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Cinnamon Roll Cheesecake

Yasser
What happens when you combine the warm, spiced flavors of a cinnamon roll with the creamy richness of cheesecake? The answer is this show-stopping Cinnamon Roll Cheesecake—a dessert that promises to be the star of any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 8 minutes
Calories 550 kcal

Ingredients
  

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies for variation)
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 6 tbsp unsalted butter, melted

For the Cinnamon Roll Swirl:

  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 tbsp ground cinnamon
  • 1/3 cup unsalted butter, melted

For the Cheesecake Batter:

  • 4 packages cream cheese, softened (8 oz each)
  • 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

For the 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
 

For the Graham Cracker Crust:

  • Preheat oven to 325°F (163°C).
  • In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon.
  • Pour melted butter into the mixture and stir until fully combined.
  • Press the mixture firmly into a 9-inch springform pan, covering the bottom evenly.
  • Bake for 10 minutes, then set aside to cool.

For the Cinnamon Roll Swirl:

  • In a separate bowl, whisk together brown sugar, flour, and cinnamon.
  • Stir in melted butter until a thick, paste-like consistency forms.
  • Set aside for layering later.

For the Cheesecake Batter:

  • In a large mixing bowl, beat cream cheese until smooth and lump-free.
  • Add brown sugar and granulated sugar, blending until fully incorporated.
  • Mix in sour cream, followed by eggs (one at a time), ensuring each is fully combined before adding the next.
  • Stir in vanilla extract and salt.

To Assemble the Cinnamon Roll Cheesecake:

  • Pour half of the cheesecake batter over the pre-baked crust.
  • Spoon dollops of the cinnamon swirl mixture over the batter, spreading lightly.
  • Pour the remaining cheesecake batter on top, covering the cinnamon layer.
  • Place the springform pan in a water bath to prevent cracking.
  • Bake at 325°F (163°C) for 60-75 minutes, or until the center is set but slightly jiggly.
  • Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
  • Refrigerate for at least 6 hours, ideally overnight, before frosting.

For the Cream Cheese Frosting:

  • Beat cream cheese and powdered sugar until smooth.
  • In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
  • Pipe or spread the frosting over the chilled cheesecake.
  • Dust lightly with cinnamon powder before serving.

Notes

Use room temperature cream cheese and eggs for a smoother batter. For a gluten-free crust, substitute gluten-free graham crackers or almond flour. Reduce sugar slightly if you prefer a less sweet dessert.