This Cinnamon Roll Cheesecake has a cinnamon filling swirled in the batter. It is fluffy, creamy, and delicious.
INGREDIENTS
Graham Cracker Crust
1 1/2 cups graham cracker crumbs 180 grams, or digestive biscuits
1/4 cup brown sugar 55 grams
1/2 tsp cinnamon
6 tbsp unsalted butter melted, 85 grams
Cinnamon Roll Swirl
1 cup brown sugar 220 grams
1/3 cup all-purpose flour 39 grams
1 tbsp ground cinnamon
1/3 cup unsalted butter melted, 76 grams
Cheesecake batter
907 grams cream cheese softened 4 packages of 8 oz.
1 cup brown sugar 220 grams
1/4 cup granulated sugar 50 grams
1/2 cup sour cream 120 grams
4 large eggs room temp
1 tbsp vanilla extract
1/2 tsp salt
Cream Cheese Frosting
6 tbsp cream cheese 85 grams
1 cup powdered sugar 125 grams
1 tsp vanilla extract
1 cup heavy whipping cream 240 ml
1-2 tsp cinnamon powder
INSTRUCTIONS
Graham Cracker Crust
Pre-heat the oven to 325ºF.
Place the graham cracker in a food processor and process to obtain fine crumbs.
Add the brown sugar and the cinnamon to the graham cracker crumbs, and mix to combine.
Melt the butter and add to the bowl. Mix with a spatula.
Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
Bake the crust in the oven for 10 minutes.
Remove it from the oven and let it cool down.
Cinnamon Roll Swirl
Mix the brown sugar with the flour and cinnamon. Add the melted butter and mix to combine. Set it aside and make the cheesecake batter.
Cheesecake Batter
Grease the sides of the cheesecake pan.
Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
Scrape the bowl and beat for another 30 seconds.
Add the sour cream and mix to combine. Scrape the bowl.
Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.
Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
Add the vanilla, salt, and mix briefly.
Pour 1/3 of the cheesecake batter in the pan, over the baked and cooled crust.
Next, spread 1/3 of the Cinnamon Swirl on top of the batter. Use your fingers to break up the crumbs while you sprinkle it over the batter.
Pour another 1/3 of the batter over the Cinnamon Swirl.
Spread 1/3 of the cinnamon filling on top of the cheesecake batter.
Follow by the remaining batter.
Top the cheesecake with the rest of the cinnamon filling. Use a spatula to spread the crumbs around and cover them with the batter, that will help the cheesecake not crack.
Wrap the bottom of the pan with a few layers of foil.
Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.
To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
Turn the oven off, and leave the cheesecake in there for 1 hour.
Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.
Cream Cheese Frosting
Beat the cream cheese with an electric mixer for about 1 minute. Add the powdered sugar and mix with the mixer for another minute.
Add the vanilla and mix.
Set aside.
To another mixer bowl, add the heavy cream and whip with an electric mixer until it has stiff peaks, for about 3 minutes.
Add the whipped cream to the cream cheese mixture, and fold with a spatula to combine.
To decorate
Place the frosting in a piping bag lined with a round tip.
Pipe in a swirl on top of the cheesecake.
Sprinkle the cinnamon on top.
NOTES
Storage: You can store the Cinnamon Roll Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
Crust: You can use digestive biscuits instead of graham crackers.
Brown sugar: You can use light brown sugar or dark. I prefer light for this recipe.
How to avoid cheesecake from breaking on top:
Grease the pan.
Don’t over mix the batter once the eggs have been added.
Don’t skip the water bath.
When the cheesecake is done baking, shut the oven off and leave the cheesecake in there for one hour.
Don’t bake at a high temperature. If you have convection oven, reduce baking temperature by 20 degrees.
