Cinnamon Roll Cheesecake Recipe

This Cinnamon Roll Cheesecake is a spectacular dessert that combines the best of both worlds, making it a crowd-pleaser at any gathering. Enjoy the flavors of fall with each creamy, spiced bite!

Ingredients:

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)

1/4 cup brown sugar

1/2 tsp cinnamon

6 tbsp unsalted butter, melted

Cinnamon Roll Swirl:

1 cup brown sugar

1/3 cup all-purpose flour

1 tbsp ground cinnamon

1/3 cup unsalted butter, melted

Cheesecake Batter:

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 tbsp vanilla extract

1/2 tsp salt

Cream Cheese Frosting:

6 tbsp cream cheese

1 cup powdered sugar

1 tsp vanilla extract

1 cup heavy whipping cream

1-2 tsp cinnamon powder for dusting

Instructions:

Crust Preparation:

Combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter. Press into a cheesecake pan and bake at 325°F for 10 minutes.

Cinnamon Swirl Preparation:

Mix brown sugar, flour, and cinnamon with melted butter. Set aside.

Cheesecake Filling:

Beat cream cheese until creamy. Add sugars and sour cream, mixing well. Incorporate eggs one at a time, followed by vanilla and salt. Alternate layers of the cheesecake batter with the cinnamon swirl in the pan, finishing with a layer of batter.

Baking:

Bake in a water bath at 325°F for 60-75 minutes until the edges are set but the center slightly jiggles.

Cooling:

Allow to cool in the turned-off oven for 1 hour, then chill in the refrigerator for at least 6 hours.

Frosting:

Beat cream cheese and powdered sugar together, then gently fold in whipped cream. Pipe or spread onto the chilled cheesecake and sprinkle with cinnamon.

Pro Tips:

Temperature: Ensure all ingredients are at room temperature to achieve a smooth batter.

Water Bath: Use a water bath during baking to help prevent cracks and ensure the cheesecake texture is creamy.

Greasing: Grease the pan well and consider running a knife around the edges post-baking to prevent the cheesecake from sticking.

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