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Cinnamon Roll Cheesecake Heaven


Cinnamon roll cheesecake is my new favourite thing!

What do you get when you cross a cinnamon roll with a super rich cheesecake? You get heaven on a plate that’s what you get! Seriously guys, I even spied on this cake in the fridge, counting the hours until I could top it with glaze and cut me a whopper of a slice. And this Cinnamon Roll Cheesecake did not disappoint!

Cinnamon roll cheesecake 1
I made this cake for my hubby’s birthday. Seriously, what is it with his birthday cakes? I can’t even remember what I made for my own, but last year I outdid myself with the Toffee Bourbon ‘drool worthy’ Butterscotch Cake. That cake was intense! I don’t even like Bourbon and I must have scoffed down three slices in two days. So I’ve been planning this cheesecake for a while, and I was really nervous in case it didn’t live up to last year.

Cinnamon roll cheesecake close up

With the crust like this though, it was always going to be good! We don’t have graham crackers here in Australia, especially not these incredible cinnamon ones, so I had to really plan ahead of time to get them. Not usually my strong suit when it comes to baking. I’m generally more of a last minute, “are you kidding me, I’m out of butter?!” kind of gal. But I jumped online and ordered these amazing cookies, and then I just tweaked my usual cheesecake recipe (you can see it’s used in my Unicorn Cheesecake tutorial) by switching out some of the granulated sugar for brown sugar, and then made a very basic cinnamon swirl paste with brown sugar, melted butter and lots of cinnamon.

I did a two layer combo of half the cheesecake filling, half the cinnamon swirl, and then just repeated that again until all the filling and paste was used up. EVERY LAST DROP went in the pan to make this incredible hybrid dessert. If you don’t have a piping bag you could make your own with parchment paper, or just slowing drizzle it in with a spoon.

 

KEEP SCROLLING FOR A VIDEO OF THIS CINNAMON ROLL CHEESECAKE!

 

Cinnamon roll cheesecake slice

The trick to a good cheesecake is not to over bake it, and then when it’s done, but slightly giggly, turn off the oven, and use a wooden spoon to keep the oven door ajar so that it slowly cools. This will stop your cheesecake from cracking, and a happy cheesecake is a yummy cheesecake!

After an hour I remove it from it’s water bath, and let it cool some more on a rack. Then it gets wrapped in cling wrap and placed in the fridge for four hours or overnight. Then all you gotta do is mix up the glaze, and drizzle ’til your heart’s content! We could not get enough of this cheesecake, though it is extremely rich, so the slices were quite thin, and we could have easily served 12-16 people. It’s going to be a recipe I make again for sure. Hope you guys love it as much we did, oh and Happy Birthday babe. Love ya xo

Cinnamon Roll Cheesecake

Created by on June 17, 2019

Related

  • Prep Time: 25m
  • Cook Time: 1h 40m

Ingredients

CRUST

  • 2 cups finely crushed cinnamon graham crackers (210g or 7.5oz)
  • 90 grams (6 tbs) unsalted butter, softened

CINNAMON SWIRL

  • 55 grams (2oz) unsalted butter, melted
  • 70 grams (2.5oz) light brown sugar
  • 1 teaspoon ground cinnamon

FILLING

  • 4 packages (240g/ 8 oz each) cream cheese, room temperature
  • 1 cup white granulated sugar
  • 1/4 light brown sugar, lightly packed
  • 2 teaspoons vanilla
  • 1 pinch salt
  • 2/3 cup (187g) sour cream
  • 2/3 cup (187g) heavy cream
  • 4 large eggs

GLAZE

  • 1 cup icing sugar mixture/ powdered sugar
  • 2 tbs water or milk
  • 1 drop cream cheese flavouring oil

Instructions

CRUST

  1. Preheat oven 350°F (175°C).
  2. Wrap a 9" springform pan with foil, making sure it's high enough that water can't get in.
  3. Crush the crackers by hand or a food processor and then mix in butter with your clean fingers, or again in the food processor.
  4. Press the mixture into the pan. Bake the crust for 10 minutes on a low oven rack. Allow to cool completely.

CINNAMON SWIRL

  1. Combine all three ingredients in a small bowl and stir until smooth.
  2. Allow mixture to cool slightly before placing it into a piping bag.

FILLING

  1. Turn oven temperature down to 325°F (165°C).
  2. For the filling, whip cream cheese in a mixer using the whisk attachment, or with a hand held mixer on medium speed. Whip until smooth, about 3- 4 minutes. Then add sugar, and continue to beat until smooth, another 3- 4 minutes.
  3. Add vanilla, salt, sour cream and heavy cream and beat on medium until smooth. Add in 1 egg at a time, beating between each egg.
  4. Layer half the filling into the pan, and pipe circles of the cinnamon swirl with a piping bag. Add the other half of the cheesecake filling, followed by the remainder of the cinnamon swirl.
  5. Create a water bath for the cheesecake by placing the pan into a roasting dish, and filling with boiling water about 1 inch up the side of the springform pan.
  6. Bake for 1 hour and 30 minutes or until set but still jiggles slightly 2 inches from the edge.
  7. Turn off the oven, place a wooden spoon in the door to keep it ajar, and let the cake cool in the oven for 1 hour. This is the secret to a crack free cheesecake
  8. Cover the cheesecake in cling wrap, not touching the surface, and refrigerate for 4 hours or overnight.
  9. Remove the cling wrap, open the springform pan, and remove the side.

GLAZE

  1. Mix together the icing sugar and water/ milk. Add the flavouring oil. This is optional. The icing tastes fantastic with or without it.
  2. Drizzle over the cake.
  3. Store cheesecake in the fridge, and it can keep for 3 days.

Cinnamon roll cheesecake plates

 

 

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