Description
This Cinnamon Roll Cheesecake recipe combines the delicious flavors of classic cinnamon rolls with a creamy cheesecake base, resulting in a swirled, decadent dessert that is perfectly spiced, rich, and irresistibly smooth. Featuring a spiced graham cracker crust, a cinnamon swirl throughout, and a luscious cream cheese frosting with cinnamon dusting, this cheesecake is a delightful twist on two beloved desserts.
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: In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and combine thoroughly. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form the crust.
- Bake the Crust: Preheat the oven to 325°F (163°C). Bake the crust in the oven for 10 minutes. Once baked, remove from oven and set aside to cool while preparing the other components.
- Make the Cinnamon Roll Swirl: In a small bowl, combine the brown sugar, all-purpose flour, and ground cinnamon. Stir in the melted butter until a thick paste forms. Set this swirl mixture aside for layering.
- Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the brown sugar, granulated sugar, and sour cream, mixing well to combine. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the vanilla extract and salt until the batter is smooth and homogenous.
- Layer 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. Use a knife to gently swirl the mixture into the batter, creating a marbled effect.
- Add Remaining Batter and Swirl: Pour the remaining cheesecake batter over the first layer and repeat with the remaining cinnamon swirl mixture, swirling again with a knife to create a layered marbled appearance.
- Bake in a Water Bath: Prepare a water bath by placing the springform pan inside a larger pan filled with hot water halfway up the sides of the springform pan. Bake at 325°F (163°C) for 60 to 75 minutes until the center is almost set but still slightly jiggly.
- Cool the Cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. Then refrigerate it for at least 6 hours or preferably overnight to fully set.
- Make the Cream Cheese Frosting: In a medium bowl, beat the cream cheese with powdered sugar until smooth and creamy. Gradually add the heavy whipping cream and vanilla extract, beating until soft peaks form and the frosting is fluffy.
- Frost and Finish: Spread the cream cheese frosting evenly over the chilled cheesecake. Lightly dust the top with 1-2 teaspoons of ground cinnamon for added flavor and decorative effect. Slice and serve chilled for the best texture and flavor.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free batter.
- The water bath helps prevent cracks and ensures even baking of the cheesecake.
- For best results, chill the cheesecake overnight to allow flavors to meld and texture to set perfectly.
- You can substitute graham cracker crumbs with digestive biscuits or Biscoff cookies for a different flavor profile.
- Adjust the amount of cinnamon dusting on top to taste for desired spice intensity.
