1: Can I make this cheesecake without a springform pan?

Yes, you can use a regular 9-inch cake pan, but be sure to line it with parchment paper and leave some overhang so you can lift the cheesecake out after chilling. Just note that the presentation might not be as clean as with a springform.

2: How do I know when the cheesecake is done baking?

The center should be set but still slightly jiggly when gently shaken. The edges will look firm. Let it cool in the oven with the door slightly ajar to avoid cracking.

3: Can I prepare this recipe ahead of time?

Absolutely. In fact, this cheesecake is best made at least a day ahead to allow it to chill and set properly in the fridge. It stores well for up to 4 days.

4: Can I freeze the cheesecake?

Yes! Freeze individual slices wrapped in plastic and foil, or freeze the whole cake. Thaw overnight in the refrigerator before serving for the best texture.

Cinnamon Roll Cheesecake

Name: Cinnamon Roll Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies); 1/4 cup brown sugar; 1/2 tsp ground cinnamon; 6 tbsp unsalted butter, melted; 1 cup brown sugar (for cinnamon swirl); 1/3 cup unsalted butter, melted (for cinnamon swirl); 1/3 cup all-purpose flour (for cinnamon swirl); 1 tbsp ground cinnamon (for cinnamon swirl); 32 oz cream cheese, softened; 1 cup brown sugar (for cheesecake batter); 1/4 cup granulated sugar; 1/2 cup sour cream; 1 tbsp vanilla extract (for cheesecake batter); 4 large eggs, room temperature; 1/2 tsp salt (for cheesecake batter); 6 tbsp cream cheese, softened (for frosting); 1 cup powdered sugar (for frosting); 1 tsp vanilla extract (for frosting); 1 cup heavy whipping cream (for frosting); 1-2 tsp cinnamon powder (for dusting)

Description

A rich and creamy cinnamon roll cheesecake that blends the comforting flavors of cinnamon rolls with the smooth texture of classic cheesecake. Perfect for beginner bakers.

Ingredients

Scale

1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
1/4 cup brown sugar
1/2 tsp ground cinnamon
6 tbsp unsalted butter, melted
1 cup brown sugar (for cinnamon swirl)
1/3 cup unsalted butter, melted (for cinnamon swirl)
1/3 cup all-purpose flour (for cinnamon swirl)
1 tbsp ground cinnamon (for cinnamon swirl)
32 oz cream cheese, softened
1 cup brown sugar (for cheesecake batter)
1/4 cup granulated sugar
1/2 cup sour cream
1 tbsp vanilla extract (for cheesecake batter)
4 large eggs, room temperature
1/2 tsp salt (for cheesecake batter)
6 tbsp cream cheese, softened (for frosting)
1 cup powdered sugar (for frosting)
1 tsp vanilla extract (for frosting)
1 cup heavy whipping cream (for frosting)
1–2 tsp cinnamon powder (for dusting)

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Instructions

Preheat oven to 325°F (160°C), grease a 9-inch springform pan, and line the bottom with parchment paper.
Mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter, stir until moistened, and press into pan. Bake for 8–10 minutes and let cool.
Combine brown sugar, melted butter, flour, and cinnamon in a small bowl for the cinnamon swirl. Mix into a smooth paste and set aside.
In a large bowl, beat cream cheese until smooth. Gradually add brown and white sugar, then mix in sour cream, vanilla, and salt. Add eggs one at a time, mixing gently.
Pour half of the cheesecake batter over the crust. Drizzle and swirl in half of the cinnamon mixture. Repeat with remaining batter and swirl.
Place the pan in a water bath and bake for 1 hour to 1 hour 10 minutes until center is set with a slight jiggle. Leave in oven with door ajar for 30 minutes.
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Beat softened cream cheese until smooth. Add powdered sugar and vanilla, then fold in whipped heavy cream until frosting is fluffy.
Spread frosting over chilled cheesecake and dust with cinnamon powder before serving.

Notes

Use room temperature cream cheese, eggs, and sour cream for a smooth batter.
Do not overmix after adding eggs to avoid cracks.
A water bath helps prevent cracking and ensures even baking.
To freeze, wrap individual slices tightly and thaw in the fridge overnight.
For clean slices, dip your knife in warm water and wipe between cuts.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 35g
Sodium: 320mg
Fat: 36g
Saturated Fat: 20g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 44g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg