Cinnamon Roll Cheesecake Treat

This cinnamon roll cheesecake brings together creamy cheesecake and the warm spices of cinnamon rolls for a dessert that feels like a big cozy hug. It’s perfect for fall gatherings or any time you want to impress with a show-stopping sweet treat that combines two favorites in one.

I first made this for a chilly weekend get-together, and it quickly became the dessert everyone requested. It’s one of those recipes that feels fancy but comes together without too much fuss.

Ingredients

• Graham cracker crumbs or digestive biscuits or Biscoff cookies: choose crunchy and fresh crumbs for a sturdy crust
• Brown sugar: brings sweetness and moisture to both crust and filling
• Ground cinnamon: the star spice that adds warmth and depth
• Unsalted butter melted: melts smoothly into crust and swirl for that perfect texture
• All-purpose flour: binds the cinnamon swirl so it holds its shape
• Cream cheese softened: the creamy, tangy base of the cheesecake
• Granulated sugar and powdered sugar: balance sweetness in batter and frosting
• Sour cream: adds tang and keeps the cheesecake tender
• Large eggs room temperature: provide structure without toughness
• Vanilla extract: enhances all flavors with a floral note
• Salt: balances sweetness
• Heavy whipping cream: whips into the frosting for richness and lightness
• Cinnamon powder for dusting: a final aromatic touch

Step-by-Step Instructions

Crust Preparation:

Combine graham cracker crumbs with brown sugar and cinnamon in a bowl. Stir in melted butter until you have a moist, crumbly mixture. Press firmly into the bottom of a 9-inch springform pan to create an even layer. Bake at 325 degrees Fahrenheit for 10 minutes to set the crust. Let it cool before moving on.

Cinnamon Swirl Preparation:

In another bowl, mix brown sugar, flour, and ground cinnamon until completely combined. Stir in melted butter until it forms a smooth, spreadable paste. Set this aside for swirling into the cheesecake batter later.

Cheesecake Filling:

Using a hand mixer, beat softened cream cheese until velvety smooth with no lumps. Add the brown sugar, granulated sugar, and sour cream, mixing until fully combined. One by one, mix in the eggs followed by vanilla extract and salt until the batter feels silky and uniform.

Layering and Baking:

Pour half of the cheesecake batter evenly over the cooled crust. Spoon half of the cinnamon swirl on top, then use a knife or spatula to gently swirl it into the batter creating a marbled effect. Repeat with the remaining batter and cinnamon mixture. Place the cheesecake in a water bath inside the oven to ensure gentle, crack-free baking. Bake at 325 degrees Fahrenheit for 60 to 75 minutes until the edges are set but the center still jiggles slightly when nudged.

Cooling and Chilling:

Turn off the oven and leave the cheesecake inside for one hour to cool gradually. Remove and let it come fully to room temperature. Refrigerate the cheesecake for at least six hours or overnight to allow it to firm up completely.

Frosting:

Beat cream cheese and powdered sugar in a bowl until smooth and fluffy. Fold in whipped cream and vanilla extract gently until incorporated. Spread or pipe this light frosting evenly over the chilled cheesecake and finish with a sprinkle of cinnamon powder for that inviting aroma.

Save

My favorite part is the cinnamon swirl. It’s like little pockets of sweet spice that surprise you with every bite. This cheesecake instantly became part of our family traditions on cold autumn evenings, making any time feel a little more special.

Storage Tips

Store leftover cheesecake covered tightly in the refrigerator for up to five days. The cake holds its moisture beautifully and the frosting stays creamy. For longer storage, wrap tightly in plastic wrap and freeze for up to two months. Thaw in the fridge overnight before serving.

Ingredient Substitutions

If you cannot find graham crackers, digestive biscuits or Biscoff cookies make excellent alternatives that add their own flavor twist. Use full fat cream cheese and sour cream for the best texture. You can replace brown sugar with coconut sugar for a deeper caramel note. If you need to skip the sour cream, plain Greek yogurt works in a pinch but may create a slight tang difference.

Serving Suggestions

Serve this cheesecake with a cup of fresh brewed coffee or chai tea to complement the cinnamon flavors. Add a few fresh berries or a drizzle of caramel sauce for extra indulgence. It also shines well alongside a simple dollop of whipped cream.

Cultural and Historical Context

Cheesecake has deep roots dating back to ancient Greece, evolving into many varieties worldwide. This recipe marries classic American cinnamon roll flavors—a staple of breakfast tables and bakery counters—with rich dense cheesecake. The combination is a beautiful example of taking traditions and blending them into something new and deliciously comforting.

Pro Tips

• Make sure all dairy ingredients are at room temperature to ensure a smooth batter without lumps
• Do not skip the water bath it is essential for keeping the cheesecake creamy and crack-free
• After baking and cooling, run a knife around the edge before releasing the springform pan to help the cheesecake come out cleanly

Recipe FAQs

→ How do I prevent cracks on my cheesecake surface?

Baking the cheesecake in a water bath helps maintain moisture and even heat, which reduces cracking. Also, avoid overmixing the batter and cool the cheesecake gradually after baking.

→ What type of crust works best for this dessert?

A graham cracker crust combined with brown sugar and cinnamon provides a buttery, spiced base that complements the creamy filling perfectly.

→ Can I prepare the dessert ahead of time?

Yes, chilling the dessert overnight enhances the texture and allows the flavors to meld beautifully, making it ideal for advance preparation.

→ What is the purpose of the cinnamon swirl?

The cinnamon swirl adds a warm spice contrast throughout the creamy filling, giving each slice a balanced and aromatic flavor boost.

→ How should I store leftovers?

Keep leftovers refrigerated in an airtight container to maintain freshness and prevent drying out. Consume within 3-4 days for best taste.

→ What equipment is essential for baking this dish?

A 9-inch springform pan is recommended for even baking and easy removal, along with a hand mixer for a smooth, creamy batter.