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In case you didn’t get the picture, I’m talking about a cross between creamy, tangy cheesecake and sweet, cinnamon spiced dough, you know, a regular link. This Cinnamon Roll Cheesecake combines the best of both worlds, with a buttery graham cracker crust, swirls of cinnamon roll filling, and a rich cream cheese frosting. It’s the dessert these two worlds have been waiting for, and it’s sure to be a showstopper at any occasion.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits or Biscoff cookies)
- These form the base of a classic cheesecake. You can also switch out the cookies for other varieties such as Biscoff for added layers of flavor.
- ¼ cup brown sugar
- The brown sugar gives the crust a hint of caramel flavor.
- ½ teaspoon ground cinnamon
- Adds warmth and spice to the crust, mirroring the cinnamon roll flavor.
- 6 tablespoons unsalted butter, melted
- Butter holds the crumbs together and forms a deliciously rich, crunchy crust.
For the Cinnamon Roll Swirl:
- 1 cup brown sugar
- This syrupy, pungent base provides the cinnamon swirl with that sticky, caramel-like flavor.
- 1/3 cup unsalted butter, warm melted
- The melted butter makes the swirl rich and helps it meld beautifully with the cheesecake.
- 1/3 cup all-purpose flour
- The flour serves to thicken the swirl so it doesn’t sink into the cheesecake batter.
- 1 tablespoon ground cinnamon
- The star of the swirl is cinnamon, which adds warmth and spice.
For the Cheesecake Batter:
- 4 packages (8 oz each) cream cheese, at room temperature
- The star ingredient of every cheesecake. Soft cream cheese creates a smooth, creamy batter.
- 1 cup brown sugar
- Brown sugar gives the cheesecake a deeper, richer sweetness.
- ¼ cup granulated sugar
- Assists in offsetting some of the sweetness in the cheesecake.
- ½ cup sour cream
- Sour cream balances the richness with tang and helps achieve a smooth, creamy texture.
- 1 tablespoon vanilla extract
- The vanilla, of course, gives flavor and a hint of sweetness.
- 4 large eggs, at room temperature
- Eggs hold the cheesecake together. Eggs are at room temperature for a reason to guarantee a smooth, creamy batter.
- ½ teaspoon salt
- Salt counterbalances the sweetness and enhances the flavors in the cheesecake.
For the Cream Cheese Frosting:
- 6 tablespoons cream cheese, softened
- The frosting gets a creamy, tangy element from the cream cheese.
- 1 cup powdered sugar
- The frosting is sweetened with powdered sugar, which doesn’t leave it grainy.
- 1 teaspoon vanilla extract
- Vanilla gives the frosting a subtle note.
- 1 cup heavy whipping cream
- Whipped cream lends lightness and airiness to the frosting, queuing it up to be silky and smooth.
- 1-2 iarraidh cinnamon easy (for dusting)
- If a final touch of cinnamon flavor and a pretty presentation.
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Instructions:
Step 1: Prepare the Crust
- Heat the oven to 325°F (160°C). Grease a 9-inch springform pan, then line the bottom with parchment paper for easy release.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and ground cinnamon.
- Pour in the melted butter and mix until all the crumbs are moistened.
- Firmly compress the mixture into the bottom of the prepared springform pan, forming an even layer.
- Bake the crust for 8-10 minutes until lightly golden, then let it cool.
Step 2: Prepare the Cinnamon Roll Swirl
- In a small bowl, mix together the brown sugar, melted butter, flour and ground cinnamon. Add the oil and stir until the mixture is smooth and thick like paste.
- Let cool slightly while you prepare the cheesecake batter.
Step 3: Make Cheesecake Batter
- Using an electric mixer on medium speed, beat the softened cream cheese in a large mixing bowl until it is smooth and creamy (about 2-3 minutes).
- Slowly add in the brown sugar followed by the granulated sugar mixing just until combined and smooth.
- Then stir in the sour cream, vanilla extract and salt until just combined.
- Add the eggs, one by one, mixing on low speed after each addition until fully incorporated. Don’t overmix, though, or you may end up with cracks in the cheesecake.
Step 4: Add the Cheesecake and Cinnamon Roll Swirl
- Spoon half of the cheesecake batter over the prepared crust in the springform pan.
- Drizzle half of the cinnamon roll swirl mixture over the cheesecake batter, then use a knife or toothpick to gently swirl it into the batter.
- Spread half the remaining cheesecake batter on top, then the remainder of the cinnamon roll swirl. Again, use the blade to coat the top with a pretty swirl action.
Step 5: Bake the Cheesecake
- Put the springform pan in a large roasting pan, then pour hot water into the roasting pan until it reaches halfway up the springform pan’s sides (this is called a water bath and helps prevent cracking in the cheesecake).
- Bake the cheesecake at 325 degrees F for 1 hour to 1 hour 10 minutes, or until the center is just set, a bit jiggly.
- Turn off the oven and leave the cheesecake in there for 30 minutes (door ajar). This gradual cooling process avoids the formation of cracks.
- Remove cheesecake from oven and cool to room temperature, then refrigerate until set, at least 4 hours, or overnight.
Step 6: Make the Cream-Cheese Frosting
- Using a mixing bowl, mix your room temperature cream cheese until smooth.
- Slowly mix in the powdered sugar and vanilla extract until creamy and smooth.
- Separate a bowl and mix heavy whipping cream until stiff peaks.
- Frantically fold in whipped cream to the cream cheese mixture, producing frosting fluffy as a cloud.
