Imagine the cozy aroma of freshly baked cinnamon rolls blending perfectly with the rich, creamy texture of cheesecake. This Cinnamon Roll Cheesecake offers a delightful combination of spice and sweetness, making it a standout dessert that draws everyone to the table.
Layered with a cinnamon-spiced graham cracker crust, pockets of cinnamon filling, and a luscious cream cheese batter, this dessert is perfect for celebrations or any time you want to treat yourself to something indulgent yet comforting.
- The unique fusion of cinnamon rolls and cheesecake provides a rich, layered flavor experience unmatched by ordinary desserts.
- Made with a cinnamon-infused graham cracker crust that adds a perfect crunch and warmth.
- Includes a creamy cinnamon icing topping that enhances the sweet and spicy profile.
- Water bath baking ensures a smooth, crack-free cheesecake with a silky texture.
Ingredients
- Graham Cracker Crumbs: Finely crushed graham crackers provide the crunchy base mixed with cinnamon for warmth.
- Brown Sugar (Crust): Adds a deep caramel sweetness that complements the cinnamon in the crust perfectly.
- Unsalted Butter (Melted, Crust): Binds the crust ingredients together, creating a firm, buttery foundation.
- Vanilla Extract: Enhances the flavors with a subtle, sweet aroma in the crust and cheesecake batter.
- Ground Cinnamon (Crust and Filling): Provides the signature warm spice that defines the cinnamon roll flavor throughout the cheesecake.
- Brown Sugar (Filling): Adds sweetness and a soft caramel note to the cinnamon filling layers.
- All Purpose Flour: Gives structure to the cinnamon filling, helping it hold its shape within the cheesecake.
- Unsalted Butter (Melted, Filling): Creates a rich and moist texture in the cinnamon swirl filling.
- Cream Cheese (24 oz): The creamy and tangy main component of the cheesecake batter, softened for easy mixing.
- Heavy Whipping Cream: Adds richness and smoothness to the cheesecake, as well as softness to the icing.
- Sour Cream: Balances sweetness with a slight tang, enhancing creaminess and texture.
- Eggs: Provide structure and help the cheesecake set properly during baking.
- Cornstarch: Thickens the cheesecake batter, ensuring a smooth and stable texture.
- White Granulated Sugar: Sweetens the cheesecake filling, ensuring a balanced flavor.
- Powdered Sugar: Base for the smooth cinnamon icing topping, blending well with cream.
Instructions
- Preheat and Prepare Pan
Begin by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan lightly to prevent sticking, then securely wrap the outside sides with heavy-duty aluminum foil. This wrapping is critical to prevent water leaks during the water bath baking method you’ll use later, which helps the cheesecake bake evenly and stay moist.
- Make the Crust
In a mixing bowl, combine graham cracker crumbs, brown sugar, ground cinnamon, melted butter, and vanilla extract. Mix until the ingredients are fully incorporated to form a sticky base. Press this mixture evenly not only on the bottom but also halfway up the sides of the springform pan to create a firm, flavorful crust that complements the creamy cheesecake.
- Prepare Cinnamon Filling
In a separate bowl, mix brown sugar, ground cinnamon, and all-purpose flour until the dry ingredients are well combined. Pour melted butter into the mixture and stir thoroughly until a cohesive, crumbly filling forms. This mixture will be pinched into small bits to swirl through the cheesecake layers, giving bursts of cinnamon flavor.
- Make the Cheesecake Filling
Beat the softened cream cheese and granulated sugar on medium-high speed for about 2 minutes to a creamy, lump-free consistency. Add vanilla extract and sour cream, blending them in fully. Incorporate eggs one at a time, beating after each addition to maintain smoothness. Lower speed, add cornstarch, then gradually pour heavy cream in while mixing softly to achieve a rich, silky batter.
- Assemble the Cheesecake Layers
Spread a third of the cheesecake batter evenly over the cooled crust. Sprinkle a portion of the cinnamon filling bits on top to create flavorful pockets. Repeat with another third of the batter and cinnamon filling, finishing with the remaining batter and topping with the rest of the cinnamon filling crumbs. This layering infuses the cheesecake with delightful cinnamon pockets throughout.
- Water Bath Bake the Cheesecake
Place the springform pan into the larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath ensures gentle, even baking that prevents cracks and creates a smooth texture. Bake for 70 to 75 minutes until the edges look set but the center slightly jiggles.
- Cool Slightly and Remove from Oven
Turn off the oven, crack the door open, and let the cheesecake rest inside for 10 minutes to cool slowly. Carefully lift the cheesecake from the water bath, remove the foil, and place it on the counter for 20 minutes. Run a greased knife along the edges to loosen it gently from the pan; this prevents cracking when chilling but keep it inside the pan.
- Refrigerate to Set
Allow the cheesecake to cool to room temperature before refrigerating. Chill it for at least 4 hours or preferably overnight, which helps the flavors meld and the texture become firm and sliceable.
