Cinnamon Roll Cheesecake brings together two beloved desserts in one irresistible creation. This showstopper features a velvety cheesecake studded with warm cinnamon swirls nestled in a buttery graham cracker crust. Topped with clouds of cream cheese frosting it delivers all the comfort of a fresh cinnamon roll in cheesecake form making it the perfect centerpiece for any special occasion.
Why Cinnamon Roll Cheesecake is Irresistible
The magic of this dessert lies in its perfect balance of flavors and textures. A buttery graham cracker crust supports layers of silky cheesecake woven with ribbons of cinnamon sugar. The cream cheese frosting adds just the right touch of sweetness without overwhelming the delicate flavors beneath. Whether served at a holiday gathering or weekend brunch this versatile dessert never fails to impress.
What You'll Need
- For the Crust: Finely crushed graham cracker crumbs for a sturdy and flavorful base, brown sugar for a hint of caramel sweetness, ground cinnamon for warmth, and melted butter to hold it all together.
- For the Cinnamon Swirl: Packed brown sugar for the signature sweet-spicy layer, all-purpose flour for structure, ground cinnamon for bold flavor, and melted butter to create a smooth mix.
- For the Cheesecake Filling: Softened cream cheese for a rich and creamy base, packed brown sugar for depth, granulated sugar to balance the sweetness, sour cream for tanginess, eggs for binding, pure vanilla extract for fragrance, and a pinch of salt to enhance the flavors.
- For the Cream Cheese Frosting: Softened cream cheese for tangy richness, powdered sugar for a smooth sweetness, pure vanilla extract for added aroma, whipped heavy cream for a fluffy texture, and ground cinnamon for a finishing touch of spice.
Step-by-Step Instructions
- Prepare the Crust
- Combine graham cracker crumbs brown sugar cinnamon and melted butter. Press firmly into a springform pan and bake until set.
- Make the Cinnamon Filling
- Mix brown sugar flour cinnamon and melted butter. Set aside for layering into the cheesecake.
- Prepare the Cheesecake Batter
- Beat cream cheese until fluffy then add sugars sour cream and vanilla. Mix in eggs one at a time ensuring smooth incorporation.
- Assemble and Bake
- Layer the batter and cinnamon filling in a springform pan finishing with a swirl. Bake in a water bath at 325°F until just set. Cool gradually to prevent cracking.
- Add Frosting
- Top the chilled cheesecake with cream cheese frosting and a sprinkle of cinnamon before serving.
Tips and Tricks for Perfect Cheesecake
Room temperature ingredients create the smoothest creamiest batter. Always scrape the bowl while mixing to eliminate lumps. A water bath proves essential for even baking and crack prevention. Allow the cheesecake to cool slowly in the oven with the door slightly open. Properly greasing the pan ensures easy removal and beautiful presentation.
Frequently Asked Questions
- Why do I need a water bath for this cheesecake?
The water bath keeps the cheesecake moist and helps prevent cracking. Wrap your pan well in foil though - nobody wants a soggy crust.
- Can I make this ahead of time?
Make it up to 5 days ahead and keep in the fridge, or freeze for 2 months. Just add the frosting fresh before serving.
- Why leave it in the turned-off oven?
Cooling slowly prevents the top from cracking. Think of it like letting a car engine cool down - gradual is better than sudden.
- What's the best way to check if it's done?
Give the pan a gentle shake - the edges should be set but the middle should have a slight jiggle, like Jell-O.
- Can I use light brown sugar instead of dark?
Either works fine. Light brown gives a milder flavor, while dark brown adds more caramel notes.