Cinnamon Roll Cheesecake Swirls (Printer-Friendly Version)
A luscious blend of creamy cheesecake layered with warm cinnamon swirls and a soft cream cheese frosting.
# Required Ingredients:
→ Crust
01 -
180 g graham cracker crumbs or crushed Biscoff cookies
02 -
50 g brown sugar
03 -
1/2 teaspoon ground cinnamon
04 -
85 g unsalted butter, melted
→ Cinnamon Swirl
05 -
200 g brown sugar
06 -
40 g all-purpose flour
07 -
1 tablespoon ground cinnamon
08 -
75 g unsalted butter, melted
→ Cheesecake Batter
09 -
900 g cream cheese, softened
10 -
220 g brown sugar
11 -
50 g granulated sugar
12 -
120 g sour cream
13 -
4 large eggs, room temperature
14 -
1 tablespoon vanilla extract
15 -
1/2 teaspoon salt
→ Frosting
16 -
85 g cream cheese, softened
17 -
120 g powdered sugar
18 -
1 teaspoon vanilla extract
19 -
240 ml heavy whipping cream
20 -
1-2 teaspoons ground cinnamon for dusting
# Step-by-Step Instructions:
01 -
Preheat oven to 163°C. Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl. Stir in melted butter and press mixture evenly into the base of a greased 23 cm springform pan. Bake for 10 minutes, then cool.
02 -
Mix brown sugar, flour, and cinnamon in a small bowl. Stir in melted butter to form a thick paste. Set aside.
03 -
Beat cream cheese in a large bowl until smooth. Gradually add brown sugar, granulated sugar, and sour cream, mixing thoroughly. Add eggs one at a time, incorporating after each. Stir in vanilla extract and salt until just combined.
04 -
Pour half the batter over the crust. Spoon half of the cinnamon swirl mixture on top and gently swirl with a knife. Repeat with remaining batter and cinnamon mixture, swirling carefully to retain distinct ribbons.
05 -
Place springform pan in a larger pan filled with hot water. Bake at 163°C for 60 to 75 minutes until edges are set but center slightly jiggles.
06 -
Turn off oven and leave door ajar, letting cheesecake cool inside for 1 hour. Remove and cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
07 -
Beat cream cheese with powdered sugar until smooth. Gradually add heavy cream and vanilla extract, whipping until soft peaks form.
08 -
Spread frosting evenly over chilled cheesecake. Dust with ground cinnamon before slicing and serving.
# Handy Cooking Tips:
01 -
Use a water bath to prevent cracks and promote even cooking. Avoid overmixing the batter to maintain swirl definition. Allow cheesecake to cool slowly to improve texture and prevent splitting.