Description
This Cinnamon Roll Cheesecake is a luscious dessert featuring a thick and creamy cheesecake with layers of cinnamon filling swirled throughout, baked on a vanilla wafer crust and topped with a smooth cream cheese frosting. Perfectly spiced and rich, this cheesecake combines the flavors of classic cinnamon rolls and creamy cheesecake for an irresistible treat.
Ingredients
Crust
- 1 ½ cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
- ¼ cup (56g) sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons (70g) unsalted butter (melted)
Cheesecake Filling
- 24 ounces (678g) cream cheese (room temperature)
- 1 cup (207g) sugar
- 3 tablespoons (24g) all-purpose flour
- 1 cup (230g) sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 4 large eggs (room temperature)
Cinnamon Filling
- 1 ¼ cups (281g) light brown sugar (packed)
- 5 tablespoons ground cinnamon
- ¾ cup (98g) all-purpose flour
- ½ cup (112g) unsalted butter (melted)
Cream Cheese Frosting
- 2 ounces cream cheese (room temperature)
- 6 tablespoons (84g) unsalted butter (room temperature)
- ½ teaspoon vanilla extract
- 1 ½ cups (173g) powdered sugar
- 4-5 tablespoons heavy cream
Instructions
- Make the crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine vanilla wafer crumbs, sugar, and ground cinnamon in a small bowl. Stir in melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom and up the sides of the pan. Bake the crust for 10 minutes, then remove and set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath. Set aside.
- Prepare the cheesecake filling: Lower oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and fully combined, scraping the sides as needed to prevent excess air incorporation. Add sour cream, vanilla extract, and ground cinnamon, mixing until combined. Beat in eggs one at a time on low speed, mixing after each addition until fully combined. Scrape the bowl to ensure even mixing. Set aside.
- Make the cinnamon filling: In a medium bowl, mix light brown sugar, ground cinnamon, and flour. Stir in melted unsalted butter until the mixture is well combined and crumbly.
- Assemble layers: Sprinkle about one-quarter of the cinnamon filling over the cooled crust’s bottom. Drizzle about one-third of the cheesecake filling evenly over the cinnamon layer. Repeat alternating layers two more times for a total of three cinnamon and three cheesecake filling layers. Finish by sprinkling the remaining cinnamon filling evenly over the top of the cheesecake.
- Prepare water bath and bake: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, making sure the water does not touch above the foil seal. Bake at 300°F (148°C) for 1 hour and 20 minutes until the center is set but slightly jiggly.
- Cool cheesecake gradually: Turn off the oven and close the door for 30 minutes to let the cheesecake continue cooking slowly while cooling. Crack the oven door open and leave the cheesecake inside for another 30 minutes to cool gradually, which helps prevent cracks.
- Refrigerate: Remove the cheesecake from the oven and water bath, peeling off foil carefully. Allow it to cool to room temperature, then refrigerate for 4-5 hours or overnight until firm.
- Make the cream cheese frosting: In a bowl, beat cream cheese and butter together until smooth and creamy. Add vanilla extract and powdered sugar, mixing until smooth. Add heavy cream tablespoon by tablespoon as needed to achieve a spreadable consistency.
- Decorate and serve: Remove the cheesecake from the springform pan and place it on a serving platter. Pipe or spread the cream cheese frosting on top in a spiral or your preferred design. Store the cheesecake covered in the refrigerator and consume within 4-5 days for optimal freshness.
Notes
- Using room temperature ingredients helps create a smoother cheesecake batter and prevents lumps.
- Mix on low speed to avoid incorporating too much air, which can cause cracking.
- Using a water bath during baking prevents the cheesecake from drying out and cracking.
- Cooling the cheesecake gradually in the oven preserves its smooth texture and prevents surface cracks.
- Make sure aluminum foil is tightly wrapped around the pan to keep water out during the water bath.
- The cheesecake can be refrigerated for up to 5 days; for longer storage, freeze and thaw properly.
- You can substitute vanilla wafer crumbs with graham cracker crumbs if preferred.