Cinnamon Roll Cheesecake Recipe: A Mouthwatering Delight

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Have you ever been caught in the delightful dilemma of choosing between the cosy warmth of a cinnamon roll and the rich, velvety luxury of a cheesecake? Well, we’re here to tell you that this choice is no longer necessary. We are delighted to guide you through the creation of the ultimate dessert hybrid: a truly spectacular cinnamon roll cheesecake that beautifully marries the best of both worlds. This is more than a simple recipe; it’s a journey towards a dessert that will have your loved ones asking for your secret. So, let’s begin our definitive cinnamon roll cheesecake recipe: a mouthwatering delight!

Why You’ll Absolutely Adore This Cheesecake

We believe that the finest desserts are the ones that create cherished memories, and this particular creation is guaranteed to do just that. It is the perfect marriage of two timeless treats. Imagine a buttery, cinnamon-sugar base, reminiscent of the gooey centre of a cinnamon roll, topped with a sumptuously smooth and tangy cream cheese filling. As if that weren’t tempting enough, we weave a ribbon of sweet cinnamon through the filling itself and crown it all with a luscious cream cheese icing. It is a genuine dessert for special occasions, yet it’s simple enough to whip up for a weekend indulgence.

The combination of textures and flavours is simply sublime. You’ll experience the gentle crunch of the crust, the impossibly creamy cheesecake, the comforting warmth of the cinnamon swirl, and the zesty sweetness of the icing. If you have a passion for baking, you might also fall in love with our recipe for Tasty Blueberry Cheesecake Swirl Cookies, which provides another inventive twist on cheesecake flavours.

Essential Ingredients for Your Masterpiece

To strike the perfect harmony of flavour and texture, we strongly recommend using high-quality, full-fat ingredients. This will guarantee your cheesecake is wonderfully rich, creamy, and holds its structure perfectly. For clarity, we have divided the ingredients into three sections.

For the Cinnamon Roll Crust

150g digestive biscuits (or graham crackers), finely crushed
75g unsalted butter, melted
2 tablespoons light brown sugar
1 teaspoon ground cinnamon

For the Creamy Cheesecake Filling

900g full-fat cream cheese, at room temperature
200g caster sugar
1 tablespoon plain flour
3 large eggs, at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
180ml soured cream, at room temperature

For the Cinnamon Swirl and Icing

75g unsalted butter, softened
100g light brown sugar, packed
2 teaspoons ground cinnamon
For the icing: 60g cream cheese, softened, 120g icing sugar, and 1-2 tablespoons of milk

Step-by-Step Instructions: Crafting the Perfect Cheesecake

Follow our detailed guide, and you will produce a homemade cinnamon roll cheesecake that looks as if it has come from a professional patisserie. Let’s get to it!

Prepare Your Tin and Oven: First, preheat your oven to 160°C (325°F / Gas Mark 3). Grease and line the base of a 23cm (9-inch) springform tin with baking parchment.
Make the Crust: In a medium bowl, combine the crushed digestive biscuits, melted butter, light brown sugar, and cinnamon. Mix until the consistency is like damp sand. Press this mixture firmly and evenly into the base of your prepared tin. Bake for 10 minutes, then put it aside to cool completely.
Create the Cinnamon Swirl: In a separate small bowl, blend the 75g of softened butter, 100g of light brown sugar, and 2 teaspoons of cinnamon. Mix until it achieves a thick, paste-like texture. Set this mixture aside for now.
Mix the Cheesecake Filling: In a large bowl, use an electric mixer on a low setting to beat the room-temperature cream cheese until it is completely smooth and without lumps. Scrape down the sides of the bowl. Gradually add the caster sugar and plain flour, mixing on low just until they are combined.
Incorporate Wet Ingredients: Add the eggs and the egg yolk one by one, mixing on a low speed after each is added until the yolk is just blended in. It is vital not to over-mix! This incorporates too much air, which can cause cracks. Lastly, gently fold in the soured cream and vanilla extract.
Assemble the Cheesecake: Pour half of the cheesecake batter over your cooled crust. Drop small spoonfuls of the cinnamon swirl mixture across the batter. Pour the remaining cheesecake batter over the top. Add the rest of the cinnamon swirl mixture in dollops. Take a knife or a skewer and gently pull it through the batter to create a beautiful marbled effect.
Bake to Perfection: Position the cheesecake tin on a baking tray. Bake for 55-65 minutes. The cheesecake is ready when the edges are set, but the middle still has a slight wobble. Switch the oven off, prop the door ajar with a wooden spoon, and allow the cheesecake to cool inside the oven for a minimum of one hour. This gradual cooling is one of our most important no-crack cheesecake tips.
Chill Completely: Take the cheesecake out of the oven and let it cool fully on a wire rack. Once it reaches room temperature, cover it with cling film and place it in the fridge for at least 6 hours, although overnight is preferable. This step is essential for the cheesecake to set correctly.
Prepare the Icing and Serve: Just before you are ready to serve, whisk the softened cream cheese, icing sugar, and 1 tablespoon of milk together until smooth. If it seems too thick, add the second tablespoon of milk. Drizzle this glorious icing over the top of the chilled cheesecake. Slice, serve, and prepare for the applause!

Pro Tips for a Flawless Cheesecake

We want your baking adventure to be a complete triumph. Here are several expert pointers we’ve perfected through years of experience in the kitchen:

Room Temperature is Key: You must ensure your cream cheese, eggs, and soured cream are all at room temperature before you begin. This helps them to combine into a silky-smooth batter, which prevents lumps and reduces the temptation to over-mix.
Don’t Over-Mix: The primary reason cheesecakes crack is the incorporation of too much air into the batter. Always mix on a low speed and only until the ingredients are just blended.
Consider a Water Bath (Bain-Marie): For an additional guarantee against cracks, we recommend using a water bath. Wrap the outside of your springform tin with a few layers of heavy-duty aluminium foil. Sit it inside a larger roasting tin and pour boiling water into the roasting tin to come halfway up the cheesecake tin’s sides. This technique fosters a humid, steamy environment for gentle, even baking. You can delve deeper into the science of a water bath with baking authorities like King Arthur Baking.
Patience is a Virtue: The slow cooling period and lengthy chilling time are not optional steps. Rushing this process will lead to a cheesecake that has failed to set properly. The overnight chill also allows the flavours to meld and become even more delicious.

Storage and Make-Ahead Advice

How to Store Your Cheesecake

Any leftover cheesecake should be kept in the refrigerator. Cover it loosely with cling film or store it in an airtight container. It will remain fresh and tasty for up to 5 days. We find the flavour is even more pronounced on day two!

Can I Make This Cheesecake Ahead of Time?

Absolutely! This is an ideal dessert to prepare in advance. You can bake the cheesecake up to two days before you plan to serve it. Just keep it covered in the fridge and make the cream cheese icing right before you are ready to present it.

Frequently Asked Questions (FAQ)

Can I use pre-made cinnamon roll dough for the crust?

While our recipe features a biscuit crust for that classic cheesecake texture, you are more than welcome to experiment! You could press uncooked cinnamon roll dough into the tin and bake it until golden before pouring in the filling. This would give you a softer, more bread-like base.

Why did my cheesecake crack?

Cracks are generally caused by one of three things: over-beating the batter, baking in an oven that is too hot, or cooling the cheesecake too rapidly. Adhere to our tips for mixing on a low speed and letting the cheesecake cool down slowly in the oven to help prevent this from happening.

Can I make this recipe gluten-free?

Yes, you certainly can. Simply choose your favourite gluten-free digestive-style biscuits for the crust, and replace the plain flour in the filling with a gluten-free all-purpose flour blend or cornflour.

What is the best type of cream cheese to use?

For the best cheesecake recipe, you must always use full-fat, block-style cream cheese (such as Philadelphia). You should avoid spreadable or low-fat varieties that are sold in tubs, as their higher water content can lead to a runny cheesecake that fails to set.

Conclusion: Your New Favourite Dessert Awaits

We’ve equipped you with all the tools, tips, and techniques to create the most incredible cinnamon roll cheesecake recipe: a mouthwatering delight. This dessert is a real centrepiece, perfect for celebrating life’s big moments or just making an ordinary day feel extraordinary. The marriage of warm cinnamon spice and cool, creamy cheesecake is truly a match made in heaven.

We genuinely hope you enjoy the process of making—and of course, eating—this wonderful creation. If you are searching for another sweet treat to try, we highly recommend our Blueberry Heaven Cookies The Definitive Recipe For Soft Chewy Perfection. Now, it’s time to go to the kitchen, assemble your ingredients, and get ready to bake something truly amazing. Please don’t forget to leave a comment below to let us know how your cheesecake turned out. Happy baking!