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cinnamon roll cheesecake on a white platter next to cinnamon sticks, cup of sugar, cup of berries and glass of milk

Cinnamon Roll Cheesecake

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 20 Minutes
  • Cook Time: 90 Minutes
  • Total Time: 8 Hours 10 Minutes
  • Yield: 12-16 Slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Luscious Vanilla Cheesecake is swirled with an ooey gooey cinnamon swirl topped with fresh whipped cream! This Cinnamon Roll Cheesecake recipe is perfect for your next party or special occasion! Step-by-step photos teach you how to bake this cheesecake recipe!


Ingredients

Scale

Crust

  • 12oz Vanilla Sandwich Cookies/ Golden Oreos
  • 2 Teaspoons Ground Cinnamon 
  • 57 grams or 2 oz Butter, Melted

Cheesecake

  • 32oz Cream Cheese, completely softened at room temperature
  • 300 Grams(1 1/2 Cups) Light Brown Sugar
  • 4oz (1/2 Cup) Sour Cream, at room temperature 
  • 1 1/2 Tablespoons of Pure Vanilla Extract
  • 1 1/2 Teaspoons Ground Cinnamon
  • 4 Large Eggs + 2 Large Egg Yolks, at room temperature

Cinnamon Roll Filling

  • 150 Grams (3/4 Cup) Brown Sugar
  • 2 Tablespoons Ground Cinnamon 
  • 47 Grams (1/3 Cup + 1 Tablespoon) All-Purpose Flour/ Plain Flour
  • 4oz (1/2 Cup) Unsalted Butter Melted

Whipped Cream

  • 12oz (1 1/2 Cup) Heavy Whipped Cream
  • 2 Tablespoons Powdered Sugar
  • 1 1/2 Teaspoons Dry Milk Powder
  • 2 Teaspoons Ground Cinnamon 
  • Optional: Fresh Berries for decoration

Instructions

Crust

  1. Preheat oven to 350F/180C and lightly grease a 9-inch springform pan set aside. In a food processor blend cookies and cinnamon until a fine crumb is formed then add melted butter and process to evenly combine.
  2. Press into bottom and slightly up upsides of prepared pan. Bake for 8 minutes, then set aside and prepare the cheesecake filling.

Cheesecake

  1. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat cream cheese for 2 minutes on low-medium speed. The cream cheese should be smooth and creamy with no lumps, if you have lumps your cream cheese was too cold.
  2. Scrape the bowl then add brown sugar and beat for another 2 minutes until fully combined. Add sour cream, vanilla, and ground cinnamon and mix until just fully combined. Add in eggs one at a time then the last two yolks. You should have a creamy batter with no lumps. Set aside while you prepare the cinnamon filling. 

Cinnamon Roll Filling

  1. In a small-medium bowl whisk together the brown sugar, flour, and ground cinnamon. Once fully combined add the melted butter and mix to combine. 
  2. Pour half of the cheesecake batter into the prepared pan then dollop half of the cinnamon roll mixture on top and use a butter knife to ever so slightly swirl it a bit more, you want to leave it a bit chunky to get bites of cinnamon roll filling. Repeat the process one more time, but on top if you leave two many big chunks you may end up with too many cracks on top of the cheesecake, a crack or two is fine since we are covering with whipped cream anyways. 
  3. Place the 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway 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.
  4. Bake for 1 hour 15 minutes to 1 hour 30 minutes, the middle of the cheesecake should jiggle just a little bit. You can use an instant-read thermometer to check the internal temperature has reached 150F-155F or  65C-68C. Turn the oven off and let cool in the oven for 1 hour then take out of roasting pan and let finish cooling on the counter for an hour. Finally, wrap with plastic wrap and chill in the fridge overnight or at least 6 hours.

Whipped Cream

  1. In the bowl of an electric mixer fitted with a whisk attachment beat the whipped cream, powdered sugar, and dry milk powder until stiff peaks form. Using a large round tip pipe swirls all over the top of the cheesecake then use a sieve to sprinkle ground cinnamon on top. Store cheesecake in the fridge for up to 5 days in an air-tight container. Let the cheesecake sit at room temperature for 20 minutes before serving for best results. 


Notes

*Total time includes chill time

Keywords: cinnamon cheesecake recipe, cinnamon swirl cheesecake

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