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How To Make Cinnamon Roll Cheesecake

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Cinnamon Roll Cheesecake is a rich and creamy dessert layered with buttery cinnamon sugar filling inside a crisp graham cracker crust. Combining the comforting flavor of cinnamon rolls with smooth bakery-style cheesecake, this make-ahead dessert is perfect for holidays, gatherings, or special occasions.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 11 hours 30 minutes
  • Yield: 16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the cinnamon filling:
  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup melted butter
  • 2 1/2 teaspoons ground cinnamon
  • For the crust:
  • 2 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • For the cheesecake filling:
  • 24 ounces full-fat cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups sour cream or Greek yogurt
  • For the whipped cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper and wrap the outside bottom with foil.
  2. In a bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press firmly into the bottom and slightly up the sides of the pan.
  3. Bake the crust for 12 to 14 minutes, then reduce the oven temperature to 275°F.
  4. In another bowl, combine brown sugar, flour, melted butter, and cinnamon until crumbly. Set aside.
  5. Beat the cream cheese until smooth. Add granulated sugar and mix until creamy.
  6. Add eggs one at a time on low speed, then mix in vanilla extract and salt.
  7. Fold in sour cream or Greek yogurt until just combined.
  8. Pour one-third of the cheesecake batter into the crust.
  9. Sprinkle one-third of the cinnamon filling over the batter.
  10. Repeat the layers two more times, finishing with cinnamon filling on top.
  11. Bake for 1 hour 45 minutes to 2 hours until the edges are set and the center jiggles slightly.
  12. Turn off the oven and leave the cheesecake inside for 1 hour.
  13. Cool completely at room temperature, then refrigerate for at least 8 hours.
  14. Beat heavy whipping cream and powdered sugar until stiff peaks form.
  15. Serve chilled cheesecake topped with whipped cream.

Notes

  • For extra cinnamon roll flavor, drizzle with cream cheese glaze before serving.
  • Use full-fat cream cheese for the creamiest texture.
  • Do not overmix the batter to help prevent cracks.
  • A slight jiggle in the center after baking is normal.
  • Cheesecake slices cleanly when chilled thoroughly and cut with a warm knife.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-cinnamon-roll-cheesecake/