Cinnamon Roll Cheesecake Recipe

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Introduction

Craving a dessert that combines the comforting flavors of cinnamon rolls with the creamy decadence of cheesecake? This Cinnamon Roll Cheesecake recipe is the perfect blend of spiced sweetness and luscious creaminess, making it an irresistible treat for any occasion.

Ingredients

Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 6 tbsp unsalted butter, melted

Cinnamon Roll Swirl:

  • 1 cup brown sugar
  • ⅓ cup all-purpose flour
  • 1 tbsp ground cinnamon
  • ⅓ cup unsalted butter, melted

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 tbsp vanilla extract
  • ½ tsp salt

Cream Cheese Frosting:

  • 6 tbsp cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1–2 tsp cinnamon powder (for dusting)

Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C).
  2. Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl.
  3. Add melted butter and mix until the texture resembles wet sand.
  4. Press the mixture into the bottom of a springform pan.
  5. Bake for 10 minutes and let cool.

Step 2: Make the Cinnamon Swirl

  1. In a small bowl, mix together brown sugar, flour, and ground cinnamon.
  2. Stir in melted butter until the mixture resembles a thick paste. Set aside.

Step 3: Prepare the Cheesecake Batter

  1. Beat softened cream cheese in a large mixing bowl until smooth and creamy.
  2. Gradually add brown sugar, granulated sugar, and sour cream. Mix until well combined.
  3. Add eggs one at a time, beating just until incorporated.
  4. Mix in vanilla extract and salt.

Step 4: Assemble the Cheesecake

  1. Pour half of the cheesecake batter into the cooled crust.
  2. Drizzle half of the cinnamon swirl mixture over the batter and use a knife to create swirls.
  3. Repeat with the remaining batter and cinnamon swirl.

Step 5: Bake the Cheesecake

  1. Reduce oven temperature to 325°F (163°C).
  2. Place the springform pan in a water bath to prevent cracking.
  3. Bake for 60–75 minutes or until the edges are set but the center is slightly jiggly.

Step 6: Cool and Chill

  1. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
  2. Transfer to the refrigerator and chill for at least 6 hours, preferably overnight.

Step 7: Prepare the Frosting

  1. Beat cream cheese and powdered sugar together until smooth.
  2. Fold in whipped heavy cream until fluffy.
  3. Pipe or spread the frosting over the chilled cheesecake.
  4. Dust with cinnamon for the final touch.

Notes and Tip

FAQs

1. Can I use a different crust base?
Yes! You can swap graham crackers for Biscoff cookies or even chocolate wafer cookies for a unique flavor.

2. How do I store the cheesecake?
Store in the refrigerator for up to 5 days or freeze slices for up to 3 months.

3. Can I skip the water bath?
While it’s possible, the water bath ensures a crack-free and evenly baked cheesecake.

Conclusion

This Cinnamon Roll Cheesecake is a show-stopping dessert that’s perfect for fall gatherings, holiday celebrations, or simply indulging your sweet tooth. With its rich layers and comforting cinnamon flavors, it’s sure to become a family favorite. Serve a slice with coffee or tea for the ultimate treat!

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