Cinnamon Roll Cheesecake
Luscious Vanilla Cheesecake is swirled with an ooey gooey cinnamon swirl topped with fresh whipped cream and berries this Cinnamon Roll Cheesecake is unforgettable
Damn Daniel this cheesecake was good!! My sister tried some and told me I should start a cheesecake business, I’d really succeed she said. I cannot lie I think I would cuz damn Cheesecake is so good and I like to think I make a mean one!
This one comes as to no surprise of my late obsession, Cinnamon Roll. I was dreaming of a cinnamon roll esque cheesecake when I was roaming the aisles of the market as I usually do. And out poped Cinnamon Roll Oreos, well hello if that wasn’t a sign to make a Cinnamon Roll Cheesecake I don’t know what is!!
So I got to work. Crushed a whole container of Cinnamon Roll Oreos and melted some buttah into them. You could of course use regular Golden Oreos and add some ground cinnamon.
I beat the cream cheese until light and fluffy then added brown sugar, not granulated sugar, because Cinnamon Rolls and brown sugar are synonomous. I had never made a brown sugar cheesecake, it worked- phew!
Then I aded my favorite things to make a Fabulous Cheesecake- Greek Yogurt ( or Sour Cream but I am trying to watch my figure 😉 ) and Heavy Cream ( obviously not watching my figure that well) then comes lots of Pure Vanilla Extract and Eggs.
I opted out of putting any Ground Cinnamon in the Cheesecake but made a Brown Sugar Cinnamon Swirl instead. All it took was some Brown Sugar, Melted Butttah, Ground Cinnamon and a Slurry of Cornstarch then I dolloped it all over the cheesecake and swirled it all purrtay.
Popped the Cinnamon Roll Cheesecake in the oven and let it bake to perfection. When making Cheesecake I ALWAYS follow these steps:
- Bake my Cheesecake in a Springform Pan
- Place the Springform Pan in a Large Round Cake Tin
- Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
- When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
- Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
- Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
- When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut
- 1 12oz Package Cinnamon Roll Oreos ( Golden Oreos would work just fine)
- 57 grams or 2 oz Butter, Melted
- 1 Teaspoon Ground Cinnamon
- 566 Grams or 20oz Cream Cheese, softened at room temp.
- 200 Grams or 1 Cup Light Brown Sugar, Packed
- 60 Grams or 1/4 Cup Heavy Cream
- 143 Grams or 1/2 Cup Greek Yogurt
- 2 Tablespoons of Pure Vanilla Extract
- 171 Grams or 3 Large Eggs, at room temp.
Cinnamon Roll Filling
- 113 Grams or 4oz Unsalted Butter Melted
- 1 Teaspoon Cornstarch, mixed with a splash of cold water to make a slurry
- 225 Grams or 1 1/4 Cup Light Brown Sugar
- 4 Teaspoons of Ground Cinnamon
- 240 Grams or 1 cup Heavy Cream
- 1 Tablespoon Powdered Sugar
- Optional: Fresh Berries for decoration
- Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Oreos, melted butter, and cinnamon. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add brown sugar and beat for another 3 minutes. Add in heavy cream, Greek yogurt and vanilla extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Cinnamon Roll Filling
- In a small cup add cornstarch and a splash of cold water, mixing with a fork quickly to create a "slurry".
- In a small bowl combine the melted butter, brown sugar and ground cinnamon then whisk in slurry.
- Spoon dollops all over the cheesecake and using a knife swirl all over.
- Bake for 60 to 70 minutes, until the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
- The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, pour a few tablespoons or however much you like on top of each slice of cheesecake.
- In the bowl of an electric mixer fitted with a whisk attachment beat the whipped cream and powdered sugar until stiff peaks form.Using a star tip and a piping bag pipe the whipped cream on top of the cheesecake. Store cheesecake in fridge.
Peppermint Chocolate Cheesecake
Pumpkin Cheesecake with Biscoff Crust
Vanilla Bean Cheesecake