Cinnamon Roll Cheesecake
Smooth cheesecake filling with cinnamon tunnels throughout, a frosting swirl and dollops of whipped topping make up this show-stopping Cinnamon Roll Cheesecake!
Servings: 16
Calories: 500kcal
Equipment
- Cheesecake Pan (Springform Pan)
Ingredients
Crust
- 1 3/4 cups cinnamon (or regular) graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter melted
- 1 teaspoon ground cinnamon
Cheesecake Filling
- 4 8-ounce packages cream cheese softened
- 1 cup sugar
- 3/4 cup sour cream
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 4 eggs
Cinnamon Filling
- 1 cup brown sugar
- 1/2 cup butter melted
- 1/2 cup flour
- 2 tablespoon ground cinnamon
Frosting + Garnish
- 3 ounces cream cheese softened
- 3 tablespoon salted butter softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon milk or heavy cream if needed for consistency
- whipped topping for garnish
- mini cinnamon rolls optional, for garnish
Instructions
Crust
- Preheat oven to 325°F.
- Combine the graham cracker crumbs (I used a food processor to make sure they are nice and fine), sugar, melted butter and cinnamon.1 3/4 cups cinnamon (or regular) graham cracker crumbs, 1/4 cup sugar, 1/2 cup butter, 1 teaspoon ground cinnamon
- Press into the bottom and up the sides of a springform pan using a glass. Bake for 10 minutes.
Cheesecake Filling
- Place the softened cream cheese and sugar into the bowl of a stand mixer fitted with the paddle attachment. (A large bowl with an electric mixer will work fine, too). Mix on low until the cream cheese is nice and smooth.4 8-ounce packages cream cheese, 1 cup sugar
- Add the sour cream, vanilla and cinnamon and mix on low until well-combined, stopping halfway through to scrape the bowl.3/4 cup sour cream, 2 teaspoons vanilla, 1 teaspoon ground cinnamon
- Add the eggs, one at a time, until they're all incorporated; set aside.4 eggs
Cinnamon Swirl
- In a mixing bowl, combine the brown sugar, melted butter, flour and cinnamon; set aside.1 cup brown sugar, 1/2 cup butter, 1/2 cup flour, 2 tablespoon ground cinnamon
Put Together & Bake the Cheesecake
- Pour about 2 cups of the cheesecake mixture into the crust; sprinkle with about 1/3 of the cinnamon mixture.
- Repeat the cheesecake and cinnamon layers two more times.
- Use a butter knife to gently swirl the cinnamon throughout the cheesecake, making sure not to scrape the crust.
- Wrap the springform pan in a sheet of aluminum foil.
- Place the pan into a larger pan (such as a deep sheet pan) and pour hot water into the large pan to create a water bath. Make sure the water doesn't go above the top of the foil.
- Bake for 75 minutes. The cheesecake will be set around the edges and wiggly in the center.
- Remove from the oven, go around the outside of the pan with a butter knife (to make sure it'll release well from the outside of the pan later on) and let it come to room temperature on the counter.
- Once the cheesecake is room temperature, wrap with plastic wrap and refrigerate for at least 6 hours or overnight.
Top the Cheesecake
- First, remove the outer ring of the springform pan.
- Make the frosting by mixing the cream cheese, butter, powdered sugar and vanilla. Add a splash of milk, if needed to create a smooth frosting.3 ounces cream cheese, 3 tablespoon salted butter, 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon milk or heavy cream
- Use a piping bag (or a resealable bag with the tip cut off) to pipe a swirl on top of the cheesecake.
- Add whipped topping around the edges, if desired and top with mini cinnamon rolls.whipped topping, mini cinnamon rolls
Nutrition
Calories: 500kcal | Carbohydrates: 48g | Protein: 6.2g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8.5g | Trans Fat: 0.9g | Cholesterol: 130mg | Sodium: 260mg | Potassium: 141mg | Fiber: 0.8g | Sugar: 41g | Vitamin A: 1030IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 0.7mg