A luscious fusion of two dessert favorites—this cheesecake features a buttery graham cracker crust, layers of creamy vanilla filling, and swirls of homemade cinnamon rolls baked right in. Finished with chopped pecans and a dusting of cinnamon sugar, it’s pure indulgence that’s perfect for holidays, celebrations, or whenever you crave something spectacularly sweet.
Why You’ll Love This Recipe
This Cinnamon Roll Cheesecake is a show-stopping dessert that combines the best elements of two beloved treats: the warm, spiced charm of cinnamon rolls and the rich, smooth texture of classic cheesecake. The contrast of the creamy filling with the doughy cinnamon swirls offers a delightful bite every time, while the pecan topping adds a lovely crunch. Whether for brunch, dessert, or a holiday centerpiece, this cheesecake is guaranteed to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- graham cracker crumbs
- brown sugar
- melted butter
For the cheesecake filling:
- cream cheese, softened
- granulated sugar
- large eggs
- sour cream
- vanilla extract
For the cinnamon roll swirl:
- prepared cinnamon roll dough (or homemade)
- brown sugar
- ground cinnamon
- melted butter
For topping:
- chopped pecans
- cinnamon sugar for dusting (optional)
Directions
- Preheat the oven to 325°F (160°C). Grease and line a springform pan with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until combined.
- Press the crust mixture into the bottom of the springform pan in an even layer. Bake for 8 minutes, then let cool.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
- Pour half of the cheesecake batter over the cooled crust and spread evenly.
- Roll out the cinnamon roll dough. Brush with melted butter, sprinkle with brown sugar and cinnamon, then roll into a log and slice into pinwheels.
- Arrange several cinnamon roll slices over the first layer of cheesecake batter.
- Pour the remaining cheesecake batter over the cinnamon rolls, smoothing the top.
- Optionally, add a few more cinnamon roll slices on top to create a swirl effect.
- Bake for 55–65 minutes, or until the center is slightly jiggly but mostly set.
- Allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Before serving, garnish with chopped pecans and a dusting of cinnamon sugar if desired.
Servings and timing
This recipe makes approximately 12 servings.
Prep time: 25 minutes
Cook time: 60 minutes
Chill time: 4 hours (minimum)
Total time: 5 hours 25 minutes
Variations
- Maple Pecan Twist: Add a drizzle of maple syrup to the pecan topping.
- Mini Cheesecakes: Use a muffin tin with liners for individual-sized cheesecakes.
- Caramel Topping: Drizzle with caramel sauce for an extra layer of richness.
- Chocolate Swirl: Add a few mini chocolate chips to the cheesecake batter or swirl in chocolate ganache.
- Nut-Free: Omit the pecans and add a sprinkle of cinnamon sugar or a vanilla glaze instead.
Storage/Reheating
Storage: Store the cheesecake covered in the refrigerator for up to 5 days.
Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: Not recommended for this dessert. Serve chilled or at room temperature.
FAQs
Can I use homemade cinnamon roll dough?
Yes, homemade dough works beautifully and can enhance the flavor even more. Ensure it’s rolled thin so the swirls bake through.
What kind of cream cheese should I use?
Use full-fat brick-style cream cheese for the best texture and richness.
How do I prevent cracks in my cheesecake?
Bake in a water bath or place a tray of water in the oven to maintain moisture. Avoid overbaking and allow to cool gradually.
Can I use a different crust base?
Yes, try crushed digestive biscuits, vanilla wafers, or even a cinnamon-flavored cookie base.
How do I know when the cheesecake is done?
The edges should be set, and the center should have a slight jiggle. It will continue to set as it cools.
Is it okay to skip the cinnamon rolls on top?
Absolutely. The top swirls are for presentation and can be omitted if desired.
Can I make this cheesecake ahead of time?
Yes, it actually tastes better after chilling overnight, making it ideal for preparing in advance.
Are there alternatives to pecans?
You can use walnuts, almonds, or leave them out entirely for a nut-free version.
Can I add frosting or glaze?
Yes, a light drizzle of cream cheese glaze or vanilla icing over the top can add extra sweetness.
What’s the best way to slice the cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
Conclusion
Cinnamon Roll Cheesecake with Pecan Crumble is a decadent, crowd-pleasing dessert that unites the comforting warmth of cinnamon rolls with the creamy luxury of cheesecake. Perfect for special occasions or just when you want to impress, this dessert offers rich flavors, a satisfying texture, and a beautiful presentation. Once you try it, you’ll find yourself making it again and again.
Print
Cinnamon Roll Cheesecake with Pecan Crumble
- Prep Time: 25 mins
- Cook Time: 1 hr
- Total Time: 1 hr 25 mins plus chilling
- Yield: 12 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Une fusion succulente de deux desserts préférés : ce cheesecake présente une croûte de Graham au beurre, des couches de garniture crémeuse à la vanille et des tourbillons de rouleaux de cannelle faits maison cuits directement à l’intérieur. Fini avec des pacanes hachées et un saupoudrage de sucre à la cannelle, c’est un pur plaisir.
Ingredients
- 1 1/2 tasse de chapelure de biscuits Graham
- 1/4 tasse de cassonade
- 1/3 tasse de beurre fondu
- 24 oz de fromage à la crème, ramolli
- 1 tasse de sucre granulé
- 3 gros œufs
- 1/2 tasse de crème sure
- 1 cuillère à café d’extrait de vanille
- 1 feuille de pâte à brioche à la cannelle préparée (ou maison)
- 1/4 tasse de cassonade
- 1 cuillère à soupe de cannelle moulue
- 1 cuillère à soupe de beurre fondu
- 1/4 tasse de pacanes hachées
- Sucre à la cannelle supplémentaire pour saupoudrer (facultatif)
Instructions
- Préchauffer le four à 160 °C. Graisser et chemiser un moule à charnière de papier sulfurisé.
- Mélanger les ingrédients de la croûte et tasser au fond du moule. Cuire au four pendant 8 minutes. Laisser refroidir.
- Dans un grand bol, battre le fromage frais et le sucre jusqu’à obtenir une consistance lisse. Ajouter les œufs un à un, puis incorporer la crème fraîche et la vanille.
- Versez la moitié de la pâte à cheesecake sur la croûte refroidie.
- Étalez la pâte à la cannelle, badigeonnez-la de beurre fondu, saupoudrez de cassonade et de cannelle, puis roulez-la et coupez-la en rondelles.
- Disposez des tranches de brioches à la cannelle sur la pâte à cheesecake. Versez le reste de pâte dessus et lissez le dessus.
- Ajoutez quelques rouleaux de cannelle supplémentaires sur le dessus pour un bel effet tourbillonnant.
- Cuire au four pendant 55 à 65 minutes ou jusqu’à ce que le centre soit légèrement tremblotant mais pris. Laisser refroidir complètement, puis réfrigérer au moins 4 heures ou toute la nuit.
- Garnir de pacanes hachées et saupoudrer de sucre à la cannelle supplémentaire avant de servir.
Notes
- Assurez-vous que tous les ingrédients du cheesecake sont à température ambiante pour un mélange homogène.
- Utilisez un bain-marie pour éviter les fissures, si vous le souhaitez.
- Bien refroidir pour une meilleure texture et un tranchage net.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg
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