If you’ve ever dreamed of combining two iconic desserts into one show-stopping creation, look no further! This Cinnamon Roll Cheesecake with Cream Cheese Icing is the stuff dessert dreams are made of. Imagine the luscious creaminess of a classic cheesecake swirled with the warm, spiced decadence of a cinnamon roll—all topped with a creamy, slightly tangy icing that ties everything together. It’s rich, indulgent, and guaranteed to impress at any gathering.
I’m so excited to walk you through this recipe, step by step, so you can bring this magical creation to life in your own kitchen. Trust me, it’s easier than it sounds, and the payoff is absolutely worth it. Plus, the smell while it bakes? Pure heaven. Let’s dive in!
Why This Recipe is a Must-Try
Before we get started, let me just say: this isn’t just a dessert—it’s a masterpiece. Whether you’re celebrating a special occasion or just treating yourself (because why not?), this cheesecake strikes the perfect balance between familiar and fancy. The graham cracker crust provides a buttery, crunchy base, while the cheesecake filling is smooth, creamy, and just the right amount of sweet. Add to that the irresistible cinnamon swirl, and you’ve got a dessert that tastes like a warm hug.
Preparing the Crust
Every great cheesecake starts with an amazing crust. For this recipe, we’re using a classic graham cracker crust, but don’t let the simplicity fool you—it’s the perfect foundation for all that creamy goodness.
Ingredients for the Crust
- 2 cups (200 g) graham cracker crumbs
- 1/2 cup (115 g) unsalted butter, melted
- 2 tablespoons granulated sugar
Step-by-Step Instructions
1️⃣ Preheat the oven: Start by preheating your oven to 325°F (165°C). A properly heated oven is key to a perfect crust that holds its shape and doesn’t crumble.
2️⃣ Mix the crust ingredients: In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. The butter binds everything together, while the sugar adds just a touch of sweetness to complement the cheesecake filling.
3️⃣ Press and bake: Transfer the mixture into a 9-inch springform pan, pressing it firmly into the bottom to create an even layer. You can use the back of a spoon or the bottom of a glass for a smooth finish. Bake for 10 minutes, then set it aside to cool while you prepare the filling.
Pro Tip: If you love a thicker crust, feel free to add an extra 1/2 cup of graham cracker crumbs and a little more butter.
Crafting the Creamy Cheesecake Filling
This filling is where the magic happens! It’s creamy, smooth, and has just the right amount of tanginess to balance the sweetness of the cinnamon swirl.
Ingredients for the Cheesecake Filling
- 3 (8 oz / 225 g) packages cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1/2 cup (120 ml) sour cream
- 1 teaspoon vanilla extract
Step-by-Step Instructions
4️⃣ Beat the cream cheese and sugar: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. This step is crucial for a lump-free cheesecake, so make sure your cream cheese is softened to room temperature.
5️⃣ Incorporate the eggs: Add the eggs, one at a time, beating well after each addition. This ensures the mixture stays smooth and silky without overworking it.
6️⃣ Add sour cream and vanilla: Stir in the sour cream and vanilla extract, mixing just until everything is combined. The sour cream adds richness and a slight tang that takes this cheesecake to the next level.
Creating the Cinnamon Swirl
Now for the star of the show: the cinnamon swirl. This step is what transforms a regular cheesecake into a cinnamon roll-inspired masterpiece.
Ingredients for the Cinnamon Swirl
- 1/3 cup (75 g) light brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
Step-by-Step Instructions
7️⃣ Combine ingredients: In a small bowl, mix the brown sugar, cinnamon, and melted butter until it forms a smooth, paste-like consistency.
Assembling the Cheesecake
With all the components ready, it’s time to put everything together and create those beautiful cinnamon swirls.
8️⃣ Layer and swirl: Pour half of the cheesecake filling over the cooled crust. Drizzle half of the cinnamon mixture over the filling, then use a knife or toothpick to gently swirl it in. Repeat with the remaining filling and cinnamon mixture to create a marbled effect.
9️⃣ Prepare for baking: Place the springform pan on a baking sheet to catch any drips.
Baking, Icing, and Serving the Cinnamon Roll Cheesecake
It’s time to bring your cheesecake masterpiece to life! Now that you’ve assembled the cheesecake with those gorgeous cinnamon swirls, let’s focus on baking it to creamy perfection and finishing it with that irresistible cream cheese icing.
Baking the Cheesecake
The key to a perfect cheesecake is baking it low and slow to avoid cracks and ensure a silky texture.
🔟 Bake the cheesecake: Place the springform pan (on a baking sheet) into the preheated oven. Bake for 50–60 minutes, or until the edges are set, but the center is still slightly jiggly.
1️⃣1️⃣ Cool in the oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for one hour. This gradual cooling process helps prevent the dreaded cheesecake cracks.
Chilling the Cheesecake
1️⃣2️⃣ Cool completely: Remove the cheesecake from the oven and let it come to room temperature on a wire rack.
