Cheesecake roulé cannelle facile et crémeux

My Magical Cinnamon Roll Cheesecake: A Hug in Dessert Form

You know that feeling when you walk into a bakery and get hit by the warm, sweet scent of cinnamon rolls baking? That’s exactly what I wanted to capture in my kitchen, but with the creamy luxury of cheesecake. This Cinnamon Roll Cheesecake with Honey Glaze is my proudest kitchen creation. It combines my husband’s love for gooey cinnamon buns with my daughter’s obsession with cheesecake. The first time I served it, there was a beautiful, silent moment where everyone just closed their eyes and savored it. That’s when I knew this recipe was a true keeper.

The Sweet Story Behind This Cinnamon Cheesecake Dream

This recipe is a delicious love letter to two classic comfort foods. Cheesecake has ancient roots, but the creamy, baked version we adore today took shape in America. The cinnamon roll, with its fragrant swirls, has origins in Northern Europe. I imagined bringing them together – the best of both worlds! My version is a modern, no-fuss twist. It skips the yeast and the long rise of traditional rolls. Instead, we create a heavenly marbled swirl right inside the silky filling. It’s all the cozy flavor without the wait, perfect for today’s busy bakers who still crave something spectacular.

Why You’ll Fall Head Over Heels for This Recipe

Let me count the ways! First, the texture is pure magic: a buttery graham cracker base, a cloud-like spiced cheesecake filling, and a sweet, drippy glaze. The aroma while it bakes will make your house smell like a five-star patisserie. Beyond that, it’s surprisingly straightforward. No need to be a pastry chef to ace this. It looks incredibly impressive, like something from a fancy bakery window, but the steps are simple and forgiving. It’s the ultimate dessert to make people feel special and loved.

Perfect Occasions for Your Show-Stopping Cinnamon Cheesecake

This cheesecake isn’t just for holidays! It’s my secret weapon for so many moments. I love bringing it to cozy autumn gatherings or holiday brunches – it always steals the show. It’s also a heartfelt birthday surprise for anyone who adores cinnamon. For a relaxed Sunday family dinner, serving this feels like a warm celebration. It’s even fantastic as a “just because” treat to brighten an ordinary week. Trust me, whenever this cake appears, smiles follow.

Gathering Your Ingredients for Cinnamon Swirl Cheesecake

Using room-temperature ingredients is the golden rule here! It ensures a smooth, lump-free filling. Here’s what you’ll need:

For the Crust:

• 2 cups graham cracker crumbs (about 15-16 full crackers)
• ½ cup (1 stick) unsalted butter, melted

For the Cinnamon Swirl:

• ½ cup packed brown sugar
• 2 tablespoons ground cinnamon
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 oz each) full-fat cream cheese, softened
• 1 cup white granulated sugar
• ½ cup packed brown sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon

For the Honey Glaze:

• 1 cup powdered sugar, sifted
• 3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract
• 1 tablespoon honey (for a true honey flavor!)

Handy Substitutions for Your Pantry

Don’t worry if you’re missing an item! Baking is adaptable. For the crust, try digestive biscuits or even gingersnaps for a spicy twist. If you’re out of brown sugar, mix white sugar with a tiny bit of molasses. For a dairy-free version, use plant-based cream cheese and butter alternatives. The honey in the glaze can be replaced with maple syrup for a different depth of flavor. The goal is a delicious dessert that works for you.

Step-by-Step Guide to Cheesecake Perfection

Step 1: Prepare Your Crust

Start by preheating your oven to 325°F (160°C). Take your graham cracker crumbs and pour them into a bowl. Pour the golden, melted butter over them. The mixture will look like wet sand and smell wonderfully of toasted cookies. Press this firmly into the bottom of a 9-inch springform pan. I use the bottom of a flat glass to get it even and tight. This base is our foundation, so a good press is key! Pro tip: For an extra-secure crust, bake it alone for 8 minutes before adding filling. This helps prevent sogginess.

Step 2: Create the Cinnamon Swirl Paste

In a small bowl, combine the brown sugar and ground cinnamon. Stir them together until they’re a uniform, fragrant, sandy mixture. Then, drizzle in the melted butter. Keep stirring until it forms a thick, spreadable paste that looks like wet, spiced sand. This is your magical swirl! Set it aside for now. The rich aroma here is just a preview of the flavor to come.

Step 3: Make the Luxurious Filling

In your mixing bowl, place the softened cream cheese. Beat it on medium speed until it’s completely smooth and creamy, with no lumps. This takes about 2 minutes. Add both the white and brown sugars, and beat again until fluffy. Now, add the eggs one at a time, beating just until each egg is incorporated. Finally, mix in the vanilla extract and cinnamon. The filling should be silky, pale, and speckled with spice. Chef’s tip: Don’t overbeat after adding the eggs! This can incorporate too much air and lead to cracks.

