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Cinnamon Roll Cheesecake 🍂

 

Embrace the cozy flavors of the holiday season with this delightful Cinnamon Roll Cheesecake. This scrumptious dessert combines the beloved taste of cinnamon rolls in a rich, creamy cheesecake form, complete with a buttery graham cracker crust, a sweet cinnamon swirl, and topped off with a light cream cheese frosting and a dusting of cinnamon. It’s the perfect indulgence for your holiday gatherings or any special occasion.

Ingredients

Ingredients:

Graham Cracker Crust:

    • 1½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)

    • ¼ cup brown sugar

    • ½ tsp cinnamon

    • 6 tbsp unsalted butter, melted

Cinnamon Roll Swirl:

    • 1 cup brown sugar

    • ⅓ cup all-purpose flour

    • 1 tbsp ground cinnamon

    • ⅓ cup unsalted butter, melted

Cheesecake Batter:

    • 4 packages (8 oz each) cream cheese, softened

    • 1 cup brown sugar

    • ¼ cup granulated sugar

    • ½ cup sour cream

    • 4 large eggs, room temperature

    • 1 tbsp vanilla extract

    • ½ tsp salt

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

Instructions:

    1. Prepare the Crust:

    • Preheat your oven to 325°F (165°C).

    • In a mixing bowl, combine the graham cracker crumbs, brown sugar, and cinnamon.

    • Stir in the melted butter until well combined, then press the mixture into the bottom of a cheesecake pan. Bake for 10 minutes, then set aside to cool.

    1. Make the Cinnamon Swirl:

    • In a separate bowl, mix together the brown sugar, flour, and cinnamon with the melted butter. Set aside.

    1. Prepare the Cheesecake Filling:

    • In a large mixing bowl, beat the softened cream cheese until creamy. Gradually add the brown sugar and granulated sugar, mixing until smooth.

    • Add the sour cream and mix until combined. Incorporate the eggs one at a time, followed by the vanilla extract and salt, mixing until just combined.

    1. Assemble the Cheesecake:

    • Layer half of the cheesecake batter into the prepared crust, then add dollops of the cinnamon swirl mixture.

    • Pour the remaining cheesecake batter on top and swirl gently with a knife to create a marbled effect.

    1. Bake the Cheesecake:

    • Bake in a water bath at 325°F for 60-75 minutes, or until the edges are set but the center still slightly jiggles.

    1. Cooling:

    • Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then chill in the fridge for at least 6 hours or overnight.

    1. Make the Frosting:

    • In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Fold in the heavy whipping cream until fluffy.

    • Pipe or spread the frosting over the chilled cheesecake and dust with cinnamon.

Notes

Pro Tips:

    • Ensure all ingredients are at room temperature for a smooth batter.

    • Using a water bath helps prevent cracks and ensures a creamy texture.

    • Grease the pan well and run a knife around the edges after baking to prevent sticking.

  • Author: niold.com