy taste. And a special method to avoid cracks.

My kitchen became a place of creativity. I layered spiced dough, creamy filling, and frosting. It was love at first taste. At a holiday dinner, my family loved it so much, it was gone in minutes.

My sister said it was better than any bakery. That moment made it my favorite dessert.

What makes it so special? The cinnamon swirl and cheesecake flavors work together beautifully. It’s perfect for any occasion. Even those who don’t like trying new things ask for more.

This recipe is more than just a recipe. It’s a confidence builder. Mastering it taught me to trust my baking skills. I’ve tried different variations, but the classic is always the best.

When friends ask for the recipe, I know I’ve made something truly special. Delicious cinnamon roll cheesecake turns any moment into a celebration.

What Makes This Cinnamon Roll Cheesecake Special

The cinnamon roll swirl cheesecake is special because it combines familiar tastes with new layers. It starts with a cinnamon-spiced graham cracker crust. Then, it moves to a creamy cheesecake with cinnamon swirls.

The mix of a puffy, caramelized bottom and a smooth cheesecake top is amazing. It’s a texture dance that you can’t help but love.

This recipe is unique because it makes complex flavors simple. Here’s why:

• Pillsbury cinnamon rolls make the base easy to prepare.
• A water bath and slow cooling help achieve a smooth finish, even for beginners.
• The cinnamon swirl layer, made with brown sugar, flour, and butter, adds sweet pockets without extra steps.

Despite having 817 calories per slice, this easy cinnamon roll cheesecake is accessible. It uses Red Ape cinnamon for extra spice and cream cheese-sour cream for a light filling.

The final touch is a drizzle of cinnamon roll frosting. It shows that you don’t need to spend weeks to make bakery-style desserts. This cheesecake is a mix of nostalgia and creativity in every bite.

Essential Ingredients for the Ultimate Cinnamon Roll Cheesecake

Making the perfect homemade cinnamon roll cheesecake begins with top-notch ingredients. Each part is key to getting the right mix of texture, taste, and cinnamon sweetness. Let’s explore what you’ll need and why it’s important.

• Graham Cracker Crumbs: You’ll need two sleeves of graham crackers for a solid base. Try Biscoff cookie crumbs for a caramel-cinnamon crust twist.
• Brown Sugar: It adds depth. Light or dark brown sugar works, but light is better for its subtle molasses flavor.
• McCormick Ground Cinnamon: This spice is the main attraction—use 2 tablespoons in the swirl for that real cinnamon roll taste. Too much can overpower the cream cheese.
• Full-Fat Cream Cheese: Don’t settle for low-fat. It can cause cracks. Use 3 (8-ounce) packages at room temperature for a smooth batter.

The cinnamon roll cheesecake with cream cheese frosting is the crowning glory. For the frosting, mix 3 cream cheese packages, 1 cup powdered sugar, and vanilla extract. Add Pillsbury cinnamon roll frosting for that classic taste.

• Room-Temperature Eggs: Cold eggs can cause cracks. Let them warm up at room temp for 30 minutes before mixing.
• Heavy Whipping Cream: It makes the swirl richer. Mix 1/2 cup with 4 tablespoons melted butter and 1 1/2 cups brown sugar for a gooey center.

Want to make changes? Use unsalted butter if you’re watching sodium, but always choose real vanilla extract for the best flavor. Now you’re all set to start baking!

Kitchen Tools You’ll Need

Every baker knows the right tools make all the difference. For the best cinnamon roll cheesecake, start with a 9-inch springform pan. Its removable bottom makes it easy to take out after baking. Don’t skip the water bath setup; it’s your secret weapon against cracked tops.

A sturdy baking sheet holds both the pan and the hot water. Heavy-duty foil keeps everything secure.

• Essential Tools:
• Springform pan (9-inch)
• Electric mixer (stand or hand mixer with paddle attachment)
• Rubber spatula (for scraping bowls and smoothing batter)
• Measuring cups and spoons (for precise ingredient ratios)
• Mixing bowls (stainless steel or glass)
• Baking sheet and heavy-duty foil
• Rubber spatula (for frosting and cleanup)

Optional upgrades like a pastry bag or piping tip add flair but aren’t mandatory. A wire rack cools the cheesecake evenly. Parchment paper lines pans for effortless release.

If you lack a food processor, a grater works for cinnamon-sugar mix-ins. Even basic tools like a butter knife (to loosen edges post-baking) matter. Remember, this cinnamon roll cheesecake recipe thrives on simplicity—what you have in your kitchen today is enough to start. Gather these items, and you’re one step closer to a showstopping dessert.

