Description
This Cinnamon Roll Cheesecake recipe combines the flavors of sweet cinnamon rolls with creamy cheesecake. It features two swirled layers of plain and cinnamon cheesecake baked on a graham cracker crust, topped with cream cheese icing and mini cinnamon rolls.
Ingredients
Scale
- For the crust:
- 2 cups (250g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (115g) unsalted butter, melted and cooled
- For the cheesecake filling:
- 4 (8 oz) full fat blocks cream cheese, room temperature
- 1 cup (200g) packed brown sugar
- 1/2 cup (120g) full fat sour cream, room temperature
- 1/4 cup (32g) all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs, room temperature
- 2 tablespoons ground cinnamon
- For the cream cheese frosting (optional):
- 3 oz full fat block cream cheese, room temperature
- 3 tablespoons (45g) unsalted butter, room temperature
- 1 1/2 cups (195g) powdered sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Mini pie crust cinnamon rolls (optional – for decorating)
Instructions
- For the crust: Position 2 racks in your oven – one rack on the bottom shelf and one rack in the center. Preheat your oven to 325°F. Line the bottom of a 9″ springform pan with parchment paper. In a medium bowl, mix together graham cracker crumbs, sugar, and cinnamon. Add the butter and mix until moistened. Drop the crust into your springform pan and pack it into the bottom and about halfway up the sides. Bake the crust for 8 minutes. Set aside to cool slightly.
- Cheesecake Filling: In a large bowl, combine cream cheese and sugar. Cream together until lump free. Mix in the sour cream, flour, salt, and vanilla. Add the eggs one at a time, mixing after each addition to combine. Stop mixing as soon as the egg disappears. Scrape down the bowl after the second egg is added. Scrape down the sides and bottom of the bowl again. Pour about half of the cheesecake batter over the crust. To the remaining half of the batter, gently fold in the ground cinnamon. Pour the cinnamon flavored batter over the plain batter. Use a knife or skewer to lightly swirl the 2 batters.
- Place a large baking pan on the bottom rack of your oven. Fill the pan with at least 2 inches of boiling water. Place the cheesecake on the center rack directly above the water filled pan.
- Bake for 65-70 minutes or until evenly puffed and slightly golden brown along the edges. The center should jiggle like jello, but the edges should appear firm.
- Turn the oven off and crack the door open. Cool the cheesecake in the oven with the door slightly ajar for 1 hour. Carefully run a thin knife around the sides to loosen any stuck edges.
- After the 1 hour, take the cheesecake out of the oven and set aside to cool to room temperature. Once cooled, cover and chill the cheesecake in the fridge for at least 6 hours or overnight.
- Cream Cheese Frosting (Optional): In a large bowl, combine cream cheese and butter. Mix together until smooth and combined. Add powdered sugar and mix until smooth and creamy. Mix in the vanilla.
- Take the chilled cheesecake out of the fridge and unlatch the sides of the springform pan. Transfer the cheesecake onto your serving platter. Spread the frosting on top. Decorate with mini cinnamon rolls if desired then slice and serve.
Notes
- Ensure all cheesecake ingredients are at room temperature for smoother mixing.
- Avoid overmixing the cheesecake batter to prevent cracking.
- A water bath creates a steamy environment for even baking and a creamy texture.
- Cool the cheesecake in stages to prevent drastic temperature changes and cracking.
- Loosen the cheesecake edges from the pan after initial cooling to prevent tearing.
- Store the cheesecake covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified