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Cinnamon Roll Cheesecake

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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.

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.

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