Sweet, creamy and deliciously decadent. This cinnamon roll cheesecake is the exact recipe you need for your next baking session. If you love cinnamon rolls and you love cheesecake, combining these two into one is going to be a match made in heaven.
With a classic creamy cheesecake center with layers of brown sugar cinnamon swirled throughout on top of a graham cracker crust, you get such a delicious dessert. Of course this dessert isn’t finished without a swirl of cinnamon frosting.
Equipment & Ingredients
To make this cinnamon roll cheesecake you will need these ingredients:
- Cream Cheese
- White Sugar
- Brown Sugar
- Salt
- Flour
- Sour Cream
- Vanilla Extract
- Butter
- Graham Crackers
- Eggs
- Cinnamon
- Heavy Cream
- Powdered Sugar
As for the equipment, this is all you will need:
- Mixing Bowls
- Hand Mixer
- 9 inch Springform Pan
- Parchment Paper
Who doesn’t love a good cheesecake. I am quite obsessed with this one, the perfect mix of sweet, creamy and cinnamon-y. If you enjoyed making this recipe, be sure to let me know how this came out in the comments for you and share this with family and friends. 🙂
Cinnamon Roll Cheesecake
Course: DessertDifficulty: Medium8
servings25
minutes1
hour60
minutesIngredients
- Crust
2 cups graham crackers, crushed
1/4 cup brown sugar
1/2 cup unsalted butter, melted
- Cinnamon Swirl
1 cup brown sugar
1/3 cup all purpose flour
1 tablespoon cinnamon
1/4 cup unsalted butter, softened
- Cheesecake Filling
24 ounces cream cheese
1 cup white granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons all purpose flour
4 eggs
1 tablespoon vanilla extract
1/2 cup sour cream
- Cream Cheese Frosting
6 tablespoons cream cheese
6 tablespoons unsalted butter
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons milk
Directions
- Prepare a springform pan lined with parchment paper on the bottom and around the sides.
- Blend the graham crackers in a food processor or blender until crumbs. In a mixing bowl add the crumbs and brown sugar. Mix together with a fork until evenly distributed.
- Pour in the melted butter and stir again with the fork until combined. Pour this into the prepared springform pan. Press into the bottom of the pan evenly. The flat bottom of a small glass works perfectly for this. Place in the freezer.
- Preheat the oven to 325 degrees Fahrenheit.
- In a large mixing bowl, blend the cream cheese with a hand mixer until smooth for the cheesecake filling.
- Add the white sugar, salt and flour to the cream cheese. Blend again until combined.
- Add each egg to the mixture one at a time, mixing in between each addition. On the addition of the last egg, also add the vanilla extract and sour cream before mixing one last time until smooth.
- Set this aside, while making the cinnamon swirl mixture. In another smaller mixing bowl, add the brown sugar, flour, cinnamon and softened butter all at once. Use a fork to blend all the ingredients together until combined and no streaks of butter are left.
- Take the graham cracker crust and pour cheesecake filling into the pan ½ way. Then fill that layer with the cinnamon mixture. Continue with the second half of the cheesecake filling. Then top again with the rest of the cinnamon mixture.
- Use a rubber spatula to smooth the top of the cheesecake, slightly blending the filling and cinnamon mixture into a swirl.
- Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is still a bit jiggly. Then turn off the oven and open the oven door. Let sit and finish cooking for another hour.
- Remove from the oven and cover with plastic wrap. Place in the refrigerator to chill for at least 6 hours or overnight. Release from the springform pan and remove the parchment paper.
- In a mixing bowl, make the cream cheese frosting by adding the cream cheese, butter, cinnamon and powdered sugar. Blend together with a mixer until smooth.
- Add in the milk and vanilla extract. Blend again until smooth and creamy.
- Transfer this to a piping bag that you cut or with a small round metal tip.
- Create a large swirl of icing from the center of the cheesecake outwards close to the edge of the cheesecake.
- Finish with some extra cinnamon sprinkled on top. Cut and serve!
