Cinnamon Roll Cheesecake Recipe

This cheesecake recipe is my ultimate favorite because it perfectly combines all the nostalgia of cinnamon graham crackers with the creamy, dreaminess of cheesecake, offering a taste that’s both comforting and indulgent. Plus, the cinnamon sugar swirl and vanilla glaze add a fun twist that makes every bite feel like a cozy celebration!

I completely love melding the warm, comforting flavors of cinnamon rolls and the creamy decadence of cheesecake. This Cinnamon Roll Cheesecake starts with a crust made from graham crackers, crushed to perfection, and with just (and I mean just) a bit of granulated sugar.

The filling, rich with cream cheese, (and a hint more than a touch of vanilla), is right there beside anything you would find in a roll of cinnamon (cinnamon, light brown sugar, and pure love).

Ingredients

Cream Cheese: Provides rich creaminess and offers protein and calcium.

Graham crackers: Provide a crunchy foundation, chiefly carbohydrates with a touch of sweetness.

Sugar, in granular form, is the primary sweetening agent for this dessert.

It is a simple carbohydrate that provides quick energy.

Sour cream: Boosts texture, contributes a tangy flavor, and adds fat.

Cinnamon, ground, offers warmth and sweetness, being abundant in antioxidants.

Brown sugar: Provides a flavor that is reminiscent of molasses and retains the sweetness of the dessert.

Eggs: Act as a binding agent for the ingredients and supply protein and essential vitamins.

Sugar, Confectioners’: The perfect ingredient for the glaze; it provides a smooth, sweet finish.

Ingredient Quantities

• 2 cups crushed graham crackers
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/4 cup all-purpose flour
• 1/2 cup sour cream
• 1/4 tsp salt
• 1/3 cup light brown sugar
• 1 tbsp ground cinnamon
• 1/4 cup unsalted butter, melted (for filling)
• 1/2 cup confectioners’ sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract (for glaze)

Instructions

1. Set your oven to 325°F (160°C). Prep a 9-inch springform pan by greasing it.

2. In a large mixing bowl, combine the crushed graham crackers, 1/4 cup melted butter, and 1/4 cup granulated sugar. Press that mixture into the bottom of the prepared pan, forming an even crust.

3. In a big bowl, beat until smooth and creamy the softened cream cheese and 1 cup granulated sugar. Mix in 1 teaspoon vanilla extract.

4. Add the eggs individually to the cream cheese mixture, beating well after each addition. Blend in the flour and salt, mixing until just combined.

5. Incorporate the sour cream into the blend until the combination is smooth.

6. In a different small bowl, combine the light brown sugar and ground cinnamon.

7. Over the crust, pour half of the cheesecake batter, then sprinkle half of the mixture of cinnamon sugar over the batter. Drizzle with half of the melted butter for the filling.

8. The cheesecake batter that remains should be poured into the pan. Then, just like before, drizzle with butter. And, also like before, sprinkle the sugar.

9. Preheat the oven to 325°F and bake the cheesecake for about 50-60 minutes, or until the center is set. Allow the cheesecake to cool for a little while, and then refrigerate for about 4 hours or until firm.

10. To make the glaze, mix together the confectioners’ sugar, milk, and 1/2 teaspoon vanilla in a small bowl. Drizzle the glaze over the chilled cheesecake just before cutting into it.

Equipment Needed

1. Oven
2. 9-inch springform pan
3. Mixing bowls (large and small)
4. Measuring cups and spoons
5. Hand mixer or stand mixer
6. Rubber spatula
7. Whisk
8. Spoon or spatula for pressing crust
9. Cooling rack
10. Refrigerator

FAQ

• Can I use a different type of crust for the cheesecake?If you want, you can use a cookie crust, such as Oreos or digestive biscuits, to replace the graham cracker crust.
• What is the best way to crush graham crackers?Place the graham crackers in a sealed ziplock bag and crumble them by rolling over them with a rolling pin or use a food processor for a quicker, less labor-intensive method.
• Can I make the cheesecake ahead of time?Indeed, you can prepare it a day early and stash it in the refrigerator. Often, cheesecakes taste even better on the second day.
• How can I ensure my cheesecake doesn’t crack?To avoid cracking, do not overmix the batter, bake at a low temperature, and let the cheesecake cool gradually in the oven with the door slightly ajar.
• What can I use if I don’t have sour cream?This recipe can use ordinary Greek yogurt as a stand-in for the sour cream called for in the ingredients list.
• Can I omit the cinnamon from the filling?The flavor of a classic cinnamon roll depends on cinnamon, but you can cut back on it if you want a roll with a milder flavor that still tastes great.

• How do I store leftover cheesecake?Leftovers can be kept in an airtight container in the fridge for 5 days. For longer storage, freeze them. They will be good for 2 months.

Substitutions and Variations

Graham crackers, ground: If you don’t have graham crackers, use digestive biscuits or vanilla wafers for a different flavor and texture.
Butter without salt: Use the same amount of salted butter, but if you are adding additional salt to the recipe, reduce it to balance the flavor.
Sour cream: Replace with Greek yogurt for a near-identical taste and texture.
Light brown sugar: For a richer molasses flavor, use an equal amount of dark brown sugar. For a natural, lower-glycemic alternative, use coconut sugar.
All-purpose flour: For a denser texture, use whole wheat flour; for a gluten-free option, try a gluten-free flour blend.

Pro Tips

1. Room Temperature Ingredients Ensure that the cream cheese, eggs, and sour cream are at room temperature before you begin mixing. This will help them blend more smoothly, creating a creamier cheesecake with no lumps.

2. Avoid Over-Beating When adding the eggs, beat the mixture on low speed and just until the eggs are incorporated. Over-beating can introduce too much air, causing the cheesecake to rise and crack as it cools.

3. Water Bath Baking Although not listed in the recipe, consider using a water bath (bain-marie) for baking to help regulate the temperature and provide gentle, even cooking. Wrap the springform pan in foil to prevent water from seeping in.

4. Cooling Gradually After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling process reduces the risk of cracks forming on the surface.

5. Chill Thoroughly Ensure that the cheesecake is thoroughly chilled in the refrigerator before serving, preferably overnight. This allows the flavors to meld and the texture to set perfectly.