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.

Imagine the warm aroma of cinnamon filling your kitchen as this cheesecake bakes, inviting everyone to gather and enjoy a slice of this heavenly treat. Each bite is a harmonious blend of sweet and spicy, making it a truly comforting dessert. Let’s dive into this easy-to-follow recipe that will elevate your holiday celebrations!

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:

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.

Make the Cinnamon Swirl:

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

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.

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.

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.

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.

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.

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.

This Cinnamon Roll Cheesecake is a delightful twist on classic flavors, perfect for any special occasion or when you’re in the mood for a comforting, indulgent dessert. Enjoy the harmonious blend of sweet, spicy, and creamy in every bite!