Eggnog Cinnamon Roll Cheesecake
This Eggnog Cinnamon Roll Cheesecake starts with a buttery Biscoff cookie crust and is filled with a soft, creamy, and tangy eggnog cheesecake batter infused with warm holiday spices. Inside, you get decadent swirls of a brown sugar cinnamon roll filling, plus even more cinnamon roll goodness baked right on top. Every bite is rich, festive, and perfectly spiced—like the coziest holiday cheesecake-meets-cinnamon-roll mashup.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Crushed Biscoff Cookies: Finely crushed cookies create a buttery, spiced crust that perfectly complements the eggnog cheesecake.
Salted Butter: Melted butter binds the crust and adds rich, salty depth that balances sweetness.
Light Brown Sugar: Adds moisture, caramel notes, and sweetness to the cinnamon swirl mixture.
All-Purpose Flour: Helps thicken both the cinnamon swirl and cheesecake filling for the perfect texture.
Cinnamon: Provides warm, classic cinnamon roll flavor that swirls through each slice.
Cream Cheese: Softened cream cheese creates a rich, creamy, tangy cheesecake base.
Granulated Sugar: Sweetens the filling while helping the cheesecake whip up smooth and silky.
Eggs: Bind the filling and ensure a smooth, custard-like cheesecake consistency.
Eggnog: Adds festive holiday flavor with warm spice notes and creamy richness.
Greek Yogurt or Sour Cream: Adds tang and moisture, ensuring a smooth and velvety cheesecake texture.
Nutmeg: Enhances the eggnog flavor with warm, cozy spice.
Salt: Balances sweetness and deepens overall flavor.
Vanilla Bean Paste or Extract: Adds warm vanilla flavor that compliments both eggnog and cinnamon.
Heavy Whipping Cream: Whips into a light, fluffy topping for serving.
Powdered Sugar: Sweetens and stabilizes the homemade whipped cream.
Why You’ll Love an Eggnog Cinnamon Roll Cheesecake:
Creamy, Dreamy Texture: The eggnog cheesecake filling is ultra-smooth, tangy, and perfectly rich without feeling heavy.
Festive Eggnog Flavor: Every bite has cozy holiday notes of nutmeg, cinnamon, and sweet eggnog spice.
Cinnamon Roll Swirls: The gooey cinnamon roll filling baked inside and on top adds warm, caramelized sweetness.
Biscoff Cookie Crust: The buttery, spiced cookie crust pairs beautifully with the eggnog and makes this cheesecake unforgettable.
Show-Stopping Holiday Dessert: It looks bakery-level impressive but is surprisingly simple to make.
Perfect Make-Ahead Dessert: Cheesecake chills beautifully, making it ideal for holidays, gatherings, and stress-free entertaining.
Balanced Sweetness: Rich but not overly sweet thanks to the tangy filling and warm spices.
Tips for Making an Eggnog Cinnamon Roll Cheesecake:
Use Room Temperature Ingredients: Softened cream cheese, room-temperature eggs, and room-temperature eggnog create the smoothest, lump-free cheesecake filling.
Beat the Cream Cheese Well: Mix until completely smooth before adding anything else—this is the key to a silky cheesecake.
Add Eggs One at a Time: Add the eggs one at a time and mix on low to avoid incorporating too much air, which can cause cracks.
Avoid Over-Mixing: Once the eggs are added, gently mix or mix on low. Over-mixing can make the cheesecake rise, fall, and crack.
Create Even Cinnamon Swirls: Spoon the cinnamon roll mixture evenly over the cheesecake batter.
Use a Water Bath (Optional but Recommended): It helps the cheesecake bake evenly and stay creamy with no cracks.
Don’t Over-Bake: The center should still wobble slightly when you jiggle the pan—this is perfect.
Cool Gradually: Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour to prevent cracking.
Chill Overnight: Cheesecake always tastes best after at least 6 hours, but overnight gives the perfect texture and flavor.
Warm the Knife for Slicing: Dip in hot water, wipe clean, and slice for ultra-smooth cuts.
How to Store an Eggnog Cinnamon Roll Cheesecake:
Store in the Fridge: Keep the cheesecake covered tightly in the refrigerator for up to 5 days. The texture actually improves after the first day as the flavors fully develop.
Freeze Slices: Freeze individual slices wrapped in plastic wrap and then placed in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
Freeze the Whole Cheesecake: Freeze the baked and fully cooled cheesecake (without any toppings) for up to 2 months. Wrap well in plastic wrap and foil, then thaw in the fridge overnight.
Store Cinnamon Roll Filling Separately (If Prepped Ahead): If you prep the cinnamon swirl mixture early, keep it in an airtight container in the fridge for up to 3 days, then swirl into the filling right before baking.
Serve Chilled or Gently Softened: The cheesecake is best cold, but you can let slices sit at room temperature for 10–15 minutes before serving for a softer texture.
FAQs:
Q: Can I make this cheesecake ahead of time?
A: Yes! Cheesecake is one of the best make-ahead desserts. You can bake it 1–2 days in advance and keep it chilled until serving. The flavors develop even more overnight.
Q: Do I need a water bath for this cheesecake?
A: A water bath helps prevent cracks, but it’s optional. If you skip it, just bake at the recommended low heat and avoid over-mixing the batter.
Q: How do I keep my cheesecake from cracking?
A: Make sure all ingredients are at room temperature, avoid over-mixing, tap the pan to release air bubbles, and cool the cheesecake slowly with the oven door cracked open.
Q: Can I use a different type of crust instead of Biscoff?
A: Yes! Graham crackers, gingersnaps, or vanilla wafers all work well. Biscoff just gives the best warm, spiced flavor for the eggnog.
Q: Can I substitute the eggnog?
A: You can replace it with heavy cream plus a pinch of nutmeg and cinnamon, but it will lose some of the signature eggnog flavor.
Q: What size pan should I use?
A: This recipe is designed for a standard 9-inch springform pan. An 8-inch pan works but will require a slightly longer bake time.
Q: How do I know when the cheesecake is done?
A: The edges should be set while the center still jiggles slightly like gelatin. It will finish setting as it cools.
Q: My cheesecake browned on top — is that okay?
A: Yes! That’s normal, especially with a cinnamon swirl baked on top. The flavor is still perfect.
Q: Can I freeze this cheesecake?
A: Absolutely. Freeze whole or sliced for up to 2 months, well wrapped. Thaw overnight in the fridge.
Q: How do I cut clean slices?
A: Use a sharp knife dipped in hot water and wiped clean between each slice for the neatest cuts.
Love this cheesecake? Check out my other cheesecake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this eggnog cinnamon roll cheesecake. Happy baking!
