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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake: Indulgent Twist on a Classic Favorite

This Cinnamon Roll Cheesecake is an indulgent twist on a classic favorite, combining rich flavors and creamy textures.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 6 hours
Total Time 7 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • food processor
  • Electric mixer
  • 8” or 9” Cheesecake Pan
  • Roasting Pan

Ingredients
  

Graham Cracker Crust

  • 1.5 cups graham cracker crumbs or digestive biscuits
  • 0.25 cups brown sugar
  • 0.5 teaspoon cinnamon
  • 6 tablespoon unsalted butter melted

Cinnamon Roll Swirl

  • 1 cup brown sugar
  • 0.33 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 0.33 cups unsalted butter melted

Cheesecake batter

  • 907 grams cream cheese softened
  • 1 cup brown sugar
  • 0.25 cups granulated sugar
  • 0.5 cups sour cream
  • 4 large eggs room temp
  • 1 tablespoon vanilla extract
  • 0.5 teaspoon salt

Cream Cheese Frosting

  • 6 tablespoon cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1-2 teaspoon cinnamon powder

Instructions
 

Graham Cracker Crust

  • Pre-heat the oven to 325ºF.
  • Place the graham cracker in a food processor and process to obtain fine crumbs.
  • Add the brown sugar and the cinnamon to the graham cracker crumbs, and mix to combine.
  • Melt the butter and add to the bowl. Mix with a spatula.
  • Press the mixture on the bottom of an 8” or 9” cheesecake pan.
  • Bake the crust in the oven for 10 minutes.
  • Remove it from the oven and let it cool down.

Cinnamon Roll Swirl

  • Mix the brown sugar with the flour and cinnamon. Add the melted butter and mix to combine. Set it aside.

Cheesecake Batter

  • Grease the sides of the cheesecake pan.
  • Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
  • Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
  • Scrape the bowl and beat for another 30 seconds.
  • Add the sour cream and mix to combine. Scrape the bowl.
  • Add the eggs to the batter, mix just until combined.
  • Add the vanilla, salt, and mix briefly.
  • Pour ⅓ of the cheesecake batter in the pan, over the baked and cooled crust.
  • Spread ⅓ of the Cinnamon Swirl on top of the batter.
  • Pour another ⅓ of the batter over the Cinnamon Swirl.
  • Spread ⅓ of the cinnamon filling on top of the cheesecake batter.
  • Top the cheesecake with the rest of the cinnamon filling.
  • Wrap the bottom of the pan with a few layers of foil.
  • Place the pan in a larger roasting pan, and add hot water to the roasting pan.
  • Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.
  • Turn the oven off, and leave the cheesecake in there for 1 hour.
  • Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

Cream Cheese Frosting

  • Beat the cream cheese with an electric mixer for about 1 minute.
  • Add the powdered sugar and mix with the mixer for another minute.
  • Add the vanilla and mix.
  • To another mixer bowl, add the heavy cream and whip with an electric mixer until it has stiff peaks, for about 3 minutes.
  • Add the whipped cream to the cream cheese mixture, and fold with a spatula to combine.

To Decorate

  • Place the frosting in a piping bag lined with a round tip.
  • Pipe in a swirl on top of the cheesecake.
  • Sprinkle the cinnamon on top.

Notes

You can store the Cinnamon Roll Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. It can also be stored in the freezer for up to 2 months.

Nutrition

Serving: 1sliceCalories: 400kcal
Keyword cheesecake, Cinnamon Roll Cheesecake, Classic Favorite, creamy, Dessert, indulgent
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