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Cinnamon Roll Cheesecake Recipe

★★★★★

4.6 from 124 reviews
  • Author: Mariam
  • Total Time: 7 hours 45 minutes
  • Yield: 12 servings 1x

Description

This Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavors of a cinnamon roll swirl throughout the cake. A buttery graham cracker crust forms the base, topped with luscious layers of cinnamon-speckled cream cheese batter. Finished with a smooth and light cream cheese frosting piped in decorative swirls and a sprinkle of cinnamon, this dessert is perfect for those who love a blend of cinnamon roll goodness and cheesecake decadence.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs (180 grams, or digestive biscuits)
  • 1/4 cup brown sugar (55 grams)
  • 1/2 tsp cinnamon
  • 6 tbsp unsalted butter, melted (85 grams)

Cinnamon Roll Swirl

  • 1 cup brown sugar (220 grams)
  • 1/3 cup all-purpose flour (39 grams)
  • 1 tbsp ground cinnamon
  • 1/3 cup unsalted butter, melted (76 grams)

Cheesecake Batter

  • 907 grams cream cheese, softened (4 packages of 8 oz.)
  • 1 cup brown sugar (220 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 cup sour cream (120 grams)
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1/2 tsp salt

Cream Cheese Frosting

  • 6 tbsp cream cheese (85 grams)
  • 1 cup powdered sugar (125 grams)
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream (240 ml)
  • 1–2 tsp cinnamon powder (for sprinkling)

Instructions

  1. Preheat Oven and Prepare Crust: Preheat your oven to 325ºF (163ºC). Place the graham crackers in a food processor and pulse until you obtain fine crumbs. In a mixing bowl, combine the graham cracker crumbs with brown sugar and cinnamon. Melt the butter and stir it into the crumb mixture. Press this mixture evenly into the bottom of an 8-inch or 9-inch deep cheesecake pan (preferably a springform pan). Bake the crust for 10 minutes, then remove and let it cool completely.
  2. Make Cinnamon Roll Swirl: In a bowl, mix together the brown sugar, all-purpose flour, and cinnamon. Pour in the melted butter and stir to combine thoroughly. Set this mixture aside for later use as the cinnamon swirl.
  3. Prepare the Cheesecake Batter: Grease the sides of the cheesecake pan lightly to prevent sticking. Beat the softened cream cheese using a mixer at medium speed for about 3 minutes until creamy and smooth. Add the brown sugar and granulated sugar, then continue beating for 2 more minutes. Scrape down the bowl to ensure even mixing, then beat for an additional 30 seconds. Mix in the sour cream and scrape the bowl again, taking care to break up any lumps. Add the eggs one at a time, mixing just until combined after each addition to avoid overmixing. Stir in the vanilla extract and salt with a brief mix.
  4. Layer the Cheesecake: Pour one-third of the cheesecake batter over the cooled crust and spread it evenly. Sprinkle one-third of the cinnamon swirl filling over this layer, breaking the mixture up with your fingers to distribute it evenly. Pour another third of the batter on top, followed by another third of the cinnamon swirl. Add the remaining batter, and top it off with the remaining cinnamon swirl. Use a spatula to gently press the crumbs into the batter which will help prevent cracking while baking.
  5. Prepare Water Bath and Bake: Wrap the bottom of the cheesecake pan with several layers of aluminum foil to prevent water from leaking in. Place the pan inside a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath. Bake in the preheated oven for 60 to 75 minutes. The cheesecake is done when the edges look set, and the center still jiggles slightly when you gently shake the pan.
  6. Cool and Chill: Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool slowly. Then remove it from the oven and transfer the cheesecake to the refrigerator to chill for at least 6 hours or overnight for best results.
  7. Make Cream Cheese Frosting: In a mixing bowl, beat the cream cheese with an electric mixer for about 1 minute until smooth. Add the powdered sugar and beat for another minute. Mix in the vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form (about 3 minutes). Fold the whipped cream gently into the cream cheese mixture using a spatula until fully combined.
  8. Decorate and Serve: Transfer the frosting into a piping bag fitted with a round tip. Pipe elegant swirls on top of the chilled cheesecake. Finish by sprinkling 1 to 2 teaspoons of cinnamon powder evenly over the frosting for a lovely cinnamon aroma and garnish. Serve chilled and enjoy your cinnamon roll cheesecake delight.

Notes

  • Using room temperature eggs and cream cheese helps prevent lumps in the batter and ensures a smooth texture.
  • Be careful not to overmix once eggs are added, as this can cause cracking during baking.
  • The water bath is essential for preventing cracks and creating a creamy cheesecake texture.
  • The cream cheese frosting should be folded gently to maintain the whipped cream’s lightness.
  • If you don’t have a springform pan, use a deep 8-inch or 9-inch cake pan but be careful removing the cheesecake.
  • Chill the cheesecake thoroughly before frosting to keep the frosting stable and prevent melting.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Cinnamon Roll Cheesecake, Cream Cheese Cheesecake, Cinnamon Swirl, Dessert, Baked Cheesecake, Cinnamon Dessert

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Find it online: https://aromaofgrandma.com/cinnamon-roll-cheesecake-recipe/