This Cinnamon Roll Cheesecake offers a delightful twist on classic cheesecake recipes, combining the creamy texture you love with the warm, comforting swirls of a cinnamon roll. It’s a surprisingly easy dessert to make that will impress everyone.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat block cream cheese is best for richness.
- Graham Cracker Crumbs: You can use digestive biscuit crumbs or crushed vanilla wafers.
- Brown Sugar: Light or dark brown sugar works for the cinnamon swirl.
- Cinnamon: Essential for the signature cinnamon roll flavor.
- Heavy Cream: For a rich, pourable glaze.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ½ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 5 hours 30 minutes (includes chilling)
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Servings: 12
- Tools Needed: 9-inch springform pan, mixing bowls, electric mixer, measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare the Crust
Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes at 350°F (175°C) and then let it cool.
2. Make the Cinnamon Swirl Mixture
In a small bowl, whisk together the brown sugar and cinnamon. Stir in the melted butter until well combined. Set this mixture aside for later.
3. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese with granulated sugar until smooth. Beat in the eggs one at a time, then mix in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well incorporated.
4. Assemble the Cheesecake
Pour half of the cheesecake filling over the cooled crust. Spoon half of the cinnamon swirl mixture over the filling in dollops. Gently swirl with a knife to create a marbled effect. Repeat with the remaining cheesecake filling and cinnamon swirl, making sure to end with a swirl on top.
5. Bake the Cheesecake
Place the springform pan on a baking sheet. Bake at 350°F (175°C) for 50-60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
6. Chill the Cheesecake
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover it and refrigerate for at least 4 hours, or preferably overnight. Chilling is crucial for the cheesecake to set properly.
7. Make the Cream Cheese Glaze
In a medium bowl, beat the softened cream cheese and softened butter until smooth. Gradually add the powdered sugar, beating until fluffy. Stir in the heavy cream and vanilla extract until the glaze is smooth and pourable.
8. Glaze and Serve
Once the cheesecake is thoroughly chilled, remove it from the springform pan. Pour the cream cheese glaze over the top, letting it drip down the sides. Slice and serve this delicious addition to your cheesecake recipes collection.
Variation Ideas:
- Nutty Crust: Add ¼ cup finely chopped pecans or walnuts to the graham cracker crust mixture.
- Pumpkin Spice Swirl: Replace cinnamon in the swirl with 1 ½ teaspoons pumpkin pie spice.
- Chocolate Drizzle: After glazing, drizzle with melted chocolate for an extra touch.
Storage Instructions:
Store leftover Cinnamon Roll Cheesecake in an airtight container in the refrigerator for up to 4-5 days. You can also freeze individual slices for longer storage; wrap them tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before enjoying.
Frequently Asked Questions (FAQ):
Why did my cheesecake crack?
Cracks often happen from sudden temperature changes. Cooling the cheesecake slowly in the oven helps prevent this. Overbaking can also cause cracks, so remove it when the center still jiggles slightly.
Can I make this ahead of time?
Absolutely! Cheesecake is an excellent make-ahead dessert. You can prepare it up to 2-3 days in advance and keep it chilled in the refrigerator.
Do I need a water bath for this cheesecake?
For this recipe, a water bath is not strictly necessary as the slow cooling method in the oven helps maintain a smooth top.
What kind of cream cheese should I use?
Always use full-fat block cream cheese for the best texture and flavor in your cheesecake recipes. Avoid cream cheese spreads or whipped varieties.
How do I know when the cheesecake is done baking?
The edges of the cheesecake should be set, but the very center (about a 2-inch circle) should still have a slight jiggle when gently nudged. It will continue to set as it cools.
Can I use a different size pan?
You can, but baking times will vary. A smaller pan will result in a taller cheesecake requiring more baking time, while a larger pan will be thinner and bake faster. Adjust accordingly.