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The Ultimate Cinnamon Roll Cheesecake: A Love Story in Every Bite

The Ultimate Cinnamon Roll Cheesecake: A Love Story in Every Bite
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A cozy, indulgent dessert that blends the creamy richness of cheesecake with the warm sweetness of cinnamon rolls. With a buttery graham cracker crust, cinnamon-swirl ribbons, and a fluffy cream cheese frosting, this cheesecake is a show-stopping treat for holidays, parties, or anytime you want something extra comforting.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs (or digestive/Biscoff crumbs)

  • ¼ cup brown sugar

  • ½ tsp ground cinnamon

  • 6 tbsp unsalted butter, melted

Cinnamon Swirl

  • 1 cup brown sugar

  • ⅓ cup unsalted butter, melted

  • ⅓ cup all-purpose flour

  • 1 tbsp ground cinnamon

Cheesecake Batter

  • 32 oz cream cheese, softened

  • 1 cup brown sugar

  • ¼ cup granulated sugar

  • ½ cup sour cream

  • 1 tbsp vanilla extract

  • 4 large eggs, room temperature

  • ½ tsp salt

Frosting

  • 6 tbsp cream cheese, softened

  • 1 cup powdered sugar

  • 1 tsp vanilla extract

  • 1 cup heavy whipping cream

Finishing

  • 1–2 tsp cinnamon powder, for dusting

Instructions

1. Prepare the crust

  1. Preheat oven to 325°F (160°C).

  2. Grease a 9-inch springform pan and line the bottom with parchment.

  3. Mix graham cracker crumbs, brown sugar, and cinnamon.

  4. Add melted butter and stir until evenly moistened.

  5. Press the mixture into the pan and bake 8–10 minutes. Let cool.

2. Make the cinnamon swirl

  1. In a bowl, mix brown sugar, melted butter, flour, and cinnamon.

  2. Stir until smooth and set aside.

3. Make the cheesecake batter

  1. Beat softened cream cheese until smooth.

  2. Add brown sugar and granulated sugar; mix well.

  3. Add sour cream, vanilla, and salt.

  4. Add eggs one at a time on low speed—do not overmix.

4. Layer and bake

  1. Pour half of the batter over the cooled crust.

  2. Drizzle half the cinnamon swirl mixture and gently swirl with a knife.

  3. Add remaining batter and swirl again.

  4. Place the pan in a water bath and bake for 1 hour–1 hour 10 minutes.

  5. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes.

  6. Remove and cool to room temperature, then refrigerate 4 hours or overnight.

5. Make the frosting

  1. Beat cream cheese until smooth.

  2. Add powdered sugar and vanilla.

  3. In another bowl, whip the heavy cream to stiff peaks.

  4. Fold whipped cream into the cream cheese mixture.

6. Frost and finish

  1. Spread the frosting over the chilled cheesecake.

  2. Dust with cinnamon and serve.

Notes

  • Room temperature cream cheese = smoother batter, no lumps.

  • Don’t skip the water bath—it helps prevent cracks.

  • For a stronger cinnamon flavor, add a pinch more to the cheesecake batter.

  • Chill overnight for the best texture and flavor.

  • If using Biscoff crumbs, reduce brown sugar in the crust by a tablespoon—they’re already sweet.

Find it online: https://chocotune.com/the-ultimate-cinnamon-roll-cheesecake-a-love-story-in-every-bite/