Cinnamon Roll Cheesecake Recipe Step-by-Step

First, heat your oven to 325°F. Use a 9-inch springform pan and cover the bottom with parchment paper. Wrap the bottom with aluminum foil to keep water out.

For the crust, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press it into the pan and bake for 12 minutes. Let it cool while you make the filling.

1. Beat softened cream cheese, sugar, and brown sugar until smooth. Add sour cream, vanilla, and eggs one at a time. Mix in flour and salt until just combined.
2. In a separate bowl, mix brown sugar, cinnamon, flour, and melted butter for the cinnamon swirl. Set aside.
3. Pour one-third of the cheesecake batter into the crust. Add spoonfuls of cinnamon mixture and swirl it with a knife.
4. Repeat two more layers, ending with a final cheesecake layer. Place the pan in a water bath and bake for 75-95 minutes.

Cool the cheesecake in the oven with the door cracked open for 30 minutes. Refrigerate it uncovered for at least 6 hours or overnight. Before serving, make the frosting by beating cream cheese, powdered sugar, vanilla, and heavy cream until stiff peaks form. Pipe or spread the frosting and sprinkle with cinnamon sugar.

Pro tip: Let batter sit at room temperature 30 minutes before baking to reduce air bubbles. This easy cinnamon roll cheesecake requires patience but delivers a showstopping result. Enjoy the perfect balance of gooey cinnamon layers and creamy cheesecake—no soggy crust or cracks if you follow each step carefully.

Troubleshooting Your Cheesecake

Even with careful steps, baking mishaps can happen. My delicious cinnamon roll cheesecake deserves your patience—here’s how to fix common issues:

• Cracks in the top: Gently spread caramel sauce over cracks or top with a swirl of whipped cream. To prevent, let the cheesecake cool slowly in the oven with the door cracked open.
• Sunken center: Overbaking or oven fluctuations cause this. Check your oven’s accuracy with a thermometer and avoid opening the door mid-bake.
• Lumpy batter: Blend ingredients on low speed until smooth. Room-temperature cream cheese mixes better than cold chunks.
• Uneven cinnamon swirls: Swirl gently with a knife before baking. If lumpy, add extra cinnamon sugar on top before serving.

Prevent issues before they start: Use a water bath to stabilize heat, let ingredients warm to room temperature, and bake on the middle rack. For stress-free results, try the no bake cinnamon roll cheesecake method—it skips oven drama entirely! If your caramel hardens while making the topping, remove it from heat immediately to stop crystallization.

Every imperfection adds character! If cracks appear, embrace them as part of the dessert’s charm. Adjusting your technique next time will make your next batch even better.

Delicious Variations to Explore

Try new things with your cinnamon roll cheesecake. These ideas are great for parties or personal treats. They keep the classic taste exciting.

Make cinnamon roll cheesecake bars by pouring the mix into a sheet pan. Bake until it’s set. These bars are perfect for sharing at gatherings. For something smaller, use mini muffin tins. Each cinnamon roll cheesecake bite is great for a dessert tower or a special gift.

• Flavor swaps: Add diced apples and caramel for a fall twist, or chocolate chips for a mocha flavor.
• Texture tweaks: Use crushed Biscoff cookies for a spicy base, or chopped pecans for crunch.
• Themed versions: Use pumpkin and cinnamon for Halloween, or peppermint for the holidays.

For parties, put cinnamon roll cheesecake bites on a platter with whipped cream. Or make “sandwiches” by layering the mix between graham crackers. Use leftover batter for a parfait with yogurt and granola.

Be adventurous—try maple syrup in the glaze or sea salt on warm bars. These changes keep things interesting while keeping the recipe’s essence.

If you love rich, decadent desserts like this, you’ll definitely want to try this Chocolate Brownie Cake for an irresistible chocolate indulgence!

How to Store and Freeze Your Cheesecake

Keeping your cinnamon roll cheesecake fresh is key. Here’s how to do it right:

Refrigeration Tips
For 4-5 days, store your cheesecake in plastic wrap. Use an airtight container to keep out smells. Refrigerate leftovers within 2 hours to avoid bacteria. If it dries out, brush with melted butter and cinnamon.

• Wrap the cheesecake in parchment paper first, then plastic wrap
• Store at 40°F or below
• Discard after 5 days

Freezing Made Easy
Freeze the cheesecake in its pan without frosting. Double-wrap it in plastic and foil. Label it before freezing. For slices, wrap each one in parchment and foil for 2 months.

