Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake brings together the gooey warmth of a cinnamon roll and the velvety richness of classic cheesecake, featuring a browned butter graham cracker crust and a spiced swirl.
Equipment
- 8-inch or 9-inch Springform pan
- Food processor
- Roasting pan
- Electric Mixer
- Piping bag and round tip
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs 180 grams, or digestive biscuits
- 1/4 cup brown sugar 55 grams
- 1/2 tsp cinnamon
- 6 tbsp unsalted butter melted, 85 grams
Cinnamon Roll Swirl:
- 1 cup brown sugar 220 grams
- 1/3 cup all-purpose flour 39 grams
- 1 tbsp ground cinnamon
- 1/3 tbsp unsalted butter melted, 76 grams
Cheesecake batter:
- 907 grams cream cheese softened 4 packages of 8 oz.
- 1 cup brown sugar 220 grams
- 1/4 cup granulated sugar 50 grams
- 1/2 cup sour cream 120 grams
- 4 large eggs room temp
- 1 tbsp vanilla extract
- 1/2 tsp salt
Cream Cheese Frosting:
- 6 tbsp cream cheese 85 grams
- 1 cup powdered sugar 125 grams
- 1 tsp vanilla extract
- 1 cup heavy whipping cream 240 ml
- 1-2 tsp cinnamon powder
Instructions
Build the crust and swirl
- Preheat your oven to 325ºF (163ºC). Pulse the graham crackers in a food processor into fine crumbs, then stir in the brown sugar, cinnamon, and melted browned butter until evenly moistened. Press the mixture firmly into the bottom of a deep 8-inch or 9-inch springform pan and bake for 10 minutes, then set aside to cool completely.
- Prepare the swirl by combining brown sugar, flour, cinnamon, and a pinch of cardamom. Stir in the melted browned butter until soft crumbs form, then set aside.
Mix the cheesecake batter
- Lightly grease the sides of the springform pan. In a large bowl, beat the softened cream cheese at medium speed for 3 minutes until perfectly smooth. Add the brown and granulated sugars and beat for another 2 minutes, scraping the bowl thoroughly.
- Blend in the sour cream until the batter is glossy. Add the eggs one at a time, mixing on low speed only until just incorporated to avoid trapping air. Briefly mix in the vanilla and salt until the batter is silky.
Layer, bake, and chill
- Pour one-third of the batter over the crust, then scatter one-third of the cinnamon swirl mixture on top. Repeat this layering twice more, ending with the swirl. Use a spatula to gently nudge a little batter over the top crumbs.
- Securely wrap the bottom of the pan with foil and place it in a roasting pan. Pour hot water into the roasting pan to create a water bath. Bake for 60 to 75 minutes until the edges are set and the center has a slight wobble.
- Turn off the oven and let the cheesecake rest inside for 1 hour. Remove and refrigerate for at least 6 hours (or overnight) until fully chilled and firm.
Finish with the frosting
- Beat the cream cheese and powdered sugar with vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Pipe the frosting swirls onto the chilled cheesecake and finish with a light dusting of cinnamon powder before serving.
Notes
Room Temperature Ingredients: Always ensure your cream cheese, eggs, and sour cream are at room temperature to prevent lumps and ensure a silky texture.
Slow Cooling Method: Do not skip the 1-hour rest in the turned-off oven; this gradual temperature change prevents the surface from cracking.
Clean Slices: For bakery-perfect slices, dip a sharp knife in hot water and wipe it clean between every single cut.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.