Description
This Cinnamon Roll Cheesecake is a delightful fusion of two beloved treats—cinnamon rolls and creamy cheesecake. Featuring a spiced graham cracker crust, swirled cinnamon roll filling throughout the velvety cheesecake batter, and topped with a luscious cream cheese frosting dusted with cinnamon, this dessert is perfect for any occasion and sure to impress with its rich, sweet, and warmly spiced flavors.
Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cinnamon Roll Swirl:
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/3 cup unsalted butter, melted
For the Cheesecake Batter:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
For the Cheesecake Frosting:
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1-2 teaspoons ground cinnamon (for dusting)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, brown sugar, and ground cinnamon. Pour in the melted butter and mix until the mixture resembles wet sand. Press this evenly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
- Make the Cinnamon Roll Swirl: In a small bowl, mix the brown sugar, all-purpose flour, and ground cinnamon. Stir in the melted butter to form a thick paste. Set this aside for later layering.
- Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Gradually add the brown sugar, granulated sugar, and sour cream, mixing thoroughly after each addition. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and salt until the batter is uniform and smooth.
- Layer and Bake the Cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Drop spoonfuls of half the cinnamon swirl mixture over the batter, then gently swirl it through using a knife. Add the remaining cheesecake batter on top, followed by the rest of the cinnamon swirl mixture. Swirl once more carefully to create a marbled effect. Place the springform pan inside a larger baking dish filled with hot water to create a water bath. Bake at 325°F (163°C) for 60 to 75 minutes, or until the edges look set but the center still jiggles slightly.
- Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. After it cools, refrigerate the cheesecake for at least 6 hours to set fully.
- Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Gradually add the heavy whipping cream and vanilla extract, beating until soft peaks form, creating a light and fluffy frosting.
- Finish and Serve: Spread or pipe the cream cheese frosting evenly over the chilled cheesecake. Dust the top with 1-2 teaspoons of ground cinnamon for a finishing touch. Slice and serve chilled for the best texture and flavor experience.
Notes
- Using room temperature cream cheese and eggs helps achieve a smooth, lump-free batter.
- Make sure to use a water bath when baking to prevent cracks and ensure even cooking.
- For a deeper cinnamon flavor, consider lightly toasting the cinnamon in the swirl mixture before mixing.
- Allow the cheesecake to chill overnight if possible; this improves texture and flavor melding.
- Use a hot knife (run under hot water and wiped dry) for clean cheesecake slices.
- Storage: Keep the cheesecake refrigerated and consume within 4-5 days for optimal freshness.
- To make this recipe gluten-free, use gluten-free graham cracker or cookie crumbs in the crust.