1. Freeze whole cakes for up to 3 months
2. Thaw overnight in the fridge before adding frosting
3. Reapply cream cheese frosting 30 minutes before serving

Pro tip: Use a vacuum-sealed container for frosted cheesecakes. Don’t stack frozen slices to avoid cracks. Never refreeze thawed cheesecake. Follow these steps to keep your cheesecake fresh for weeks or months!

FAQs

Serving Suggestions and Perfect Pairings

When serving the best cinnamon roll cheesecake, how you present it is key. Sprinkle flaky sea salt on each slice to balance the sweetness. Add a dollop of whipped cream with cinnamon for a fresh twist. Arrange berries like raspberries or sliced strawberries around the plate for a pop of color.

• Top with caramel or butterscotch sauce for an indulgent finish.
• Serve chilled but not icy—let it sit at room temperature 10 minutes before cutting.
• Pair with vanilla or cinnamon ice cream for a creamy twist.

At my last holiday brunch, guests loved the delicious cinnamon roll cheesecake with spiced chai lattes. Coffee or espresso helps cut through the cheesecake’s richness. Try a late-harvest riesling or Bailey’s in hot cocoa for festive drinks. For a non-alcoholic choice, homemade hazelnut milk with a cinnamon stick garnish is perfect.

Set up a themed dessert table with mini cheesecake slices on wooden boards. Offer tiny cups of espresso or a carafe of spiced cider. This treat is a hit at any meal, from a cozy weekend breakfast to a holiday feast. Add these simple touches to make every bite special.

Conclusion

Homemade cinnamon roll cheesecake is more than just a dessert. It’s a celebration of comfort food. It combines the gooey warmth of cinnamon rolls with the creamy richness of cheesecake. This recipe has become a favorite for our family’s holidays and casual dinners.

The 7-hour process, including chill time, makes it a showstopper. It’s as impressive to look at as it is to eat. I first made this years ago, and now it’s a tradition at every gathering.

The cinnamon-sugar swirl and cream cheese frosting always bring excitement. Even beginners can make it with a little patience. And the 12 servings always disappear fast. Plus, you can customize it with different crusts or toppings.

Heavenly Cinnamon Roll Cheesecake Recipe You Need to Try

---

• Author: Jake Miller
• Total Time: 1 hour 20 minutes
• Yield: 12 servings

Print Recipe

Pin Recipe

Description

This Cinnamon Roll Swirl Cheesecake with Golden Swirls combines the creamy richness of classic cheesecake with the warm, spiced sweetness of cinnamon rolls. A buttery graham cracker crust holds a luscious cheesecake filling, swirled with a cinnamon sugar mixture that bakes into golden, caramelized perfection. Perfect for holidays, special occasions, or any time you crave a decadent treat!

---

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream

For the Cinnamon Swirl:

• ¼ cup unsalted butter, melted
• ½ cup brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon flour

For the Golden Swirls (Optional Garnish):

• ¼ cup caramel sauce
• Edible gold dust (for a shimmering effect)

---

Instructions

• Preheat the Oven: Set the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• Prepare the Crust: In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the pan. Bake for 10 minutes, then set aside.
• Make the Cinnamon Swirl: Combine melted butter, brown sugar, cinnamon, and flour in a bowl. Stir until smooth.
• Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing between additions. Stir in vanilla, sour cream, and heavy cream.
• Layer the Swirls: Pour half the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture and use a toothpick or knife to swirl it. Repeat with remaining batter and swirl mixture.
• Bake the Cheesecake: Place the pan in a water bath and bake for 50-60 minutes, until the edges are set but the center is slightly jiggly. Turn off the oven and let it cool inside for 1 hour.
• Chill: Refrigerate for at least 4 hours or overnight for best results.
• Add Golden Swirls: Drizzle caramel sauce over the top and sprinkle edible gold dust for a shimmering effect.
• Serve and Enjoy: Slice and enjoy your stunning Cinnamon Roll Swirl Cheesecake with Golden Swirls!

Notes

• Ensure all dairy ingredients are at room temperature for a smooth texture.

• Use a water bath to prevent cracks in the cheesecake.

• The cheesecake sets best when chilled overnight.

• For extra golden swirls, mix edible gold dust into the caramel before drizzling.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420 kcal
• Sugar: 30g
• Sodium: 260mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 95mg

Keywords: cinnamon roll cheesecake, cinnamon swirl cheesecake, golden swirl cheesecake, cinnamon cheesecake, easy cheesecake recipe