This dessert merges the flavors of a morning pastry with a traditional baked cheesecake. It features a spiced graham cracker crust, a cream cheese filling divided and swirled with ground cinnamon, and a sweet frosting spread on top.
Baking a heavy cake takes a bit of time and patience, as it needs a slow cooling process to avoid large cracks. The active preparation takes about 40 minutes, followed by a long chill in the refrigerator to help the filling set up fully before slicing.
Why is Cinnamon Roll Cheesecake a Must-Try?
Mixing the batter on low speed prevents excess air from entering the filling, which helps keep the surface smooth.
Adding a pan of boiling water to the bottom rack creates steam, mimicking a water bath without the risk of water seeping into the springform pan.
Cooling the cake gradually inside the warm oven stops the sudden temperature drops that often cause the top to split.
Cinnamon Roll Cheesecake Ingredients
• Cream cheese: Use full-fat blocks of cream cheese rather than the spreadable tub variety to ensure a firm texture.
• Brown sugar: Light brown sugar works well, but dark brown sugar will give the filling a deeper molasses flavor.
• Eggs: Bring the eggs to room temperature before mixing so they incorporate smoothly without overworking the batter.
• Sour cream: Full-fat sour cream adds moisture and a slight tang to balance the sweet cinnamon swirl.
Exact quantities are in the recipe card below.
How to Make Cinnamon Roll Cheesecake
Step 1: Preparing the crust
Combine the graham cracker crumbs, sugar, and cinnamon, then stir in the melted butter until the mixture resembles wet sand. Press it tightly into the bottom and up the sides of a springform pan. A brief bake sets the crust so it holds up under the heavy filling.
Step 2: Mixing the filling
Beat the softened cream cheese with the brown sugar on low speed to keep air bubbles out. Mix in the sour cream, flour, and vanilla, followed by the eggs one at a time. Scraping the bowl frequently ensures there are no dense lumps of cream cheese left behind.
Step 3: Swirling and baking
Divide the batter and flavor one half with extra ground cinnamon. Layer the plain and cinnamon batters in the pan, swirling them with a knife to create a marbled effect. Bake the cheesecake over a pan of steaming water to keep the oven moist and promote even cooking.
Step 4: Cooling and frosting
Let the cheesecake cool slowly in the turned-off oven before moving it to the counter, then chill it in the refrigerator for several hours. Once fully set, blend a small amount of cream cheese, butter, and powdered sugar to spread over the top before serving.
Expert Tips for Cinnamon Roll Cheesecake
To get clean slices, dip a sharp knife into hot water and wipe it dry with a towel between each cut.
Make sure all your cold filling ingredients sit on the counter for about an hour before mixing to prevent lumps.
The internal temperature of a baked cheesecake containing eggs should reach 160°F (71°C) for food safety.
What to Serve with Cinnamon Roll Cheesecake?
Serve with hot coffee or a glass of cold milk.
How to Store and Freeze Cinnamon Roll Cheesecake
Store leftover cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and aluminum foil for up to 2 months, thawing them in the refrigerator overnight before eating.
Cinnamon Roll Cheesecake Recipe FAQs
Can I make this a day in advance?
Yes, it is actually better to make it a day ahead because it requires at least 6 hours of chilling time in the refrigerator to set properly.
Why did my cheesecake crack?
Cracks usually happen if the batter is overmixed, the oven temperature is too high, or the cake cools too quickly.
Do I have to use a water bath?
This method uses a separate pan of water on the bottom rack rather than a traditional water bath, which achieves the same steamy environment with less hassle.
Cinnamon Roll Cheesecake
Ingredients
- 2 cups graham cracker crumbs 250g
- 1/4 cup granulated sugar 50g
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted and cooled, 115g
- 32 oz cream cheese room temperature (4 full-fat blocks), 900g
- 1 cup packed light or dark brown sugar 200g
- 1/2 cup full-fat sour cream room temperature, 120g
- 1/4 cup all-purpose flour 32g
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- 2 tablespoons ground cinnamon
- 3 oz cream cheese room temperature, 85g
- 3 tablespoons unsalted butter room temperature, 45g
- 1 1/2 cups powdered sugar sifted, 195g
- 1/2 teaspoon vanilla extract
Instructions
- Position one oven rack on the bottom shelf and another in the center. Preheat your oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and 1 teaspoon of ground cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom and halfway up the sides of the prepared springform pan. Bake on the center rack for 8 minutes, then set aside to cool.
- In a large bowl, beat the 32 oz (900g) of cream cheese and the brown sugar on low speed until smooth. Mix in the sour cream, flour, salt, and 2 teaspoons of vanilla extract.
- Add the eggs one at a time, mixing on low speed just until each egg disappears. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure an even mixture.
- Pour half of the plain cheesecake batter over the cooled crust. Gently fold the 2 tablespoons of ground cinnamon into the remaining half of the batter in the bowl.
- Spoon the cinnamon batter over the plain batter in the pan. Use a knife to gently swirl the two batters together without scraping the crust.
- Place a large baking dish filled with 2 inches of boiling water on the bottom oven rack. Place the cheesecake on the center rack directly above the water. Bake for 65 to 70 minutes. The edges will look firm, but the center should still jiggle slightly. The internal temperature of a baked dish containing eggs must reach 160°F (71°C) for food safety.
- Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour. After 30 minutes, run a thin knife around the edge of the pan to loosen the sides. Remove from the oven, cool to room temperature, then chill in the refrigerator for at least 6 hours.
- To make the frosting, beat the 3 oz (85g) of cream cheese and 3 tablespoons of butter until smooth. Stir in the powdered sugar and 1/2 teaspoon of vanilla extract until creamy. Spread over the chilled cheesecake before slicing.
Notes
