Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs (alternatively, digestive biscuits or Biscoff cookies)
¼ cup brown sugar: Adds sweetness and depth to the crust.
½ teaspoon ground cinnamon: Enhances the flavor with warm, spicy notes.
6 tablespoons unsalted butter, melted: Binds the crust ingredients together.
For the Cinnamon Roll Swirl:
1 cup brown sugar: Provides a rich, caramel-like sweetness.
1/3 cup all-purpose flour: Helps thicken the swirl mixture.
1 tablespoon ground cinnamon: The star spice that gives the swirl its signature flavor.
1/3 cup unsalted butter, melted: Creates a smooth, spreadable consistency for the swirl.
For the Cheesecake Batter:
4 packages (8 oz each) cream cheese, softened: The base of the cheesecake, providing a rich and creamy texture.
1 cup brown sugar: Sweetens the cheesecake while complementing the cinnamon swirl.
¼ cup granulated sugar: Adds additional sweetness and structure.
½ cup sour cream: Adds tanginess and creaminess to the cheesecake.
4 large eggs, room temperature: Binds the ingredients together and adds richness.
1 tablespoon vanilla extract: Enhances the flavor of the cheesecake.
½ teaspoon salt: Balances the sweetness and enhances the overall flavor.
For the Cream Cheese Frosting:
6 tablespoons cream cheese, softened: Adds creaminess to the frosting.
1 cup powdered sugar: Sweetens and thickens the frosting.
1 teaspoon vanilla extract: Adds flavor to the frosting.
1 cup heavy whipping cream: Lightens the frosting, making it fluffy and spreadable.
1-2 teaspoons cinnamon powder (for dusting): Adds a final touch of flavor and decoration.
Instructions:
1. Prepare the Crust:
Mix the Ingredients: In a medium bowl, blend 1 ½ cups graham cracker crumbs, ¼ cup brown sugar, and ½ teaspoon ground cinnamon. Stir in 6 tablespoons melted butter until the mixture resembles wet sand.
Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to ensure an even layer.
Bake the Crust: Preheat your oven to 325°F (163°C) and bake the crust for about 10 minutes. Set it aside to cool while you prepare the filling.
2. Prepare the Cinnamon Roll Swirl:
Combine Dry Ingredients: In a small bowl, mix 1 cup brown sugar, 1/3 cup all-purpose flour, and 1 tablespoon ground cinnamon.
Add Butter: Stir in 1/3 cup melted butter to create a thick paste. Set aside for swirling into the cheesecake batter.
3. Make the Cheesecake Batter:
Beat the Cream Cheese: In a large mixing bowl, beat 4 packages of softened cream cheese on medium speed until smooth and creamy, about 3-4 minutes.
Add Sugars and Sour Cream: Gradually add 1 cup brown sugar, ¼ cup granulated sugar, and ½ cup sour cream, mixing until fully incorporated.
Add Eggs: Beat in 4 large eggs, one at a time, mixing slowly to avoid incorporating too much air.
Flavoring: Mix in 1 tablespoon vanilla extract and ½ teaspoon salt until just combined.
4. Layer and Bake the Cheesecake:
First Layer: Pour half of the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
Cinnamon Swirl: Dollop half of the cinnamon swirl mixture over the cheesecake batter. Use a knife or skewer to gently swirl the cinnamon mixture into the batter.
Second Layer: Pour the remaining cheesecake batter over the swirled layer, spreading it evenly.
Water Bath: Place the springform pan in a larger pan filled with hot water, ensuring the water reaches halfway up the sides of the springform pan. This prevents cracking by maintaining moisture during baking.
Bake: Bake at 325°F (163°C) for 60-75 minutes, until the edges are set but the center still has a slight wobble.
Cool in Oven: Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for 1 hour.
Refrigerate: Remove the cheesecake from the oven and cool to room temperature. Then refrigerate for at least 6 hours, preferably overnight.
5. Make the Cream Cheese Frosting:
Whip the Frosting: In a medium bowl, beat 6 tablespoons softened cream cheese with 1 cup powdered sugar until smooth and fluffy.
Add Cream and Vanilla: Gradually mix in 1 cup heavy whipping cream and 1 teaspoon vanilla extract until soft peaks form.
6. Frost and Finish:
Frost the Cheesecake: Spread the cream cheese frosting over the cooled cheesecake, creating an even layer.
Final Touch: Dust the top of the cheesecake with 1-2 teaspoons cinnamon powder for added flavor and a decorative finish.
Variations and Substitutions:
Crust Options: Substitute graham cracker crumbs with digestive biscuits or Biscoff cookies for a different flavor profile.
Gluten-Free Option: Use gluten-free graham crackers or cookies in the crust and ensure all other ingredients are gluten-free.
Dairy-Free Option: Replace cream cheese, sour cream, and butter with dairy-free alternatives.
Add Nuts: Incorporate chopped pecans or walnuts into the cinnamon swirl for added texture and flavor.
Conclusion:
Cinnamon Roll Cheesecake is more than just a dessert—it’s a celebration of flavors and memories. Whether for a holiday gathering or simply a special treat, this cake combines the best of cinnamon rolls and cheesecake into a mouthwatering indulgence. Its rich, creamy layers and cinnamon swirls are sure to make it a centerpiece on any dessert table, bringing warmth and comfort to every bite.
