Description
Cinnamon Roll Cheesecake brings together two classic treats in one spectacular slice of pure comfort. Creamy cheesecake meets swirled cinnamon goodness, creating a dessert that feels like a warm hug straight from your kitchen.
Ingredients
Scale
Main Ingredients:
- 24 oz cream cheese
- 4 large eggs
- 1½ cups vanilla wafer crumbs
- 1¼ cups light brown sugar
- 1 cup sugar
- 1 cup sour cream
Supporting Ingredients:
- 5 tablespoons ground cinnamon
- 2 teaspoons ground cinnamon
- ¾ cup all-purpose flour
- ½ cup melted unsalted butter
- 1 teaspoon ground cinnamon
- 5 tablespoons melted butter
- ¼ cup sugar
Finishing Ingredients:
- 2 oz cream cheese
- 6 tablespoons butter
- 1½ cups powdered sugar
- 4 to 5 tablespoons heavy cream
- 2 teaspoons vanilla extract
- ½ teaspoon vanilla extract
- 3 tablespoons all-purpose flour
Instructions
- Prepare your 9-inch springform pan by lining the bottom with parchment paper and greasing the sides thoroughly.
- Mix 1½ cups vanilla wafer crumbs, ¼ cup sugar, 1 teaspoon cinnamon, and 5 tablespoons melted butter in a bowl to create your crust.
- Press the crust mixture firmly into the bottom and sides of the springform pan.
- Bake the crust at 325°F for 10 minutes, then remove and let it cool completely.
- Wrap the outside of the pan with aluminum foil to prepare for the water bath.
- Reduce your oven temperature to 300°F.
- In a large mixing bowl, beat 24 oz cream cheese, 1 cup sugar, and 3 tablespoons flour on low speed until smooth.
- Add 1 cup sour cream, 2 teaspoons vanilla, and 2 teaspoons cinnamon to the cream cheese mixture.
- Incorporate 4 eggs one at a time, mixing slowly and scraping down the bowl after each addition.
- In a separate bowl, combine 1¼ cups brown sugar, 5 tablespoons cinnamon, and ¾ cup flour for the swirl filling.
- Stir ½ cup melted butter into the cinnamon swirl mixture until evenly combined.
- Sprinkle ¼ of the cinnamon swirl mixture over the prepared crust.
- Pour ⅓ of the cheesecake filling over the swirl layer.
- Repeat the layering process two more times, ending with the remaining cinnamon swirl on top.
- Place the springform pan inside a larger baking pan and pour warm water halfway up the sides of the cheesecake pan.
- Bake at 300°F for 1 hour and 20 minutes, watching for a set but slightly jiggly center.
- Turn off the oven and let the cheesecake sit for 30 minutes with the door closed.
- Crack the oven door and let the cheesecake sit for another 30 minutes.
- Remove the cheesecake and cool completely at room temperature.
- Refrigerate for 4 to 5 hours or overnight.
- Prepare frosting by beating 2 oz cream cheese and 6 tablespoons butter until smooth.
- Mix in ½ teaspoon vanilla and 1½ cups powdered sugar.
- Add heavy cream one tablespoon at a time until the frosting reaches a spreadable consistency.
- Pipe or spread the frosting on top of the chilled cheesecake in a spiral cinnamon roll pattern.
- Serve and enjoy your decadent cheesecake creation.
Notes
- Always use room temperature ingredients to ensure a smooth, lump-free cheesecake batter that blends perfectly.
- Make sure to wrap the springform pan tightly with aluminum foil to prevent water from seeping into the crust during the water bath.
- Create clean, distinct cinnamon swirl layers by gently adding each layer and avoiding overmixing, which can muddle the beautiful pattern.
- For a gluten-free version, swap regular flour with a gluten-free flour blend and use gluten-free graham crackers for the crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 481 kcal
- Sugar: 37 g
- Sodium: 204 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg