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If you love a big treat, this cinnamon roll cheesecake is for you. You get all the best bits from both desserts—loads of creamy goodness shot through with cozy cinnamon. It's a real crowd-pleaser that'll have folks going back for seconds.
The first time I whipped this up was for my sister’s birthday bash. Now it’s on endless repeat for our family get-togethers. My dad acts like he’s not into cheesecake but gets busted sneaking slices—can’t blame him!
Dreamy Key Ingredients for Cinnamon Roll Cheesecake
- Milk: Used at the end for that perfect smoothness so you can drizzle or spread frosting however you like
- Vanilla Extract (for Frosting): Rounds out the top layer’s flavors for a yummy finish
- Powdered Sugar: Gives you that creamy sweetness and stays totally smooth
- Unsalted Butter (for Frosting): Brings all the richness to your swirly icing
- Cream Cheese (for Frosting): Packs in the classic tang that puts the icing over the top
- Ground Cinnamon (for Swirl): Use the same quality as the main layer to lock in flavor
- Brown Sugar (for Swirl): Threads caramel-ish flavor from the inside out
- Sour Cream: Keeps everything moist so your cheesecake doesn’t get too heavy
- Vanilla Extract (for Filling): Lifts the filling with a good hit of warmth
- Eggs: Help everything hold together but stay nice and creamy
- Sugar (for Filling): Evens out the tang from all that cream cheese
- Cream Cheese (for Filling): Go for full-fat, softened completely so your filling is super smooth
- Ground Cinnamon (for Cinnamon Roll Layer): Fresh is best—smell it to check
- Brown Sugar (for Cinnamon Roll Layer): Brings those caramel-y, classic cinnamon roll notes
- Unsalted Butter (for Cinnamon Roll Layer): Richness, plus you’re in charge of the salt
- Melted Butter (for Crust): Gets the crumbs all stuck together and gives a great bite
- Sugar (for Crust): Helps tie everything in the crust together and sweetens up the graham crackers
- Graham Cracker Crumbs: Starts off every slice with a buttery little crunch
Simple Step-by-Step Directions
- Finish and Frost:
- Once the cheesecake’s cooled down on the counter, slide it into the fridge for at least four hours—overnight’s even better. Just before you want to dig in, whip up that frosting. Beat cream cheese and butter until they look light and fluffy, then slowly add powdered sugar and some vanilla. If it feels too thick, the tiniest dash of milk makes spreading a breeze. Pop the cheesecake out of its pan and cover the top with frosting—swirl it on however you like.
- Bake to Perfection:
- Set your springform pan onto a baking tray just in case anything drips. Bake at 325°F for about an hour. The edges should look set but the center will wobble ever so slightly if you shake it. Letting things cool slowly here matters—a quick drop in temp leads to cracks. So switch off your oven, crack the door, and let the cake hang out in there another hour before you take it out.
- Create the Layered Effect:
- Pile half your cheesecake mix onto the cinnamon layer and nudge it out toward the pan’s edge. Sprinkle half the cinnamon-sugar swirl all over. Add the last of the filling right on top and smooth it out, then scatter the rest of the swirl in whatever fun pattern you want.
- Mix the Cheesecake Filling:
- Beat that cream cheese for at least three minutes—lumps aren’t your friend! Slowly pour in the sugar while mixing. Drop in eggs one at a time (gotta let each disappear before the next). Gently mix in sour cream plus vanilla. It’ll look silky and pourable when it’s ready.
- Create the Cinnamon Layer:
- As the crust cools off, mix softened butter, brown sugar, and cinnamon ’til it’s totally smooth—no gritty bits. Spread that paste over your warm crust with a spatula. If the crust is too hot, let it cool a bit so you don’t melt the butter and end up with a mess.
- Prepare the Crust:
- Start by getting your oven to 325°F and grease your springform pan well. Stir up graham cracker crumbs and sugar, then pour in melted butter. You’re looking for a mix like wet sand, something you can squeeze together. Press this into the pan’s bottom—use a measuring cup if you’ve got one. Bake for ten minutes just until you see the edges turning golden.
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You know what makes this cake stand out? That cinnamon roll layer. I made it to remember my grandma, who was famous for her rolls. First time I brought this to our family’s holiday dinner, my uncle said he liked it even more—that’s just about the highest compliment you can get from us!
Keeping Your Cheesecake Crack-Free
Lots of folks suggest baking cheesecakes in water baths, but here we let the cake cool off slowly right in the oven—this way, cracks are way less likely. Don’t peek or open the oven if you see any little splits show up. Once you frost the top, nobody will even notice them anyway!
Save Ahead and Storage Game
This cake actually tastes better the next day or two as everything melds in the fridge. Make it up to three days out for the dreamiest result. Keep the leftovers tucked up tight in the fridge and they’ll be great for around five days. To save single slices longer, wrap in plastic then foil, pop them in the freezer, and thaw in the fridge overnight before eating.
Fun Ways to Serve
If you want it to look fancy, shake a little cinnamon on each plate. Add some lightly sweetened whipped cream and a handful of fresh berries for a color pop and freshness. To really go all out, pour a little warm caramel over each slice right before serving. And definitely grab a mug of coffee, a steamy hot chocolate, or a little dessert wine if you’re feeling fancy.
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Frequently Asked Questions
- → What sets this cheesecake apart?
It's like a cinnamon roll and a cheesecake joined forces. You get creamy layers packed with that cozy cinnamon flavor all in one bite.
- → Any tips for switching up the crust?
You can totally switch the base to chocolate cookies, ginger biscuits, or digestive crackers—pick your favorite for a fun change.
- → Are there easy ingredient swaps?
If you don't have sour cream, try using plain Greek yogurt or crème fraîche. It'll make things a bit more tangy and tasty!
- → What's the best way to store leftovers?
Stash it in a sealed container in your fridge—good for around five days. If you need longer, wrap it well and freeze up to a month.
- → What drinks or sides go with it?
Brew up some coffee or hot chocolate to go with it, maybe even scoop some vanilla ice cream. Fresh berries or toasted nuts are awesome extras too.