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Cinnamon Roll Cheesecake

Creamy cinnamon dotted cheesecake is nestled inside a buttery, cinnamon shortbread crust, and topped with a cream cheese frosting plus mini cinnamon rolls.
Course: Dessert, Holiday, Snack
Cuisine: American
Keyword: cheesecake, cinnamon roll cheesecake, cinnamon rolls, cream cheese, frosting

Ingredients

For the Crust:

  • 10 Ounce Pack of 40 Lorna Doone shortbread cookies, crushed (about 285g)
  • ⅓ Cup Salted Butter, melted (113g)
  • 2 Tablespoons Granulated Sugar (25g)
  • 1 Teaspoon Ground Cinnamon (2.5g)

For the Cheesecake Filling:

  • 32 Ounces Cream Cheese, softened (900g)
  • 2 Cups Granulated Sugar (400g)
  • 1 Cup Sour Cream (240g)
  • 2 Tablespoons Pure Vanilla Bean Paste or Pure Vanilla Extract (30ml)
  • 2 Large Eggs + 1 Large Egg Yolk, room temperature

For the Cinnamon Swirl:

  • ½ Cup  Salted Butter, softened to room temperature (113g)
  • ⅔ Cup Dark Brown Sugar, packed (135g)
  • 2 Tablespoons Ground Cinnamon (20g)

The Cream Cheese Frosting:

  • ½ Cup Salted Butter, softened to room temperature 
  • 2 Ounces Cream Cheese, softened to room temperature 
  • 1 Cup Powdered Sugar, sifted 
  • 1 Teaspoon Pure Vanilla Extract 
  • Splash of Heavy Cream

Instructions

  • Prepare the crust: In a medium bowl, combine the crushed Lorna Doone shortbread cookies, melted butter, and granulated sugar. Press the mixture into the bottom of an ungreased 8-inch springform pan, spreading it evenly. Set aside while you prepare the cheesecake filling.
  • Cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream and vanilla bean paste (or extract) and mix until combined. Beat in the eggs and egg yolk one at a time, mixing on low speed to avoid adding too much air into the batter. Set aside.
  • Cinnamon swirl: In a small bowl, mix the softened butter, dark brown sugar, and cinnamon together to create the cinnamon swirl.
  • Assemble the cheesecake: Pour half of the cheesecake filling into the prepared crust. Dollop half of the cinnamon swirl mixture over the filling and use a knife to swirl it gently into the cheesecake. Add the remaining cheesecake filling, then dollop the remaining cinnamon swirl on top and swirl again.
  • Bake: Place the springform pan on the middle rack of your oven. To prevent cracks, place a shallow pan filled with water on the lower rack to create a water bath. Bake at 325°F (163°C) for 60 minutes, or until the center is just set but slightly jiggly. Turn off the oven, allow the cheesecake to cool gradually for one hour. Do not open the door until the hour is up.
    Chill the cheesecake: Remove the cheesecake from the oven and let it cool on the counter for another hour. Refrigerate it for at least 4 hours, or preferably overnight, to set fully.
  • Cream Cheese Frosting  
    Make the frosting: In a standing mixer, beat the softened butter and softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and a splash of heavy cream (if needed for consistency). Mix until well combined and creamy, but don’t overbeat.
  • Assemble the Cheesecake
    Once the cheesecake has chilled, remove it from the springform pan and place it on your serving platter. Pipe or spoon the cream cheese frosting on top. Arrange the mini cinnamon rolls on top of the cheesecake. Drizzle any remaining cream cheese glaze over the rolls.
    Enjoy your decadent cinnamon roll cheesecake!

Notes

See blog for:
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.