Imagine the creamy, tangy goodness of cheesecake combined with the sweet, spiced flavors of a classic cinnamon roll. This Cinnamon Roll Cheesecake is the perfect blend of both, with a buttery graham cracker crust, swirls of cinnamon roll filling, and a decadent cream cheese frosting. It’s the ultimate dessert for cinnamon roll and cheesecake lovers alike, and it’s sure to impress at any gathering.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
These create a classic cheesecake base. You can also experiment with different cookies like Biscoff for an extra layer of flavor. - ¼ cup brown sugar
Brown sugar adds a subtle caramel note to the crust. - ½ teaspoon ground cinnamon
Adds warmth and spice to the crust, echoing the cinnamon roll flavor. - 6 tablespoons unsalted butter, melted
Butter binds the crumbs together and creates a deliciously rich, crunchy crust.
For the Cinnamon Roll Swirl:
- 1 cup brown sugar
This sweet, rich base gives the cinnamon swirl that sticky, caramel-like flavor. - 1/3 cup unsalted butter, melted
The melted butter adds richness to the swirl and helps it incorporate beautifully into the cheesecake. - 1/3 cup all-purpose flour
The flour helps thicken the swirl so it doesn’t sink into the cheesecake batter. - 1 tablespoon ground cinnamon
Cinnamon is the star of the swirl, bringing warmth and spice.
For the Cheesecake Batter:
- 4 packages (8 oz each) cream cheese, softened
The star ingredient of any cheesecake. Softened cream cheese ensures a smooth, creamy batter. - 1 cup brown sugar
Brown sugar adds a deeper, richer sweetness to the cheesecake. - ¼ cup granulated sugar
Helps balance the sweetness in the cheesecake. - ½ cup sour cream
Sour cream adds tang and helps create a smooth, creamy texture. - 1 tablespoon vanilla extract
Vanilla enhances the flavor and adds a subtle sweetness. - 4 large eggs, room temperature
Eggs bind the cheesecake together. Room temperature eggs ensure the batter is smooth and creamy. - ½ teaspoon salt
Salt balances the sweetness and brings out the flavors in the cheesecake.
For the Cream Cheese Frosting:
- 6 tablespoons cream cheese, softened
The cream cheese adds a rich, tangy element to the frosting. - 1 cup powdered sugar
Powdered sugar sweetens the frosting without making it grainy. - 1 teaspoon vanilla extract
Vanilla adds a smooth flavor to the frosting. - 1 cup heavy whipping cream
Whipped cream adds lightness and airiness to the frosting, making it silky and smooth. - 1-2 teaspoons cinnamon powder (for dusting)
Adds a final touch of cinnamon flavor and a beautiful presentation.
Instructions:
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a medium-sized bowl, mix together the graham cracker crumbs, brown sugar, and ground cinnamon.
- Add the melted butter and stir until all the crumbs are evenly moistened.
- Press the mixture into the bottom of the prepared springform pan, creating an even layer.
- Bake the crust for 8-10 minutes until slightly golden, then set aside to cool.
Step 2: Make the Cinnamon Roll Swirl
- In a small bowl, combine the brown sugar, melted butter, flour, and ground cinnamon. Stir until the mixture is smooth and resembles a thick paste.
- Set aside to cool slightly while preparing the cheesecake batter.
Step 3: Prepare the Cheesecake Batter
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Gradually add the brown sugar and granulated sugar, mixing until fully incorporated and smooth.
- Add the sour cream, vanilla extract, and salt, and mix until just combined.
- Add the eggs one at a time, mixing on low speed after each addition until fully incorporated. Be careful not to overmix, as this can cause cracks in the cheesecake.
Step 4: Layer the Cheesecake and Cinnamon Roll Swirl
- Pour half of the cheesecake batter over the prepared crust in the springform pan.
- Drizzle half of the cinnamon roll swirl mixture over the cheesecake batter, then use a knife or toothpick to gently swirl it into the batter.
- Pour the remaining cheesecake batter on top, followed by the rest of the cinnamon roll swirl. Again, use a knife to create a beautiful swirl pattern on the surface.
Step 5: Bake the Cheesecake
- Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this is called a water bath and helps prevent cracks in the cheesecake).
- Bake the cheesecake at 325°F (160°C) for 1 hour to 1 hour and 10 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 30 minutes with the door slightly ajar. This slow cooling process helps to prevent cracks.
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to fully set.
Step 6: Prepare the Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, and mix until creamy and smooth.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, creating a light and fluffy frosting.
Step 7: Frost the Cheesecake
- Once the cheesecake is fully chilled, remove it from the springform pan and spread the cream cheese frosting evenly over the top.
- Dust with cinnamon powder for decoration and an extra touch of flavor.
Serving and Storage Tips:
- Serving: This cheesecake is best served chilled. For clean slices, dip a knife in warm water and wipe it off between cuts.
- Storage: Store the cheesecake in the refrigerator, covered, for up to 4 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
Helpful Notes:
- Use Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smooth, lump-free batter.
- Don’t Overmix: When adding the eggs to the cheesecake batter, mix on low speed to avoid incorporating too much air, which can cause cracks during baking.
- Water Bath Is Essential: Baking the cheesecake in a water bath helps to maintain an even temperature and reduces the risk of cracks.
