Go Back Email Link
–+ servings
Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake

Satisfy your sweet tooth and embrace the cozy flavors of fall with our mouthwatering Cinnamon Roll Cheesecake recipe. This delightful dessert combines the rich creaminess of cheesecake with the warm, comforting spices of cinnamon, creating a treat that’s sure to be a hit at any gathering. Whether you’re hosting a fall-themed dinner party or simply craving a decadent indulgence, this recipe is guaranteed to impress. So, roll up your sleeves and get ready to bake your way to dessert heaven!
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8 Servings

Equipment

Ingredients
  

Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs or digestive biscuits/Biscoff cookies
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 6 tbsp unsalted butter melted

Cinnamon Roll Swirl:

  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 tbsp ground cinnamon
  • 1/3 cup unsalted butter melted

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

Cream Cheese Frosting:

  • 6 tbsp cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1-2 tsp cinnamon powder for dusting

Instructions
 

Crust Preparation:

  • In a bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until well mixed.
  • Press the mixture into the bottom of a 9-inch Springform cheesecake pan and bake at 325°F for 10 minutes. Allow to cool while preparing the filling. *10-inch pan optional - produces more servings but a shallower cheesecake*

Cinnamon Swirl Preparation:

  • In a separate bowl, mix together brown sugar, flour, and ground cinnamon.
  • Stir in melted butter until the mixture forms a smooth paste. Set aside for later use.

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.

Layering and Baking:

  • Pour half of the cheesecake batter into the prepared 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 the cheesecake in a water bath at 325°F for 60-75 minutes, or until the edges are set but the center still slightly jiggles.

Cooling and Chilling:

  • 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.

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.

Pro Tips:

  • Ensure all ingredients are at room temperature for a smooth and creamy batter.
  • Use a water bath during baking to prevent cracks and ensure even cooking.
  • Run a knife around the edges after baking and cooling to prevent sticking.
Keyword #northeastnosh #cinnamonrollcheesecake #cheesecakerecipe #falldesserts #ciinnamonspice #bakingfromscratch #holidaydesserts #cheesecakelovers #dessertrcipes #desserts #recipes
Tried this recipe?Let us know how it was!