Cinnamon Roll Cheesecake
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A creamy, decadent cheesecake featuring a buttery graham cracker crust and swirls of cinnamon sugar filling throughout, mimicking the flavors of a classic cinnamon roll.
- Time
- 5 hours
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Crust
- 3 g
Cinnamon Filling
- 16 g
Cheesecake Batter
- 680 g
- 200 g
- 120 g
- 4 g
- 150 g
Weights are estimates. Together, the ingredients weigh about 1.59 kg before cooking, which is about 130 g per serving.
Steps
Preheat your oven to 325°F (160 °C) (160°C (325 °F)). Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.
In a medium bowl, combine 200g graham cracker crumbs, 1 tsp ground cinnamon, and 70g melted butter. Stir until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 8-10 minutes, then set aside to cool.
In a small bowl, prepare the cinnamon filling by mixing 100g brown sugar, 20g all-purpose flour, 2 tbsp cinnamon, and 30g melted butter until well combined. Set aside.
In a large mixing bowl or stand mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring there are no lumps.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until just combined.
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix.
Pour half of the cheesecake batter over the cooled crust. Drop small spoonfuls of the cinnamon filling over the batter.
Pour the remaining cheesecake batter on top, then dollop the remaining cinnamon filling over the surface. Use a knife or skewer to gently swirl the cinnamon mixture into the batter.
Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4-6 hours, preferably overnight, before serving.
Notes
For the best texture, ensure all cheesecake batter ingredients (cream cheese, eggs, sour cream) are at room temperature before starting. The cinnamon filling creates pockets of flavor throughout the dense cheesecake.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 469
- Protein
- 7 g
- Carbs
- 42 g
- Fat
- 31 g
- Fiber
- 1 g
Where the calories come from
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