Step 4: Assemble with Swirls

Pour about half of your beautiful filling over the prepared crust. Use a spoon to dollop half of your cinnamon swirl paste in small blobs over this layer. Take a knife or a skewer and gently drag it through the filling and paste to create a marbled effect. Don’t over-mix! Repeat with the remaining filling and swirl paste. This double-swirl technique guarantees that heavenly cinnamon ribbon in every single slice.

Step 5: Bake to Creamy Perfection

Place your assembled masterpiece in the preheated oven. Bake for 50-60 minutes. The edges should look set, but the center (about a 3-inch circle) should still have a slight, gentle jiggle when you nudge the pan. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for about an hour. This slow, gentle cooling is the secret to a crack-free top!

Step 6: Chill and Add the Glorious Glaze

After the oven cooling, move the pan to a wire rack to cool completely. Then, cover it and refrigerate for at least 4 hours, but overnight is truly best. This patience allows the texture to become perfectly firm and creamy. Just before serving, whisk together the powdered sugar, milk, vanilla, and honey until you have a smooth, pourable glaze. Drizzle it artfully over the chilled cheesecake. Now, slice, serve, and accept the compliments!

Timing Breakdown

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Cooling & Chilling Time: 5+ hours (mostly hands-off)
• Total Time: About 6 hours 20 minutes

My Secret Chef’s Tip for the Ultimate Texture

For an unbelievably smooth filling, press the softened cream cheese through a fine-mesh sieve before you start beating it. This catches any stubborn little lumps and guarantees the silkiest texture imaginable. It’s an extra step, but for a special occasion cheesecake, it makes all the difference.

A Sweet Little Fact

Did you know cinnamon was once more valuable than gold? Kings and queens treasured it. When you bake with it, you’re using a historically royal spice! That makes this cheesecake feel even more luxurious and special, don’t you think?

What You’ll Need in Your Kitchen

• 9-inch springform pan
• Electric mixer (hand or stand)
• Mixing bowls (various sizes)
• Measuring cups and spoons
• Spatula
• Aluminum foil (to wrap the pan if baking in a water bath)

How to Keep Your Cheesecake Fresh

Once glazed, this cheesecake is best enjoyed within 24 hours. Store any leftovers covered tightly in the refrigerator. The crust may soften slightly over time, but the flavor will still be fantastic.

For longer storage, freeze the cheesecake without the glaze. Wrap the whole cooled cheesecake (or individual slices) tightly in plastic wrap, then in aluminum foil. It will keep frozen for up to 2 months.

To serve frozen cheesecake, thaw it overnight in the refrigerator. Then, add your fresh honey glaze just before serving. This method locks in all the moisture and flavor perfectly.

Pro Tips for a Flawless Bake

• Room Temp is Key: Cold cream cheese will never blend smoothly. Let it sit out for at least 2 hours.
• Don’t Overmix: Once you add the eggs, mix just until combined to avoid extra air bubbles.
• Prevent Sticking: For super-clean slices, dip your knife in hot water and wipe it dry between each cut.
• Water Bath Option: For absolute insurance against cracks, bake your cheesecake in a water bath.

Presentation Ideas That Wow

• Drizzle the glaze in a zig-zag pattern with a spoon for a professional look.
• Garnish with a light dusting of cinnamon or a few chopped pecans for crunch.
• Serve each slice with a small dollop of lightly sweetened whipped cream on the side.
• For a party, cut into smaller, bite-sized squares for easy picking.

Love This? Try These Other Amazing Dessert Variations!

If you adored this cinnamon roll cheesecake, your baking journey has only just begun! For a guilt-free treat, try a luxuriously creamy sugar-free cheesecake that doesn’t skimp on flavor. Chocolate lovers must experience the rich, indulgent layers of a Ninho chocolate volcano cake. If you’re looking for something incredibly light and airy, the flourless and sugar-free cloud cake is a dream. And for a fruity twist, the combination of banana and chocolate in this stunning layer cake is always a crowd-pleaser.

Common Mistakes to Avoid With Your Cheesecake

Mistake 1: Using Cold Ingredients

This is the number one reason for a lumpy filling. Cold cream cheese and eggs don’t blend well with sugar, leaving you with an uneven texture. Always plan ahead. Take your cream cheese, eggs, and even sour cream if a recipe calls for it, out of the fridge at least 1-2 hours before you start baking. They should feel cool to the touch, but not cold.

Mistake 2: Overbeating the Batter After Adding Eggs

Once you add eggs to the cream cheese mixture, you need to switch to a gentler approach. Overbeating incorporates too much air. This trapped air expands in the oven and then collapses as the cake cools, leading to major cracks on the surface. Beat just until each egg is fully mixed in and no more. A smooth, but not fluffy, batter is what you want.

Mistake 3: Skipping the Slow Cool-Down

Taking a hot cheesecake straight from the oven and putting it on the counter (or worse, in the fridge) is a shock. The sudden temperature change makes it contract too quickly, almost guaranteeing a giant crack right down the middle. The in-oven cool-down with the door cracked is non-negotiable. It lets the cheesecake gradually adjust and set properly.

