Description
This Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of cinnamon rolls. A graham cracker crust provides a crunchy base, layered with cinnamon-sugar filling and a smooth cheesecake batter, baked in a water bath for extra creaminess. Finished with a cinnamon-spiced icing, this dessert is perfect for fans of cinnamon rolls and cheesecake alike.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
Cinnamon Filling
- 2 cups brown sugar
- 4 Tbsp ground cinnamon
- ¾ cup all-purpose flour
- 12 Tbsp unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- ½ cup white granulated sugar
- ¾ cup heavy whipping cream
- 2 Tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbsp cornstarch
Icing
- 2 cups powdered sugar
- 1 Tbsp ground cinnamon
- 6 Tbsp heavy whipping cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Prepare a larger roasting pan to hold the springform pan during baking. For extra protection, wrap the outside of the springform pan in heavy-duty aluminum foil to prevent water leakage when using the water bath method.
- Make the Crust: In a bowl, mix graham cracker crumbs, brown sugar, ground cinnamon, melted butter, and vanilla extract until well combined. Press this mixture evenly into the bottom and about halfway up the sides of the springform pan.
- Prepare the Cinnamon Filling: In a medium bowl, combine brown sugar, ground cinnamon, and flour. Stir well until evenly mixed, then pour in melted butter and mix thoroughly. Pinch small bits of this mixture and spread them over the crust layer.
- Prepare the Cheesecake Batter: Beat cream cheese and granulated sugar on medium-high speed until smooth, about 2 minutes. Add vanilla extract and sour cream, mixing until combined. Add eggs one at a time, beating after each addition and scraping the bowl sides. Lower speed, add cornstarch, and then slowly pour in the heavy cream while mixing on medium-low speed until smooth.
- Layer the Cheesecake: Spread one-third of the cheesecake batter over the cinnamon filling and crust. Sprinkle bits of the cinnamon filling over this layer. Add another third of the cheesecake batter on top, then spread more cinnamon filling bits over it. Finish with the remaining cheesecake batter on top, smoothing the surface.
- Prepare Water Bath and Bake: Place the springform pan inside the larger roasting pan. Carefully add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan. Bake in the preheated oven for 70-75 minutes. After baking, turn off the oven and open the door halfway, letting the cheesecake rest for 10 minutes.
- Cooling the Cheesecake: Remove the cheesecake from the oven and water bath carefully, remove the foil if used. Let it cool on the counter for 20 minutes, then gently run a greased butter knife around the edges to loosen the cheesecake from the pan. Allow to cool for one hour more, then refrigerate for at least 4 hours or overnight for best results.
- Make the Icing: Warm heavy cream gently until just warm (not boiling). In a bowl, combine powdered sugar and ground cinnamon. Slowly whisk in the warm cream until a smooth icing forms.
- Finish and Serve: Pour the cinnamon icing evenly over the chilled cheesecake and spread gently. Serve slices chilled and enjoy the delicious cinnamon roll inspired dessert.
Notes
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
- Use softened cream cheese for a smooth batter without lumps.
- Allow the cheesecake to chill thoroughly to set properly and improve flavor.
- Do not boil the cream when warming for icing to avoid curdling.
- The water bath helps in achieving a creamy and even texture in the cheesecake.
- For best flavor, prepare the cheesecake a day ahead to let flavors develop.
