Looking for the ultimate dessert that combines the warmth of cinnamon rolls with the creaminess of cheesecake?
Look no further than our delectable Cinnamon Roll Cheesecake recipe!
Ingredients
For the graham cracker crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 6 tbsp unsalted butter, melted
For the cinnamon roll swirl:
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tbsp ground cinnamon
- 1/3 cup unsalted butter, melted
For the cheesecake batter:
- 4 (8 oz) packages cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
For the cream cheese frosting:
- 6 tbsp cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1-2 tsp cinnamon powder for dusting
Instructions
Step 1: Preheat oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon.
Add melted butter and combine. Press the mixture into a 9-inch springform pan and bake for 10 minutes.
Step 2: In a bowl, prepare the cinnamon swirl by combining brown sugar, flour, and cinnamon.
Mix in melted butter until smooth and set aside.
Step 3: For the cheesecake batter, beat softened cream cheese until smooth.
Gradually add brown sugar, granulated sugar, and sour cream. Add eggs one at a time, then vanilla and salt.
Layer batter and cinnamon swirl in the crust, ending with batter on top.
Step 4: Bake in a water bath at 325°F for 60-75 minutes or until the edges are set, and the center is slightly jiggly.
Step 5: Allow the cheesecake to cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 6 hours.
Step 6: For frosting, beat cream cheese and powdered sugar until smooth.
Fold in whipped cream, then pipe over the chilled cheesecake. Dust with cinnamon powder before serving if desired.
Frequently Asked Questions (FAQs)
1. Can I use a pre-made graham cracker crust?
Yes, a pre-made crust works as a quick alternative, but making your own crust offers a fresher taste.
2. What can I substitute for graham crackers in the crust?
Digestive biscuits or Biscoff cookies work well and add unique flavors to the crust.
3. How can I prevent my cheesecake from cracking?
A water bath helps maintain an even temperature, reducing cracks. Gradual cooling is also important.
4. Can I prepare this cheesecake in advance?
Yes, this cheesecake can be stored in the refrigerator for 3-4 days or frozen for longer storage. Thaw before serving.
5. What size pan should I use?
A 9-inch springform pan is ideal. For larger or smaller pans, adjust the baking time accordingly.
Cinnamon Roll Cheesecake
Ingredients
For the graham cracker crust:
- 1 1/2 cups graham cracker crumbs or digestive biscuits/Biscoff cookies
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 6 tbsp unsalted butter melted
For the cinnamon roll swirl:
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tbsp ground cinnamon
- 1/3 cup unsalted butter melted
For the cheesecake batter:
- 4 packages cream cheese, softened 8 oz
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs at room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
For the cream cheese frosting:
- 6 tbsp cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1-2 tsp cinnamon powder for dusting
Instructions
- Preheat oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon.
- Add melted butter and combine. Press the mixture into a 9-inch springform pan and bake for 10 minutes.
- In a bowl, prepare the cinnamon swirl by combining brown sugar, flour, and cinnamon.
- Mix in melted butter until smooth and set aside.
- For the cheesecake batter, beat softened cream cheese until smooth.
- Gradually add brown sugar, granulated sugar, and sour cream. Add eggs one at a time, then vanilla and salt.
- Layer batter and cinnamon swirl in the crust, ending with batter on top.
- Bake in a water bath at 325°F for 60-75 minutes or until the edges are set, and the center is slightly jiggly.
- Allow the cheesecake to cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 6 hours.
- For frosting, beat cream cheese and powdered sugar until smooth.
- Fold in whipped cream, then pipe over the chilled cheesecake. Dust with cinnamon powder before serving if desired.