Mistake 4: Not Sealing the Springform Pan for a Water Bath

If you use a water bath to ensure even, gentle cooking (and I recommend it!), you must wrap the springform pan. Simply placing the pan in water will let it seep in through the seam, creating a soggy crust. Use a large piece of heavy-duty foil to tightly wrap the outside bottom and sides of the pan. This creates a waterproof barrier.

A Note on Quality Ingredients

For the best flavor and texture, the quality of your ingredients really shines through. Using full-fat cream cheese and real butter makes a noticeable difference in richness. When it comes to nutrition and getting the most from your ingredients, choosing fresh, wholesome components is always a great start. You can find helpful guidelines for a balanced approach to cooking and eating from trusted sources like the guide to daily food choices.

If you’ve fallen for this decadent dessert, you’ll love exploring more ideas in my collection of cakes and pastries.

Frequently Asked Questions

Can I make this cinnamon roll cheesecake ahead of time?

Absolutely, and I highly recommend it! Cheesecake needs time to set properly in the fridge. You can bake it up to two days before you plan to serve it. Just wait to add the honey glaze until right before you’re ready to present it. This keeps the glaze looking fresh and prevents it from soaking into the top of the cake. Cover the chilled cheesecake tightly with plastic wrap. The flavors actually deepen and meld together beautifully overnight, making it even more delicious.

Why did my cheesecake crack in the middle?

A crack usually happens from too much stress during baking or cooling. The main culprits are: overbeating the batter (adding too much air), a too-high oven temperature, or cooling the cake too quickly. To avoid cracks, don’t overmix after adding eggs, use a low and steady oven temperature, and always let it cool slowly in the turned-off oven with the door ajar. Remember, even if it cracks, it will still taste incredible! You can always cover it with glaze and toppings.

Can I use a different kind of pan if I don’t have a springform?

A springform pan is ideal because the removable sides make it easy to get a clean slice out. If you really must use a regular cake pan, line it very thoroughly with parchment paper, letting the paper hang over the sides. This creates « handles » to lift the cheesecake out. Be very careful, as it’s fragile. A deep pie dish can also work in a pinch, but you’ll serve it directly from the dish.

How do I know when the cheesecake is done baking?

This is the trickiest part! The center should still look a bit soft and jiggly, like set Jell-O, when you gently shake the pan. The edges will be puffed and look set. A thermometer inserted into the center should read about 150°F (65°C). Remember, it will continue to cook as it cools in the turned-off oven. It’s better to slightly underbake than overbake, as overbaking leads to a dry, grainy texture.

What can I use instead of graham crackers for the crust?

Many cookies make a fantastic crust! Try digestive biscuits for a milder taste, gingersnaps for a spicy kick, or even vanilla wafers. You can also use crushed cinnamon-flavored cereal or even shortbread cookies. Use the same weight or volume as the graham crackers (2 cups of crumbs) and keep the melted butter amount the same. The process is identical.

My swirl sank to the bottom. How can I prevent that?

If your cinnamon swirl sinks, it might be too liquidy or the filling might be too thin. Make sure your swirl paste is quite thick, like a spreadable paste. Also, ensure your cream cheese filling is properly thickened before assembling. If it seems runny, chill it for 15 minutes before layering. When you marble, use a gentle hand and don’t swirl too deeply.

Can I freeze this cheesecake?

Yes, you can freeze it beautifully! Freeze it without the glaze. Wrap the completely cooled cheesecake tightly in plastic wrap, then in foil. It will keep for 1-2 months. Thaw it overnight in the refrigerator. Make and add the fresh honey glaze just before serving. The texture will be perfect.

Is there a way to make this recipe less sweet?

You can slightly reduce the sugar in the filling, but be careful as sugar affects texture. Try reducing the white and brown sugar in the filling by 1/4 cup each. For the glaze, you can use less powdered sugar or add a squeeze of lemon juice to balance the sweetness. The cinnamon swirl sugar can also be reduced by a tablespoon or two.

The top of my cheesecake browned too much. What happened?

Over-browning usually means your oven runs hot or the rack is too high. Next time, try baking at 300°F (150°C) instead of 325°F. You can also place a baking sheet on the rack above the cheesecake to shield it during the last 20 minutes of baking. This is called « tenting. »

Can I add nuts or other mix-ins to this recipe?

Definitely! Chopped pecans or walnuts are a fantastic addition. Lightly toast them first for the best flavor. You can fold 1/2 cup of chopped nuts into the filling, or sprinkle them between the layers with the cinnamon swirl. You could also add a handful of raisins or even some finely chopped apple for a different twist.

Happy Baking!

There you have it, my dear friend – my heartwarming recipe for Cinnamon Roll Cheesecake. It’s more than just a dessert; it’s a experience, a fragrant memory in the making. I hope this recipe brings as much joy to your kitchen as it has to mine. Don’t be intimidated by the steps. Take your time, enjoy the process, and get ready for the “oohs” and “aahs” when you reveal your masterpiece. Now, go preheat that oven and fill your home with the most wonderful smell. Happy baking!