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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.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 4 hours
Total Time 1 hour 40 minutes
Course Cheesecake, Comfort Food, Dessert, Holiday Treats
Cuisine American
Servings 12 slices
Calories 520 kcal

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
Keyword baked cheesecake, cheesecake, cinnamon roll, cream cheese frosting
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