Cinnamon Swirl Cheesecake Dream

Cinnamon Roll Cheesecake

Creamy, smooth, silky cheesecake made to taste just like cinnamon buns, perfect for any celebration or sweet craving.

Ingredients

Crust:

• 1½ cups graham cracker crumbs
• ¼ cup brown sugar
• 5 Tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 tsp ground cinnamon

Cinnamon Filling:

• 2 cups brown sugar
• 4 Tbsp ground cinnamon
• ¾ cup all-purpose flour
• 12 Tbsp unsalted butter, melted

Cheesecake Filling:

• 24 oz cream cheese (3 packs), softened
• ¾ cup heavy whipping cream
• 2 Tbsp sour cream
• 2 eggs, large
• 1 tsp vanilla extract
• 2 Tbsp cornstarch
• ½ cup white granulated sugar

Icing:

• 2 cups powdered sugar
• 1 Tbsp ground cinnamon
• 6 Tbsp heavy whipping cream

Instructions

1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Prepare a large roasting pan that is bigger than your springform pan for a water bath. If you are concerned about your springform pan leaking, wrap the outside of the pan securely with heavy-duty aluminum foil, covering the bottom and extending up the sides. This step is crucial for preventing water from seeping into your cheesecake during baking, ensuring a perfectly smooth, crack-free top.
2. For the Crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, ground cinnamon, melted butter, and vanilla extract. Stir these ingredients together thoroughly until they are well incorporated and the mixture resembles wet sand. Press this graham cracker mixture firmly and evenly into the bottom of the prepared springform pan. Extend the crust about halfway up the sides of the pan to create a sturdy foundation for your cheesecake.
3. For the Cinnamon Filling: In a separate medium bowl, combine the brown sugar, ground cinnamon, and all-purpose flour. Mix these dry ingredients until they are uniformly distributed. Pour in the melted butter and continue mixing until the mixture comes together to form a thick, crumbly paste.
4. Pinch off small bits of this rich cinnamon filling and scatter them evenly over the prepared crust. These pockets of cinnamon will create delightful swirls of flavor throughout your cheesecake.
5. For the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese and granulated sugar on medium-high speed for about 2 minutes until the mixture is completely smooth and creamy. Ensure there are no lumps for a truly silky cheesecake.
6. Add the vanilla extract and sour cream to the cream cheese mixture. Continue mixing until these ingredients are just combined. Avoid overmixing at this stage.
7. Add the eggs, one at a time, beating gently after each addition until just incorporated. Be careful not to incorporate too much air into the batter, as this can lead to cracks. After adding the eggs, scrape down the sides and bottom of the bowl with a spatula to ensure everything is thoroughly mixed.
8. Reduce the mixer speed to medium-low and gradually add the cornstarch. While still on low speed, slowly pour in the heavy cream. Mix until all ingredients are combined and the batter is smooth. Scrape the bowl once more to ensure consistency.
9. Carefully spread about one-third of the cheesecake batter over the prepared crust and cinnamon filling in the springform pan.
10. Next, scatter more small bits of the cinnamon filling evenly over this layer of cheesecake batter.
11. Spread another third of the cheesecake batter over the cinnamon filling, gently smoothing it out.
12. Distribute the remaining cinnamon filling over this second layer of cheesecake batter.
13. Finally, spread the remaining cheesecake batter over the top, creating the final smooth layer of your cheesecake.
14. Place the roasting pan into the preheated oven. Carefully set the springform pan containing the cheesecake inside the roasting pan. Pour hot water into the roasting pan, ensuring it comes about halfway up the sides of the springform pan. This water bath technique is essential for baking a cheesecake evenly and preventing it from cracking on top.
15. Bake for 70-75 minutes, or until the edges are set and the center still has a slight wobble when gently shaken.
16. Once baked, turn off the oven and prop the oven door open halfway. Allow the cheesecake to rest in the cooling oven for about 10 minutes. This slow cooling helps prevent the cheesecake from sinking or cracking.
17. Carefully remove the cheesecake from the oven and out of the water bath (remove the foil if you used it). Let it cool on a wire rack on the counter for 20 minutes. Then, gently run a greased thin butter knife around the inside edge of the springform pan to carefully separate the cheesecake from the pan. This step helps prevent sticking as it cools further. (You don’t need to remove the cheesecake from the pan entirely until you’re ready to add the topping and serve).
18. After cooling on the counter for an hour, transfer the cheesecake to the refrigerator. Refrigerate for at least 4 hours, or ideally overnight, before adding the icing. Chilling is vital for the cheesecake to firm up and develop its optimal texture and flavor.
19. For the Icing: In a small saucepan or microwave, gently warm the heavy cream until it’s warm to the touch, but do not let it boil.
20. In a shallow bowl, combine the powdered sugar and ground cinnamon. Gradually whisk in the warm heavy cream, starting with a small amount and adding more until you achieve a smooth, pourable icing consistency.
21. Once the cheesecake is thoroughly chilled, pour the cinnamon icing over the top and spread it evenly across the surface. Slice and serve your magnificent Cinnamon Roll Cheesecake, and enjoy every decadent bite!

Nutrition Facts

Calories: 944kcal | Carbohydrates: 109g | Protein: 8g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 335mg | Potassium: 255mg | Fiber: 3g | Sugar: 88g | Vitamin A: 1979IU | Vitamin C: 0.3mg | Calcium: 194mg | Iron: 2mg

Tried this recipe? Mention @willcookforsmiles or tag #willcookforsmiles!