Description
This Cinnamon Roll Cheesecake combines the classic creamy texture of cheesecake with the warm, comforting flavors of cinnamon rolls. Featuring a crunchy graham cracker crust, a rich cream cheese filling swirled with a cinnamon-sugar mixture, and a sweet powdered sugar glaze, it’s the perfect dessert for any occasion. The cheesecake is baked in a water bath to ensure a smooth, crack-free finish and chilled overnight for the best flavor and texture.
Ingredients
Scale
Graham Cracker Crust:
- 2 1/2 cups Graham cracker crumbs, fine crumb
- 1/8 cup Brown sugar, packed (light or dark)
- 9 TBSP Unsalted butter, melted
Cheesecake:
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
Cinnamon Filling:
- 1 1/4 cup Brown sugar, packed (light or dark)
- 1 TBSP Ground cinnamon
- 1/2 cup All-purpose flour
- 1/3 cup Unsalted butter, melted
Glaze:
- 1 cup Powdered sugar, sifted
- 2 TBSP Milk
Instructions
- Prepare the crust: Preheat your oven to 325°F and spray a 9-inch springform pan with non-stick baking spray. Line the bottom with a 9-inch parchment circle and spray again to prevent sticking. Set aside. Use a food processor or blender to blend the graham crackers into fine crumbs. In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter, mixing thoroughly with a fork to evenly distribute the ingredients. Press the crumb mixture into the bottom and halfway up the sides of the prepared springform pan. Use the bottom of a measuring cup to firmly compact the crust. Bake for 12 minutes to set the crust.
- Mix the cheesecake batter: Using a mixer, beat the room temperature cream cheese on high speed for 1 minute to achieve a smooth texture. Scrape the bowl and add the granulated sugar, then mix again on high for another minute. Scrape the bowl once more. Add the sour cream, heavy cream, and vanilla extract, mixing on high until fully combined. Lower the mixer speed and add the eggs one at a time, mixing gently until just combined. Be sure to scrape the bowl frequently to incorporate all ingredients evenly.
- Prepare the cinnamon filling: In a separate bowl, combine the brown sugar, ground cinnamon, all-purpose flour, and melted butter. Mix thoroughly until all ingredients are wet and well combined. Use your fingers to break up any clumps to create a loose, crumble-like filling.
- Assemble the cheesecake: Pour one-third of the cheesecake batter into the prepared crust. Sprinkle one-third of the cinnamon filling evenly over the batter. Repeat layering with another third of the batter, followed by another third of the cinnamon filling. Finish by pouring the remaining cheesecake batter on top and sprinkling the remaining cinnamon filling. Using a toothpick, gently swirl the cinnamon filling into the cheesecake layers to create a marbled effect, being careful not to disturb the layers too much.
- Prepare the water bath: Choose one of two methods: Option 1 – place the springform pan into a 10-inch cake pan, then place both pans into a large roasting pan and fill the roasting pan with hot boiling water until it reaches halfway up the side of the cake pan. Option 2 – wrap the springform pan twice tightly in aluminum foil to prevent leaks, then place it in a roasting pan and fill halfway with hot boiling water.
- Bake the cheesecake: Place the roasting pan with the cheesecake into the preheated oven and bake for 75 to 95 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle when gently shaken. If the jiggle is excessive, continue baking for an additional 10 minutes and check again.
- Cool the cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake cool slowly inside the oven for 30 minutes. Remove the cheesecake from the oven and transfer it to a cooling rack to cool completely at room temperature. Once cooled, wrap the cheesecake tightly in foil and refrigerate for at least 6 hours or overnight to allow the flavors to meld and the texture to set fully.
- Prepare the glaze: Remove the chilled cheesecake from the springform pan and carefully peel off the parchment circle. In a small bowl, sift the powdered sugar, then whisk in the milk until the glaze reaches a thin, pourable consistency suitable for drizzling.
- Glaze and serve: Drizzle the glaze evenly over the top of the cheesecake. For an optional garnish, top with store-bought mini cinnamon rolls to enhance the cinnamon roll theme. Slice into 14 pieces and enjoy your decadent Cinnamon Roll Cheesecake!
Notes
- Ensure all dairy ingredients (cream cheese, sour cream, heavy cream, and eggs) are brought to room temperature at least 2 hours before baking to achieve a smooth, lump-free batter.
- Use a water bath when baking to prevent cracks and ensure even cooking.
- Be gentle when swirling the cinnamon filling to keep distinct layers and a marbled appearance.
- Allow the cheesecake to chill thoroughly for at least 6 hours or overnight for the best texture and flavor.
- Optional topping of mini cinnamon rolls adds a fun decorative touch and extra cinnamon flavor.
Nutrition
- Serving Size: 1 slice (1/14th of cheesecake)
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
