Cinnamon Roll Cheesecake

5 from 4 votes

Cinnamon Roll Cheesecake

This cinnamon roll cheesecake is lusciously creamy and infused with warm and cozy spices. It's completely foolproof—no cracks, no water bath required, just pure deliciousness. Every bite is filled with rich cinnamon roll goodness that hugs your soul. This easy recipe guarantees cheesecake perfection every time and is perfect for the holiday season!

Prep Time30

Cook Time1 30

Chill Time8

Servings: people

Author: Bea & Marco

Ingredients

Base

2 cup (200 g) digestive biscuits crumbs
⅓ cup (70 g) unsalted butter , melted
1 teaspoon cinnamon powder

Cheesecake Filling

2 lb (900 g) full-fat plain cream cheese , room temperature
1½ cup (340 g) full-fat sour cream , room temperature
1 cup (200 g) granulated sugar
¼ cup (30 g) all-purpose flour , sifted
1 tablespoon vanilla extract
½ teaspoon salt
1 teaspoon cinnamon powder
4 large eggs , room temperature

Cinnamon Roll Filling

¾ cup (150 g) brown sugar
¼ cup (30 g) all-purpose flour
¼ cup (60 g) unsalted butter , melted
1 tablespoon cinnamon powder

Cream Cheese Frosting

8 oz (225 g) full-fat plain cream cheese , room temperature
1 cup (120 g) powdered sugar , sifted
1 teaspoon vanilla extract

Instructions

Base

Crush the biscuits into a fine mixture using a small blender. Mix with melted butter and cinnamon. Pour and press into a 9-inch (23cm) springform pan. Freeze for 30 minutes.

Cheesecake Filling

Preheat the oven to 265ºF (130ºC) with the fan off. Grease the sides of a 9-inch (23cm) springform pan.
Whisk the cream cheese in a bowl for 30 seconds to 1 minute using a handheld whisk or a stand mixer on low speed until it becomes creamy. Be sure to scrape the sides of the bowl occasionally with a rubber spatula throughout this process and onwards.
Mix in sour cream, sugar, all-purpose flour, vanilla extract, salt, and cinnamon.
Briefly whisk eggs separately in another bowl and add to the mixture. Fold the mixture gently using a rubber spatula. Set aside.

Cinnamon Roll Filling

Mix brown sugar, all-purpose flour, and cinnamon powder. Then add in melted butter and mix well.

Assemble

Pour ⅓ of the cream cheese filling, spread evenly, and sprinkle ½ of the cinnamon roll filling. Repeat, finish with the last ⅓ of the cream cheese filling, and smooth out the top. Place the springform pan on a baking tray for easier transferring.

Bake And Chill

Bake on the lower ⅔ rack for 1 hour 30 minutes, or until the edges are set but the center wiggles when you lightly shake the pan.
Remove the pan from the oven and place it on a cooling rack. Allow the cheesecake to cool completely in the pan before chilling it in the refrigerator for at least 4 hours, preferably overnight, to develop flavor.

Cream Cheese Frosting

Whisk cream cheese until fluffy. Add powdered sugar and vanilla extract and mix well.
Remove the springform pan and place the cheesecake on a cake stand or a serving plate. Using an offset spatula, spread the frosting evenly over it. Make swirls by lightly pressing a spoon tip on the frosting while turning—dust over with some cinnamon powder. Enjoy!

Notes

Use a kitchen scale. A kitchen scale is more precise, saves time by reducing the need for washing between measurements, and gives better results.
Use ingredients at room temperature. This will make it easy for them to blend without over-mixing them.
Discard the cream cheese liquid. The cream cheese will release some liquid as it sits at room temperature. Discard it to ensure the cheesecake sets properly.
Scrape down the sides of the bowl as you go. This will make sure all the ingredients are mixed properly. We love to use a rubber spatula for this.
Place the springform pan on a baking tray when baking. This makes it easier to move the springform pan around, especially when it's hot.
Less mixing. Overmixing the ingredients incorporates air into the batter, creating air bubbles or pockets that push the batter when we bake the cinnamon roll cheesecake, which can lead to cracks.
Low oven temperature. This will ensure the cheesecake bakes slowly, mimicking the water bath, without the hassles. A harsh, high temperature will cook the cheesecake too fast, creating cracks. We always use a portable oven thermometer to ensure the oven temperature is correct.

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