Cinnamon Roll Cheesecake
Indulge in this Cinnamon Roll Cheesecake, blending creamy cheesecake with a cinnamon swirl, graham cracker crust, and fluffy cream cheese frosting.
It’s the perfect dessert for any special gathering!
Ingredients
For the Crust:
1½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
¼ cup brown sugar.
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted.
For the Cinnamon Roll Swirl:
1 cup brown sugar
1/3 cup all-purpose flour
1 tablespoon ground cinnamon.
1/3 cup unsalted butter, melted
For the Cheesecake Batter:
4 packages (8 oz each) cream cheese, softened
1 cup brown sugar.
¼ cup granulated sugar
½ cup sour cream
4 large eggs, room temperature
1 tablespoon vanilla extract
½ teaspoon salt.
For the Cheesecake Frosting:
6 tablespoons cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract.
1 cup heavy whipping cream
1-2 teaspoons ground cinnamon (for dusting).
Instructions :
Prepare the Crust:
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon.
Add melted butter and combine.
Press the mixture into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes and set aside to cool.
Make the Cinnamon Roll Swirl:
In a small bowl, combine brown sugar, flour, and cinnamon. Stir in melted butter to create a thick paste. Set aside.
Prepare the Cheesecake Batter:
In a large bowl, beat cream cheese until smooth.
Gradually add brown sugar, granulated sugar, and sour cream, mixing well.
Add the eggs one at a time, mixing until incorporated. Finally, mix in the vanilla extract and salt.
Layer and Bake the Cheesecake:
Pour half of the cheesecake batter over the crust.
Drop spoonfuls of half of the cinnamon swirl mixture over the batter and swirl gently with a knife.
Add the remaining batter on top, then add the rest of the cinnamon swirl, swirling again with a knife.
Place the springform pan in a water bath and bake at 325°F (163°C) for 60-75 minutes.
Turn off the oven, crack the door open, and let the cheesecake coo
Variations and Storage
This Cinnamon Roll Cheesecake can be easily customized to suit your taste preferences.
For a chocolate twist, consider adding chocolate chips to the cheesecake batter or drizzling melted chocolate over the top before serving.
You can also experiment with different flavorings by incorporating pumpkin spice for a fall-inspired version or using flavored extracts like almond or maple instead of vanilla.
For a fruitier option, swirl in some fruit preserves or fresh berries along with the cinnamon mixture.
When it comes to storage, this cheesecake can be kept in the refrigerator for up to 5 days in an airtight container.
If you want to enjoy it later, you can freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months.
Just thaw in the refrigerator overnight before serving, and you’ll have a delicious treat ready to enjoy!
Frequently Asked Questions About Cinnamon Roll Cheesecake
1. Can I make this cheesecake ahead of time?
Yes, you can prepare the Cinnamon Roll Cheesecake a day or two in advance. It actually tastes better after chilling in the refrigerator, as the flavors have time to meld. Just be sure to cover it well to prevent it from absorbing any odors from the fridge.
2. How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking, as this can lead to cracks and a dry texture.
3. Can I use a different type of crust?
Absolutely! While the graham cracker crust is traditional, you can substitute it with crushed Oreos, digestive biscuits, or even a nut-based crust for a gluten-free option. Just ensure the crust is firm enough to hold the cheesecake.
4. How should I store leftovers?
Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months.
5. Can I use low-fat cream cheese or sour cream?
While you can use low-fat cream cheese or sour cream, keep in mind that it may affect the texture and creaminess of the cheesecake. For the best results, full-fat versions are recommended.
6. What can I do if my cheesecake cracks?
Cracks can occur due to overbaking or rapid temperature changes. To minimize this, bake the cheesecake in a water bath and allow it to cool gradually in the oven with the door ajar. If cracks do appear, you can cover them with frosting or a fruit topping for a beautiful presentation.
7. Can I add more cinnamon to the recipe?
Yes, you can adjust the amount of cinnamon in both the swirl and the frosting to suit your taste. Just be cautious not to overpower the other flavors.
These FAQs should help you navigate any questions or concerns you may have while making or enjoying your Cinnamon Roll Cheesecake!