If you love the comforting flavors of a classic cinnamon roll and the creamy indulgence of cheesecake, then this Cinnamon Roll Cheesecake with Swirled Cinnamon Frosting Recipe is about to become your new obsession. Imagine a buttery graham cracker crust hugged by rich, velvety cheesecake layered with luscious swirls of cinnamon sugar and topped with a dreamy cinnamon-laced cream cheese frosting. This dessert perfectly balances warm spices with silky texture, making it an unforgettable treat any time of year. Trust me, every bite feels like a cozy hug for your taste buds.
Ingredients You’ll Need
Gathering simple yet essential ingredients brings this Cinnamon Roll Cheesecake with Swirled Cinnamon Frosting Recipe to life. Each element plays a special role, from the crunchy crust to the swirly cinnamon filling and that fluffy frosting that steals the show.
- Graham cracker crumbs (1½ cups): A crunchy, slightly sweet base to hold everything together perfectly.
- Brown sugar (various quantities): Adds deep caramel notes to both crust and swirls, enriching every bite.
- Ground cinnamon (several teaspoons): The star spice that infuses warmth and sweetness throughout this dessert.
- Unsalted butter (9 tablespoons total): Provides moistness and richness for the crust and cinnamon swirl.
- All-purpose flour (1/3 cup): Gives body to the cinnamon swirl, creating that signature texture.
- Cream cheese (4 packages plus 6 tablespoons): The creamy heart of the cheesecake and frosting, delivering that smooth, tangy flavor.
- Granulated sugar and powdered sugar: Sweetens the cheesecake and frosting beautifully, balancing the spices.
- Sour cream (½ cup): Keeps the cheesecake luscious and adds subtle tanginess.
- Large eggs (4): Bind everything together and create structure.
- Vanilla extract (2 tablespoons total): Enhances the overall aroma and adds sweetness depth.
- Salt (½ teaspoon): Amplifies flavors and balances sweetness.
- Heavy whipping cream (1 cup): Whipped into the frosting to make it light and airy.
How to Make Cinnamon Roll Cheesecake with Swirled Cinnamon Frosting Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) to get everything ready. In a bowl, mix the graham cracker crumbs, brown sugar, and ground cinnamon—this trio gives your crust a hint of spice right from the start. Add the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a greased 9-inch springform pan, creating your sturdy and flavorful crust base. Bake it for about 10 minutes, then let it cool while you prepare the filling. This warm crust adds a perfect sweet and spiced crunch that contrasts beautifully with the creamy cheesecake.
Step 2: Make the Cinnamon Roll Swirl
While your crust cools, whip up the cinnamon swirl that brings this cheesecake its signature look and flavor. Combine brown sugar, flour, and cinnamon in a small bowl, then stir in melted butter to create a thick, paste-like mixture. This swirl will be gently folded into the cheesecake batter, mimicking the irresistible spirals of a cinnamon roll with its gooey spice-filled goodness. Set the mixture aside for now; it will add those iconic ribbons of cinnamon that everyone will love.
Step 3: Prepare the Cheesecake Batter
Grab a large mixing bowl and beat the softened cream cheese until it’s silky smooth—this is key to a creamy cheesecake without lumps. Gradually add both brown and granulated sugars alongside the sour cream, mixing well to marry the sweetness with tang. Then, one by one, add the eggs, making sure each is fully incorporated before the next. Finally, blend in vanilla extract and a pinch of salt to elevate the flavors beautifully. This batter is rich, smooth, and perfectly balanced to complement the cinnamony swirl.
Step 4: Layer and Bake the Cheesecake
Pour half of the cheesecake batter evenly over the cooled crust, then spoon half the cinnamon swirl over it. Use a knife to gently swirl the cinnamon mixture through the batter, creating those irresistible marbled patterns. Next, add the remaining cheesecake batter and repeat the swirling process with the leftover cinnamon swirl. Place the springform pan in a water bath—a clever trick that ensures even cooking and prevents cracks. Bake for 60 to 75 minutes at 325°F (163°C), then turn off the oven and crack the door open to let your cheesecake cool slowly for an hour. Afterward, chill the cheesecake for at least 6 hours to let those flavors meld and the texture set perfectly.
Step 5: Make the Cream Cheese Frosting
Once your cheesecake is completely chilled, prepare the luscious cream cheese frosting. Beat softened cream cheese with powdered sugar until smooth and creamy. Slowly mix in the heavy whipping cream and vanilla extract, whipping until soft peaks form—a frothy, dreamy topping that adds lightness and sweetness. This frosting, when spread over the cheesecake and dusted with a little cinnamon, makes each slice absolutely irresistible.
How to Serve Cinnamon Roll Cheesecake with Swirled Cinnamon Frosting Recipe
Garnishes
To enhance that bakery-worthy look and taste, garnish your cheesecake with a generous dusting of ground cinnamon, which wakes up the warm spices visually and on the palate. For an extra special touch, sprinkle some finely chopped pecans or crushed toasted almonds for crunch and a nutty contrast. Fresh berries can also add a pop of color and a tart balance to the richness.
Side Dishes
This Cinnamon Roll Cheesecake with Swirled Cinnamon Frosting Recipe pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream for those who crave even more indulgence. A hot cup of coffee, chai latte, or spiced apple cider complements the cinnamon notes beautifully, making dessert time feel truly cozy and special.
