Cinnamon Roll Cheesecake Recipe
This decadent Cinnamon Roll Cheesecake features a rich cinnamon filling swirled into a smooth, creamy cheesecake batter. The combination of warm cinnamon flavors and velvety texture makes it an irresistible dessert.
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Ingredients
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
Instructions
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
Storage: Store the cheesecake in the refrigerator, covered in an airtight container, for 4-5 days. It can also be frozen for up to 2 months. To freeze, first, allow it to solidify in the freezer before wrapping it tightly in plastic wrap and placing it in an airtight container.
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.
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.