Creamy, fluffy, and loaded with warm cinnamon flavor, this Fluffy & Creamy Cinnamon Roll Cheesecake is the kind of dessert that makes lazy weekends feel celebratory. Imagine the soft, pillowy texture of a cinnamon roll folded into a rich, velvety cheesecake — comforting, nostalgic, and just a little bit decadent. Fun fact: cinnamon was once more valuable than gold in ancient times, and it still gives desserts that irresistible aroma that makes everyone gather around the table. This recipe stands out for its simplicity and speed compared with traditional layered cakes, and it’s family-friendly enough to bring to brunch or a potluck. If you loved our classic cinnamon roll or our lighter cheesecakes, you’ll find this hybrid a delightful next stop. Ready to impress with minimal fuss? Let’s bake!
What is Fluffy & Creamy Cinnamon Roll Cheesecake?
What’s in a name? Fluffy & Creamy Cinnamon Roll Cheesecake sounds like someone crossed a cinnamon roll with a cloud and then crowned it with cream cheese — and honestly, why not? Could it be because it’s pillowy-light like a breakfast roll yet luxuriously creamy like a dessert cheesecake? Maybe. Is it the perfect excuse to say “the way to a man’s heart is through his stomach.” and mean it? Absolutely. One playful theory is that the recipe was invented by someone who love morning pastries but had a weakness for cheesecake. Whatever the origin, it’s a dessert that sparks smiles and curiosity. Try it and see why the name fits — and then share it with friends.
Why You’ll Love This
This cake is irresistible for three big reasons. First, the main highlight: the texture — it’s airy and creamy at once, delivering the best of cinnamon rolls and cheesecake in every bite. Second, cost-saving benefits: making this at home uses pantry staples and keeps you from buying pricey bakery versions, yet it feels just as indulgent. Third, the toppings and flavorings — a buttery powdered sugar drizzle and optional savory crunch from chopped turkey bacon for a playful contrast — make each slice sing. The cinnamon swirl aroma fills your kitchen and the powdered sugar drizzle adds the right touch of sweetness. If you enjoyed our other twists on cinnamon desserts, like the cinnamon roll cheesecake with frosting, this one adds a lighter, cloudlike quality you’ll want to explore. Make it this weekend — you’ll thank yourself.
How to Make:
Quick Overview
This cheesecake is easy to prepare and delivers big flavor with minimal fuss. Preparation is straightforward: a smooth cream cheese base, a simple dry mix to give body, and a quick drizzle topping. The result is creamy, slightly fluffy, and deeply comforting with a characteristic cinnamon warmth. Expect about 15 minutes prep, 50 to 60 minutes baking, and at least 4 hours chilling for best slicing.
Ingredients
2 cups cream cheese, softened to room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
3 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup turkey bacon, cooked and chopped (optional for topping)
1/4 cup butter, melted
1/2 cup powdered sugar
1 tablespoon milk
Directions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- In a large bowl, beat the 2 cups softened cream cheese and 1 cup granulated sugar until smooth and creamy, scraping the sides as needed.
- Add 1 cup sour cream, 3 large eggs, and 1 tablespoon vanilla extract; mix until just combined and smooth. Do not overmix.
- In another bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt so the dry ingredients are evenly combined.
- Gradually add the dry ingredients to the cream cheese mixture, folding gently until just combined and no streaks of flour remain. A few small lumps are okay.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- If using, sprinkle the 1 cup chopped cooked turkey bacon evenly over the top for a sweet-and-savory twist.
- In a small bowl, whisk together 1/4 cup melted butter, 1/2 cup powdered sugar, and 1 tablespoon milk to create a smooth drizzle. Add more milk a few drops at a time if it’s too thick.
- Drizzle the butter-sugar mixture over the cheesecake batter in thin ribbons.
- Bake for 50 to 60 minutes, or until the edges are set and the center is only slightly jiggly — it will firm up while cooling. Rotate the pan halfway through baking if your oven has hot spots.
- Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours, preferably overnight, before slicing for clean cuts.
What to Serve With
Serve this cinnamon roll cheesecake with light sides that complement its richness. Fresh fruit like sliced apples or pears adds brightness. A small bowl of mixed berries or berry compote cuts through the richness and adds color. Try a cup of strong coffee or a chai latte to echo the cinnamon notes. For a brunch spread, pair with a simple green salad with a citrus vinaigrette or toasted nuts for crunch. A scoop of vanilla ice cream on the side keeps things classic and crowd-pleasing.
Top Tips for Perfecting
- Ingredient substitutions: Use full-fat cream cheese for best texture. Greek yogurt can replace sour cream in a pinch, but reduce any added liquids.
- Timing adjustments: Let cream cheese and eggs come to room temperature before mixing to avoid lumps and overbeating.
- Flavor enhancements: Add a pinch of nutmeg or a teaspoon of maple extract to the batter for warm autumn notes.
- Common mistakes to avoid: Don’t overbake — an overcooked cheesecake becomes dry. Also, avoid overmixing once the flour is added to maintain the fluffy texture.
- Presentation tip: Warm the powdered sugar drizzle slightly if it thickens, and add a sprinkle of extra cinnamon before serving.
Storing and Reheating Tips
Refrigeration: Store leftover cheesecake covered in the refrigerator for up to 4 days. Use a cake dome or airtight container to protect it from absorbing other fridge odors.
Freezing: To freeze, wrap the chilled cheesecake tightly in plastic wrap and aluminum foil; it will keep for up to 2 months. Thaw overnight in the refrigerator before serving.
Best reheating: Serve chilled or bring slices to room temperature for 20 minutes before serving. If you prefer a warm bite, microwave a single slice for 10 to 15 seconds, but avoid overheating to preserve texture.
FAQs
Can I make this cheesecake without the turkey bacon?
Yes — the turkey bacon is optional and serves as a playful sweet-and-savory topping. The cheesecake is delicious on its own or with fruit toppings.
Why did my cheesecake crack on top?
Cracks often come from overbaking or rapid temperature changes. Bake until the center is slightly jiggly and cool slowly; sometimes baking in a water bath reduces cracking.
Can I use low-fat cream cheese or sour cream?
You can, but the texture will be less rich and may be slightly less creamy. Full-fat versions give the best flavor and mouthfeel.
How long should I chill the cheesecake before slicing?
For clean slices, refrigerate for at least 4 hours, but overnight is ideal.
Can I make this ahead for a party?
Absolutely. Make it a day ahead and keep refrigerated. You can also freeze it up to 2 months and thaw in the fridge the day before serving.
Conclusion
This Fluffy & Creamy Cinnamon Roll Cheesecake is worth every minute of prep: it brings together comfort, cinnamon aroma, and a melt-in-your-mouth texture that’s perfect for family breakfasts, weekend gatherings, or a cozy dessert night. It’s easy enough for beginners and flexible for creative tweaks, from a maple twist to fruity toppings. If you want to explore similar takes or need inspiration for frosting and presentation, check out Cinnamon Roll Cheesecake – Pies and Tacos and Cinnamon Roll Cheesecake with Cream Cheese Icing – My … for beautiful variations and extra tips. Give this recipe a try, share a slice with loved ones, and enjoy the happy faces it creates.
Fluffy & Creamy Cinnamon Roll Cheesecake
Equipment
- Mixing Bowl
- Springform Pan
- Whisk
- Spatula
Ingredients
Ingredients
- 2 cups Cream cheese, softened At room temperature for best mixing.
- 1 cup Granulated sugar
- 1 cup Sour cream At room temperature.
- 3 large Eggs At room temperature.
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 cup All-purpose flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 cup Turkey bacon, cooked and chopped Optional for topping.
- 1/4 cup Butter, melted
- 1/2 cup Powdered sugar
- 1 tablespoon Milk Add more if needed for drizzle consistency.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy, scraping the sides as needed.
- Add the sour cream, eggs, and vanilla extract; mix until just combined and smooth. Do not overmix.
- In another bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
- Gradually add the dry ingredients to the cream cheese mixture, folding gently until just combined.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- If using, sprinkle the chopped turkey bacon evenly over the top.
- In a small bowl, whisk together the melted butter, powdered sugar, and milk to create a smooth drizzle.
- Drizzle the butter-sugar mixture over the cheesecake batter in thin ribbons.
- Bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
- Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours before slicing.