Cinnamon Roll Cheesecake
Rated 3.9 stars by 8 users
Category
Dessert/Cake
Cuisine
American
Servings
12
Prep Time
45 minutes
Cook Time
75 minutes
Calories
400
Indulge in the delicious combination of cinnamon rolls and cheesecake with this Cinnamon Roll Cheesecake!
Featuring a buttery graham cracker crust, creamy cheesecake filling swirled with rich cinnamon, and topped with a light cream cheese frosting, this dessert is perfect for any occasion.
Ingredients
- Graham cracker crumbs: 1 1/2 cups (180 grams) or digestive biscuits
- Brown sugar: 1/4 cup (55 grams)
- Cinnamon: 1/2 tsp
- Unsalted butter (melted): 6 tbsp (85 grams)
- Brown sugar: 1 cup (220 grams)
- All-purpose flour: 1/3 cup (39 grams)
- Ground cinnamon: 1 tbsp
- Unsalted butter (melted): 1/3 cup (76 grams)
- Cream cheese (softened): 907 grams (4 packages of 8 oz.)
- Brown sugar: 1 cup (220 grams)
- Granulated sugar: 1/4 cup (50 grams)
- Sour cream: 1/2 cup (120 grams)
- Eggs (room temp): 4 large
- Vanilla extract: 1 tbsp
- Salt: 1/2 tsp
- Cream cheese: 6 tbsp (85 grams)
- Powdered sugar: 1 cup (125 grams)
- Vanilla extract: 1 tsp
- Heavy whipping cream: 1 cup (240 ml)
- Cinnamon powder: 1-2 tsp
- 8” or 9” springform pan
- Food processor
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Aluminum foil
- Roasting pan
- Piping bag with round tip
Graham Cracker Crust
Cinnamon Roll Swirl
Cheesecake Batter
Cream Cheese Frosting
Tools
Directions
Graham Cracker Crust
1、Preheat Oven:
Preheat the oven to 325°F (160°C).
2、Prepare Crust:
In a food processor, process 1 1/2 cups graham crackers into fine crumbs.
Add 1/4 cup brown sugar and 1/2 tsp cinnamon, then mix to combine.
Melt 6 tbsp unsalted butter and add to the bowl, mixing with a spatula.
Press the mixture into the bottom of an 8” or 9” springform pan.
Bake for 10 minutes, then let it cool down.
Cinnamon Roll Swirl
1、Prepare Filling:
In a medium bowl, mix 1 cup brown sugar, 1/3 cup all-purpose flour, and 1 tbsp ground cinnamon.
Add 1/3 cup melted butter and mix to combine. Set aside.
Cheesecake Batter
1、Prepare Batter:
Grease the sides of the cheesecake pan.
Beat 907 grams cream cheese for 3 minutes at medium speed until creamy.
Add 1 cup brown sugar and 1/4 cup granulated sugar, and beat for another 2 minutes.
Scrape the bowl and beat for another 30 seconds.
Add 1/2 cup sour cream and mix to combine, scraping the bowl occasionally.
Add the 4 eggs, one at a time, mixing just until combined after each addition.
Add 1 tbsp vanilla extract and 1/2 tsp salt, then mix briefly.
Assemble
1、Layer the Batter:
Pour 1/3 of the cheesecake batter into the cooled crust.
Sprinkle 1/3 of the Cinnamon Roll Filling on top, breaking it into crumbs.
Pour another 1/3 of the cheesecake batter over the Cinnamon Roll Filling.
Sprinkle another 1/3 of the Cinnamon Roll Filling on top.
Pour the remaining cheesecake batter over the filling.
Top with the remaining Cinnamon Roll Filling, using a spatula to spread it around and cover it slightly with the batter.
2、Water Bath:
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 form a water bath.
3、Bake:
Bake in the preheated 325°F oven for 60-75 minutes until the edges are set but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 hour.
Remove the cheesecake and refrigerate for at least 6 hours.
Cream Cheese Frosting
1、Prepare Frosting:
Beat 6 tbsp cream cheese with an electric mixer for 1 minute.
Add 1 cup powdered sugar and mix for another minute.
Add 1 tsp vanilla extract and mix.
In another bowl, whip 1 cup heavy cream until stiff peaks form (about 3 minutes).
Fold the whipped cream into the cream cheese mixture.
Decorate
1、Frosting and Garnish
Place the frosting in a piping bag fitted with a round tip.
Pipe the frosting in a swirl on top of the chilled cheesecake.
Sprinkle with 1-2 tsp cinnamon powder.
Recipe Note
Storage
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze for up to 2 months in an airtight container. For best results, freeze the cheesecake first, then wrap it tightly in plastic wrap and place in an airtight container.
Summary
This Cinnamon Roll Cheesecake combines the creamy texture of cheesecake with the rich flavor of cinnamon rolls.
Follow this detailed recipe to create a delicious dessert perfect for any celebration.
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 400
- Carbs
- 35 grams
- 20%
- Protein
- 6 grams
- 8%
- Fat
- 26 grams
- 32%
- Sugar
- 25 grams
- 31%
- Fiber
- 1 grams
- 11%