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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake

Ella
This Cinnamon Roll Cheesecake combines the comforting flavors of a classic cinnamon roll with the rich, creamy texture of cheesecake. Featuring a buttery cinnamon roll crust, a luscious cheesecake filling, and a gooey cinnamon swirl, this dessert is perfect for any occasion. Topped with a drizzle of cream cheese frosting, every bite is a blend of warm spices and smooth indulgence.
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Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 420 kcal

Ingredients
  

For the Cinnamon Roll Crust:

  • 2 cups 250g flour
  • 1 teaspoon instant yeast
  • ¼ cup 50g sugar
  • ½ teaspoon salt
  • ½ cup 120ml warm milk
  • 1 large egg
  • ¼ cup 55g unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz 450g cream cheese, softened
  • ¾ cup 150g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup 120ml sour cream

For the Cinnamon Sugar Swirl:

  • ½ cup 100g brown sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup 55g butter, melted

For the Cream Cheese Frosting (Optional):

  • 4 oz 115g cream cheese, softened
  • ¼ cup 55g unsalted butter, softened
  • 1 cup 120g powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Step 1: Prepare the Cinnamon Roll Crust
  • In a large bowl, combine flour, yeast, sugar, and salt.
  • Add warm milk, egg, and melted butter, then mix until a dough forms.
  • Knead for about 5 minutes until smooth. Cover and let rise for 1 hour.
  • Roll out into a rectangle (¼ inch thick).
  • Sprinkle with brown sugar and cinnamon, roll into a log, and slice into rounds.
  • Press the cinnamon roll rounds into the bottom of a greased springform pan, covering the base.
  • Step 2: Make the Cheesecake Filling
  • Beat cream cheese and sugar until smooth.
  • Add eggs, one at a time, mixing after each addition.
  • Stir in vanilla extract and sour cream until combined.
  • Step 3: Create the Cinnamon Swirl
  • Mix brown sugar, cinnamon, and melted butter together.
  • Pour half of the cheesecake batter over the cinnamon roll crust.
  • Drizzle half of the cinnamon swirl mixture over the batter.
  • Pour the remaining cheesecake batter on top, then drizzle the remaining swirl.
  • Swirl gently with a knife for a marbled effect.
  • Step 4: Bake the Cheesecake
  • Preheat oven to 325°F (163°C).
  • Place the cheesecake on the middle rack and bake for 50-55 minutes.
  • Let it cool in the oven with the door slightly open for 1 hour to prevent cracks.
  • Step 5: Prepare the Frosting (Optional)
  • Beat cream cheese and butter together until smooth.
  • Add powdered sugar and vanilla extract, mixing until creamy.
  • Drizzle over the cheesecake before serving.

Notes

  • Let the cheesecake chill in the fridge for at least 4 hours before serving.
  • Use a water bath to prevent cracks.
  • For a shortcut, use pre-made cinnamon roll dough instead of making the crust from scratch.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
Keyword cinnamon roll cheesecake, cinnamon swirl dessert, cream cheese cheesecake, no-bake cheesecake