Indulge in the sumptuous delight of Cinnamon Roll Cheesecake, a dessert that beautifully marries the rich, creamy textures of cheesecake with the warm, inviting spices of a classic cinnamon roll. This dessert is perfect for those who adore the comforting taste of cinnamon rolls but crave the decadent richness that only a cheesecake can offer. With its luxurious cinnamon swirl and velvety cream cheese base, this cheesecake is a sophisticated upgrade from traditional desserts.
The creation of this cheesecake involves a meticulous process that ensures every layer contributes to an overall experience of indulgence and satisfaction. Starting with a buttery graham cracker crust infused with cinnamon, moving to a creamy cheesecake filling swirled with a rich cinnamon sugar mixture, and topped off with a fluffy cream cheese frosting, each component plays a vital role in crafting the ultimate dessert. The Cinnamon Roll Cheesecake is not just a treat for the palate but also a feast for the eyes, making it a perfect centerpiece for festive occasions and special celebrations.
Why You’ll Love This Recipe:
- Decadent Flavor Combination: The classic flavors of a cinnamon roll blended into a rich, creamy cheesecake form create a dessert that’s both familiar and new.
- Perfect Texture: From the crunchy crust to the smooth filling and the fluffy frosting, each bite offers a different texture, delighting the senses.
- Show-Stopping Dessert: This cheesecake is guaranteed to impress at any gathering, making it a go-to recipe for those who love to host.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup brown sugar
- 1/3 cup unsalted butter, melted
- 1/3 cup all-purpose flour
- 1 tbsp ground cinnamon
For the Cheesecake Batter:
- 32 oz cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1/2 tsp salt
For the Frosting:
- 6 tbsp cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For Finishing:
- 1-2 tsp cinnamon powder for dusting
Instructions:
Prepare the Oven and Pan:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust:
Mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and stir until the mixture is evenly moistened. Press this mixture into the bottom of the prepared pan and slightly up the sides. Bake in the preheated oven for 8-10 minutes until set. Allow to cool.
Create the Cinnamon Swirl:
In a small bowl, combine brown sugar, melted butter, flour, and cinnamon until well mixed. Set this aside for later use.
Prepare the Cheesecake Batter:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and free of lumps. Gradually add brown sugar and granulated sugar, beating until creamy. Incorporate sour cream, vanilla, and salt into the mixture. Add eggs one at a time, ensuring each is fully incorporated before adding the next.
Assemble the Cheesecake:
Pour half of the cheesecake batter over the cooled crust. Spoon half of the cinnamon swirl mixture in dollops over the batter, then use a knife to swirl it through. Repeat with the remaining batter and cinnamon swirl.
Bake the Cheesecake:
To prevent cracks, place the springform pan in a large baking dish and fill the dish with boiling water halfway up the sides of the pan (water bath method). Bake for 60-70 minutes or until the center is just set. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 30 minutes.
Chill the Cheesecake:
After cooling in the oven, bring the cheesecake to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Prepare the Frosting:
In a bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined.
Finish and Serve:
Spread the frosting over the chilled cheesecake. Dust the top with cinnamon powder just before serving.
Storage Options:
- Refrigerator: Store the cheesecake in the refrigerator, covered, for up to 5 days.
- Freezer: This cheesecake can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Tips:
- Water Bath: The water bath helps cook the cheesecake gently, ensuring a smooth, crack-free top.
- Cooling: Allow the cheesecake to cool gradually, first in the oven and then at room temperature, to prevent it from sinking or cracking.
- Frosting: Only frost the cheesecake when it is completely chilled to ensure the frosting keeps its form.
This Cinnamon Roll Cheesecake is a luxurious dessert that combines the comfort of cinnamon rolls with the elegance of cheesecake. Enjoy crafting this exquisite dessert that’s sure to captivate and delight any audience.
