Cinnamon Roll Cheesecake: 5 Powerful Tips for Perfection!
This cinnamon roll cheesecake combines the creamy richness of cheesecake with the deliciously spiced swirl of cinnamon rolls—a dream dessert for any occasion!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Offset spatula
- Large baking dish (for water bath)
- Heavy-duty aluminum foil
- Toothpick (for doneness test)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz full-fat cream cheese softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter melted
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of the pan. Set aside.
- Make the filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Blend in sour cream and vanilla until just combined.
- Prepare the cinnamon swirl: Mix brown sugar, cinnamon, and melted butter in a small bowl to form a paste.
- Assemble: Pour half of the cheesecake filling over the crust. Drop spoonfuls of the cinnamon mixture on top. Pour the remaining filling, then add more cinnamon mixture. Use a knife to swirl gently.
- Bake using a water bath: Wrap the springform pan in aluminum foil. Place in a large baking dish and pour in hot water until it reaches halfway up the pan.
- Bake for 50-60 minutes. The edges should be set, with a slight jiggle in the center.
- Cool the cheesecake: Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.