This Cinnamon Roll Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced sweetness of cinnamon rolls, creating an irresistible dessert. With a buttery graham cracker crust, a caramelized cinnamon swirl, and smooth cream cheese frosting, every bite offers the perfect balance of flavors and textures. It’s an indulgent treat that’s sure to wow your guests at any gathering!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
- ¼ cup brown sugar
- ½ 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
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1-2 teaspoons cinnamon powder (for dusting)
Instructions:
1. Prepare the Crust:
- Mix Ingredients: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand.
- Form the Crust: Press the mixture into the bottom of a 9-inch springform pan. Ensure an even layer by pressing with the back of a spoon.
- Bake: Preheat the oven to 325°F (163°C) and bake for 10 minutes. Let the crust cool.
2. Prepare the Cinnamon Roll Swirl:
- Combine Dry Ingredients: In a small bowl, mix brown sugar, flour, and cinnamon.
- Add Butter: Stir in melted butter to create a thick paste.
3. Make the Cheesecake Batter:
- Beat Cream Cheese: In a large mixing bowl, beat softened cream cheese until smooth.
- Add Sugars & Sour Cream: Gradually mix in brown sugar, granulated sugar, and sour cream.
- Add Eggs: Beat in eggs one at a time, mixing gently.
- Flavoring: Stir in vanilla extract and salt until combined.
4. Layer and Bake the Cheesecake:
- First Layer: Pour half of the cheesecake batter over the cooled crust.
- Cinnamon Swirl: Dollop half of the cinnamon swirl over the batter and swirl gently with a knife.
- Second Layer: Pour the remaining cheesecake batter over the swirled layer.
- Water Bath: Place the springform pan in a larger pan with hot water halfway up the sides.
- Bake: Bake at 325°F for 60-75 minutes until the edges are set but the center slightly jiggles. Cool in the oven for 1 hour, then refrigerate for at least 6 hours or overnight.
5. Make the Cream Cheese Frosting:
- Whip Frosting: In a medium bowl, beat softened cream cheese and powdered sugar until fluffy.
- Add Cream & Vanilla: Gradually mix in heavy cream and vanilla extract until soft peaks form.
6. Frost and Finish:
- Frost the Cheesecake: Spread the cream cheese frosting over the cooled cheesecake.
- Dust: Sprinkle with cinnamon powder for a decorative and flavorful touch.
Variations and Substitutions:
- Crust Options: Swap graham cracker crumbs for digestive biscuits or Biscoff cookies.
- Gluten-Free: Use gluten-free cookies in the crust.
- Dairy-Free: Substitute cream cheese, sour cream, and butter with dairy-free options.
- Add Nuts: Add chopped pecans or walnuts to the cinnamon swirl for extra texture.
This Cinnamon Roll Cheesecake is a show-stopping dessert that combines two beloved treats into one unforgettable bite!