There’s something incredibly comforting about the combination of cinnamon rolls and cheesecake. This Cinnamon Roll Cheesecake recipe merges the best of both worlds, bringing together the creamy, rich texture of cheesecake with the warm, spicy flavors of cinnamon rolls. Every bite is a delightful contrast between the smooth, velvety cheesecake and the sweet, cinnamon-infused swirl. It’s a treat that combines indulgence with warmth, making it a perfect centerpiece for any dessert table.
This recipe holds a special place in my heart as it reminds me of family gatherings during the holidays, where the aroma of cinnamon would fill the house, creating an inviting and cozy atmosphere. Sharing this dessert with loved ones always brings back fond memories and adds a touch of nostalgia to any occasion. The blend of flavors and textures in this cheesecake not only satisfies your sweet tooth but also evokes a sense of togetherness and celebration, making it a truly memorable addition to any festive meal.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (alternatively, digestive biscuits or Biscoff cookies)
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
For the Cinnamon Roll Swirl:
1 cup brown sugar
1/3 cup all-purpose flour
1 tablespoon 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, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
For the Cream Cheese Frosting:
6 tablespoons cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1-2 teaspoons cinnamon powder for dusting
Instructions
Crust Preparation:
Mix the Ingredients: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, and 1/2 teaspoon ground cinnamon. Blend in 6 tablespoons of melted butter until the mixture is well combined and resembles wet sand.
Form the Crust: Firmly press this mixture into the bottom of a 9-inch springform cheesecake pan. Use the back of a spoon or a flat-bottomed glass to ensure the crust is evenly distributed and packed tightly.
Bake the Crust: Preheat your oven to 325°F (163°C). Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
Cinnamon Swirl Preparation:
Combine Dry Ingredients: In a separate bowl, combine 1 cup brown sugar, 1/3 cup all-purpose flour, and 1 tablespoon ground cinnamon.
Add Butter: Mix in 1/3 cup melted butter until the mixture forms a smooth, thick paste. Reserve this mixture for creating the cinnamon swirl in the cheesecake batter.
Cheesecake Filling:
Beat the Cream Cheese: In a large mixing bowl, beat 4 packages of softened cream cheese until smooth and creamy. This should take about 3-4 minutes on medium speed using an electric mixer.
Add Sugars and Sour Cream: Gradually incorporate 1 cup brown sugar, 1/4 cup granulated sugar, and 1/2 cup sour cream. Beat until well blended, ensuring there are no lumps.
Add Eggs: Add the 4 large eggs one at a time, beating on low speed after each addition just until blended. This helps to prevent too much air from getting into the batter, which can cause cracks during baking.
Flavoring: Mix in 1 tablespoon vanilla extract and 1/2 teaspoon salt until everything is well combined and the batter is smooth.
Layering and Baking:
First Layer: Pour half of the cheesecake filling over the cooled crust. Use a spatula to spread it evenly.
Cinnamon Swirl: Dollop half of the cinnamon swirl mixture on top of the cheesecake filling. Use a knife or spatula to create a swirl pattern, dragging the cinnamon mixture through the cheesecake filling to create a marbled effect.
Second Layer: Pour the remaining cheesecake filling over the swirled layer. Repeat the process with the remaining cinnamon swirl mixture, creating another swirl pattern on top.
Water Bath: Place the springform pan in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan. This water bath helps to keep the cheesecake moist and prevents cracking.
Bake: Bake at 325°F (163°C) for 60-75 minutes, or until the edges are set but the center is still slightly jiggly. The cheesecake will continue to set as it cools.
Cooling and Chilling:
Cool in Oven: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. This gradual cooling helps to prevent cracks.
Room Temperature: Remove the cheesecake from the oven and allow it to cool to room temperature.
Refrigerate: Once at room temperature, refrigerate the cheesecake for at least 6 hours, or preferably overnight. This chilling time allows the flavors to meld and the cheesecake to firm up properly.
Frosting and Finishing Touches:
Whip the Frosting: In a medium bowl, whip 6 tablespoons of cream cheese and 1 cup of powdered sugar until smooth and fluffy.
Add Cream and Vanilla: Gradually add 1 cup of heavy whipping cream and 1 teaspoon vanilla extract, continuing to whip until the mixture is thick and holds stiff peaks.
Frost the Cheesecake: Spread or pipe the frosting over the top of the chilled cheesecake. Be as creative as you like with the design.
Final Touch: Dust the top of the cheesecake with 1-2 teaspoons of cinnamon powder for a decorative and flavorful finish.
Variations and Substitutions
Crust Options: You can substitute graham cracker crumbs with digestive biscuits or Biscoff cookies for a different flavor profile. Biscoff cookies add a delightful spiced note that complements the cinnamon swirl.
Gluten-Free Option: For a gluten-free version, use gluten-free graham crackers or cookies for the crust and ensure all other ingredients are certified gluten-free.
Dairy-Free Option: Substitute cream cheese and sour cream with dairy-free alternatives available in the market. Ensure the butter is also a dairy-free version or use a plant-based margarine.
Nutty Twist: Add chopped pecans or walnuts to the cinnamon swirl mixture for a nutty crunch in every bite.
Conclusion
This Cinnamon Roll Cheesecake is a show-stopping dessert that brings together the beloved flavors of cinnamon rolls and the creamy decadence of cheesecake. Its intricate layers and swirls make it as beautiful to look at as it is delicious to eat. Whether you’re serving it at a holiday feast, a family gathering, or simply indulging in a sweet treat for yourself, this cheesecake is sure to impress and delight.
The combination of the crisp, spiced crust, the rich and smooth cheesecake filling, and the luscious cinnamon swirl creates a harmonious blend of textures and flavors. The addition of a light, fluffy cream cheese frosting and a dusting of cinnamon powder elevates this dessert to a gourmet level.
Making this cheesecake might require some time and patience, but the end result is well worth the effort. It’s a recipe that invites you to slow down, enjoy the process, and savor each delicious bite. Whether you’re a seasoned baker or a novice in the kitchen, this Cinnamon Roll Cheesecake will undoubtedly become a favorite in your dessert repertoire. Enjoy!