BEST RECIPE for Fluffy & Creamy Cinnamon Roll Cheesecake
This Fluffy & Creamy Cinnamon Roll Cheesecake brings together the rich warmth of spiced cinnamon rolls and the smooth indulgence of a classic cheesecake. With layers of velvety cream cheese filling and sweet cinnamon swirls over a crisp graham cracker crust, this dessert is a guaranteed crowd-pleaser. It’s perfect for any occasion—from casual family dinners to festive celebrations.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
Ingredients
Scale
For the crust:
- 1½ cups crushed cinnamon graham crackers
- ¼ cup melted butter
- 2 tbsp granulated sugar
For the filling:
- 3 (8 oz) packs cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup sour cream
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
For the cinnamon swirl:
- ½ cup brown sugar
- 1 tbsp all-purpose flour
- 1 tbsp ground cinnamon
Optional vanilla glaze:
- ¼ cup powdered sugar
- 1–2 tsp heavy cream
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: In a bowl, mix crushed cinnamon graham crackers, melted butter, and sugar until combined. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
- Prepare the filling: In a large bowl, beat cream cheese until smooth. Add sugar gradually, and mix until light and fluffy. Add eggs one at a time, mixing gently after each. Blend in sour cream, vanilla extract, cinnamon, and nutmeg.
- Make the swirl mix: In a small bowl, stir together brown sugar, flour, and cinnamon.
- Assemble the layers: Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon swirl mixture on top. Gently swirl with a butter knife. Repeat with the remaining batter and swirl mix, then swirl again on the surface.
- Bake the cheesecake: Place the pan on a baking tray and bake for 50–60 minutes. The center should jiggle slightly while the edges are firm. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
- Cool and chill: After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.
- Optional glaze: Before serving, whisk powdered sugar with heavy cream until smooth. Drizzle lightly over the chilled cheesecake.
Notes
Always use room temperature cream cheese for smooth blending.
Avoid overmixing after adding eggs to maintain a smooth texture.
Chilling overnight enhances flavor and makes slicing easier.