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This Cinnamon Roll Cheesecake has a cinnamon filling swirled in the batter. It is fluffy, creamy, and delicious.
The base of the cheesecake is a buttery graham cracker crust. Every bite is loaded with creamy cheesecake, and the rich cinnamon filling. The cheesecake is topped with cream cheese frosting and cinnamon sprinkle.
If you love cinnamon rolls, this is the perfect cheesecake for you!
Cinnamon Roll Cheesecake
I will show you how to make this Cinnamon Roll Cheesecake Recipe step-by-step.
The full list of ingredients to make this cheesecake is on the bottom of the page. Here I will go into detailed instructions and more tips on how to make this delicious dessert.
We will start by making the graham cracker crust.
Graham Cracker Crust
Mix the graham cracker crumbs, brown sugar, and cinnamon in a bowl.
If you don’t have graham crackers, you can use any digestive biscuits, or Biscoff cookies.
Add the melted butter to the bowl, and mix to combine.
Pour the crust into a 9″ or a deep 8″ springform pan. I am using a 8″ deep springform pan from Fat Daddios, and it’s my favorite pan.
Use a cup to press the crust very tightly to the bottom of the pan.
Bake the crust in the oven.
Let it cool down while you make the cheesecake filling.
Cinnamon Roll Swirl
To make the Cinnamon Roll Filling, mix the brown sugar, flour, cinnamon, and butter together in a medium bowl.
Add the melted butter and mix to combine. Set it aside and make the cheesecake batter.
Cheesecake Batter
To make the Cinnamon Roll cheesecake batter you can use a hand mixer or a stand mixer.
Add the room temperature cream cheese to a large mixing bowl.
Beat the cream cheese with the electric mixer until fluffy.
Add the sugars and beat again to combine, followed by the sour cream. Mix until incorporated.
Always remember to scrape the sides of the bowl every so often.
Add the eggs, one at a time, mixing each egg until incorporated before adding the next one.
Once the eggs have been added, add the vanilla and mix.
The cheesecake batter is ready.
Assemble
To assemble the cheesecake to bake, start by pouring 1/3 of the prepared batter on the bottom of the baked and cooled down crust.
Sprinkle the top of the batter with 1/3 of the Cinnamon Roll Filling mixture, using your fingers to break up into crumbs.
Top with another 1/3 of the cheesecake batter.
Next, sprinkle another 1/3 of the Cinnamon Roll Filling on top of the batter.
Follow with the remaining cheesecake batter.
Top the cheesecake batter with the final bit of cinnamon filling.
Use a spatula to spread it around, and to cover the cinnamon filling with a bit of the cheesecake batter, which will prevent the cheesecake from cracking.
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