These Cinnamon Roll Cheesecake are Creamy, smooth, silky cheesecake made to taste just like cinnamon buns. This cheesecake has a cinnamon flavored crust, smooth cheesecake filling, bit of cinnamon filling throughout, and cinnamon icing on top.
1½ cups graham cracker crumbs
¼ cup brown sugar
5 Tbsp butter melted
1 tsp vanilla
2 tsp ground cinnamon
2 cups brown sugar
4 Tbsp ground cinnamon
3/4 cup flour
12 Tbsp butter melted
3 8- oz cream cheese packs
¾ cup of heavy cream
2 Tbsp sour cream
1 tsp vanilla extract
2 Tbsp corn starch
½ cup of white granulated sugar
2 cups powdered sugar
1 Tbsp ground cinnamon
6 Tbsp heavy whipping cream
Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
For crust: Mix the graham cracker crumbs, sugar, cinnamon, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
In a medium bowl, combine brown sugar, cinnamon, and flour. Mix well, until all ingredients are evenly incorporated.
Pour in melted butter and mix well.
Pinch off bits of cinnamon filling mixture and spread them over the crust.
Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
Add vanilla extract, and sour cream. Mix until combined.
Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
Lower speed and add corn starch. While on medium low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
Spread a third of the cheesecake batter over the prepared crust and cinnamon filling.
Spread more bits of cinnamon filling over the cheesecake filling, evenly.
Spread another third of the cheesecake batter over the cinnamon filling.
Spread remaining cinnamon filling over the cheesecake batter.
Spread remaining cheesecake batter over the top.
Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)
Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the icing.
Warm up heavy cream but not too hot to where it boils.
Combine powdered sugar and cinnamon in a shallow bowl. Whisk in heavy cream slowly, until all smooth.