Cinnamon Roll Cheesecake
A rich and creamy cheesecake featuring cinnamon-spiced graham cracker crust, layered cinnamon filling swirls, and topped with a sweet cinnamon icing, perfect for indulgent celebrations.
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.