Can I use premade cinnamon rolls in Cinnamon Roll Cheesecake?

Premade cinnamon rolls can be chopped and used as a crust alternative or layered into the cheesecake. However, homemade cinnamon swirl adds better texture and flavor to a true Cinnamon Roll Cheesecake.

How do I prevent cracks in Cinnamon Roll Cheesecake?

Always use a water bath and avoid overmixing your batter. Cooling your Cinnamon Roll Cheesecake slowly in the oven helps prevent cracks naturally.

Can I make Cinnamon Roll Cheesecake ahead of time?

Yes, and you should! Cinnamon Roll Cheesecake tastes even better after chilling overnight. It also slices cleaner and holds its shape well.

Does Cinnamon Roll Cheesecake need glaze on top?

The glaze is optional but adds the final “cinnamon roll” touch. You can drizzle it on before serving or leave it off for a less-sweet finish.

Cinnamon Roll Cheesecake Creamy 7Irresistiblerecipeslolyta

Description

Cinnamon Roll Cheesecake blends everything you love about soft, spiced cinnamon rolls with the creamy richness of cheesecake. This dessert is layered, luscious, and made to impress with every bite.

Ingredients

Scale

Crust:

1 1/2 cups crushed graham crackers or vanilla wafers

1/4 cup granulated sugar

6 tablespoons melted butter

Cinnamon Swirl:

1/3 cup brown sugar

1 1/2 teaspoons cinnamon

2 tablespoons melted butter

Cheesecake Filling:

3 (8 oz) blocks cream cheese, softened

3/4 cup granulated sugar

1 tablespoon all-purpose flour

3 large eggs

1/4 cup sour cream

1/4 cup heavy cream

2 teaspoons vanilla extract

Glaze (Optional):

1/2 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil.

2. Combine crust ingredients, press into pan bottom, and bake for 8 minutes. Cool slightly.

3. Mix cinnamon swirl ingredients in a small bowl and set aside.

4. Beat cream cheese until smooth. Add sugar and flour. Mix in eggs one at a time.

5. Add sour cream, heavy cream, and vanilla. Blend until creamy and smooth.

6. Pour half of the cheesecake filling into crust. Drizzle half of cinnamon swirl over top and gently swirl.

7. Repeat with remaining filling and cinnamon swirl. Swirl again for a layered effect.

8. Bake cheesecake in a water bath for 55–65 minutes until edges are set and center is slightly jiggly.

9. Let cool in oven for 1 hour. Then chill in fridge for at least 4 hours or overnight.

10. Optional: Drizzle with glaze before serving.

Notes

Always use full-fat cream cheese for the best results.

Don’t skip the water bath—it’s key to a crack-free cheesecake.

Let cheesecake sit overnight for the richest flavor and cleanest cuts.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 29g
Sodium: 270mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0g
Protein: 6g
Cholesterol: 120mg

Keywords: cinnamon roll cheesecake, cheesecake with cinnamon swirl, layered cheesecake recipe