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Decadent Cinnamon Roll Cheesecake Recipe

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★★★★★

4.5 from 86 reviews

Indulge in this Decadent Cinnamon Roll Cheesecake that beautifully combines the creamy richness of classic cheesecake with the warm, spiced swirl of cinnamon rolls. Featuring a buttery graham cracker crust, a luscious cream cheese filling, and a delightful cinnamon swirl, this dessert is ideal for baking enthusiasts looking to impress with a flavorful treat.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
  • ¼ cup granulated sugar
  • 6 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)

Cinnamon Swirl

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

Optional Glaze

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

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line it with parchment paper to ensure easy removal after baking.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan to form an even layer. Use the bottom of a glass to compact it well. Bake for 10 minutes, then remove and let it cool slightly.
  3. Prepare Cinnamon Swirl: In a small bowl, mix together brown sugar, ground cinnamon, and melted butter until a smooth paste forms. Set aside for later use in the cheesecake filling.
  4. Make Cheesecake Batter: Using an electric mixer on medium speed, beat the softened cream cheese for 2-3 minutes until smooth and creamy. Gradually add granulated sugar and vanilla extract, continuing to mix until the batter is light and fluffy.
  5. Add Eggs and Dairy: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition but avoid overmixing to prevent excess air. Then, blend in sour cream and heavy cream until fully incorporated, resulting in a silky and pourable batter.
  6. Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust, smoothing the top with a spatula. Spoon half of the cinnamon swirl mixture evenly over the batter. Pour the remaining cheesecake batter on top, then dollop the remaining cinnamon swirl. Use a knife or skewer to gently swirl the cinnamon mixture through the batter, creating a marbled effect.
  7. Bake: Place the springform pan in the center of the preheated oven and bake for 55 to 65 minutes. The edges should be set while the center retains a slight jiggle. Avoid opening the oven frequently to prevent cracking.
  8. Cool: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. Then transfer it to a wire rack to cool completely. Once cooled, refrigerate for at least 4 hours or preferably overnight to fully set.
  9. Optional Glaze: For an extra creamy touch, whip together softened cream cheese, powdered sugar, vanilla extract, and milk or cream until smooth. Drizzle this glaze over the chilled cheesecake before serving.

Notes

  • Use room temperature eggs and cream cheese for a smoother batter and to avoid lumps.
  • Do not overmix the batter to prevent cracks in the cheesecake.
  • Swirling the cinnamon mixture gently creates beautiful marbling without merging completely.
  • Chilling the cheesecake overnight enhances flavor and texture.
  • The optional glaze adds sweetness but can be omitted for a less rich dessert.
  • Use full-fat cream cheese and dairy for the best creamy texture.

Keywords: cinnamon roll cheesecake, baked cheesecake, cinnamon swirl dessert, rich cheesecake, cinnamon dessert

Find it online: https://kitchenbynora.com/decadent-cinnamon-roll-cheesecake-recipe/