Cinnamon Roll Cheesecake Dessert

Cinnamon Roll Cheesecake brings together the comfort of cinnamon rolls and the creamy decadence of classic cheesecake. With a buttery graham cracker base, velvety filling, and generous swirls of cinnamon sugar, this show-stopper never fails to make guests swoon. Serve it at your next celebration or whenever the craving for something sweetly spiced and rich hits.

I made this for my mom’s birthday and it instantly became her requested cake for every family get-together. Watching everyone sneak second slices is just the best kind of compliment.

Ingredients

• Graham crackers: Crushed for the crust to give a satisfying crunch Choose fresh crackers and crush them finely for even texture
• Melted butter: Helps the crust bind and adds richness Use real butter for best flavor
• Granulated sugar: Slightly sweetens the crust White sugar gives the purest taste and color
• Brown sugar: Essential for the cinnamon swirl Deep molasses notes add warmth
• Ground cinnamon: Gives that classic roll flavor Try to use fresh cinnamon for best aroma
• Cream cheese: Foundation of the filling Softened for maximum silkiness Opt for full-fat blocks not the whipped tub kind
• Sour cream: Adds subtle tang and ensures creamy texture Pick full-fat for smoothest results
• Vanilla extract: Rounds out the flavors Real vanilla will make a world of difference
• Eggs: Provide richness and structure Use large eggs at room temperature for gentle mixing
• Powdered sugar: Needed for the glaze Choose a high quality sugar for a smooth finish
• Milk: Loosens the glaze to drizzling consistency Whole milk gives a rich finish but any milk works

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 325 degrees Fahrenheit or 163 degrees Celsius then grease a nine inch springform pan to prevent sticking A thorough greasing ensures easy release after baking

Make the Crust:

Mix your crushed graham crackers melted butter and sugar in a bowl until the texture resembles wet sand Press this mixture evenly into the bottom of your prepared pan using the flat bottom of a measuring cup for uniform thickness Bake for about eight to ten minutes just until fragrant then set aside to cool completely

Prepare the Cinnamon Swirl:

Combine brown sugar ground cinnamon and melted butter in a small bowl Stir well until you have a thick paste which will be easy to dollop and swirl

Make the Cheesecake Filling:

In a large bowl use a hand or stand mixer to beat softened cream cheese and sugar until completely smooth and lump free Add in sour cream and vanilla extract and mix to fully combine Add eggs one at a time mixing each just until incorporated Overmixing can cause cracks so keep it gentle

Layer the Cheesecake:

Pour half of your cheesecake batter over the cooled crust Use a spatula to spread it evenly Dollop half the cinnamon swirl mixture over the batter then use a thin knife or skewer to gently swirl Be careful not to overmix Repeat with the remaining batter and cinnamon swirl adding layers and swirling the top for a marbled effect

Bake the Cheesecake:

Set the springform pan on a baking sheet to prevent oven messes Bake on the center rack for fifty to sixty minutes Watch for a softly jiggly center but mostly set edges When done turn off the oven crack the door and let the cheesecake cool inside for one hour to prevent sinking

Make the Glaze:

In a small bowl mix powdered sugar milk and vanilla extract until silky and smooth The glaze should slowly drizzle off the spoon if too thick add a splash more milk

Chill and Glaze:

Let the cheesecake reach room temperature before chilling for at least four hours or overnight for clean easy slices Before serving drizzle the glaze over the top letting it drip down the sides for that cinnamon roll look

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My favorite part is the sweet cinnamon swirl which reminds me of Saturday mornings baking with my grandmother The scent that fills the house is pure childhood nostalgia and you cannot beat that first creamy spicy bite

Storage Tips

Store leftovers covered in the refrigerator for up to three days Make sure to keep the cake in its springform base or on a flat plate covered tightly with plastic wrap If glazed wait to cover until the topping sets slightly

Ingredient Substitutions

If you are out of graham crackers try vanilla wafers or digestive biscuits Neufchatel cheese can work in place of cream cheese for a slightly lighter option and Greek yogurt can be swapped for sour cream in a pinch

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Serving Suggestions

Slice with a hot wet knife for tidy wedges Top each slice with a dollop of whipped cream and a sprinkle of cinnamon or serve with fresh strawberries for a pretty contrast Perfect for brunch dessert tables or as a birthday centerpiece

Cultural Context

Combining the beloved American cinnamon roll with cheesecake is a true celebration of comfort food This mashup grew popular in home kitchens where creative bakers wanted classic flavors in new forms There is something universally appealing about the smell of cinnamon and freshly baked cheesecake coming together

Frequently Asked Questions

→ How do you achieve the signature swirl?

Spoon dollops of the cinnamon mixture onto the cheesecake batter and gently swirl with a knife for a marbled effect.

→ What kind of crust works best?

A buttery graham cracker crust provides a crunchy contrast to the creamy filling and holds up well to the rich toppings.

→ Can I make this dessert ahead of time?

Yes, it keeps well in the refrigerator for up to three days and actually slices best when fully chilled overnight.

→ How can I get clean slices?

Dip your knife in warm water and wipe it between cuts for neat, bakery-style portions every time.

→ Is a springform pan necessary?

A springform pan makes removing the finished dessert much easier, helping maintain its beautiful swirl and clean layers.