Go Back
Print

Cinnamon Roll Cheesecake

Course Dessert
Prep Time 45 minutes
Cook Time 1 hour
Resting Time 6 hours
Servings 12

Ingredients

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs about 180 grams
  • 1/4 cup brown sugar about 55 grams
  • 1/2 tsp cinnamon
  • 6 tbsp unsalted butter melted (about 85 grams)

For the Cinnamon Roll Swirl:

  • 1 cup brown sugar about 220 grams
  • 1/3 cup all-purpose flour about 39 grams
  • 1 tbsp ground cinnamon
  • 1/3 cup unsalted butter melted (about 76 grams)

For the Cheesecake Batter:

  • 4 packages 8 oz each cream cheese, softened (about 2 lbs)
  • 1 cup brown sugar about 220 grams
  • 1/4 cup granulated sugar about 50 grams
  • 1/2 cup sour cream about 120 grams
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1/2 tsp salt

For the Cream Cheese Frosting:

  • 6 tbsp cream cheese softened (about 85 grams)
  • 1 cup powdered sugar about 125 grams
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream about 240 ml
  • 1-2 tsp cinnamon powder

Instructions

Making the Graham Cracker Crust:

  • Preheat Oven: Set to 325°F.
  • Prepare Crust: Process graham crackers into fine crumbs. Mix with brown sugar and cinnamon.
  • Add Butter: Combine melted butter with the crumb mixture until well mixed.
  • Form Crust: Press into the bottom of an 8 or 9-inch springform pan.
  • Bake Crust: Bake for 10 minutes, then let it cool.

Making the Cinnamon Roll Swirl:

  • Mix Ingredients: In a bowl, combine brown sugar, flour, and cinnamon. Mix in melted butter until well combined.

Making the Cheesecake Batter:

  • Prepare Pan: Grease the sides of the cheesecake pan.
  • Beat Cream Cheese: Beat cream cheese on medium speed for 3 minutes until creamy.
  • Add Sugars: Add brown and granulated sugar and beat for another 2 minutes.
  • Add Sour Cream: Mix in sour cream, scraping the bowl as needed.
  • Add Eggs: Add eggs one at a time, mixing just until incorporated. Avoid overmixing.
  • Add Flavorings: Mix in vanilla extract and salt.

Assembling the Cheesecake:

  • Layer Batter and Swirl: Pour 1/3 of the cheesecake batter into the pan over the cooled crust. Sprinkle 1/3 of the cinnamon swirl mixture on top. Repeat with another 1/3 of the batter and 1/3 of the swirl. Top with the remaining batter and swirl.
  • Create Water Bath: Wrap the bottom of the pan with foil and place in a larger roasting pan. Add hot water to the roasting pan to form a water bath.
  • Bake: Bake in the preheated oven for 60 to 75 minutes, until the center is slightly jiggly but the edges are set.
  • Cool Gradually: Turn off the oven and let the cheesecake sit inside for 1 hour. Then refrigerate for at least 6 hours.

Making the Cream Cheese Frosting:

  • Beat Cream Cheese: Beat cream cheese for 1 minute.
  • Add Sugar and Vanilla: Mix in powdered sugar and vanilla extract until smooth.
  • Whip Cream: In another bowl, whip heavy cream until stiff peaks form (about 3 minutes).
  • Combine: Fold whipped cream into the cream cheese mixture.

Decorating the Cheesecake:

  • Frost: Pipe the frosting on top of the chilled cheesecake using a piping bag with a round tip.
  • Sprinkle: Dust with cinnamon.

Notes

Storage

  • Refrigerate: Store in an airtight container in the fridge for up to 4-5 days.
  • Freeze: Freeze in an airtight container for up to 2 months. Wrap tightly in plastic wrap before placing in the container. Thaw in the fridge overnight.

Notes

  • Crust: Digestive biscuits can be used instead of graham crackers.
  • Brown Sugar: Use either light or dark brown sugar, but light is recommended for this recipe.
  • Prevent Cracks: Grease the pan, avoid overmixing once eggs are added, use a water bath, and allow gradual cooling in the oven. If using a convection oven, reduce the temperature by 20°F.