Amazing cinnamon roll cheesecake 1 joy

The holidays shimmer with a special kind of magic, don’t they? And what’s a holiday gathering without a dessert that makes everyone gasp? This year, get ready to wow your crowd with a dessert that’s taken the internet by storm: the most incredible cinnamon roll cheesecake. Trust me, it’s the perfect mash-up of everything cozy and comforting. Imagine that gooey, warm cinnamon swirl hugged by a rich, velvety cheesecake, all on a delicious graham cracker crust. It’s like your favorite breakfast treat met its decadent soulmate! I fell in love with cooking because it brought me joy after years of hectic work life, and this recipe is exactly that—pure, simple, soul-satisfying joy you can share. It proves that amazing desserts don’t have to be complicated; they just need a little love and the right steps, which is exactly what we’re going to do together.

SAVE

Why You'll Love This Cinnamon Roll Cheesecake

Seriously, what’s not to love about this dessert? It’s:

• Super Easy to Make: Even if you’re new to cheesecake, you’ll find this recipe totally doable.
• Packed with Flavor: That perfect cinnamon swirl baked right into creamy cheesecake? Pure magic!
• A Holiday Showstopper: This is the kind of dessert that makes your guests say “WOW!”
• Perfect for Brunch: It’s a fantastic addition to any holiday brunch spread.

SAVE

Gather Your Ingredients for the Ultimate Cinnamon Roll Cheesecake

Okay, friends, let’s get our goodies together for this amazing cinnamon roll cheesecake! Having everything ready makes the whole process so smooth, just like my cheesecake will be. We’re talking quality ingredients here because, remember, simple food can be extraordinary! Make sure your cream cheese is nice and soft – it really makes a difference in getting that silky-smooth filling.

Here’s what you’ll need to gather:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 9-10 full crackers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Creamy Cheesecake Filling:

• 3 (8 ounce) packages cream cheese, very softened (this is key!)
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/4 cup milk (whole milk works best!)

For the Cinnamon Swirl:

• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon ground cinnamon
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon (yes, another teaspoon for max flavor!)

For the Drizzlely Frosting:

• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

SAVE

Crafting Your Perfect Cinnamon Roll Cheesecake: Step-by-Step

Alright, party people, let’s get to the good stuff! Making this cinnamon roll cheesecake is like a fun baking adventure, and trust me, it’s SO worth it. We’re going to build this beauty layer by layer, and before you know it, you’ll have a masterpiece. It’s all about taking our time and enjoying the process, just like finding joy after a crazy day.

Preparing the Graham Cracker Crust for Your Cinnamon Roll Cheesecake

First things first, let’s get that cozy crust ready. You’ll preheat your oven to 350°F (175°C) and give a 9-inch springform pan a good grease. Mix those graham cracker crumbs and a bit of sugar, pour in the melted butter, and stir until it all looks like damp sand. Press this evenly into the bottom of your pan. Pop it in the oven for just about 8-10 minutes until it’s lightly golden. Let it cool while we work on the creamy stuff.

Creating the Creamy Cheesecake Filling

Now for the star of the show! In a big bowl, whip up your softened cream cheese with the sugar and flour until it’s super smooth – no lumps allowed! Then, gently beat in the vanilla. Add the eggs one by one, mixing just enough after each one. Finally, stir in the sour cream and milk until everything is perfectly combined. Remember, we don’t want to overmix here; that can cause cracks and tough cheesecake. Easy does it!

Achieving the Signature Cinnamon Swirl

This is where the magic happens! In a little bowl, mix up that lovely brown sugar, softened butter, and cinnamon until it’s crumbly. Now, take half of your cheesecake batter and pour it over that cooled crust. Sprinkle half of your cinnamon mixture over that. Drizzle half of the *remaining* cheesecake batter on top, then sprinkle the rest of the cinnamon stuff. It’s like creating edible art! Don’t worry if it’s not perfect; a little ruggedness is beautiful!

Baking Your Showstopper Cinnamon Roll Cheesecake

Time to bake this beauty! Carefully pour the rest of the cheesecake batter over everything, making sure it covers all those lovely swirls. Bake it for about 55-65 minutes. The center should be *almost* set, just a tiny bit jiggly. When it’s done, turn off the oven, crack the door open just a little, and let your cheesecake hang out in there for an hour. This slow cooling tip is my secret weapon for preventing those dreaded cracks!

The Decadent Frosting Finish

Once your cheesecake has cooled completely on a wire rack and then chilled in the fridge for at least 4 hours (preferably overnight – patience is a virtue!), it’s time for the crowning glory. Whisk together the powdered sugar, the milk, and that little bit of vanilla until it’s smooth and pourable. Drizzle this luscious frosting all over the top of your chilled cinnamon roll cheesecake. It adds that perfect finishing touch!

SAVE

Tips for a Flawless Cinnamon Roll Cheesecake

You know, sometimes even the best recipes need a little nudge to turn out *perfectly*. And this cinnamon roll cheesecake? It deserves all the perfection! So, here are a few little secrets I’ve picked up along the way to make sure yours comes out looking gorgeous and tasting even better. It’s all about those small things that make a big difference, keeping it totally approachable!

