Cinnamon Roll Cheesecake
Cinnamon roll cheesecake layers a cinnamon-swirled cheesecake on a crisp and butter cookie crust with a tangy cream cheese frosting on top.
Servings: 12 servings
Equipment
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs or crushed digestive biscuits
- ¾ cup unsalted butter melted
Cinnamon Roll Swirl
- 1½ cups brown sugar
- ½ cup all-purpose flour
- 2 tablespoons ground cinnamon
- ⅓ cup melted unsalted butter
Cheesecake Batter
- 3 (8-ounce) blocks of cream cheese softened
- 1 cup granulated sugar
- ⅓ cup brown sugar
- 8 ounces sour cream
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- pinch Kosher salt
Cream Cheese Frosting
- 1 (8-ounce) block of cream cheese softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- ground cinnamon for dusting
Instructions
- Prepare the Crust. Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. In a mixing bowl, combine the graham cracker crumbs with melted butter. Stir until the mixture resembles wet sand.
- Add to Pan. Press the mixture firmly into the bottom of the prepared pan, creating an even crust. Use the back of a spoon or a flat-bottomed glass to pack it tightly. Bake for 10 minutes, then remove from the oven and let it cool slightly while preparing the filling. Set aside.
- Make the Cinnamon Roll Swirl. In a bowl, whisk together the brown sugar, flour, and cinnamon. Add melted butter and stir until fully combined, creating a thick, smooth paste. Set aside.
- Prepare the Cheesecake Batter. In a large mixing bowl, use a hand mixer or stand mixer on medium speed to beat the softened cream cheese until smooth and creamy. Add the granulated sugar and brown sugar, then continue mixing until fully incorporated and the texture is light and fluffy.
- Blend. Reduce the mixer speed to low and blend in the sour cream, vanilla extract, and a pinch of salt, mixing just until combined.
- Add Eggs. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing to maintain a creamy consistency. The batter should be smooth and velvety.
- Assemble the Cheesecake. Pour half of the cheesecake batter over the pre-baked crust. Drizzle half of the cinnamon swirl mixture over the batter, using a skewer or knife to swirl it in gently. Pour the remaining cheesecake batter on top, then repeat the swirling process with the remaining cinnamon mixture. Tap the pan gently on the counter to remove any air bubbles.
- Bake the Cheesecake. Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. Bake for 70-80 minutes, or until the edges are set but the center still has a slight wobble.
- Cool. Turn off the oven and let the cheesecake cool inside with the oven door slightly open for 1 hour. Remove from the water bath, place on a wire rack, and cool it completely at room temperature. Then refrigerate the cheesecake for at least 6 hours or overnight for best results.
- Make the Cream Cheese Frosting. In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined. Gradually pour in heavy whipping cream and continue to mix until light and fluffy.
- Decorate and Serve. Spread or pipe the cream cheese frosting over the chilled cheesecake. Lightly dust the top with cinnamon powder for extra flavor. Slice and serve chilled. Enjoy!
Nutrition
Calories: 599kcal | Carbohydrates: 77g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 184mg | Potassium: 163mg | Fiber: 2g | Sugar: 60g | Vitamin A: 1009IU | Vitamin C: 0.3mg | Calcium: 105mg | Iron: 2mg