- Prepare the Cinnamon Icing
Warm the heavy cream slightly until just warm to the touch but not boiling. Combine powdered sugar and ground cinnamon in a shallow bowl, then gradually whisk the warm cream in until the icing is smooth and pourable. This icing adds the perfect finishing touch to the spiced cheesecake.
- Apply Icing and Serve
Pour the cinnamon icing evenly over the chilled cheesecake, smoothing it with a spatula. Refrigerate briefly if needed to let the icing set before slicing. Serve chilled for the best texture and flavor contrast between creamy cake and spiced icing.
- Wrapping the springform pan with heavy-duty foil is essential to prevent water from leaking into the cheesecake during baking.
- Make sure your cream cheese is at room temperature to avoid lumps and achieve a smoother cheesecake batter.
- Chilling overnight ensures the cheesecake sets perfectly and slices cleanly, especially after adding the icing.
- If you prefer a less cinnamon-forward taste, adjust the cinnamon sugar quantities in the filling and icing accordingly.
Storage Tips
Store the cheesecake covered tightly in the refrigerator for up to 4 days. For longer storage, wrap in plastic wrap and freeze for up to 2 months, thawing overnight in the fridge before serving.
Serving Suggestions
Serve this decadent cheesecake with a cup of freshly brewed coffee or warm spiced tea for breakfast or dessert. Garnish slices with a sprinkle of extra cinnamon or a few toasted pecans for added texture and flavor.
- Use full-fat cream cheese and heavy cream to achieve the richest, creamiest texture.
- When mixing eggs into the batter, add them one at a time and mix gently to avoid incorporating too much air, which can cause cracks.
- Let the cheesecake rest in the oven with the door ajar immediately after baking to prevent sudden temperature changes that can crack the surface.
- Warm the cream gently for icing to ensure a smooth and glossy finish without lumps.
FAQs
- Can I use a regular baking pan instead of a springform?
A springform pan is recommended because it makes removing the delicate cheesecake easier without damaging it. If using a regular pan, line it with parchment paper and run a knife around edges carefully before removing.
- Why use a water bath when baking cheesecake?
A water bath provides gentle, moist heat around the cheesecake preventing it from cracking and ensuring an even, creamy texture throughout.
- Can this cheesecake be made ahead of time?
Yes, it’s ideal to prepare it a day ahead and chill overnight. This resting time enhances flavor development and firmness for clean slicing.
- How can I soften cream cheese quickly?
Leave the cream cheese out at room temperature for about 30 minutes before mixing to help it soften for smoother batter.
- What can I substitute for sour cream?
You can substitute sour cream with Greek yogurt or cream cheese mixed with a bit of lemon juice for tanginess, but the texture may vary slightly.
- Can I make mini cheesecakes with this recipe?
Yes, reduce baking time to about 30-35 minutes and watch closely until edges are set and centers jiggle slightly. Use ramekins or mini springform pans.
- Is this recipe suitable for vegetarians?
Yes, this recipe contains no meat products and uses common vegetarian-friendly ingredients.
Cinnamon Roll Cheesecake
Equipment
- 1 9-inch springform pan greased and wrapped with heavy-duty aluminum foil
- 1 large roasting pan to hold springform pan for water bath
- 1 mixing bowls various sizes for crust, filling, and icing
- 1 electric mixer for beating cheesecake filling
- 1 whisk for mixing icing ingredients
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the pan with heavy-duty aluminum foil to protect from water leaks during baking.
- In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, melted butter, and vanilla. Press evenly onto the bottom and halfway up the sides of the pan to form the crust.
- Mix brown sugar, cinnamon, and flour in a medium bowl. Stir in melted butter until consistent. Pinch small bits to layer later in the cheesecake.
- Beat cream cheese and sugar on medium-high until smooth. Add vanilla and sour cream, mixing well. Add eggs one at a time, beating after each. Add cornstarch and then heavy cream gradually. Mix until smooth.
- Spread one-third of cheesecake batter over crust. Sprinkle some cinnamon filling bits evenly, then add another third of batter. Repeat layering with cinnamon filling and finish with remaining batter and topping.
- Place springform pan in roasting pan and pour hot water halfway up the pan’s sides. Bake for 70-75 minutes until edges are set and center slightly jiggles.
- Turn off oven, leave door ajar, and let cheesecake rest inside for 10 minutes. Remove from oven, unwrap foil, and cool on counter for 20 minutes. Loosen sides with a buttered knife but keep cheesecake in pan.
- Cool cheesecake to room temperature for one hour, then refrigerate for at least 4 hours or overnight to set completely.
- Warm heavy cream without boiling. Combine powdered sugar and cinnamon, then gradually whisk in warm cream until smooth and pourable.
- Pour cinnamon icing evenly over chilled cheesecake, spread smoothly, and refrigerate longer if needed before slicing and serving.
Notes
- Use full-fat cream cheese and heavy cream for best texture.
- Wrap pan tightly with foil to avoid water leaks.
- Chill overnight before icing for clean slices.
- Adjust cinnamon and sugar for preferred sweetness.
- Let cream cheese soften at room temperature for 30 minutes before mixing.
