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Cinnamon Roll Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 84 reviews
  • Author: Mary
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 7 hours 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Cinnamon Roll Cheesecake combines the warm, comforting flavors of cinnamon rolls with the creamy richness of classic cheesecake. Featuring a buttery graham cracker crust, swirls of cinnamon sugar filling, and a luscious cream cheese frosting topped with a hint of cinnamon, this dessert is the perfect indulgence for any occasion. Baked in a water bath to ensure a smooth, crack-free finish, it makes an impressive centerpiece that’s sure to delight family and friends.

Ingredients

Scale

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (180 grams) or digestive biscuits
  • 1/4 cup brown sugar (55 grams)
  • 1/2 tsp cinnamon
  • 6 tbsp unsalted butter, melted (85 grams)

Cinnamon Roll Swirl

  • 1 cup brown sugar (220 grams)
  • 1/3 cup all-purpose flour (39 grams)
  • 1 tbsp ground cinnamon
  • 1/3 cup unsalted butter, melted (76 grams)

Cheesecake Batter

  • 907 grams cream cheese, softened (4 packages of 8 oz.)
  • 1 cup brown sugar (220 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 cup sour cream (120 grams)
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1/2 tsp salt

Cream Cheese Frosting

  • 6 tbsp cream cheese (85 grams)
  • 1 cup powdered sugar (125 grams)
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream (240 ml)
  • 1-2 tsp cinnamon powder (for sprinkling)

Instructions

  1. Prepare Graham Cracker Crust: Preheat your oven to 325ºF. Place the graham crackers in a food processor and process until fine crumbs are formed. Transfer to a bowl and mix in brown sugar and cinnamon. Add melted butter and stir until well combined. Press the mixture firmly into the bottom of an 8” or 9” deep cheesecake pan or springform pan. Bake the crust for 10 minutes, then remove and let it cool.
  2. Make Cinnamon Roll Swirl: Combine brown sugar, flour, and ground cinnamon in a bowl. Add melted butter and stir until fully incorporated. Set aside as you prepare the cheesecake batter.
  3. Prepare Cheesecake Batter: Grease the sides of the cheesecake pan to prevent sticking. Using a mixer at medium speed, beat softened cream cheese for 3 minutes until smooth and creamy. Add both brown and granulated sugars and beat for another 2 minutes. Scrape the bowl to ensure even mixing and beat for an additional 30 seconds. Mix in sour cream thoroughly, scraping the bowl again to avoid lumps. Add eggs one at a time, mixing just until incorporated each time to avoid overmixing which can cause cracking. Finally, add vanilla extract and salt, mixing briefly to combine.
  4. Assemble the Cheesecake: Pour one-third of the cheesecake batter over the cooled crust. Sprinkle one-third of the cinnamon swirl mixture by breaking up any clumps with your fingers and evenly distributing them over the batter. Repeat layering with another third of the batter, cinnamon swirl, and the remaining batter. Top with the remaining cinnamon swirl, gently pressing crumbs into the batter using a spatula to help prevent cracking.
  5. Bake with Water Bath: Wrap the bottom of the pan with multiple layers of foil to prevent water leakage. Place the cheesecake pan into a larger roasting pan and pour hot water into the roasting pan to create a water bath. Bake for 60 to 75 minutes at 325ºF. The cheesecake is done when the edges are set but the center jiggles slightly when the pan is gently shaken. Turn off the oven and leave the cheesecake inside for an additional hour for gentle finishing.
  6. Chill the Cheesecake: Remove the cheesecake from the oven and transfer to the refrigerator. Chill for at least 6 hours or overnight to allow it to fully set before frosting.
  7. Prepare Cream Cheese Frosting: Beat cream cheese with an electric mixer for about 1 minute until smooth. Add powdered sugar and beat for another minute. Stir in vanilla extract. In a separate bowl, whip heavy cream until stiff peaks form, about 3 minutes. Gently fold the whipped cream into the cream cheese mixture until combined.
  8. Decorate and Serve: Spoon the frosting into a piping bag fitted with a round tip and pipe swirls on top of the chilled cheesecake. Sprinkle cinnamon powder over the frosting as a final touch. Serve and enjoy your delicious cinnamon roll cheesecake!

Notes

  • Be careful not to overmix the batter once eggs are added to prevent cracking during baking.
  • Using a water bath is essential to bake the cheesecake evenly and avoid cracks.
  • Ensure all dairy ingredients like cream cheese and eggs are at room temperature for smoother mixing.
  • Letting the cheesecake chill overnight improves its texture and flavor.
  • Use a deep springform pan (8” or 9”) to accommodate the layers and prevent overflow during baking.

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Find it online: https://peruvianfoodrecipes.com/cinnamon-roll-cheesecake-recipe/