1️⃣3️⃣ Chill overnight: Cover the cheesecake with plastic wrap and chill it in the refrigerator for at least four hours, but ideally overnight. This step is crucial for the flavors to meld and for the cheesecake to fully set.
Making the Cream Cheese Icing
The cream cheese icing is the cherry on top (or should I say the drizzle on top?) that takes this dessert over the edge.
Ingredients for the Icing
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for desired consistency)
Instructions
1️⃣4️⃣ Beat the icing: In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
1️⃣5️⃣ Adjust consistency: Add milk, one tablespoon at a time, until the icing reaches a smooth, pourable consistency.
Serving the Cheesecake
1️⃣6️⃣ Top and slice: Remove the cheesecake from the springform pan and transfer it to a serving platter. Spread or drizzle the cream cheese icing over the top, letting it cascade down the sides for a dramatic effect. Slice into generous wedges and serve!
FAQs About Cinnamon Roll Cheesecake
To help you nail this recipe, here are answers to some common questions:
1. Can I use a store-bought crust instead of making it from scratch?
Absolutely! A pre-made graham cracker crust works in a pinch, but be sure it’s large enough to hold the cheesecake filling and swirls.
2. How do I prevent my cheesecake from cracking?
Cooling the cheesecake gradually (in the oven with the door cracked open) is key. Additionally, avoid over-mixing the batter, as this can incorporate air bubbles that lead to cracks.
3. Can I freeze this cheesecake?
Yes! Once cooled, wrap the cheesecake tightly in plastic wrap and foil. Freeze for up to two months. Thaw in the refrigerator overnight before serving.
4. What’s the best way to slice cheesecake neatly?
Use a sharp knife dipped in warm water. Wipe the blade clean between each slice for perfect cuts every time.
5. Can I make this cheesecake gluten-free?
Yes! Substitute gluten-free graham crackers for the crust, and ensure all other ingredients are certified gluten-free.
6. What’s the ideal consistency for the icing?
The icing should be pourable but not too runny. Add milk sparingly to achieve the right balance.
7. How should I store leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Conclusion: Your New Favorite Dessert
And there you have it—your very own Cinnamon Roll Cheesecake with Cream Cheese Icing! It’s a dessert that looks as impressive as it tastes, blending the best of two classic treats into one unforgettable dish. Whether you’re serving it at a holiday party, a family gathering, or just treating yourself to a little slice of heaven, this cheesecake is guaranteed to wow everyone who tries it.
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Cinnamon Roll Cheesecake with Cream Cheese Icing
- Total Time: 4+ hours
Description
This indulgent dessert combines the best of two worlds: the creamy richness of cheesecake and the warm, spiced sweetness of cinnamon rolls. Topped with a luscious cream cheese icing, it’s a showstopper for any occasion.
Ingredients
For the crust:
- 2 cups (200 g) graham cracker crumbs
- 1/2 cup (115 g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the cheesecake filling:
- 3 (8 oz / 225 g) packages cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1/2 cup (120 ml) sour cream
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- 1/3 cup (75 g) light brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the cream cheese icing:
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (to desired consistency)
Instructions
Prepare the crust:
1️⃣ Preheat: Preheat your oven to 325°F (165°C).
2️⃣ Mix and press: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
3️⃣ Bake: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the cheesecake filling:
4️⃣ Beat cream cheese: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
5️⃣ Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated.
6️⃣ Combine rest: Add sour cream and vanilla extract. Mix until the filling is smooth and well combined.
Prepare the cinnamon swirl:
7️⃣ Mix ingredients: In a small bowl, combine brown sugar, cinnamon, and melted butter to form a smooth paste.
Assemble the cheesecake:
8️⃣ Layer and swirl: Pour half of the cheesecake filling over the cooled crust. Drizzle half of the cinnamon swirl mixture over the filling. Use a knife or toothpick to create gentle swirls.
9️⃣ Repeat: Add the remaining cheesecake filling and swirl in the rest of the cinnamon mixture for a marbled effect.
Bake the cheesecake:
🔟 Bake: Place the springform pan on a baking sheet. Bake for 50–60 minutes, or until the edges are set but the center is slightly jiggly.
1️⃣1️⃣ Cool in the oven: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Chill the cheesecake:
1️⃣2️⃣ Cool completely: Let the cheesecake cool to room temperature.
1️⃣3️⃣ Refrigerate: Chill in the refrigerator for at least 4 hours, preferably overnight, to set.
Make the cream cheese icing:
1️⃣4️⃣ Beat the icing: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract.
1️⃣5️⃣ Adjust consistency: Mix in milk, one tablespoon at a time, until the icing is smooth and pourable.
Serve:
1️⃣6️⃣ Top and slice: Spread or drizzle the cream cheese icing over the chilled cheesecake. Slice and serve!
Notes
- Room-temperature ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
- Avoid overmixing: Overmixing the batter can introduce air, leading to cracks during baking.
- Water bath option: Place the springform pan in a water bath for extra moisture to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
Nutrition
- Serving Size: 12 slices
