Decadent Cinnamon Roll Cheesecake with Creamy Filling, Swirled Cinnamon Sugar, and Vanilla Glaze
Craving the warm, gooey comfort of cinnamon rolls and the rich indulgence of cheesecake? Why not have both in one show-stopping dessert? This Homemade Cinnamon Roll Cheesecake is a dreamy fusion of two classic treats. It’s the kind of dessert that makes people ask for seconds—and the recipe.
Whether you’re preparing for a holiday, birthday, or just a cozy weekend treat, this recipe will earn rave reviews. So tie on that apron and let’s get baking.
Ready to Wow Your Taste Buds?
This cinnamon roll cheesecake is easier than it looks and will become your go-to dessert for any occasion. Scroll down and follow each step to create a stunning, bakery-worthy dessert right at home.
Introduction
The Ultimate Homemade Cinnamon Roll Cheesecake combines the best of two beloved worlds: a soft cinnamon-spiced crust, swirls of buttery brown sugar, and a luscious, creamy cheesecake filling. All topped with a delicate vanilla glaze, this dessert is a true crowd-pleaser.
This recipe takes traditional cheesecake and elevates it with a cinnamon roll-inspired base and swirled filling that adds a caramelized crunch. It’s ideal for cinnamon roll lovers, cheesecake fans, and anyone looking to wow guests with a unique and decadent dessert.
Tools Needed, Servings, and Timing
Tools:
- 9-inch springform pan
- Electric hand mixer or stand mixer
- Two mixing bowls (medium and large)
- Spatula
- Measuring cups and spoons
- Butter knife (for swirling)
- Wire rack (for cooling)
Serves:
12 generous slices
Cooking Time:
- Prep Time: 25 minutes
- Baking Time: 65 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 30 minutes
Ingredients (Detailed)
For the Cinnamon Roll Crust and Swirl:
- 1 1/2 cups all-purpose flour: Forms the base of the crust, giving structure and texture.
- 1/4 cup granulated sugar: Adds a touch of sweetness to the crust.
- 1/2 teaspoon salt: Enhances the overall flavor and balances sweetness.
- 1/2 cup unsalted butter, melted: Provides richness and helps bind the crust.
- 1 egg: Acts as a binder and adds richness.
- 1/2 teaspoon vanilla extract: Adds aromatic depth and warmth.
For the Cinnamon Filling:
- 1/2 cup brown sugar: Adds a molasses-rich sweetness that defines cinnamon roll flavor.
- 2 teaspoons ground cinnamon: The star spice, delivering that iconic warmth.
- 3 tablespoons melted butter: Helps the cinnamon sugar blend swirl smoothly into the cheesecake.
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened: The rich, creamy base of the cheesecake.
- 1 cup granulated sugar: Sweetens the filling without overpowering.
- 3 large eggs: Provide structure and help the filling set properly.
- 1/2 cup sour cream: Adds tang and a silky texture.
- 2 teaspoons vanilla extract: Enhances all the other flavors.
- 2 tablespoons all-purpose flour: Helps stabilize the filling and prevent cracks.
For the Vanilla Glaze (Optional but Recommended):
- 1 cup powdered sugar: The base of the glaze, which adds sweetness.
- 2–3 tablespoons milk: Adjusts consistency to your preference.
- 1/2 teaspoon vanilla extract: Adds flavor and aroma.
Step-by-Step Instructions
Step 1: Prepare Your Pan and Oven
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. Set aside.
Step 2: Make the Crust
In a medium bowl, combine the flour, granulated sugar, and salt. Stir in the melted butter, egg, and vanilla extract. Mix until fully combined. Press this mixture evenly into the bottom of the prepared pan.
Step 3: Add the Cinnamon Swirl Base
In a separate small bowl, combine brown sugar, cinnamon, and melted butter. Stir well to create a thick cinnamon filling. Drop spoonfuls of this over the crust and use a butter knife to gently swirl it into the dough. Don’t overmix—you want distinct cinnamon layers.
Step 4: Prepare the Cheesecake Filling
Using a hand mixer or stand mixer, beat the softened cream cheese and sugar together until smooth and creamy. This should take 2–3 minutes. Add eggs one at a time, beating on low speed after each addition. Stir in the sour cream, vanilla extract, and flour, mixing until just combined.
Step 5: Assemble the Cheesecake
Pour half of the cheesecake filling over the cinnamon swirl crust. Add more spoonfuls of the cinnamon mixture and swirl gently. Pour the remaining cheesecake filling on top and repeat the swirl with any leftover cinnamon sugar.
Step 6: Bake
Place the cheesecake in the preheated oven and bake for 55–65 minutes. The edges should be set, and the center should have a slight jiggle when gently shaken.
Step 7: Cool Gradually
Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
Step 8: Chill
Transfer the cheesecake to a wire rack and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Step 9: Glaze and Serve
Before serving, mix the powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle over the chilled cheesecake. Slice and serve.
Tips for Recipe Success
- Room temperature ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.
- Use a water bath if needed: While optional, a water bath can help reduce cracking.
- Don’t overmix: Overmixing the batter can incorporate too much air, causing cracks.
- Chill thoroughly: The cheesecake needs to be fully chilled to set and develop its flavors.
- Swirl with care: Swirl the cinnamon sugar gently so it doesn’t fully blend into the filling.
Serving and Storage Tips
- Serving: This cheesecake is best served chilled. Let it sit at room temperature for 10–15 minutes before slicing to get clean cuts.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 5 days.
- Freezing: You can freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight before serving.
Top 5 Mistakes People Make (and How to Avoid Them)
Mistake 1: Using Cold Cream Cheese
Cold cream cheese doesn’t blend well, resulting in a lumpy batter. Always let your cream cheese sit out for at least 30 minutes before starting.
Mistake 2: Overbaking the Cheesecake
If the cheesecake is baked until firm, it can become dry. Stop baking when the center still has a slight jiggle.
Mistake 3: Skipping the Chill Time
Chilling is essential for the texture and flavor to set. Cutting into a warm cheesecake leads to a messy result.
Mistake 4: Not Using Parchment Paper
Without parchment paper, the crust may stick, and removing the cheesecake cleanly from the pan becomes difficult.
Mistake 5: Swirling Too Much
Over-swirling blends the cinnamon into the batter too thoroughly. Gentle swirling keeps the signature cinnamon roll look and flavor.
Frequently Asked Questions
Can I use a store-bought crust?
You could, but the homemade cinnamon crust really makes this cheesecake special. It’s worth the extra effort.
What can I use instead of sour cream?
Plain Greek yogurt is a great substitute with a similar texture and tang.
Can I make this cheesecake ahead of time?
Absolutely. It’s even better the next day after chilling overnight.
How do I know when my cheesecake is done?
The edges should be set, and the center should wobble slightly. A thermometer inserted in the center should read around 150°F.
Can I add nuts or raisins?
Yes. Chopped pecans or walnuts can be added to the cinnamon swirl for added crunch.
Conclusion
The Ultimate Homemade Cinnamon Roll Cheesecake is a decadent, impressive dessert that marries the gooey sweetness of a cinnamon roll with the creamy texture of cheesecake. While it takes a bit of time and love, the result is more than worth it.
Perfect for special occasions or whenever you’re in the mood to treat yourself and your loved ones, this recipe will quickly become a household favorite. Follow the steps, avoid common mistakes, and you’ll be on your way to cheesecake perfection.
So go ahead—gather your ingredients and start baking. Your taste buds (and your guests) will thank you.