Cinnamon Roll Cheesecake

5 from 4 votes

Cinnamon Roll Cheesecake

Let's bring our cheesecake game up a notch with this cinnamon roll cheesecake. Even without using bain marie method, this cheesecake is super creamy and with smooth top (no cracks!). Buttery base, smooth filling with a touch of cinnamon flavour and oh, that cinnamon roll layer in the middle is what you don't want to skip. Pure goodness of cinnamon, brown sugar, butter and a touch of flour. Give it a try!

Prep Time30

Cook Time1 10

Chill Time8

Servings: people

Author: Bea & Marco

Ingredients

The Base

1 ½ cup digestive biscuits crumbs (150 g)
¼ cup unsalted butter (60 g), melted

The Filling

12 oz full fat cream cheese (340 g), room temperature
¾ cup Greek yogurt (190 g), room temperature
½ cup granulated sugar (100 g)
2 tablespoon all purpose flour (16 g)
2 teaspoon vanilla extract
1 teaspoon cinnamon powder
2 large eggs , room temperature

The Cinnamon Roll Layer

¼ cup unrefined brown sugar (40 g), lightly packed
2 tablespoon all purpose flour (16 g)
2 teaspoon cinnamon powder
1 tablespoon unsalted butter (15 g), melted

The Glaze Topping

4 oz full fat cream cheese (110 g), room temperature
½ cup powdered sugar (60 g), sifted
1 teaspoon milk

Instructions

The Base

Place digestive biscuits in a ziploc bag and bash into a fine mixture using a rolling pin. Pour into a bowl together with butter. Mix well.
Pour into a 7 inch (18 cm) springform pan. Press evenly using the back of a spoon. Place in the freezer for 30 minutes.

The Filling

Add cream cheese into a bowl and whisk briefly using a handheld whisk, on lowest speed. Now add in the rest of the ingredients EXCEPT the eggs. Again, just whisk briefly until everything is well combined. Set aside.
Crack the eggs into another bowl and lightly beat using a hand whisk. Now pour the eggs into the cream cheese mixture. Fold everything together gently using a spatula. Set aside.

The Cinnamon Roll Layer

Into another bowl, add in brown sugar, cinnamon powder and flour. Mix well using a spoon. Now add in butter and mix until you get semi-wet crumble.

Assembling & Baking

Pour almost half of the cream cheese mixture into the pan (1 ¼ cup or 310 g). Spread evenly using the back of a spoon. Now sprinkle evenly the cinnamon rolls layer. Lastly pour the rest of the cream mixture and smooth out the top.
Bake in a preheated oven at 265ºF (130ºC) using upper and lower heat, conventional mode (without fan), at lower ⅔ rack for 1 hour 10 minutes or until you see the center is still wiggly when you lightly shaken the pan.
Remove from the oven and leave to cool completely before placing it in the fridge to chill for 8 hours.

How To Remove Cheesecake From The Pan

Run a knife all around the cheesecake to help loosen it up. Release the spring and remove the ring. Run a knife all around under the cheesecake base to loosen it. Insert 2 big flat spatula underneath, on opposite direction. Swiftly yet confidently lift up the cheesecake using the spatulas and place it on a serving plate.

The Glaze Topping

Add cream cheese and powdered sugar into a bowl and mix everything well until you get a smooth cream, using a spatula. Now add in milk to loosen it up, mix well.
Pour on top of cheesecake and spread evenly. Sprinkle with a bit of cinnamon powder. Slice and serve!

Notes

Use spoon and level method when measuring (for cup measurement)
Pack brown sugar (for cup measurement)
Use a portable oven thermometer for a more precise temperature reading (I use it too)
Refer to my post above for ingredients notes and tips

Nutrition