Cinnamon Roll Cheesecake Recipe

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Cinnamon Roll Cheesecake is the ultimate dessert fusion, combining the rich, creamy texture of cheesecake with the sweet, spiced warmth of cinnamon rolls. Each bite offers a perfect balance of smooth cream cheese, a caramelized cinnamon swirl, and a buttery graham cracker crust, making it an indulgent treat that’s sure to impress at any gathering.

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs (alternatively, digestive biscuits or Biscoff cookies)

¼ cup brown sugar: Adds sweetness and depth to the crust.

½ teaspoon ground cinnamon: Enhances the flavor with warm, spicy notes.

6 tablespoons unsalted butter, melted: Binds the crust ingredients together.

For the Cinnamon Roll Swirl:

1 cup brown sugar: Provides a rich, caramel-like sweetness.

1/3 cup all-purpose flour: Helps thicken the swirl mixture.

1 tablespoon ground cinnamon: The star spice that gives the swirl its signature flavor.

1/3 cup unsalted butter, melted: Creates a smooth, spreadable consistency for the swirl.

For the Cheesecake Batter:

4 packages (8 oz each) cream cheese, softened: The base of the cheesecake, providing a rich and creamy texture.

1 cup brown sugar: Sweetens the cheesecake while complementing the cinnamon swirl.

¼ cup granulated sugar: Adds additional sweetness and structure.

½ cup sour cream: Adds tanginess and creaminess to the cheesecake.

4 large eggs, room temperature: Binds the ingredients together and adds richness.

1 tablespoon vanilla extract: Enhances the flavor of the cheesecake.

½ teaspoon salt: Balances the sweetness and enhances the overall flavor.

For the Cream Cheese Frosting:

6 tablespoons cream cheese, softened: Adds creaminess to the frosting.

1 cup powdered sugar: Sweetens and thickens the frosting.

1 teaspoon vanilla extract: Adds flavor to the frosting.

1 cup heavy whipping cream: Lightens the frosting, making it fluffy and spreadable.

1-2 teaspoons cinnamon powder (for dusting): Adds a final touch of flavor and decoration.

Instructions:

1. Prepare the Crust:

Mix the Ingredients: In a medium bowl, blend 1 ½ cups graham cracker crumbs, ¼ cup brown sugar, and ½ teaspoon ground cinnamon. Stir in 6 tablespoons melted butter until the mixture resembles wet sand.

Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to ensure an even layer.

Bake the Crust: Preheat your oven to 325°F (163°C) and bake the crust for about 10 minutes. Set it aside to cool while you prepare the filling.

2. Prepare the Cinnamon Roll Swirl:

Combine Dry Ingredients: In a small bowl, mix 1 cup brown sugar, 1/3 cup all-purpose flour, and 1 tablespoon ground cinnamon.

Add Butter: Stir in 1/3 cup melted butter to create a thick paste. Set aside for swirling into the cheesecake batter.

3. Make the Cheesecake Batter:

Beat the Cream Cheese: In a large mixing bowl, beat 4 packages of softened cream cheese on medium speed until smooth and creamy, about 3-4 minutes.

Add Sugars and Sour Cream: Gradually add 1 cup brown sugar, ¼ cup granulated sugar, and ½ cup sour cream, mixing until fully incorporated.

Add Eggs: Beat in 4 large eggs, one at a time, mixing slowly to avoid incorporating too much air.

Flavoring: Mix in 1 tablespoon vanilla extract and ½ teaspoon salt until just combined.

4. Layer and Bake the Cheesecake:

First Layer: Pour half of the cheesecake batter over the cooled crust, spreading it evenly with a spatula.

Cinnamon Swirl: Dollop half of the cinnamon swirl mixture over the cheesecake batter. Use a knife or skewer to gently swirl the cinnamon mixture into the batter.

Second Layer: Pour the remaining cheesecake batter over the swirled layer, spreading it evenly.

Water Bath: Place the springform pan in a larger pan filled with hot water, ensuring the water reaches halfway up the sides of the springform pan. This prevents cracking by maintaining moisture during baking.

Bake: Bake at 325°F (163°C) for 60-75 minutes, until the edges are set but the center still has a slight wobble.

Cool in Oven: Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for 1 hour.

Refrigerate: Remove the cheesecake from the oven and cool to room temperature. Then refrigerate for at least 6 hours, preferably overnight.

5. Make the Cream Cheese Frosting:

Whip the Frosting: In a medium bowl, beat 6 tablespoons softened cream cheese with 1 cup powdered sugar until smooth and fluffy.

Add Cream and Vanilla: Gradually mix in 1 cup heavy whipping cream and 1 teaspoon vanilla extract until soft peaks form.

6. Frost and Finish:

Frost the Cheesecake: Spread the cream cheese frosting over the cooled cheesecake, creating an even layer.

Final Touch: Dust the top of the cheesecake with 1-2 teaspoons cinnamon powder for added flavor and a decorative finish.

Variations and Substitutions:

Crust Options: Substitute graham cracker crumbs with digestive biscuits or Biscoff cookies for a different flavor profile.

Gluten-Free Option: Use gluten-free graham crackers or cookies in the crust and ensure all other ingredients are gluten-free.

Dairy-Free Option: Replace cream cheese, sour cream, and butter with dairy-free alternatives.

Add Nuts: Incorporate chopped pecans or walnuts into the cinnamon swirl for added texture and flavor.

Conclusion:

Cinnamon Roll Cheesecake is more than just a dessert—it’s a celebration of flavors and memories. Whether for a holiday gathering or simply a special treat, this cake combines the best of cinnamon rolls and cheesecake into a mouthwatering indulgence. Its rich, creamy layers and cinnamon swirls are sure to make it a centerpiece on any dessert table, bringing warmth and comfort to every bite.