Description
Indulge in the rich, decadent flavors of this Cinnamon Roll Cheesecake, the ultimate combination of two beloved treats. With its graham cracker crust, spiced cinnamon swirl, creamy cheesecake layers, and luscious cream cheese frosting, this dessert is perfect for holidays, celebrations, or simply treating yourself to something special.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
Cinnamon Roll Swirl
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/3 cup unsalted butter, melted
Cheesecake Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Cream Cheese Frosting
- 6 tablespoons cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 teaspoons cinnamon powder for dusting
Instructions
Start by preparing the crust. Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl. Mix in melted butter until the crumbs are moist. Press the mixture into the bottom of a springform pan and bake at 325°F for 10 minutes. Set aside to cool.
Prepare the cinnamon roll swirl by mixing brown sugar, flour, and cinnamon. Stir in melted butter until smooth, then set aside.
For the cheesecake filling, beat softened cream cheese until smooth. Add brown sugar, granulated sugar, and sour cream, mixing until creamy. Incorporate eggs one at a time, followed by vanilla and salt.
Layer the cheesecake batter and cinnamon swirl alternately in the crust, starting and ending with cheesecake batter. Swirl gently with a knife for a marbled effect if desired. Bake in a water bath at 325°F for 60–75 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for an hour to cool gradually. Transfer to the refrigerator and chill for at least six hours or overnight.
Prepare the frosting by beating cream cheese and powdered sugar until smooth. Gently fold in whipped cream until combined. Spread or pipe the frosting over the chilled cheesecake and dust with cinnamon powder.
Notes
Serving Tips
- Best Temperature: For optimal flavor and texture, serve the cheesecake chilled. Remove it from the refrigerator about 10–15 minutes before serving.
- Presentation: Garnish with an extra dusting of cinnamon, a drizzle of caramel sauce, or even a dollop of whipped cream for added flair.
- Slice Cleanly: Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.
Storage Tips
- Refrigeration: Store the cheesecake in an airtight container or cover tightly with plastic wrap. It will stay fresh in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the cheesecake (or individual slices) in plastic wrap and then in aluminum foil. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
- Avoid Frosting Before Freezing: If freezing, add the cream cheese frosting after thawing for the best texture and flavor.
