Hi, I am Camila, and this is the cheese cake recipe I reach for when home smells like a bakery and I feel a little mischievous. Warm cinnamon meets cool cream. We win. We bake a small cake that still feels big. If you want a 6 inch cheesecake recipe, this one fits the pan and the mood. I mix simple things and I keep the bowl close so I can swipe a taste. You do that too, right. I do. It helps me test the sweetness and the spice. I keep the method friendly as in cake baking recipes that you can trust. For cake flavor ideas I think of breakfast rolls and a slow Sunday. The swirl looks fancy but it is just sugar and cinnamon and a quick zigzag. The base stays crisp and the filling stays soft. We make cake homemade with calm steps. For days that need cakes recipes easy this one lands well. It even plays nice with shortcuts so it joins your list of cake mix desserts if that is your style. Grab a fork and a warm plate. Let us bake and snack and call it quality control.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cinnamon Roll Cheesecake Recipe
- 3) Ingredients for Cinnamon Roll Cheesecake
- 4) How to Make Cinnamon Roll Cheesecake
- 5) Tips for Making Cinnamon Roll Cheesecake
- 6) Making Cinnamon Roll Cheesecake Ahead of Time
- 7) Storing Leftover Cinnamon Roll Cheesecake
- 8) Try these Dessert next
- 9) Cinnamon Roll Cheesecake
- 10) Nutrition
1) Key Takeaways
I am Camila from Camila Cooks at https://www.camilacooks.com and this cheese cake recipe brings cozy bakery air to a home kitchen. This cheese cake recipe keeps steps calm so a busy day still finds dessert. I even whisper the same cheese cake recipe twice here so you know I mean it.
A small round fits a six inch pan and feeds a table with ease. Warm cinnamon meets cool cream and the swirl looks like art that came from a spoon. The crust stays crisp and the filling stays soft with a gentle wobble that settles in the chill.
You get simple tools and clear timing. You bake low and slow in a water bath. You cool the cake without rush and glaze when the top feels ready. The plan works for a first cheesecake and for a seasoned baker who wants a quiet win.
2) Easy Cinnamon Roll Cheesecake Recipe
I like recipes that read simple and taste big. This creamy cheesecake recipe starts with a biscuit crust that mixes fast in one bowl. I stir butter and crumbs until the mix feels like damp sand. I press the mix into a pan and let the oven kiss it for a short bake so it firms up and waits for filling.
The filling stays smooth and kind. I use room temp cream cheese so lumps stay away. Sugar blends first then eggs slide in one by one. Sour cream and vanilla bring comfort. A spoon of cornstarch helps the body hold. The swirl comes from brown sugar and cinnamon that meet melted butter. The smell makes neighbors curious.
I pour half the filling then sprinkle the swirl. I pour the rest and draw gentle curves with a knife. The water bath calms the bake. The center stays tender and the edge sets like a promise. Later the glaze drips and shines. This feels like the easy path among cake baking recipes.
3) Ingredients for Cinnamon Roll Cheesecake
Graham cracker crumbs This brings a toasty base that supports the creamy body. Biscuit crumbs work fine too and keep the flavor mild and friendly.
Granulated sugar This sweetens the crust and the filling and lets the cinnamon shine without a heavy hand. The sweetness reads balanced.
Unsalted butter melted This binds the crust and carries flavor from pan to plate. Melted butter also softens the swirl and adds sheen.
Fine salt This tiny pinch wakes up the crumbs and the cream. It gives contrast so the bite feels bright not flat.
Brown sugar This pairs with cinnamon and adds a hint of caramel. The color gives the swirl a warm look that feels like a bakery window.
Ground cinnamon This is the heart of the swirl. The aroma fills the room and the taste brings comfort and a memory of mornings.
Cream cheese room temp This lays the base of our recipe for cheesecake. Soft cream cheese blends smooth and stays kind in the bake.
Eggs room temp These set the structure and keep the texture tender. Room temp eggs mix without stress and hold a steady bake.
Sour cream This adds light tang and a silk mouthfeel. It softens the sweetness and gives the filling a plush finish.
Vanilla extract This ties the flavors. A small splash leaves a soft echo that fits with cinnamon and cream.
Cornstarch This gives gentle strength so slices cut clean. It also helps prevent leaks from the swirl into the custard.
Powdered sugar This sweetens the glaze without grit. It dissolves fast and leaves a smooth pour over the chilled top.
Milk This thins the glaze until it runs in slow ribbons. A splash more or less gives the texture you like.
Extra cream cheese for glaze This keeps the glaze rich and helps it grip the surface. The look stays clean and the flavor echoes the cake.
4) How to Make Cinnamon Roll Cheesecake
Step one Heat and line Set the oven to one hundred sixty C. Line a fifteen cm springform with parchment on the base and brush the sides with butter. Wrap the base with foil for a calm water bath. Set a kettle to boil so the bath is ready.
Step two Build the crust Stir crumbs with sugar and a pinch of salt. Pour in melted butter. Mix until it feels like wet sand. Press the mix into the pan. Bake for eight minutes then cool for five minutes so the base settles.
Step three Make the swirl Mix brown sugar with cinnamon and melted butter. The mix should feel sandy and smell warm. Set the bowl near the pan so it is easy to grab.
