Description
Cinnamon Roll Cheesecake combines the rich, creamy texture of cheesecake with the warm, spiced goodness of cinnamon crumble layers. This dessert is a crowd-pleaser, perfect for special occasions, holidays, or anytime you’re craving something sweet and decadent. Make it ahead for best results and enjoy a slice of comfort with every bite!
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- 4 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons butter, melted
Cinnamon Crumble:
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 6 tablespoons flour
- 6 tablespoons butter, melted
Cheesecake Filling:
- 4 (8 oz) packs cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons flour
- 2 teaspoons vanilla extract
- 5 eggs, at room temperature
- ¾ cup heavy whipping cream
Cream Cheese Topping:
- 1 tablespoon butter, softened
- 1 oz cream cheese, softened
- ¼ teaspoon vanilla extract
- ¾ cup powdered sugar
- 1 ½ tablespoons heavy whipping cream
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Pulse graham crackers in a food processor to form fine crumbs, then combine with brown sugar, cinnamon, and melted butter. Press the crust into the bottom of the pan and up the sides. Bake for 10 minutes, then set aside.
- Make the cinnamon crumble: In a bowl, combine brown sugar, cinnamon, flour, and melted butter. Mix with a fork until crumbly. Set aside.
- Prepare the cheesecake filling: In a stand mixer with a paddle attachment, beat the softened cream cheese until smooth. Add the sugar and flour, mixing until combined. Slowly add vanilla and eggs, one at a time, fully incorporating each before adding the next. Mix on medium-high for 5 minutes, then add the heavy cream and mix for 1-2 more minutes.
- Layer the cheesecake: Pour one-third of the cheesecake mixture into the prepared crust, then sprinkle one-third of the cinnamon crumble on top. Repeat for two more layers, ending with the crumble.
- Bake: Place the cheesecake in the oven and bake at 350°F for 15 minutes. Reduce the heat to 200°F and bake for 1 hour and 30 minutes. Turn off the oven and let the cheesecake sit inside for 30 minutes without opening the door. Crack the oven door and let it cool for 5 minutes before removing.
- Chill: Allow the cheesecake to cool, then chill in the refrigerator for at least 4 hours or preferably overnight.
- Cream cheese topping: Beat together softened butter, cream cheese, vanilla extract, powdered sugar, and heavy cream until smooth. Pipe or spread the topping over the chilled cheesecake. Serve and enjoy!
Notes
- For best flavor and texture, let the cheesecake chill overnight.
- Be sure to let the cheesecake cool gradually to prevent cracking.
- You can store the cheesecake in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Cholesterol: 125mg