Why You’ll Love This Recipe
- Decadent Flavor: The combination of cinnamon rolls and cheesecake offers a unique and indulgent taste experience.
- Impressive Presentation: This dessert is sure to wow your guests with its elegant appearance and delightful aroma.
- Versatile Serving Options: Perfect for special occasions, holidays, or as a special treat for yourself.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1 tablespoon ground cinnamon
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 teaspoons ground cinnamon, for dusting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Crust:
- In a bowl, combine graham cracker crumbs, brown sugar, and cinnamon.
- Stir in melted butter until the mixture is well combined.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake at 325°F (163°C) for 10 minutes. Allow to cool while preparing the filling.
-
Prepare the Cinnamon Swirl:
- In a bowl, mix together brown sugar, flour, and cinnamon.
- Stir in melted butter until the mixture forms a smooth paste. Set aside.
-
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add brown sugar, granulated sugar, and sour cream, mixing until well combined.
- Beat in eggs one at a time, followed by vanilla extract and salt, until the batter is smooth and velvety.
-
Assemble and Bake:
- Pour half of the cheesecake batter over the cooled crust.
- Spoon half of the cinnamon swirl mixture over the batter and gently swirl with a knife or spatula.
- Repeat the layers with the remaining batter and cinnamon swirl mixture.
- Bake in a water bath at 325°F (163°C) for 60–75 minutes, or until the edges are set but the center still slightly jiggles.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove from the oven and allow to cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 6 hours, or overnight, to set.
-
Prepare the Cream Cheese Frosting:
- In a mixing bowl, beat cream cheese and powdered sugar until smooth and fluffy.
- Gently fold in whipped cream and vanilla extract until well incorporated.
- Pipe or spread the frosting over the chilled cheesecake and dust with cinnamon powder for an extra touch of flavor.
Servings and Timing
- Servings: This recipe yields approximately 12 slices.
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 10 minutes
- Chilling Time: 6 hours minimum
- Total Time: Approximately 7 hours 40 minutes
Variations
- Pumpkin Spice Cinnamon Roll Cheesecake: Add 1 cup of canned pumpkin puree and 1 teaspoon of pumpkin pie spice to the cheesecake filling for a seasonal twist.
- Nutty Addition: Incorporate ½ cup of chopped pecans or walnuts into the cinnamon swirl for added texture and flavor.
- Chocolate Drizzle: Drizzle melted chocolate over the top of the cheesecake before serving for a decadent touch.
Storage/Reheating
- Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
FAQs
Can I use homemade cinnamon rolls
Cinnamon Roll Cheesecake
Indulge in the ultimate dessert fusion with this Cinnamon Roll Cheesecake. Combining a buttery cinnamon roll crust with a creamy cheesecake filling, this decadent treat is topped with a luscious cream cheese frosting. Perfect for special occasions or as a show-stopping dessert to impress your guests.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 40 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1 tablespoon ground cinnamon
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 teaspoons ground cinnamon, for dusting
Instructions
-
Prepare the Crust:
- In a bowl, combine graham cracker crumbs, brown sugar, and cinnamon.
- Stir in melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake at 325°F (163°C) for 10 minutes and allow to cool while preparing the filling.
-
Prepare the Cinnamon Swirl:
- In a bowl, mix together brown sugar, flour, and cinnamon.
- Stir in melted butter to form a smooth paste. Set aside.
-
Prepare the Cheesecake Filling:
- Beat softened cream cheese until smooth and creamy.
- Add brown sugar, granulated sugar, and sour cream, mixing until combined.
- Beat in eggs one at a time, followed by vanilla extract and salt. Mix until smooth.
-
Assemble and Bake:
- Pour half of the cheesecake batter over the cooled crust.
- Spoon half of the cinnamon swirl mixture over the batter and swirl gently with a knife or spatula.
- Repeat with the remaining batter and cinnamon swirl mixture.
- Bake in a water bath at 325°F (163°C) for 60–75 minutes or until the edges are set but the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Allow it to cool completely at room temperature, then refrigerate for at least 6 hours (or overnight) to set.
-
Prepare the Cream Cheese Frosting:
- Beat cream cheese and powdered sugar until smooth and fluffy.
- Gently fold in whipped cream and vanilla extract.
- Pipe or spread the frosting over the chilled cheesecake and dust with cinnamon powder for a final touch.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap slices in plastic wrap and aluminum foil, and freeze for up to 1 month. Thaw in the fridge overnight before serving.
- Variations: Add canned pumpkin puree and pumpkin pie spice for a seasonal twist or incorporate chopped pecans or walnuts for extra crunch.
