Cinnamon Roll Cheesecake
User Reviews
5
18 reviews
Excellent
Cinnamon Roll Cheesecake
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The Cinnamon Roll Cheesecake combines a spiced biscoff cookie crust with a creamy cheesecake filling and a cinnamon sugar swirl, topped with a glaze and whipped cream. Decorated with mini cinnamon rolls, it delivers layered flavors reminiscent of cinnamon rolls and traditional cheesecake in one dessert.
Description
This cheesecake recipe begins with a crust of crushed biscoff cookies mixed with sugar and melted butter, baked to set. A cinnamon filling comprised of brown sugar, flour, cinnamon, and melted butter is prepared separately. The cheesecake filling blends cream cheese, sugar, sour cream, heavy cream, flour, vanilla, and eggs until smooth.
The process includes layering one-third of the cheesecake batter, then adding cinnamon filling swirled through, repeated in thirds to create a marbled effect. After baking, the cheesecake is finished with a powdered sugar glaze, whipped cream sweetened with powdered sugar and vanilla, and miniature cinnamon rolls for decoration. The result is a rich cheesecake with distinct cinnamon roll notes from the swirl and toppings, balancing creamy and sugary-spiced flavors.
The cheesecake stores well covered in the refrigerator for 5-7 days, although the whipped cream topping may deflate over time. It can also be frozen whole or in slices, wrapped securely and defrosted overnight in the fridge before serving.
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Ingredients
Crust
- 2 1/4 cups Biscoff cookie crumbs (one 8.8-ounce package or 250g)
- 4 Tablespoons granulated sugar
- 8 Tablespoons butter melted, salted
Cinnamon Filling
- 1 1/2 cups brown sugar
- 1/2 cup all-purpose flour
- 2 Tablespoons ground cinnamon
- 1/2 cup butter melted (8 Tablespoons, salted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 3 Tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 4 egg large
Glaze
- 3/4 cup powdered sugar
- 2-4 Tablespoons milk or heavy cream
Decorating
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- cinnamon rolls for decorating, mini
Instructions
Crust
- Preheat oven to 325°F.
- Pulse biscoff cookies in a food processor or crush in a gallon-size ziplock bag until they are fine crumbs. Add sugar and melted butter. Mix until evenly moistened.
- Press crust mixture into the bottom and an inch up the sides of a 9-inch springform pan. Bake for 10 minutes to set the crust.
Cinnamon Filling
- Combine brown sugar, flour, and cinnamon in a medium bowl. Add melted butter and stir until evenly moistened. Set aside.
Cheesecake Filling
- Beat cream cheese in a large bowl for 1-2 minutes until creamy and smooth.
- Add sugar, sour cream, heavy cream, flour, and vanilla extract. Beat again on medium-low speed until combined, stopping to scrape the bottom and sides of the bowl.
- Add eggs, one at a time, mixing on low speed just until incorporated. Scrape the bottom and sides of the bowl partway through to ensure the eggs mix in evenly.
- Pour 1/3 of the cheesecake filling into the prepared crust. Crumble 1/3 of the cinnamon filling on top. Pour another third of the cheesecake filling over this, and repeat with another third of the cinnamon filling. Pour the remaining cheesecake filling on top and sprinkle with the remaining cinnamon filling.
- Place the springform pan inside a 10-inch cake pan. Place both pans into a large roasting pan and carefully transfer to the oven. Fill the roasting pan halfway with boiling water to create a water bath before closing the oven door.
- Bake for 80-95 minutes just until the edges are set but there is a still a slight jiggle in the center of the cheesecake. Start with the lower amount of time. If the whole cheesecake is too jiggly, continue to bake for another 10-15 minutes before checking again.
- Once the cheesecake looks done, turn off the oven and leave the oven door slightly ajar so the cheesecake can cool slowly for 30 minutes. Then carefully remove the springform pan from the water bath and let the cheesecake cool completely on a cooling rack for 1-2 hours.
- Transfer the cooled cheesecake to the fridge and chill for 4-6 hours until completely set. Remove the cheesecake from the springform pan.
Glaze & decorate
- Whisk powdered sugar and heavy cream or milk together in a small bowl, then drizzle over the cooled cheesecake.
- Beat heavy cream, powdered sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment or using an electric hand mixer until stiff peaks form. Transfer to a piping bag fitted with a decorative tip. I typically use an Ateco 826 or 827 tip or a Wilton 1M or 8B for this kind of piping.
- Pipe swirls of whipped cream around the top of the cheesecake, then gently dust them with a little cinnamon. Top with mini cinnamon rolls between the mounds of whipped cream, if desired.
Notes
- Store the cheesecake covered loosely with plastic wrap in the refrigerator for up to 7 days; whipped cream toppings may lose volume over time.
- Freeze the entire baked cheesecake or individual slices wrapped in plastic wrap to keep longer; thaw overnight in the refrigerator before serving.
Nutrition Information
Show Details
Calories
595kcal
(30%)
Carbohydrates
78g
(26%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
132mg
(44%)
Sodium
272mg
(11%)
Potassium
145mg
(3%)
Fiber
1g
(4%)
Sugar
62g
(124%)
Vitamin A
1017IU
(20%)
Vitamin C
0.3mg
(0%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 78g | 26% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 272mg | 11% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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