First off, make sure all those dairy ingredients – especially the cream cheese, eggs, and sour cream – are at room temperature. This is HUGE for a smooth, creamy filling without any lumps. Trust me, it’s a game-changer. Then, when you’re mixing, go easy! Don’t beat that batter like it owes you money. Overmixing can introduce too much air, which leads to cracks. Just mix until everything is combined. That slow cooling in the oven I mentioned earlier is also critical for a crack-free cheesecake. And how do you know it’s done? The edges should look set, but the center will still have a slight wobble, like a just-set jelly. That little jiggle is exactly what you want!

Ingredient Notes & Substitutions for Your Cinnamon Roll Cheesecake

Okay, let’s chat about a few ingredients that make this cinnamon roll cheesecake extra special, and what you can do if you’re missing something. For the crust, if you can’t find graham crackers, digestive biscuits or even vanilla wafers work beautifully. Just crush them up the same way! And while sour cream is totally ideal for that perfect tangy richness, you *can* use plain Greek yogurt in a pinch. It brings a similar creaminess, though the flavor might be a tiny bit different. Just make sure everything else is softened and at room temperature – that’s the real secret sauce here!

Storing and Reheating Your Delicious Cinnamon Roll Cheesecake

Got leftovers? Lucky you! Properly storing this yummy cinnamon roll cheesecake is super simple. Just cover it tightly with plastic wrap or pop it into an airtight container. It’ll stay fantastic in the fridge for about 3-4 days. Since cheesecake is best served chilled, you usually don’t need to reheat it, but if you really wanted to, a very short zap in the microwave (like 10-15 seconds!) could take the chill off. Just be careful not to overheat it!

Frequently Asked Questions about Cinnamon Roll Cheesecake

Got questions about making this amazing cinnamon roll cheesecake? I totally get it! It’s kind of a showstopper, so you want it to be perfect. Let’s dive into some common things people ask about this dreamy holiday cheesecake.

Can I make this cinnamon roll cheesecake ahead of time?

Oh, absolutely! This is fantastic news for busy hosts. You can totally make this cheesecake a day in advance. In fact, I think it tastes even better after chilling overnight because all those gorgeous cinnamon swirl flavors really meld together beautifully. Just make sure you keep it covered tightly in the fridge!

How do I prevent my cheesecake from cracking?

Ah, the age-old cheesecake question! The biggest heroes here are gentle mixing and slow cooling. Don’t overbeat the batter once you add the eggs, and definitely don’t skip that step of letting it cool in the oven with the door ajar. That gradual temperature change is key to avoiding cracks. Using room temperature ingredients also really helps get a smooth batter without needing to overmix, which is another trick for preventing cracks on your delicious cinnamon swirl dessert.

What’s the best way to get a good swirl?

Getting that perfect cinnamon swirl is easier than you think! When you’re layering your batter and cinnamon-sugar mixture, don’t be shy! Use a knife or a skewer to gently drag it through the layers in a swirling motion. Think of it like making a cinnamon roll pattern. A simple back-and-forth wavy motion works wonders. It doesn’t have to be complicated; a little swirl goes a long way to make this dessert look extra special!

Enjoying Your Festive Cinnamon Roll Cheesecake

This cinnamon roll cheesecake is just perfect for making any occasion feel extra special. Imagine it gracing your holiday table or shining as the star of a festive brunch! It’s a real crowd-pleaser, a true showstopper that brings out smiles. Honestly, a slice of this with a warm cup of coffee or tea is pure bliss.

Nutritional Estimates for Your Cinnamon Roll Cheesecake

Now, a little note on the numbers! While this cinnamon roll cheesecake is utterly divine, it’s definitely a rich treat. These figures are just estimates, of course, since everyone’s kitchen is a little different. What we’ve got here is roughly 450 calories per slice, with about 28g of fat (17g of that is saturated, so it’s wonderfully creamy!) and 45g of carbs. It’s a decadent delight, perfect for when you want to indulge a little!

If you love baking, you might also enjoy this apple pie recipe. To see more delicious recipes, follow me on Facebook!

Cinnamon Roll Cheesecake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A viral-style holiday dessert that combines cinnamon swirl flavors with creamy cheesecake, featuring a special swirl technique and a decadent frosting finish.

• Author: purejoyalex
• Prep Time: 30 min
• Cook Time: 65 min
• Total Time: 7 hours 35 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup milk
• 1 teaspoon ground cinnamon
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Pour in melted butter and stir until combined. Press mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes. Let cool.
3. In a large bowl, beat cream cheese, 1 1/4 cups granulated sugar, and 1/4 cup flour with an electric mixer until smooth. Beat in vanilla extract.
4. Add eggs one at a time, beating well after each addition. Stir in sour cream and 1/4 cup milk until just combined.
5. In a small bowl, mix together 1 teaspoon cinnamon, 1/2 cup brown sugar, and 1/4 cup softened butter until crumbly. Stir in 1/4 cup flour and 1 teaspoon cinnamon.
6. Pour half of the cream cheese mixture over the cooled crust. Sprinkle half of the cinnamon-sugar mixture over the cream cheese layer. Drizzle half of the remaining cream cheese mixture over the cinnamon-sugar layer. Sprinkle the remaining cinnamon-sugar mixture over the top.
7. Pour the remaining cream cheese mixture over the top, ensuring it covers the cinnamon swirl.
8. Bake for 55-65 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
9. Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
10. For the frosting, whisk together powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth and pourable. Drizzle over the chilled cheesecake.

Notes

• For a perfect swirl, use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake batter before baking.
• Ensure your cream cheese is at room temperature for a smooth batter.
• Chill the cheesecake thoroughly for the best texture and flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 250mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 110mg