Cinnamon Roll Cheesecake Swirl

This cinnamon roll cheesecake transforms two classic comfort desserts into an unforgettable showstopper. The velvety, tangy cheesecake base intertwines with ribbons of buttery cinnamon sugar, all nestled on a crunchy graham crust and crowned with pillowy cream cheese frosting. It is a decadent centerpiece for holiday tables or any time you crave pure indulgence. My family’s faces light up every time I bring out this cake and there are never leftovers.

I first baked this cheesecake for a friend’s birthday brunch and everyone immediately wanted the recipe. Once you make it, it will become your own signature dessert too.

Ingredients

• Graham cracker crumbs: these provide a nutty sweet base You can use precrushed crumbs or crush whole crackers yourself for fresher flavor
• Brown sugar: for deep molasses notes and moisture Choose dark brown sugar for a richer taste
• Ground cinnamon: brings warmth and the classic cinnamon roll aroma Always use fresh ground cinnamon for the best fragrance
• Unsalted butter, melted: gives richness and helps blend the crust and filling together Choose a high quality butter for best results
• All purpose flour: helps bind the cinnamon swirl mixture so it is easy to marble
• Cream cheese: use full fat for the creamiest smoothest filling Let it soften at room temperature for easy mixing
• Granulated sugar: adds light sweetness and helps balance dark brown sugar
• Sour cream: creates tang and a luxuriously lush cheesecake texture Use regular not light varieties
• Large eggs: help bind and set the cheesecake Room temperature eggs blend in more smoothly
• Vanilla extract: rounds out the flavors in both the cake and frosting Go with pure vanilla extract if possible
• Salt: enhances all the flavors and keeps things from tasting too sweet
• Powdered sugar: sweetens the topping without making it gritty
• Heavy whipping cream, whipped until stiff: for a cloudlike cheesecake topping Buy fresh cream for the best whip and flavor

Step-by-Step Instructions

Prepare the Crust:

In a medium bowl blend graham cracker crumbs brown sugar and cinnamon with melted butter until the texture resembles wet sand Use your hands or a silicone spatula for this task

Press and Bake the Crust:

Firmly press the crumb mixture into a nine inch springform pan making an even layer all over the bottom Bake at three hundred twenty five degrees Fahrenheit for ten minutes then cool completely

Make the Cinnamon Swirl:

Whisk together brown sugar cinnamon and flour in a small bowl Stir in melted butter until you have a thick spreadable paste Set aside

Prepare the Cheesecake Filling:

In a large bowl beat softened cream cheese until completely smooth and creamy with no lumps Gradually add brown sugar granulated sugar and sour cream continuing to blend after each addition

Incorporate the Eggs:

Adding one egg at a time beat on low speed just until combined This keeps the batter silky and prevents overmixing

Flavor the Batter:

Gently mix in vanilla extract and salt Scrape down the sides and bottom of the bowl to ensure an even texture

Layer and Swirl:

Pour half of the cheesecake batter over your chilled crust Drop spoonfuls of cinnamon swirl mixture over the top Use a butter knife to gently marble the cinnamon into the batter Pour over the rest of the batter then swirl in more cinnamon mixture

Set up the Water Bath and Bake:

Wrap the bottom of your springform pan well with foil Place it in a larger roasting pan and pour hot water around the sides Bake at three hundred twenty five degrees Fahrenheit for sixty to seventy minutes until just set at the edges The center will look wobbly but will firm up when cooling

Cool Gradually:

Turn off the oven and prop the door open Let cheesecake sit inside for one hour to prevent cracking Remove and chill completely in the refrigerator at least four hours or overnight

Make Cream Cheese Frosting:

Beat cream cheese until perfectly smooth Add powdered sugar and vanilla extract beating well Slowly add in heavy whipping cream and beat until stiff peaks form

Frost and Finish:

Spread your cream cheese frosting over the cooled cheesecake Dust generously with ground cinnamon for a bakery style finish Remove sides of the pan slice and serve

Pin

One of my favorite moments was making this with my niece for holiday breakfast The cinnamon aroma brings back that warm happy memory every time I bake it My secret tip is to always use really fresh cinnamon for the swirl as it makes the flavor shine

STORAGE TIPS

Store your cheesecake tightly covered in the refrigerator It will stay fresh for up to five days For longer storage freeze individual slices wrapped in parchment and then placed in a resealable freezer bag Defrost in the fridge overnight before serving

INGREDIENT SUBSTITUTIONS

For the crust you can use vanilla wafers or digestive biscuits instead of graham crackers If you are out of sour cream plain Greek yogurt is a good stand in For a nutty flavor swap in pecans for part of the crust Use dairy free cream cheese and vegan butter to make it lactose free

SERVING SUGGESTIONS

This cheesecake is perfect as the sweet star of a brunch spread Try pairing it with fresh berries crisp apple slices or even a drizzle of caramel For a festive touch top each slice with a sprinkle of toasted pecans or a little whipped cream

CULTURAL AND HISTORICAL CONTEXT

Cheesecake has deep roots in European baking traditions while cinnamon rolls are a beloved breakfast treat in both Nordic and American cultures Combining these two creates a modern hybrid that celebrates classic flavors plus brings a little extra joy to any celebration

Recipe FAQs

→ What's the secret to smooth cheesecake filling?

Always use room temperature cream cheese, eggs, and sour cream. Beat cream cheese until fluffy and incorporate sugars gradually for a lump-free batter.

→ How do I get defined cinnamon swirls?

Drop spoonfuls of the cinnamon mixture onto the cheesecake layers and use a butter knife to gently swirl. Avoid overmixing for clean, distinct ribbons.

→ Why is a water bath important?

Baking the cheesecake in a water bath ensures gentle, even heat. This minimizes cracks and keeps the texture ultra-silky.

→ How long should I chill before serving?

Let the cheesecake cool completely at room temperature and chill for at least 4 hours, preferably overnight, for best texture and flavor.

→ Any tips for slicing clean portions?

Dip a sharp knife in hot water and wipe clean between each slice for neat, bakery-style servings.

→ How should leftovers be stored?

Cover the cheesecake tightly or keep it in an airtight container in the refrigerator for up to 5 days.