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Cinnamon Roll Cheesecake Recipe

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4.3 from 4 reviews

This Cinnamon Roll Cheesecake is a rich and creamy dessert featuring a luscious cheesecake with layers of cinnamon filling swirled throughout. It is baked in a water bath for a smooth texture and topped with a decadent cream cheese frosting, creating the perfect blend of cinnamon roll flavors and classic cheesecake indulgence.

  • Total Time: 2 hours
  • Yield: 12–14 servings

Ingredients

Crust

  • 1 1/2 cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
  • 1/4 cup (56g) sugar
  • 1 tsp ground cinnamon
  • 5 tbsp (70g) butter, melted

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 4 large eggs, room temperature

Cinnamon Filling

  • 1 1/4 cups (281g) packed light brown sugar
  • 5 tbsp ground cinnamon
  • 3/4 cup (98g) all-purpose flour
  • 1/2 cup (112g) unsalted butter, melted

Cream Cheese Frosting

  • 2 oz cream cheese, room temperature
  • 6 tbsp (84g) butter, room temperature
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (173g) powdered sugar
  • 4–5 tbsp heavy cream

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides thoroughly. In a small bowl, mix together vanilla wafer crumbs, sugar, and ground cinnamon. Stir in melted butter until the mixture is evenly combined. Press the crust mixture firmly into the bottom and up the sides of the springform pan to create an even layer. Bake the crust for 10 minutes, then remove and set aside to cool. Wrap the outside of the pan with aluminum foil to protect it from water during baking in a water bath.
  2. Prepare the Cheesecake Filling: Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until completely smooth and combined, taking care not to incorporate too much air to avoid cracking in the cheesecake. Scrape down the sides of the bowl as needed. Add sour cream, vanilla extract, and ground cinnamon, beating on low speed until fully incorporated. Add the eggs one at a time, mixing slowly after each addition just until combined, scraping down the bowl sides to ensure an even mixture. Set this cheesecake filling aside.
  3. Prepare the Cinnamon Filling: In a medium bowl, combine the packed light brown sugar, ground cinnamon, and flour. Stir in the melted unsalted butter until everything is well mixed and forms a cohesive filling.
  4. Assemble the Layers: Sprinkle about one quarter of the cinnamon filling evenly over the cooled crust. Then drizzle or spread about one third of the cheesecake filling over the cinnamon layer. Repeat these layers two more times so that you have three alternating layers of cinnamon and cheesecake filling. Finally, evenly sprinkle the remaining cinnamon filling on top of the cheesecake layers.
  5. Bake the Cheesecake in a Water Bath: Place the springform pan inside a larger roasting pan. Pour warm water into the larger pan until it reaches about halfway up the sides of the springform pan; be careful not to let the water reach above the aluminum foil wrapped around the springform pan. Bake the cheesecake for about 1 hour and 20 minutes, or until the center is set but still slightly jiggly. To finish, turn the oven off, close the door, and let the cheesecake rest inside for 30 minutes to continue gentle cooking. Then, open the oven door slightly and let it continue cooling for another 30 minutes to prevent cracking.
  6. Cool and Chill: Remove the cheesecake from the water bath and unwrap the foil. Allow it to cool to room temperature on the counter before refrigerating it for 4–5 hours or overnight until fully set and firm.
  7. Prepare the Cream Cheese Frosting: Beat the cream cheese and butter together in a mixer bowl until smooth and creamy. Add vanilla extract and powdered sugar, mixing until combined. Gradually add in heavy cream as needed for desired consistency, mixing well after each addition.
  8. Frost the Cheesecake: Carefully remove the chilled cheesecake from the springform pan and place it on your serving platter. Use a piping bag to create a spiral design with the cream cheese frosting over the top of the cheesecake.
  9. Store and Serve: Keep the finished cheesecake refrigerated until serving. It is best enjoyed within 4 to 5 days for optimal freshness and flavor.

Notes

  • Using a water bath helps create a smooth and creamy cheesecake by regulating oven temperature and moisture.
  • Be sure to use room temperature ingredients to avoid lumps and to ensure a smooth batter.
  • Mix ingredients on low speed to minimize air incorporation and prevent cracks in the cheesecake.
  • Cooling the cheesecake gradually inside the oven prevents cracking and maintains texture.
  • If you prefer, vanilla wafer crumbs or graham cracker crumbs can be used interchangeably for the crust.
  • The frosting can be piped in any desired pattern or simply spread on top.
  • Store leftovers covered tightly in the refrigerator for up to 5 days.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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