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Cinnamon Roll Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 4 reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 12-14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cinnamon Roll Cheesecake is a luscious, thick and creamy dessert featuring a smooth cheesecake base infused with cinnamon swirls. It boasts a crunchy vanilla wafer crust, a rich cinnamon filling layered throughout, and is topped with a luscious cream cheese frosting, making it a perfect treat for cinnamon roll lovers and cheesecake enthusiasts alike.

Ingredients

Crust

  • 1 ½ cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
  • ¼ cup (56g) sugar
  • 1 teaspoon ground cinnamon
  • 5 tablespoons (70g) unsalted butter, melted

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 4 large eggs, room temperature

Cinnamon Filling

  • 1 ¼ cups (281g) light brown sugar, packed
  • 5 tablespoons ground cinnamon
  • ¾ cup (98g) all-purpose flour
  • ½ cup (112g) unsalted butter, melted

Cream Cheese Frosting

  • 2 ounces cream cheese, room temperature
  • 6 tablespoons (84g) unsalted butter, room temperature
  • ½ teaspoon vanilla extract
  • 1 ½ cups (173g) powdered sugar
  • 4-5 tablespoons heavy cream

Instructions

  1. Make the crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides thoroughly. In a small bowl, mix the vanilla wafer crumbs, sugar, and ground cinnamon. Stir in the melted butter until fully combined. Press this mixture evenly along the bottom and up the sides of the prepared pan. Bake the crust for 10 minutes, then remove and let it cool. Wrap the outside of the pan with aluminum foil to protect it during the water bath.
  2. Prepare the cheesecake filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined, avoiding excess air incorporation to prevent cracking. Scrape down the bowl sides as needed. Add sour cream, vanilla extract, and cinnamon; beat on low until well mixed. Add eggs one at a time, mixing slowly after each addition until completely incorporated. Set aside the filling.
  3. Make the cinnamon filling: In a medium bowl, combine light brown sugar, ground cinnamon, and all-purpose flour. Stir in the melted butter thoroughly until the mixture is consistent.
  4. Assemble the cheesecake layers: Sprinkle about one-quarter of the cinnamon filling over the cooled crust. Drizzle one-third of the cheesecake filling over the cinnamon layer. Repeat this layering process two more times for a total of three layers each of cinnamon filling and cheesecake filling. Finish by sprinkling the remaining cinnamon filling on top.
  5. Bake the cheesecake: Place the springform pan inside a larger pan. Carefully pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, making sure the water does not surpass the aluminum foil edge. Bake for 1 hour and 20 minutes; the center should be set but remain slightly jiggly. Turn off the oven and leave the door closed for 30 minutes to allow gentle cooking continuation. Then crack the oven door and let the cheesecake cool for another 30 minutes slowly.
  6. Cool and chill: Remove the cheesecake from the oven and water bath. Allow it to cool to room temperature, then refrigerate for 4-5 hours or overnight until firm.
  7. Make the frosting: In a mixing bowl, beat cream cheese and butter together until creamy and smooth. Add vanilla extract and powdered sugar; mix well. Add heavy cream a tablespoon at a time until desired consistency is reached.
  8. Decorate and serve: Remove cheesecake from the springform pan and place on a serving platter. Pipe the cream cheese frosting in a spiral design on top to decorate. Keep refrigerated until serving. Best enjoyed within 4-5 days.

Notes

  • Use room temperature ingredients for a smoother cheesecake batter.
  • Low-speed mixing helps prevent cracks in the cheesecake surface.
  • Water bath baking is essential to ensure even cooking and prevent cracking.
  • Allow the cheesecake to cool slowly after baking to avoid cracks.
  • The cinnamon layers can be drizzled or spread depending on your preference.
  • Store leftovers refrigerated and consume within 4-5 days for best freshness.

Find it online: https://suerecipe.com/cinnamon-roll-cheesecake-recipe/