Table of Contents
- Why You’ll Love This Cinnamon Roll Cheesecake
- The Perfect Blend of Two Classic Desserts
- What Makes This Recipe Special?
- How to Serve and Store Cinnamon Roll Cheesecake
- Variations and Creative Twists
- Frequently Asked Questions
- Key Takeaways
Key Takeaways
– This Cinnamon Roll Cheesecake combines the flavors of a classic cinnamon roll with a creamy cheesecake. – It features a graham cracker crust, rich cream cheese filling, and a cinnamon swirl throughout. – Perfect for special occasions, holiday desserts, or a cozy weekend treat. – Best served chilled, with a drizzle of vanilla glaze on top. – Store leftovers in the fridge for up to 5 days or freeze for longer storage.
Why You’ll Love This Cinnamon Roll Cheesecake
If you love cinnamon rolls and cheesecake, this recipe is for you! The rich, creamy texture of cheesecake pairs perfectly with the warm, comforting cinnamon swirl. It’s an easy dessert recipe that’s ideal for family gatherings, potlucks, or when you simply crave something indulgent.
The Perfect Blend of Two Classic Desserts
This recipe takes two well-loved treats—cheesecake and cinnamon rolls—and blends them into one irresistible dessert. The combination of the smooth cream cheese filling with the caramelized cinnamon sugar swirl creates a dessert experience unlike any other.
What Makes This Recipe Special?
Unlike traditional cheesecakes, this one has a homemade cinnamon swirl throughout, giving each bite a burst of flavor. The cinnamon sugar mixture melts into the cheesecake, creating a rich and gooey texture. Plus, it’s simple enough for beginner bakers to master!
How to Serve and Store Cinnamon Roll Cheesecake
This cheesecake is best served chilled, allowing the flavors to fully develop. Drizzle with a simple vanilla glaze for an extra touch of sweetness. Leftovers can be stored in an airtight container in the fridge for up to five days or frozen for up to two months.
Variations and Creative Twists
Want to add your own twist to this dessert? Try using a cookie crust instead of graham crackers, or mix in chopped pecans for a nutty crunch. You can also experiment with different spices like nutmeg or cardamom for a unique flavor.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! This cheesecake actually tastes better when made a day in advance. Let it chill overnight for the best results.
Can I use store-bought cinnamon roll dough?
While this recipe is made from scratch, you can layer store-bought cinnamon rolls on the bottom for an easier shortcut.
How do I prevent cracks in my cheesecake?
Bake the cheesecake in a water bath to keep the oven moisture high, and don’t overmix the batter to avoid excess air bubbles.
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Cinnamon Roll Cheesecake: The Ultimate Easy Dessert
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 tbsp cinnamon
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted (for cinnamon swirl)
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter. Press firmly into the pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- In a separate bowl, mix flour, cinnamon, and brown sugar. Stir in melted butter to create the cinnamon swirl.
- Pour half of the cheesecake batter over the crust, drizzle with cinnamon swirl mixture, and repeat.
- Bake for 50-55 minutes until the center is slightly jiggly. Cool completely before refrigerating for at least 4 hours.
- For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake before serving.
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