Description
A decadent Cinnamon Roll Cheesecake that combines the warm, spiced flavors of a cinnamon roll with the creamy, luscious texture of cheesecake. Perfect for special occasions or dessert lovers!
Ingredients
Units
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive/Biscoff cookies)
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup brown sugar
- 1/3 cup unsalted butter, melted
- 1/3 cup all-purpose flour
- 1 tbsp ground cinnamon
For the Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1/2 tsp salt
For the Frosting:
- 6 tbsp cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the pan and bake for 8–10 minutes. Let cool.
- Make the Cinnamon Swirl: In a bowl, mix brown sugar, melted butter, flour, and cinnamon. Set aside.
- Prepare the Cheesecake Filling: Beat softened cream cheese until smooth. Add brown sugar and granulated sugar, mixing until fully incorporated. Blend in sour cream, vanilla extract, and salt. Add eggs one at a time, mixing on low speed until just combined.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture over the batter and use a knife to swirl it gently. Repeat with the remaining batter and cinnamon mixture.
- Bake: Place the pan in a water bath and bake for 60–70 minutes, or until the edges are set but the center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes.
- Cool and Chill: Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla. Separately whip heavy cream to stiff peaks and fold it into the cream cheese mixture.
- Decorate and Serve: Spread the frosting over the chilled cheesecake and dust with additional cinnamon if desired.
Notes
- Use a water bath to prevent cracks in the cheesecake.
- Ensure cream cheese is fully softened for a smooth filling.
- Store in the refrigerator for up to 5 days.
