This cinnamon roll cheesecake combines the warm flavor of cinnamon and brown sugar with the freshness of whipped cream and fruits!
This cinnamon roll cheesecake has a fruity decoration. It is a delicious variation of the classic dessert that adds a refreshing twist to the rich and creamy flavors. Fresh fruits like strawberries, blueberries, and raspberries add a burst of fruity sweetness that balances out the richness of the cheesecake and the warmth of the cinnamon. It's a perfect dessert for a summer barbecue or a cozy brunch with friends and family.
Creamy cinnamon roll filling for the best cinnamon flavor!
The cinnamon roll filling is a key ingredient for cinnamon roll cheesecake. It adds a warm and comforting flavor to the dessert. Typically, the filling consists of a mixture of brown sugar, cinnamon, flour and butter that is spread on top of the cheesecake filling before baking. This mixture creates a sweet and spicy swirl throughout the cheesecake that mimics the taste of a classic cinnamon roll. In this recipe I used a rather soft filling that I piped in multiple layers to have a lovely spread of cinnamon roll filling all over the cheesecake.
You can also include vanilla extract or nutmeg to enhance the flavor of the cinnamon roll filling or add more flour to make it thicker. Overall, the cinnamon roll filling is an essential element that sets the cinnamon roll cheesecake apart from other types of cheesecake and makes it a beloved dessert among cinnamon lovers all year long.
These are the cheesecake pans that I always use in my recipe videos: Springform pan and Removable bottom pan
A 8 inch springform pan is the traditional choice to make most cheesecake recipes. I usually use it for no bake cheesecakes. For baked cheesecakes I prefer the removable bottom pan. It has the advantage of fitting a water bath snuggly around it.
Want a real New York Style baked cheesecake? Check out my recipe here
Cinnamon Roll Cheesecake
For the Graham cracker crust:
1 1/2 cups (180 g) graham cracker crumbs (14 crackers)
4 tbsp melted butter
1 1/2 tbsp sugar
2 tsp cinnamon
For the cheesecake batter:
32 oz (910 g) cream cheese, softened
4 tbsp flour
3/4 cup (150 g) brown sugar
3/4 cup (180 g) sour cream, at room temperature
2 tsp vanilla extract
4 large eggs, at room temperature
For the cinnamon roll filling:
3/4 cup (150 g) brown sugar
2 tbsp cinnamon
1/2 cup (60 g) flour
1/3 cup (75 g) butter, melted
For the whipped cream:
1 1/2 cups (360 ml) cold heavy cream
1/2 cup (65 g) powdered sugar
2 tbsp cinnamon for decoration
3 oz (100 g) raspberries for decoration
3 oz (100 g) blueberries for decoration
Check out my other Cinnamon roll Cheesecake recipe tutorial
Preheat oven to 350 °F. To make the cookie crust use a food processor and pulse graham crackers until fine crumbs form. Add melted butter, cinnamon and sugar and mix until combined. Line a 8 or 9-inch springform pan with parchment paper and grease it with baking oil. Fill the mixture in the baking pan and press it down. Bake for 8 to 10 minutes. Let cool on a wire rack. Reduce oven temperature to 320 °F.
While the crust is baking make the cinnamon roll filling. In a medium sized bowl add flour, brown sugar and cinnamon. Mix it with a spatula or whisk. Add melted butter and mix until smooth.
To make the cheesecake batter use a large mixing bowl. Add softened cream cheese and mix it with flour, cinnamon, vanilla and sugar on the lowest setting of an electric mixer until smooth. This should take about 4 minutes. Add sour cream and mix it in. Then add the eggs and mix until smooth.
To assemble the cheesecake fill about a half of the cheesecake batter into the crust and smooth it out. Add half of the filling and swirl it in. Then top it with the rest of the cheesecake batter and the rest of the filling. Smooth it and swirl it with a spatula or spoon. Wrap a springform pan with multiple layers of heavy duty aluminum foil or a silicone baking pan and then place it into a bigger baking dish. Fill the bigger dish with about an inch of hot water and bake the cheesecake for 90 to 100 minutes. Then turn off the oven without opening the oven door. Let it cool inside the oven for about 10 minutes. Then take the cheesecake and cut around its edge to avoid cracks. Let it sit at the counter for about 30 minutes. Refrigerate for at least 4 hours or overnight.
To decorate the cheesecake remove it from the springform pan and place it on a cake stand or plate. Pipe whipped cream swirls all over the cheesecake. I was using a large round tip (Ateco #809). Sprinkle some cinnamon on top until everything is covered nicely. If you want to add some fresh fruits for a fresher look and flavor!
To soften cream cheese very nicely fill hot water in a big heat safe bowl place the cream cheese packages into the bowl and let them soften for about 10 minutes. It will cream very nicely without mixing in too much air.
Mix cinnamon with powdered sugar before sprinkling in on top of the cheesecake to avoid thick patches of cinnamon!