Go Back
–+ servings
Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake: Indulge in Sweet Comfort Today

Cinnamon Roll Cheesecake is a delightful fusion of two beloved desserts, offering creamy richness and comforting cinnamon swirls.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Consider gluten-free graham crackers for a gluten-free version.
  • 3 tablespoons Granulated Sugar Brown sugar can provide a deeper flavor.
  • 5 tablespoons Melted Butter Ensure it’s cooled slightly before mixing.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Make sure it’s at room temperature for easy mixing.
  • 1 cup Sour Cream Use fresh for the best flavor.
  • 3/4 cup Granulated Sugar Feel free to substitute with brown sugar for a caramel hint.
  • 3 large Eggs Provides structure and creaminess.
  • 1 teaspoon Cinnamon Adjust to your preference.
  • 1 teaspoon Vanilla Extract Pure extract is highly recommended for the richest taste.
For the Swirls
  • 1/4 cup Cinnamon Sugar Mixture A blend of cinnamon and sugar.
Optional Glaze
  • 1 cup Vanilla Glaze For drizzling on top before serving.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions for Cinnamon Roll Cheesecake
  1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, granulated sugar, and melted butter until well mixed.
  3. Press the mixture into the base of the pan and bake for about 10 minutes.
  4. Beat the cream cheese until smooth, adding sour cream, sugar, eggs, cinnamon, and vanilla in sequence.
  5. Mix cinnamon and sugar separately, then fold into the cheesecake batter.
  6. Pour the filling into the crust and sprinkle the remaining cinnamon sugar on top, swirling with a knife.
  7. Bake for about 60 minutes until the edges are set and the center is slightly jiggly.
  8. Let cool at room temperature for about an hour, then refrigerate for at least 4 hours.
  9. Prepare an optional glaze and drizzle over the chilled cheesecake before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 80mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. Consider using a water bath for even baking.

Tried this recipe?

Let us know how it was!