Cinnamon Roll Cheesecake
Indulge in the ultimate fusion of two beloved desserts with this decadent Cinnamon Roll Cheesecake.
The smooth, velvety cheesecake is perfectly swirled with a rich cinnamon roll filling, making every bite irresistibly warm and flavorful. It’s the perfect dessert for holidays, celebrations, or any time you need something special.
The creamy cheesecake batter is combined with a luscious swirl of cinnamon and brown sugar, all on a buttery graham cracker crust. This Cinnamon Roll Cheesecake brings out the best of both worlds, combining the comforting essence of cinnamon rolls with the creamy delight of cheesecake.
Whether you’re a fan of classic cheesecake or can’t resist cinnamon rolls, this dessert satisfies both cravings effortlessly. Topped with a creamy frosting and a sprinkle of cinnamon, it’s a showstopper dessert you’ll want to make again and again.
Key Ingredients for Cinnamon Roll Cheesecake Bliss
- Graham cracker crumbs – The base of this cheesecake, providing a crunchy, buttery contrast to the creamy filling.
- Brown sugar and cinnamon – Essential for creating that warm cinnamon roll swirl throughout the cheesecake.
- Cream cheese – The star of the cheesecake, offering a smooth, rich texture that complements the sweet cinnamon swirl.
- Sour cream – Adds tanginess and extra creaminess to the cheesecake batter, balancing out the sweetness.
- Vanilla extract – Enhances the flavors, adding depth and warmth to both the cheesecake and the frosting.
Swirl Your Way to Cinnamon Roll Cheesecake Perfection
Start by preparing the graham cracker crust. Mix graham cracker crumbs with brown sugar and melted butter, then press this mixture into a cheesecake pan and bake. Next, prepare the cinnamon swirl by mixing brown sugar, cinnamon, and flour with melted butter until crumbly.
For the cheesecake batter, beat the softened cream cheese with brown sugar and granulated sugar until smooth, then add sour cream and vanilla. Add eggs one at a time, mixing gently. Begin layering the cheesecake: pour a third of the batter over the cooled crust, then sprinkle with a portion of the cinnamon swirl. Repeat until all the batter and swirl are layered. Bake the cheesecake in a water bath for a creamy, crack-free finish.
Tips for a Creamy Cinnamon Roll Cheesecake
For best results, make sure to bring your ingredients to room temperature before starting. This ensures a smooth, lump-free batter. Avoid overmixing the batter after adding the eggs to prevent air bubbles that can lead to cracking. The water bath is essential for even cooking and maintaining that perfect creamy texture. And finally, be patient! The cheesecake needs plenty of time to chill after baking to set properly and develop its flavors.
Storing Cinnamon Roll Cheesecake
This cheesecake stores beautifully, making it perfect for prepping ahead. After baking and chilling, store it in the refrigerator, covered, for up to five days. To freeze, wrap the cheesecake tightly in plastic wrap once it’s fully chilled and solid, and place it in an airtight container. It will keep well in the freezer for up to two months. To thaw, transfer it to the fridge and allow it to defrost overnight before serving.
Enjoy every creamy, cinnamon-filled bite!
Cinnamon Roll Cheesecake Recipe
Zutaten
Graham Cracker Crust
- 6 tbsp unsalted butter melted (85 g)
- 1/4 cup brown sugar 55 g
- 1 1/2 cups graham cracker crumbs 180 g
- 1/2 tsp cinnamon
Cinnamon Roll Swirl
- 1 tbsp ground cinnamon
- 1 cup brown sugar 220 g
- 1/3 cup unsalted butter melted (76 g)
- 1/3 cup all-purpose flour 39 g
Cheesecake Batter
- 907 g cream cheese softened (four 8 oz. packages)
- 1 tbsp vanilla extract
- 4 large eggs at room temperature
- 1/2 cup sour cream 120 g
- 1/2 tsp salt
- 1 cup brown sugar 220 g
- 1/4 cup granulated sugar 50 g
Cream Cheese Frosting
- 1 cup heavy whipping cream 240 ml
- 6 tbsp cream cheese 85 g
- 1-2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 cup powdered sugar 125 g
Anleitungen
Graham Cracker Crust
- Preheat your oven to 325ºF (163ºC).
- Crush the graham crackers into fine crumbs using a food processor.
- In a bowl, mix the graham cracker crumbs with brown sugar and cinnamon. Stir in the melted butter until well combined.
- Press this mixture firmly into the bottom of an 8″ or 9″ cheesecake pan. If using an 8″ pan, ensure it is deep enough.
- Bake the crust for 10 minutes. Let it cool completely before adding the cheesecake batter.
Cinnamon Roll Swirl
- Combine brown sugar, flour, and cinnamon in a bowl. Stir in the melted butter until the mixture becomes crumbly. Set aside for later use.
Cheesecake Batter
- Grease the sides of the cheesecake pan.
- Beat the softened cream cheese with an electric mixer on medium speed for 3 minutes until creamy.
- Add both the brown and granulated sugars, and continue beating for another 2 minutes. Scrape the sides of the bowl and mix for 30 more seconds.
- Incorporate the sour cream into the mixture, mixing thoroughly. Be sure to scrape the bowl frequently to ensure smoothness.
- Add the eggs one at a time, mixing just until combined. Do not overmix to prevent cracking.
- Stir in the vanilla extract and salt briefly.
- Pour 1/3 of the cheesecake batter over the cooled crust. Sprinkle 1/3 of the cinnamon swirl over the batter by crumbling it with your fingers.
- Add another 1/3 of the batter, followed by another 1/3 of the cinnamon swirl. Repeat the process with the remaining batter and cinnamon swirl. Use a spatula to spread the crumbs and cover them with batter.
- Wrap the bottom of the pan tightly with several layers of foil.
- Place the cheesecake pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath. This will help prevent cracks.
- Bake for 60 to 75 minutes. When done, the edges should be set while the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove the cheesecake and refrigerate for at least 6 hours before serving.
Cream Cheese Frosting
- Beat the cream cheese for 1 minute using an electric mixer. Add the powdered sugar and mix for another minute until smooth. Stir in the vanilla extract.
- In a separate bowl, whip the heavy cream to stiff peaks, which should take around 3 minutes.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
To Decorate
- Transfer the frosting into a piping bag fitted with a round tip.
- Pipe the frosting in a swirl over the top of the chilled cheesecake.
- Sprinkle cinnamon over the top for a final touch.
Notes
Crust Alternative: Digestive biscuits can replace graham crackers if desired.
Preventing Cracks: Grease the pan, avoid overmixing the batter once eggs are added, and ensure the cheesecake bakes in a water bath. Lower the baking temperature by 20ºF if using a convection oven.