Cinnamon Roll Cheesecake Recipe

INGREDIENTS

FOR THE CRUST

• 2 cups crushed graham crackers 284 grams (about 18 cracker sheets)
• 3½ tablespoons brown sugar 47 grams
• ½ cup unsalted butter 113 grams, melted (1 stick)

FOR THE CHEESECAKE

• 32 ounces cream cheese 908 grams, room temperature (4 bricks)
• 1 cup granulated sugar 200 grams
• ¼ cup brown sugar 53 grams
• 1¼ cups heavy cream 284 grams, room temperature
• ½ cup sour cream 114 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• 4 large eggs 200 grams, room temperature
• 1 egg yolk 14 grams, room temperature
• 2 tablespoons cornstarch 15 grams
• 1 teaspoon kosher salt 3 grams

FOR THE CINNAMON FILLING

• 2 cups brown sugar 426 grams
• ½ cup granulated sugar 100 grams
• 1½ tablespoons ground cinnamon 14 grams
• ¼ teaspoon kosher salt

FOR THE GLAZE

• 1 cup powdered sugar 113 grams
• 2½ tablespoons milk 35 grams

EQUIPMENT

• Kitchen Scale (optional)
• 9-inch Springform Pan
• Stand Mixer

Instructions

• Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and gently spray the sides with baking spray. Set aside.
• In a medium-sized mixing bowl, whisk together the graham crackers and brown sugar. Add in the butter and mix until the mixture resembles wet sand.2 cups crushed graham crackers,3½ tablespoons brown sugar,½ cup unsalted butter
• Press the crust mixture into the bottom of the springform pan in an even layer. Place the springform pan into the oven to bake for 15 minutes. Once the crust has baked, remove from the oven and place onto a cooling rack to cool while you make the cheesecake batter.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and brown sugar together on high speed until smooth and creamy, about 1 minute.32 ounces cream cheese,1 cup granulated sugar,¼ cup brown sugar
• Add in the heavy cream, sour cream, and vanilla and beat together for 30 seconds to incorporate.1¼ cups heavy cream,½ cup sour cream,1 teaspoon pure vanilla extract
• Add in the eggs and yolk and beat together.4 large eggs,1 egg yolk
• Add in the cornstarch and salt and mix to fully incorporate. Set aside.2 tablespoons cornstarch,1 teaspoon kosher salt
• To make the cinnamon filling, whisk all of the ingredients together in a medium-sized bowl.2 cups brown sugar,½ cup granulated sugar,1½ tablespoons ground cinnamon,¼ teaspoon kosher salt
• Pour ⅓ of the cheesecake mixture into the springform pan on top of the crust.
• Sprinkle a layer of ⅓ of the cinnamon filling over the surface of the cheesecake batter.
• Pour ⅓ of the cheesecake batter on top of the cinnamon filling and then top with ⅓ of the cinnamon filling.
• Pour the remaining cheesecake batter on top of the cinnamon filling and sprinkle the last of the cinnamon mixture over the surface. Optionally, use a butter knife or toothpick to swirl the cinnamon filling into the cheesecake.
• Wrap the bottom and sides of a springform pan with tin foil to prevent any water from seeping in.
• Place a springform pan into a large baking pan or broiler pan. Fill the large pan with enough hot water to come 1 inch up the sides of a springform pan to create a water bath. Place the pans into the oven, on the middle rack, to bake for 1½ hours.
• After the cheesecake has baked for 1 hour, tent a piece of tin foil over the surface of the cheesecake to prevent it from browning any further. Do not place the tin foil over the cheesecake before this point as it will not be fully set by the time it is done baking.
• Once the cheesecake has baked, turn the heat off and leave the cheesecake in the oven to set for 1 hour with the door closed.
• Once the cheesecake has set, remove the springform pan from the water bath pan, unwrap the tin foil and place the springform pan onto a cooling rack to cool completely. Once cooled, cover with tin foil or plastic wrap and place into the refrigerator to chill for at least 8 hours.
• Once the cheesecake has chilled, make the glaze. Whisk both of the glaze ingredients in a small mixing bowl until a smooth glaze has formed. Unwrap the cheesecake. Carefully run a butter knife around the inside edge of the springform pan to release the cheesecake from the pan. Release the springform and remove the sides from the cheesecake. Place the cheesecake onto a serving platter or cake stand. Spread the glaze over the surface of the cheesecake. Optionally top with homemade cinnamon rolls. Let set for 5 minutes before slicing and serving.1 cup powdered sugar,2½ tablespoons milk

NOTES

• You can also use teddy grahams, vanilla wafers, or biscoff cookies for the crust.
• In the crust and cheesecake, regular granulated sugar may be substituted in place of the brown sugar.
• Plain or Greek yogurt may be used instead of sour cream.
• All-purpose flour can be used in place of the cornstarch, simply increase the amount used to 3½ tablespoons.
• When making the glaze, half-and-half can be used instead of milk.
• Use room temperature ingredients. For best results, let your ingredients sit at room temperature for about 2 hours.
• When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
• Do not overmix the cheesecake batter, as it will add air and result in uneven baking and can cause it to crack at the end.
• Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
• Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool; it may just take a little longer.
• This cheesecake freezes really well. For ease of serving, I like to slice the entire cheesecake into individual slices and then wrap each slice in plastic wrap really well. 
• If, when you make the glaze, it is too thick, whisk in 1 teaspoon of milk. If the glaze becomes too thin, whisk in 2-3 teaspoons of powdered sugar. In either case, be sure to whisk well after each addition.
• Nutritional information does not include optional cinnamon rolls.

Storage: Store cinnamon roll cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.