Step four Beat the filling Beat cream cheese and sugar until smooth. Scrape the bowl. Beat in eggs one at a time. Add sour cream vanilla and cornstarch and mix until just smooth. This is our cheesecake recipe base.
Step five Assemble and bake Pour half the filling over the crust. Sprinkle half the swirl. Add the rest of the filling. Dot the top with the rest of the swirl. Drag a knife in gentle curves. Set the pan into a larger pan and pour hot water around it to halfway up the sides. Bake forty five to fifty five minutes until the edge sets and the center shows a soft wobble.
Step six Cool and glaze Turn the oven off and crack the door. Rest the cake inside for thirty minutes. Cool to room temp then chill for four hours. Whisk powdered sugar cream cheese milk and vanilla and drizzle over the chilled top. This finishes a lovely cheese cake recipe.
5) Tips for Making Cinnamon Roll Cheesecake
Use room temp dairy so the mix blends smooth and gentle. Cold cheese fights the mixer and leaves bits that refuse to melt into the batter. A warm kitchen helps too and a patient hand wins every time.
Keep the water bath steady. I set the pan in the larger pan on the rack then pour hot water so I do not splash. The bath calms the bake and keeps the top free from deep cracks. If a crack still shows up I call it rustic and add glaze.
Let the cake chill long enough for clean slices. A slow cool prevents shrink lines. A warm knife makes pretty edges. For cake flavor ideas add a pinch of cardamom to the swirl or a touch of orange zest to the glaze. This stays friendly to cakes recipes easy.
6) Making Cinnamon Roll Cheesecake Ahead of Time
I bake this a day ahead when guests come. The flavor deepens in the chill and the texture turns plush. I keep the cake in the pan and cover the top so fridge air stays out. The glaze waits in a small bowl in the fridge and stirs smooth before serving.
For a six inch cheesecake recipe the timing fits a busy schedule. Bake in the evening cool while you tidy and then chill overnight. Next day pull it from the pan and set it on a plate. The glaze flows and you look like you had a pastry chef in the kitchen.
Short on time. A box of cake mix can help build quick crust ideas which keeps this in the family of cake mix desserts. I still prefer the crumb crust yet I get the need for speed. Either way the result feels like a winning cheese cake recipe.
7) Storing Leftover Cinnamon Roll Cheesecake
Wrap slices and keep them in the fridge for up to five days. The flavor holds and the texture stays kind. I place parchment between slices so the glaze does not stick. A covered container keeps fridge smells away.
For longer storage freeze slices on a tray until firm then wrap. Thaw in the fridge until cool and creamy again. The swirl stays pretty and the crust keeps most of its bite. I like freezer treats for late night snacks when the day ran long.
Serve with fresh coffee or a spoon of warm sauce. The cake homemade feeling still shines. For readers who chase cake baking recipes this storage plan saves both time and flavor. It keeps the sweet life simple and ready.
8) Try these Dessert next
9) Cinnamon Roll Cheesecake
Cinnamon Roll Cheesecake cheese cake recipe
Ingredients
For the crust
- 180 g graham cracker crumbs or butter biscuit crumbs
- 60 g sugar
- 90 g unsalted butter melted
- 1 pinch fine salt
For the cinnamon swirl
- 60 g brown sugar
- 2 tsp ground cinnamon
- 25 g unsalted butter melted
For the filling
- 450 g cream cheese room temp
- 120 g sugar
- 2 large eggs room temp
- 150 g sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
For the glaze
- 90 g powdered sugar
- 2 tbsp cream cheese softened
- 1 to 2 tbsp milk
- 1 tsp vanilla extract
Instructions
Prep and pan
- Heat oven to 160 C. Line a 15 cm springform with parchment on the base and brush the sides with butter.
- Wrap the pan base with foil for a gentle water bath and set a kettle to boil.
Crust
- Stir crumbs sugar and salt with melted butter until it feels like wet sand.
- Press into the pan base with a spoon. Bake 8 minutes then cool 5 minutes.
Swirl mix
- Mix brown sugar with cinnamon and melted butter until sandy and fragrant. Set aside.
Filling
- Beat cream cheese with sugar until smooth. Scrape the bowl.
- Beat in eggs one at a time. Add sour cream vanilla and cornstarch and mix until just smooth.
Assemble and bake
- Pour half the filling over the crust. Sprinkle half the swirl over the surface.
- Add the rest of the filling. Dot the top with the remaining swirl and drag a knife in gentle curves.
- Place the pan in a larger pan. Pour hot water around it to reach halfway up the sides.
- Bake 45 to 55 minutes until the edges look set and the center has a slight wobble.
- Turn off the oven and crack the door. Let the cake rest inside 30 minutes then cool to room temp.
- Chill at least 4 hours or overnight for clean slices.
Glaze and serve
- Whisk powdered sugar cream cheese milk and vanilla until smooth and drizzle ready.
- Slide the cake from the pan. Spoon the glaze over the top and let it drip a little. Slice and serve.
10) Nutrition
Serving size one slice. Calories about four hundred ten. Sugar about twenty eight grams. Sodium about two hundred forty milligrams. Fat about twenty seven grams. Saturated fat about fifteen grams. Carbohydrates about thirty six grams. Fiber close to zero. Protein about six grams. Cholesterol about one hundred five milligrams. These numbers give a friendly guide for a sweet treat that lands in the comfort zone for a small slice.
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