Creative Ways to Present
For a stunning presentation, serve each slice with a warm caramel drizzle or a light maple syrup accent to echo the warm brown sugars in the cheesecake. You can also slice smaller mini cheesecakes for individual portions, perfect for parties or gifting. Layering slices on a glass cake stand with twinkling fairy lights nearby will turn this dessert into an eye-catching centerpiece, guaranteed to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cheesecake tightly covered with plastic wrap or in an airtight container to preserve its freshness and prevent it from absorbing fridge odors. Stored properly, it will stay moist and amazing for up to 4 days. Trust me, though, it rarely lasts that long!
Freezing
If you want to save some for later, this cheesecake freezes beautifully. Wrap it well in plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to 2 months, making sure to thaw it overnight in the fridge before serving to maintain that creamy texture.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer it slightly warm, let individual slices sit at room temperature for 30 minutes. Avoid microwaving as it can alter the texture, causing the cream cheese to break down. A gentle warming in a low oven for a few minutes can bring out the flavors without compromising the luscious creaminess.
FAQs
Can I use other types of cookies for the crust?
Absolutely! While graham crackers are traditional, digestive biscuits or Biscoff cookies add amazing flavor and texture variations that complement the cinnamon in the cheesecake beautifully.
Is it necessary to use a water bath during baking?
Using a water bath helps bake the cheesecake evenly and prevents cracks on the surface. It creates a moist environment that protects delicate textures, especially important for the creamy layers in this recipe.
Can I make this recipe gluten-free?
Yes! Substitute the graham crackers with gluten-free cookie crumbs, and use a gluten-free flour blend in the cinnamon swirl to keep everything safe and delicious.
How do I get the perfect cinnamon swirls?
To achieve beautiful swirls, dollop spoonfuls of the cinnamon mixture onto the batter and gently swirl with a knife or skewer. Avoid overmixing to keep the distinct cinnamon ribbons visible.
Can I prepare this cheesecake a day in advance?
Definitely! In fact, chilling the cheesecake overnight helps the flavors develop and the texture to set perfectly. The frosting can be made the day before and refrigerated as well for easy assembly before serving.
Final Thoughts
This Cinnamon Roll Cheesecake with Swirled Cinnamon Frosting Recipe is an absolute showstopper that’s as delightful to make as it is to eat. Whether you’re treating yourself or impressing loved ones, it brings all the warm, cozy vibes of cinnamon rolls into a creamy, dreamy cheesecake form. Give it a try—you’ll quickly see why it’s becoming a beloved favorite in so many kitchens!
Print
Cinnamon Roll Cheesecake with Swirled Cinnamon Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 45 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roll Cheesecake is a delightful fusion of two beloved treats—cinnamon rolls and creamy cheesecake. Featuring a spiced graham cracker crust, swirled cinnamon roll filling throughout the velvety cheesecake batter, and topped with a luscious cream cheese frosting dusted with cinnamon, this dessert is perfect for any occasion and sure to impress with its rich, sweet, and warmly spiced flavors.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cinnamon Roll Swirl:
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/3 cup unsalted butter, melted
For the Cheesecake Batter:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
For the Cheesecake Frosting:
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 teaspoons ground cinnamon (for dusting)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, brown sugar, and ground cinnamon. Pour in the melted butter and mix until the mixture resembles wet sand. Press this evenly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
- Make the Cinnamon Roll Swirl: In a small bowl, mix the brown sugar, all-purpose flour, and ground cinnamon. Stir in the melted butter to form a thick paste. Set this aside for later layering.
- Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Gradually add the brown sugar, granulated sugar, and sour cream, mixing thoroughly after each addition. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and salt until the batter is uniform and smooth.
- Layer and Bake the Cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Drop spoonfuls of half the cinnamon swirl mixture over the batter, then gently swirl it through using a knife. Add the remaining cheesecake batter on top, followed by the rest of the cinnamon swirl mixture. Swirl once more carefully to create a marbled effect. Place the springform pan inside a larger baking dish filled with hot water to create a water bath. Bake at 325°F (163°C) for 60 to 75 minutes, or until the edges look set but the center still jiggles slightly.
- Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. After it cools, refrigerate the cheesecake for at least 6 hours to set fully.
- Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Gradually add the heavy whipping cream and vanilla extract, beating until soft peaks form, creating a light and fluffy frosting.
- Finish and Serve: Spread or pipe the cream cheese frosting evenly over the chilled cheesecake. Dust the top with 1-2 teaspoons of ground cinnamon for a finishing touch. Slice and serve chilled for the best texture and flavor experience.
Notes
- Using room temperature cream cheese and eggs helps achieve a smooth, lump-free batter.
- Make sure to use a water bath when baking to prevent cracks and ensure even cooking.
- For a deeper cinnamon flavor, consider lightly toasting the cinnamon in the swirl mixture before mixing.
- Allow the cheesecake to chill overnight if possible; this improves texture and flavor melding.
- Use a hot knife (run under hot water and wiped dry) for clean cheesecake slices.
- Storage: Keep the cheesecake refrigerated and consume within 4-5 days for optimal freshness.
- To make this recipe gluten-free, use gluten-free graham cracker or cookie crumbs in the crust.