Step 7: Frost the Cheesecake
- When the cheesecake is completely set, pop the cheesecake out of the springform pan and smooth cream cheese buttercream on the top.
- Decorate and add some accent flavor by dusting with cinnamon powder.
Serving and Storage Tips:
- Serve: You can serve this cheesecake cold. To get clean slices, dip a knife into warm water and wipe it off between cuts.
- Storage: The cheesecake can be stored in the refrigerator, covered, for up to 4 days. You could also freeze individual slices, tightly wrapped in plastic wrap and aluminum foil. Defrost in refrigerator before serving.
Helpful Notes:
Use Room Temp Ingredients: Be sure your cream cheese, eggs and sour cream are at room temperature before mixing. This will create a smooth, lump-free batter.
- Don’t Overmix: Use low speed when mixing in the eggs to the cheesecake batter, so you don’t add too much air that can lead to cracks when the cake is baking.
- A Water Bath Is Necessary: Not only does this help the cheesecake to bake more evenly, but it also prevents cracking.
Tips from Well-Known Chefs:
- Chef Martha Stewart: “Always a springform pan — lined on the bottom with parchment paper — and springform sides will get you good results when you’re removing the cheesecake.”
- Chef Duff Goldman: “Mixing sour cream into your cheesecake batter makes it lighter, more velvety, and pairs well with rich flavors, such as cinnamon and caramel.”
Frequently Asked Questions:
Q1: Can I use a different kind of crust?
A1: Yes! You can replace the graham crackers with digestive biscuits, Biscoff cookies or even a gingersnap crust for a bump in flavor.
Q2: How can I avoid cracking in my cheesecake?
A2: For baking, use a water bath and as soon as the cheesecake is ready, let it cool slowly in the oven before taking it out.
Q3: Can I prepare this cheesecake in advance?
A3: This cheesecake can be prepared a day or two ahead of time, and stored in the refrigerator until it is time to serve.
Q4: Is the cheesecake freezable?
A4: Absolutely! Tightly wrap it in plastic wrap and aluminum foil and freeze for up to 3 months. Defrost in the refrigerator overnight before serving.
Q5: What if I don’t have a springform pan? What can I use?
A5: You can use a regular 9-inch cake pan, but make sure to line it with parchment paper so you can easily pull it out.
Q6: Can I leave the swirl of cinnamon roll out?
A6: The swirl is a major part of the recipe, but you could tone it down if you’d like a less pronounced flavor.
Q7: Can I use reduced-fat cream cheese?
A7: Use full-fat cream cheese for the creamiest texture but low-fat cream cheese would also work in a pinch. The texture will be less buttery.
Q8: Can I include nuts or raisins in the swirl?
A8: Yes! Chopped pecans or raisins can be added to the cinnamon roll swirl for extra texture and flavor in the cheesecake.
Q9: How do I make the frosting sweet less sweet?
Q9: Make less powdered sugar in frosting, or add a bit more cream cheese to have a tangier taste.
Q10: Can I use another type of frosting?
A10: You can use a simple whipped cream topping or a vanilla glaze instead of the cream cheese frosting if you prefer.
It’s an indulgent dessert that combines the best of two worlds – cheesecake meets cinnamon rolls in this delicious Cinnamon Roll Cheesecake. Between the smooth, rich filling and the sweet cinnamon swirl, this is sure to become a new favorite! Serve this incredible dessert at your next celebration or special occasion.
Cinnamon Roll Cheesecake
A luscious cheesecake featuring the warm, comforting flavors of cinnamon rolls. With a graham cracker crust, cinnamon swirl layers, and topped with a creamy frosting, this cheesecake is the perfect indulgence for any dessert lover.
Ingredients
- 1 1/2 cups graham cracker crumbs or digestive biscuits/Biscoff cookies
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter melted
- 1 cup brown sugar for the cinnamon swirl
- 1/3 cup unsalted butter melted for the cinnamon swirl
- 1/3 cup all-purpose flour for the cinnamon swirl
- 1 tbsp ground cinnamon for the cinnamon swirl
- 32 oz cream cheese softened
- 1 cup brown sugar for the cheesecake batter
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 1 tbsp vanilla extract for the cheesecake batter
- 4 large eggs room temperature
- 1/2 tsp salt for the cheesecake batter
- 6 tbsp cream cheese softened for the frosting
- 1 cup powdered sugar for the frosting
- 1 tsp vanilla extract for the frosting
- 1 cup heavy whipping cream for the frosting
- 1-2 tsp cinnamon powder for dusting
Makes: 9inch round
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and stir until moistened. Press into the pan and bake for 8-10 minutes. Cool.
- In a small bowl, combine brown sugar, melted butter, flour, and cinnamon for the cinnamon swirl. Set aside.
- Beat softened cream cheese in a large bowl until smooth. Add brown sugar and granulated sugar, mixing until fully incorporated. Add sour cream, vanilla, and salt.
- Add eggs one at a time, mixing on low speed until incorporated.
- Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl over it and swirl with a knife. Repeat with remaining batter and swirl.
- Bake in a water bath for 1 hour to 1 hour and 10 minutes. Turn off the oven, leaving the cheesecake inside for 30 minutes with the door ajar.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla. In a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
- Frost the chilled cheesecake and dust with cinnamon powder.
Notes
For clean slices, dip the knife in warm water and wipe between cuts. Store the cheesecake in the fridge for up to 4 days, or freeze individual slices for later.
Nutrition
Calories: 520kcal
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