Ah, cinnamon rolls—those warm, gooey spirals of sugary bliss that have a way of making even the coldest mornings feel cozy. I’ll never forget the time when my family and I embarked on a snowy weekend getaway to a quaint cabin nestled in the heart of the mountains. The air was crisp, and the snowflakes danced in the winter sunlight as we huddled together by the fire. Our mornings began with the comforting aroma of cinnamon rolls baking in the oven, a tradition that always brought smiles and a sense of togetherness. The rich, spiced scent filled the cabin, wrapping us in a warm embrace that was just as satisfying as the rolls themselves.
This experience is what inspired me to create a dessert that combines the beloved flavors of cinnamon rolls with the creamy decadence of cheesecake. I wanted to capture that same feeling of warmth and joy in a dessert that could bring a little bit of that snowy cabin magic into any home.
Introducing my Cinnamon Roll Cheesecake—a dessert that beautifully marries the classic cinnamon roll with the smooth, velvety texture of cheesecake. Imagine biting into a slice and tasting the perfect harmony of a graham cracker crust, a luscious cheesecake filling, and a delightful swirl of cinnamon sugar throughout. It’s the ultimate comfort food, with each layer delivering a burst of flavor that evokes the nostalgic charm of those snowy mornings.
The process of making this cheesecake is as satisfying as the final product. Starting with a buttery graham cracker crust, you’ll then add a swirl of cinnamon sugar that brings the essence of cinnamon rolls right into the heart of the cheesecake. The batter is rich and creamy, enhanced with a touch of vanilla and a hint of salt to balance out the sweetness. And for the finishing touch, a fluffy cream cheese frosting piped on top adds a luxurious layer of indulgence that is sure to impress anyone who tries it.
Whether you’re looking to make a special dessert for a holiday gathering, a family celebration, or just a cozy weekend treat, this Cinnamon Roll Cheesecake is sure to become a new favorite. It’s a sweet reminder of those cherished moments spent with loved ones, wrapped in the warmth of home and the joy of sharing delicious food.
Making Cinnamon Roll Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 1 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/3 cup unsalted butter, melted
- 32 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 cup sour cream
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 to 2 teaspoons ground cinnamon
Directions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Crush the graham crackers into fine crumbs using a food processor. Mix the crumbs with light brown sugar and ground cinnamon. Stir in the melted butter until the mixture is well combined. Press this mixture firmly into the base of an 8-inch or 9-inch springform pan. If using an 8-inch pan, ensure it has deep sides. Bake the crust for about 10 minutes, then allow it to cool completely.
- Make the Cinnamon Roll Swirl: In a bowl, combine the brown sugar, flour, and cinnamon. Stir in the melted butter until you achieve a consistent mixture. Set aside while preparing the cheesecake batter.
- Prepare the Cheesecake Batter: Grease the sides of the springform pan. Using a mixer, beat the softened cream cheese on medium speed for about 3 minutes until smooth and creamy. Gradually incorporate both brown and granulated sugars, continuing to mix for an additional 2 minutes. Scrape down the sides of the bowl as needed. Blend in the sour cream until fully combined. Add the eggs one at a time, mixing briefly after each addition to avoid over-mixing. Finally, mix in the vanilla extract and salt just until combined.
- Assemble the Cheesecake: Pour one-third of the cheesecake batter over the cooled crust. Sprinkle one-third of the cinnamon swirl mixture evenly over the batter. Repeat the layering process with the remaining batter and cinnamon swirl mixture, finishing with a layer of batter. Smooth the top with a spatula, covering any visible swirl mixture. Wrap the bottom of the springform pan with several layers of foil. Place the pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath, which helps to prevent cracking. Bake in the preheated oven for 60 to 75 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven and let the cheesecake cool inside for 1 hour. Afterward, refrigerate for at least 6 hours.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese with an electric mixer for about a minute. Add the powdered sugar and continue mixing for another minute. Blend in the vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form, which takes about 3 minutes. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Decorate: Transfer the frosting into a piping bag fitted with a round tip. Pipe swirls over the top of the chilled cheesecake. Sprinkle a touch of ground cinnamon on top. Serve and enjoy!
Storing Suggestion
Keep the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, you can freeze it for up to 3 months. Thaw in the refrigerator before serving.
Cooking Tips
To avoid cracks in the cheesecake, make sure not to over-mix the batter and use a water bath while baking. Ensure all ingredients are at room temperature for a smooth batter.
Serving Suggestions
Garnish with extra cinnamon or a drizzle of caramel sauce. Pair with a hot cup of coffee or a glass of cold milk for a delightful treat.
Ingredient Substitutions
You can use gluten-free graham crackers for a gluten-free version. For a lighter option, substitute the cream cheese with Greek yogurt and use a sugar substitute if desired.
Seasonal Variations
In the fall, add a touch of nutmeg or pumpkin spice to the cinnamon swirl for a seasonal twist. In spring, consider adding fresh fruit like berries to the top.
Allergen Information
This recipe contains dairy and gluten. For dairy-free options, use vegan cream cheese and butter. For gluten-free, use gluten-free graham crackers and check all other ingredients for gluten content.
FAQ:
Can I use a different type of crust?
Yes, you can use an Oreo crust or a chocolate graham cracker crust as an alternative.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set and the center is slightly jiggly. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made up to 2 days in advance. It actually tastes better after a day in the refrigerator.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
How do I prevent cracks in my cheesecake?
Use a water bath while baking and avoid over-mixing the batter. Let the cheesecake cool gradually in the oven before refrigerating.
Can I add toppings to this cheesecake?
Absolutely! You can add toppings such as fruit, caramel sauce, or nuts. Just make sure to add them after the cheesecake has been chilled and frosted.
Cinnamon Roll Cheesecake
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
- 1 cup packed brown sugar
- 1/3 cup plain flour
- 1 tablespoon cinnamon
- 1/3 cup unsalted butter melted
- 32 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 cup sour cream
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 6 tablespoons cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 to 2 teaspoons ground cinnamon
Instructions
Graham Cracker Crust:
- Start by preheating your oven to 325ºF. Grind the graham crackers into fine crumbs using a food processor. Combine the crumbs with light brown sugar and ground cinnamon, then stir in the melted butter until well mixed. Press this mixture into the base of an 8” or 9” springform pan. For a smaller 8” pan, ensure it has deep sides. Bake the crust for about 10 minutes, then set it aside to cool.
Cinnamon Roll Swirl:
- In a bowl, blend the brown sugar, flour, and cinnamon. Mix in the melted butter until you have a uniform mixture. Set this aside while you prepare the cheesecake batter.
Cheesecake Batter:
- Grease the sides of the springform pan. Beat the softened cream cheese on medium speed with a mixer for about 3 minutes until smooth and creamy. Gradually add both the brown and granulated sugars, continuing to beat for another 2 minutes. Scrape down the sides of the bowl as needed to ensure even mixing. Blend in the sour cream until fully incorporated. Add the eggs one by one, mixing just until combined after each addition to avoid over-mixing. Finally, mix in the vanilla extract and salt briefly.
Assembly:
- Pour one-third of the cheesecake batter over the cooled crust. Sprinkle one-third of the cinnamon swirl mixture on top. Repeat the process with the remaining batter and cinnamon swirl, ending with a layer of batter. Smooth the top with a spatula, covering any exposed swirl mixture. Wrap the bottom of the springform pan in multiple layers of foil, then place it in a larger roasting pan. Fill the roasting pan with hot water to create a water bath, which helps prevent the cheesecake from cracking. Bake in the preheated oven at 325ºF for 60 to 75 minutes, or until the center is slightly jiggly while the edges are set. Turn off the oven and let the cheesecake sit inside for an hour. Afterward, refrigerate it for at least 6 hours.
Cream Cheese Frosting:
- Beat the softened cream cheese with an electric mixer for about a minute. Add the powdered sugar and mix for another minute, then blend in the vanilla extract. In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, around 3 minutes. Gently fold the whipped cream into the cream cheese mixture.
To Decorate:
- Transfer the frosting into a piping bag fitted with a round tip. Pipe swirls over the top of the chilled cheesecake, then sprinkle a touch of ground cinnamon on top. Enjoy!
