Ingredients I use
Cheesecake crust
- 2 cups graham crackers (crumbs)
- 1/4 cup light brown sugar
- 1/2 cup unsalted butter, melted
Cinnamon roll cheesecake filling
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons all-purpose flour
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup sour cream
Cinnamon swirl
- 1 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/3 cup unsalted butter
Cream cheese frosting
- 6 tablespoons cream cheese, softened to room temperature
- 1 cup confectioners’ sugar
- 2 teaspoons ground cinnamon
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- Extra ground cinnamon, for garnish (optional)
I make sure all my cheesecake ingredients—especially the cream cheese, eggs, and sour cream—are at room temperature so they blend smoothly without over‑mixing. I melt and cool the butters as needed so they combine easily but don’t go in scorching hot.
How I make Cinnamon Roll Cheesecake
I make and chill the crust
I start by lining a 9‑inch springform pan with parchment on the bottom and around the sides, then I latch it closed. This makes it much easier to release the cheesecake cleanly later. In a food processor, I pulse graham crackers until I have fine crumbs (or I start with pre‑crushed crumbs). In a medium bowl, I combine 2 cups graham cracker crumbs and 1/4 cup light brown sugar, stirring with a fork to distribute the sugar evenly.
I pour in 1/2 cup melted unsalted butter and stir with the fork until all the crumbs are evenly moistened and look like wet sand. I tip the mixture into the prepared springform pan and press it firmly and evenly over the bottom; the flat bottom of a small glass works perfectly to compact it. Once the crust is pressed in, I slide the pan into the freezer so the crust can firm up while I make the filling.
I mix the cheesecake filling
I preheat my oven to 325°F (163°C). In a large mixing bowl, I beat 24 ounces of softened cream cheese with a hand mixer until the texture is completely smooth and lump‑free. I add 1 cup granulated sugar, 1/2 teaspoon salt, and 1 1/2 tablespoons all‑purpose flour and blend again until everything is well combined and creamy.
Next, I add the 4 large eggs one at a time, mixing on low speed between each addition just until each egg disappears into the batter. When I go in with the last egg, I also add 1 tablespoon pure vanilla extract and 1/2 cup sour cream, then mix for the final time until the batter is smooth and silky. I set the bowl aside while I prepare the cinnamon swirl.
I make the cinnamon swirl
In a small mixing bowl, I add 1 cup light brown sugar, 1/3 cup all‑purpose flour, 1 tablespoon ground cinnamon, and 1/3 cup unsalted butter. I use a fork to blend everything together until no streaks of butter remain and the mixture looks like a thick, sandy paste. This will bake up into cinnamon‑sugar pockets and ribbons inside the cheesecake.
I assemble the layered cheesecake
I take the springform pan with the chilled graham crust out of the freezer and set it on a baking sheet for easier handling. I pour half of the cheesecake filling into the pan and spread it into an even layer. Over this first layer, I sprinkle or dollop half of the cinnamon swirl mixture, trying to distribute it fairly evenly.
Then I pour the remaining cheesecake filling over the top, gently smoothing it to cover the cinnamon layer without mixing too much. I finish by adding the rest of the cinnamon swirl mixture on top. With a rubber spatula or the back of a spoon, I lightly smooth the surface and make gentle swirling motions so the cinnamon mixture and cheesecake blend into a marbled top, without fully mixing them together.
I bake, cool, and chill
I slide the cheesecake into the 325°F oven and bake for about 55–60 minutes. I look for edges that are set and a center that still has a soft wobble when I nudge the pan; it should not be liquid, but it shouldn’t be completely firm either. When it reaches that point, I turn off the oven, crack the oven door open, and let the cheesecake sit in the warm oven for another hour to finish gently cooking and to cool gradually.
After that hour, I remove the cheesecake from the oven, let it come to room temperature, then cover the pan with plastic wrap. I transfer it to the refrigerator and chill it for at least 6 hours, but overnight is even better. This long chill helps the cheesecake fully set and deepens the flavor.
When it’s well chilled, I unlatch the springform pan, remove the ring, and gently peel away the parchment from the sides and bottom if I want to transfer it to a serving plate.
How I make and pipe the cream cheese frosting
In a large mixing bowl, I beat together 6 tablespoons softened cream cheese, 1 cup confectioners’ sugar, and 2 teaspoons ground cinnamon until the mixture is completely smooth and no lumps of sugar or cream cheese remain. Then I pour in 1 cup heavy cream and 1 teaspoon pure vanilla extract and keep mixing until the frosting turns light, whipped, and creamy. It should be thick enough to hold its shape when piped.
I transfer the frosting to a piping bag fitted with a round tip or simply snip off the end of the bag. Starting at the center of the chilled cheesecake, I pipe a large spiral of icing outward toward the edge, mimicking the look of a giant cinnamon roll. If I want, I dust the top lightly with extra ground cinnamon as a finishing touch.
Once frosted, the cheesecake is ready to slice and serve. I use a hot, clean knife for neat slices, wiping the blade between cuts so the layers and swirl show clearly.
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