This Cinnamon Roll Cheesecake combines two beloved desserts into one irresistible treat, making it perfect for any occasion. With layers of creamy cheesecake and a delightful cinnamon roll swirl, it brings all the cozy, spiced flavors of fall to your table. Prepare for a dessert that’s sure to wow your guests with every bite!
Ingredients
For the Graham Cracker Crust:
- 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)
For the Cinnamon Roll Swirl:
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tbsp ground cinnamon
- 1/3 cup unsalted butter (melted)
For the Cheesecake Batter:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs (room temperature)
- 1 tbsp vanilla extract
- 1/2 tsp salt
For the Cream Cheese Frosting:
- 6 tbsp cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1-2 tsp ground cinnamon (for dusting)
Directions
- Prepare the Crust:
In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until combined. Press this mixture into the bottom of a cheesecake pan. Bake at 325°F for about 10 minutes, then set aside. - Make the Cinnamon Swirl:
In a separate bowl, mix brown sugar, flour, and cinnamon. Add the melted butter and stir until smooth. Set this swirl mixture aside. - Prepare the Cheesecake Batter:
Beat the softened cream cheese until smooth and creamy. Add the brown and granulated sugars, mixing well. Stir in the sour cream, followed by the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and salt. - Assemble the Cheesecake:
Alternate layering the cheesecake batter with the cinnamon swirl mixture in the cheesecake pan. Start with a layer of cheesecake batter, followed by a swirl of cinnamon mixture. Repeat until all ingredients are used up, finishing with a layer of cheesecake batter. - Bake:
Place the pan in a water bath and bake at 325°F for 60-75 minutes. The cheesecake is done when the edges are set, and the center still slightly jiggles when gently shaken. - Cool and Chill:
Turn off the oven and allow the cheesecake to cool in the oven for about an hour. Then, chill it in the refrigerator for at least 6 hours or overnight for the best results. - Prepare the Frosting:
Beat the cream cheese and powdered sugar until smooth. Gently fold in the whipped cream to achieve a light, airy frosting. Once the cheesecake has fully chilled, spread or pipe the frosting on top, and dust with cinnamon for that extra touch of flavor.
Pro Tips for a Perfect Cheesecake:
- Room Temperature Ingredients: Ensure all ingredients, including cream cheese and eggs, are at room temperature for a smooth, lump-free batter.
- Water Bath: Using a water bath prevents cracks and ensures a creamy, perfect texture.
- Grease the Pan: Grease your pan thoroughly and consider running a knife around the edges after baking to easily release the cheesecake.
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