Description
This indulgent Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, spiced flavors of a cinnamon roll. Featuring a buttery crust, a luscious cinnamon-infused filling, and a smooth cream cheese frosting, this dessert is perfect for special occasions or as a decadent treat for cinnamon lovers.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cinnamon Filling:
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
For the Cheesecake Filling:
- 32 ounces (4 packages) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
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Prepare the Crust:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the mixture resembles damp sand.
- Press the mixture evenly into the bottom of the prepared pan. Use the bottom of a flat glass or measuring cup to compact the crust.
- Bake for 10 minutes, then set aside to cool.
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Make the Cinnamon Filling:
- In a small bowl, mix melted butter, brown sugar, and cinnamon until well combined. Set aside.
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Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add granulated sugar and mix until fully incorporated.
- Blend in sour cream and vanilla extract until the mixture is smooth.
- Add eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing.
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Assemble the Cheesecake:
- Pour half of the cheesecake filling over the cooled crust and spread evenly.
- Drizzle half of the cinnamon filling over the cheesecake layer. Use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake.
- Repeat with the remaining cheesecake filling and cinnamon mixture, creating a swirl pattern on top.
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Bake:
- Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan, creating a water bath.
- Carefully transfer to the oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove from the oven and water bath, then refrigerate for at least 4 hours or overnight.
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Make the Cream Cheese Frosting:
- In a medium bowl, beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until creamy.
- If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.
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Serve:
- Remove the cheesecake from the springform pan and place it on a serving platter.
- Spread or pipe the cream cheese frosting over the top of the cheesecake.
- Slice and serve chilled.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
- Variations: For added texture, sprinkle chopped pecans or walnuts over the cinnamon filling layers.