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Cinnamon Roll Cheesecake

Rich and creamy Cinnamon Roll Cheesecake has the delicious flavor of a cinnamon roll in decadent cheesecake form. This irresistible dessert is made with a cinnamon graham cracker crust, a velvety cream cheese filling with spiced cinnamon throughout, and a classic whipped cream topping.
Prep Time1 hour
Cook Time1 hour 30 minutes
chill time6 hours
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, cinnamon cheesecake, cinnamon roll dessert, cream cheese whipped cream
Servings: 12 servings
Author: Alyssa Rivers

Ingredients

Crust

  • 1 ½ cups cinnamon graham cracker crumbs about 12 whole crackers
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter melted

Cinnamon Filling

  • 1 ⅓ cup brown sugar packed
  • ¼ cup all-purpose flour
  • 2 ½ tablespoons ground cinnamon
  • ½ cup unsalted butter melted

Cheesecake Filling

  • 2 pounds cream cheese room temperature (4 8-ounce packages)
  • 8 ounces sour cream
  • ½ cup granulated sugar
  • 1 cup brown sugar packed
  • 5 large eggs room temperature
  • 1 tablespoon vanilla extract

Cream Cheese Whipped Cream

  • 2 ounces cream cheese room temperature
  • ¼ cup powdered sugar
  • ½ cup heavy cream chilled

Instructions

  • Preheat the oven to 325 degrees fahrenheit. Prepare a 9 or 10-inch springform pan by spraying it well with pan spray. Set aside.

Crust

  • Add the graham crackers to a blender or food processor and pulse until they are fine crumbs. Alternatively put the graham crackers into a large ziplock bag and crush them with a rolling pin or large, heavy glass or water bottle until they are fine crumbs.
  • Mix graham cracker crumbs, sugar, and melted butter together. It should resemble damp sand.
  • Add the crumb mixture into the prepared springform pan and press evenly into the bottom. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust. You may alternatively press it into the bottom and then half way up the sides if that is the style of crust you prefer.
  • Bake for 10 minutes. Set aside to cool completely. Leave the oven on for baking the cheesecake.

Cinnamon Sugar Filling

  • Add the brown sugar, flour, and cinnamon to a small bowl and stir together to combine.
  • Add the melted butter and mix until you have a thick paste. Set aside.

Cheesecake Filling

  • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more until smooth.
  • Add sour cream and beat at medium/low speed until just combined. Scrape the bowl before adding the brown sugar and granulated sugar. Mix until just combined.
  • Add eggs one or two at a time and vanilla and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl between each addition.. At this point the batter should be smooth and fairly runny.
  • Prepare the springform pan for the water bath by carefully wrapping the outside with 4 sheets of 18-inch heavy duty aluminum foil. You may use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
  • Place the wrapped pan in a deep roasting pan. Alternatively, use a baking sheet, so long as the sides are about 2 inches deep.
  • Add half of the cheesecake batter to the pan. Crumble ⅔ of the cinnamon sugar filling evenly over the top of the cheesecake batter.
  • Layer the rest of the cheesecake batter on top and crumble the remaining third of cinnamon sugar filling on top.

Bake The Cheesecake

  • Add very hot water to the roasting pan until there is about 1 ½ inches of water around the springform pan, or the water is halfway up the sides. Carefully place the pan on a rack in the lower 3rd of the oven.
  • Bake for 1-1 ½ hours at 325 degrees Fahrenheit. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should wobble slightly in the center, but the outer 2-inches or so of the cheesecake should not have much wobble to it. If more than just the center wobbles or appears quite liquid, give it 10-15 more minutes before you check it again.
  • Once the cheesecake is mostly firm, with just a slight wobble in the center, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
  • Once the oven and the cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan.
  • Chill in the fridge for at least 6 hours.
  • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

Cream Cheese Whipped Cream

  • Add the cream cheese and powdered sugar to a medium bowl and beat together until fully combined and smooth. Set aside.
  • Add the cream to another medium bowl and whip with a hand mixer until stiff peaks form. Add the cream cheese mixture and fold into the whipped cream until fully combined. Avoid mixing too much or stirring, as this will deflate the whipped cream.
  • Pipe or dollop the whipped cream on the whole cheesecake or individual slices before serving.

Nutrition

Calories: 770kcal | Carbohydrates: 74g | Protein: 9g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 370mg | Potassium: 255mg | Fiber: 1g | Sugar: 63g | Vitamin A: 1828IU | Vitamin C: 0.3mg | Calcium: 179mg | Iron: 1mg

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