Description

Cinnamon Roll Cheesecake blends rich cream cheese, spiced swirl layers, and a soft vanilla crust with a silky cream cheese frosting—perfect for any dessert lover.

Ingredients

Crust

1 1/2 cups (201g) vanilla wafer crumbs

1/4 cup (56g) sugar

1 tsp ground cinnamon

5 tbsp (70g) butter, melted

Cheesecake Filling

24 oz (678g) cream cheese, room temperature

1 cup (207g) sugar

3 tbsp (24g) all-purpose flour

1 cup (230g) sour cream

2 tsp vanilla extract

2 tsp ground cinnamon

4 large eggs, room temperature

Cinnamon Filling

1 1/4 cups (281g) packed light brown sugar

5 tbsp ground cinnamon

3/4 cup (98g) all-purpose flour

1/2 cup (112g) unsalted butter, melted

Cream Cheese Frosting

2 oz cream cheese, room temperature

6 tbsp (84g) butter, room temperature

1/2 tsp vanilla extract

1 1/2 cups (173g) powdered sugar

4–5 tbsp heavy cream

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Instructions

1. Preheat oven to 325°F and prepare crust by mixing crumbs, sugar, cinnamon, and butter.

2. Press crust into springform pan and bake 10 minutes. Let cool.

3. Mix cinnamon filling ingredients into a thick paste and set aside.

4. Beat cream cheese until smooth. Add sugar and flour, then sour cream, vanilla, cinnamon.

5. Add eggs one at a time, mixing gently.

6. Layer batter and cinnamon swirl into pan, repeating layers.

7. Place pan in water bath and bake at 300°F for 1 hr 20 mins.

8. Cool inside oven, then on counter, then refrigerate for 6 hours.

9. Make frosting by beating cream cheese and butter, then add vanilla and powdered sugar.

10. Frost chilled cheesecake and serve.

Notes

Best served chilled. For clean slices, heat your knife between cuts. Store in fridge for 5 days or freeze for up to 2 months.

Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Category: Dessert
Method: Baking
Cuisine: American