This Cinnamon Roll Cheesecake is a rich, creamy dessert that combines the warmth of cinnamon rolls with the smoothness of classic cheesecake. Every bite delivers comfort, sweetness, and pure satisfaction in a perfectly balanced way.
Why You Will Love This Recipe
This recipe is special because it blends two beloved desserts into one unforgettable experience. It is soft, flavorful, visually beautiful, and perfect for family gatherings, celebrations, or quiet moments of self-indulgence.
Tools You Will Need
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Spatula
– Measuring cups and spoons
– Whisk
– Knife or skewer
– Oven
Ingredients
For the Crust
– 1 1/2 cups graham cracker crumbs
– 1/4 cup unsalted butter, melted
For the Cheesecake Filling
– 3 packages (8 oz each) cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 1/4 cup all-purpose flour
For the Cinnamon Swirl
– 1/2 cup brown sugar
– 2 teaspoons ground cinnamon
– 1/4 cup unsalted butter, melted
For the Glaze
– 1/2 cup powdered sugar
– 2 tablespoons cream cheese
– 1 tablespoon milk
– 1/4 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat the oven to 325°F (163°C) and grease the springform pan.
2. Mix graham cracker crumbs with melted butter and press into the pan.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one by one and mix well.
5. Stir in vanilla, sour cream, and flour gently.
6. Mix brown sugar, cinnamon, and butter for the swirl.
7. Pour half the batter over the crust.
8. Add spoonfuls of cinnamon mixture and swirl lightly.
9. Pour remaining batter and repeat swirling.
10. Bake for 55–65 minutes until slightly jiggly in the center.
11. Turn off oven and cool inside for 1 hour.
12. Refrigerate for at least 4 hours.
13. Prepare glaze and drizzle before serving.
Tips for Perfect Results
– Always use room-temperature cream cheese.
– Do not overmix the batter.
– Use gentle swirling motions.
– Bake in the center rack.
– Let the cheesecake cool slowly.
Customization Ideas
– Add chopped nuts for crunch.
– Use chocolate drizzle instead of glaze.
– Add orange zest for freshness.
– Replace graham crackers with digestive biscuits.
Storage and Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices individually for up to 2 months. Thaw overnight in the refrigerator before serving. Avoid reheating to preserve texture.
Nutritional Information (Per Serving)
– Calories: 450 kcal
– Protein: 7 g
– Fat: 28 g
– Carbohydrates: 40 g
– Sugar: 28 g
– Fiber: 1 g
Preparation Time
– Preparation: 20 minutes
– Baking: 65 minutes
– Cooling & Chilling: 4 hours
– Total: 5 hours 25 minutes
Frequently Asked Questions
Why did my cheesecake crack?
Cracks usually happen due to overbaking or sudden temperature changes. Slow cooling prevents this.
Can I make it ahead of time?
Yes, it tastes even better the next day after chilling.
Can I use low-fat cream cheese?
It is possible, but full-fat gives better texture and flavor.
How do I know it is done?
The center should slightly jiggle while the edges are set.
Final Advice
Take your time with this recipe. Let every step be part of the experience. When you finally slice into this cheesecake and see the cinnamon swirls, you will know it was worth every minute. Bake with patience, serve with pride, and enjoy every single bite.
