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Cinnamon Roll Cheesecake Recipe

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★★★★★

4.8 from 106 reviews

This indulgent Cinnamon Roll Cheesecake combines the creamy richness of classic cheesecake with a cinnamon sugar swirl reminiscent of freshly baked cinnamon rolls. A buttery graham cracker crust forms the perfect base, while a smooth cream cheese topping adds extra decadence. Baked in a water bath for a silky texture, this dessert is perfect for special occasions or whenever you want a luxurious treat.

Ingredients

Scale

Crust

  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted

Cheesecake Filling

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 4 large eggs

Cinnamon Swirl

  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup heavy cream

Topping

  • 4 oz cream cheese (for topping)
  • 3/4 cup powdered sugar
  • 2–3 tablespoons milk

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Wrap the outside of a springform pan with foil to prevent water from leaking into the cheesecake during the water bath. Set a kettle of water to boil for the water bath.
  2. Prepare Crust: Mix the graham cracker crumbs with the melted unsalted butter until evenly combined. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer. Set aside.
  3. Make Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, all-purpose flour, and vanilla extract, mixing well. Incorporate the sour cream, then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  4. Prepare Cinnamon Swirl Mixture: In a separate bowl, combine the brown sugar, ground cinnamon, and heavy cream, mixing until well blended.
  5. Layer and Swirl: Pour half of the cheesecake batter over the crust in the springform pan. Drop dollops of the cinnamon swirl mixture over the batter. Using a knife or skewer, gently swirl the cinnamon mixture into the batter to create a marbled effect. Repeat this process with the remaining cheesecake batter and cinnamon swirl, swirling again.
  6. Set Up Water Bath and Bake: Place the cheesecake pan inside a larger roasting pan. Pour the boiling water carefully into the roasting pan around the cheesecake pan, creating a water bath that will help the cheesecake cook evenly and prevent cracking.
  7. Bake: Bake the cheesecake for 1 hour and 10 minutes, or until the center is set but still slightly jiggly. This ensures a creamy texture without overbaking.
  8. Cool: Turn off the oven and crack the oven door open. Let the cheesecake cool gradually in the oven for 1 hour to prevent cracking.
  9. Chill: Remove the cheesecake from the water bath and springform pan. Refrigerate for at least 6 hours or overnight to allow it to fully set and develop flavor.
  10. Prepare Topping: Beat the cream cheese with powdered sugar and 2–3 tablespoons of milk until smooth and spreadable. Pipe or spread this topping evenly over the chilled cheesecake before serving.

Notes

  • Make sure the cream cheese is fully softened at room temperature to avoid lumps in the batter.
  • Wrapping the springform pan with foil is essential to prevent water from the bath leaking in and ruining the crust.
  • Allow the cheesecake to cool slowly in the oven to prevent cracks on the surface.
  • Chilling the cheesecake overnight improves texture and flavor.
  • The cinnamon swirl can be adjusted to taste by varying the sugar and cinnamon amounts.
  • For easier topping application, chill the topping slightly if too runny before spreading.

Keywords: Cinnamon Roll Cheesecake, Cheesecake recipe, Cinnamon swirl dessert, Cream cheese dessert, Baked cheesecake

Find it online: https://delishfamilyrecipe.com/cinnamon-roll-cheesecake-recipe/