cinnamon roll cheesecake
This cinnamon roll cheesecake is super creamy, filled with gooey brown sugar cinnamon swirls, and baked with a cinnamon graham cracker crust. Cheesecake lovers and skeptics alike will love this decadent dessert.
The most incredible cinnamon roll cheesecake
As a bread baking blog, I’d like to say something blasphemous. I don’t really like cheesecake. Anyway…this cinnamon roll cheesecake? I’m completely hooked.
Rich but not heavy, thick yet super creamy, with buttery brown sugar-cinnamon ribbons intertwined in every bite. Add in a cinnamon graham cracker crust and suddenly cheesecake becomes my favorite thing???If cozy cinnamon rolls and bakery style cheesecake had a super delicious love child, this would be it.
What is cinnamon roll cheesecake?
As the name suggests, cinnamon roll cheesecake is more delicious than you can imagine. A classic creamy cheesecake base with buttery brown sugar cinnamon swirled throughout to mimic the melty center of a cinnamon roll. All rest on a cinnamon-flavored graham cracker crust, which brings warmth, crunch, and balance to the creaminess.
What makes this version special is the even distribution of cinnamon swirls. It’s not just the ribbon on top, there’s a pleasant cinnamon aroma that permeates the entire cheesecake. Every slice counts.
Materials needed
Nothing fancy and nothing hard to find. Firm, brave baking staples do the best job. Here’s what you need:
For graham cracker crust
This dough is buttery, slightly caramelized with brown sugar, and has quite a cinnamon flavor. Strong enough to hold cheesecake, yet soft enough to slice neatly.
Graham cracker flour Melted unsalted butter Light brown sugar Cinnamon powder
About cinnamon swirl
Think of this as the energy that fills your cinnamon rolls. Small pockets of softness are baked throughout the cheesecake, creating a unique swirl pattern.
Melted unsalted butter Cane sugar All-purpose flour Cinnamon powder Salt
for cheesecake
Room temperature ingredients are non-negotiable here. These are the secrets to smooth, lump-free dough and creamy, crack-free baked goods.
Full-fat cream cheese Sour cream Granulated sugar Eggs Vanilla extract
Tips for making the perfect cheesecake
Cheesecakes have an image of being difficult, but I think this one is very approachable. A few simple tips can make a big difference.
Use room temperature ingredients
Cold cream cheese will strain the mixer and leave lumps behind. Let everything stand for at least an hour.
mix low and slow
Overmixing can introduce too much air and cause cracks. Keep the mixer on medium-low speed and stop as soon as it becomes smooth.
swirl gently
Don’t try to mix in the cinnamon sugar completely. With a light touch, you can create gorgeous cinnamon roll ribbons.
bake with steam
Placing a pot of water in the oven will keep the humidity high, giving it a creamier texture and less cracking.
cool down gradually
The key is to let the cheesecake cool slowly in the oven. Sudden temperature changes are your enemy.
How to know when a cheesecake is done baking
This is the most important cheesecake skill you’ll ever learn. It should not be completely solid when you take it out.
What you’re looking for:
There is a slight bulge around the edges The edges are perfectly set They still jiggle slightly when you poke them in the center
If it looks completely hard in the oven, unfortunately it’s already overbaked.
How to store cinnamon roll cheesecake
Cheesecake is one of those desserts that gets better and better over time.
In the refrigerator: Store covered for up to 5 days. The flavor deepens and the mouthfeel becomes even creamier. To freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight. To serve: For best texture, let slices stand at room temperature for about 15 minutes.
Can I make cheesecake in advance?
You absolutely should. Cheesecake requires time to cool and set, making it the perfect make-ahead dessert for holidays, dinner parties, or any time you want to be happy in the future.
We recommend making it the day before you want to eat it and topping it with whipped cream just before slicing.
If you’ve been craving cheesecake but haven’t found one yet, this might be the one for you. A perfect scent of pleasant, swirly, cinnamon sugar. enjoy!
XXX
For graham cracker crust
1 1/2 cup graham cracker crumbs
1/3 cup unsalted buttermelted
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon powder pinch of salt
in a cinnamon swirl
1/3 cup unsalted buttermelted
3/4 cup packed dark brown sugar
2/3 cup all-purpose flour
1 tablespoon cinnamon powder pinch of salt
For cheesecake
3 Package (8 oz each) Philadelphia Original Cream Cheese, Room Temperature
8 ounce sour creamat room temperature
1 1/4 cup granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla essence
Instructions
Preheat oven to 325°F and adjust oven racks to bottom third and middle of oven. Fill a large baking dish with 2 inches of water and place on the bottom rack of the oven. Line the bottom of a 9-inch cheesecake pan with parchment paper and lightly coat the sides with cookie spray. Let’s set it aside. First, make the dough. In a medium bowl, combine melted butter, brown sugar, graham cracker crumbs, cinnamon, and salt. Using a silicone spatula, mix until the mixture begins to set and resembles wet sand. Transfer the mixture to the prepared pan and use your fingers to press the crust into an even layer along the bottom and sides of the pan. Then, using a measuring cup (or anything with a flat bottom), pack the dough in tightly. Set aside. Next, swirl in the cinnamon. In a medium bowl, combine melted butter, brown sugar, flour, cinnamon, and salt. Stir until the mixture solidifies and resembles wet sand. Let’s set it aside. Next, make the cheesecake. In a stand mixer fitted with the paddle attachment, mix cream cheese, sour cream, and granulated sugar on medium-low speed until smooth, about 1 minute.
Use a silicone spatula to scrape down the sides and bottom of the bowl and add the eggs and vanilla. Beat on medium-low speed until the dough is smooth, about 45 seconds, scraping down the sides and bottom of the bowl as needed. Transfer about half of the cheesecake batter to the prepared pan and flatten into an even layer. Sprinkle half of the cinnamon swirl mixture all over the cheesecake batter. Using a butter knife, fold the cinnamon sugar pieces into the batter. Top with remaining cheesecake batter and cinnamon swirl mixture and use a knife to swirl again. Place the cheesecake on the middle rack of the oven and bake for 50 to 55 minutes, until slightly puffed and set around the edges but still a little wobbly in the center. Turn off the oven and open the oven door slightly. Leave the cheesecake in the turned-off oven for 1 hour (this will allow the cheesecake to cool gradually and prevent it from cracking). After 1 hour, remove the cheesecake from the oven and transfer it to the refrigerator in the mold to cool completely, about 4 hours (or up to overnight). Once cool, carefully remove the springform rings from the cheesecake (they will remain on top of the springform base) and transfer to a plate. Top with whipped cream if you like. Combine the heavy cream and powdered sugar in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until medium peaks form. Pipe the whipped cream onto the cheesecake in your desired pattern. Slice and enjoy!
