Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake is the perfect combination of a creamy and rich cheesecake with a flavourful and aromatic cinnamon roll.
Ingredients
For The Crust
- 2 cups Biscoff Crumbs, Or Graham cracker crumbs
- ¼ cup Brown sugar, Packed
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- ⅓ cup Butter, Melted
- 1 teaspoon Vanilla extract
For The Cinnamon Filling
- 1 cup Dark brown sugar, Packed
- 1 teaspoon Cinnamon
- ⅓ cup All-purpose flour, Spooned and leveled
- ⅓ cup Butter, Melted
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
For The Cream Cheese Filling
- 16 ounce Cream cheese, Room-temperature
- 1 cup Granulated sugar
- 3 tablespoon All-purpose flour
- 2 teaspoon Cinnamon
- ½ cup Heavy cream
- ½ cup Sour cream
- 1 tablespoon Vanilla extract
- 4 Eggs, Room-temperature
For The Glaze
- 1½ cups Powdered sugar
- 2-3 tablespoon Milk
- 1½ teaspoon Butter, Melted
- ½ teaspoon Vanilla paste, Or vanilla extract
For The Mini Cinnamon Rolls Dough
- ½ cup Milk, Lukewarm
- 1 tablespoon Granulated sugar
- ½ tablespoon Active dry yeast
- ¼ cup Butter, Melted
- 2¼ cups All-purpose flour, Spooned and levelled
- ½ teaspoon Salt
- ⅓ cup Granulated sugar
- 1 Egg, Room-temperature
- 1 teaspoon Vanilla extract
For The Mini Cinnamon Rolls Filling
- 3 tablespoon Butter, Melted
- 6 tablespoon Brown sugar, Packed
- 1 tablespoon Cinnamon
- ¼ teaspoon Ginger
Instructions
How To Make The Crust
- Use a food processor to crush the Biscoff Cookies.2 cups Biscoff Crumbs
- Melt the butter and mix with the cookie crumbs, cinnamon, ginger, vanilla extract, and brown sugar.¼ cup Brown sugar, 1 teaspoon Cinnamon, ½ teaspoon Ginger, ⅓ cup Butter, 1 teaspoon Vanilla extract
- Oil spray the bottom of an 10 inch springform pan. Use the bottom of a measuring cup to press the mixture to the pan. Bake the crust for 10 minutes and set it aside.
How To Make The Cinnamon Filling
- Melt the butter and mix with brown sugar, flour, cinnamon, salt, and vanilla extract. The mixture will have the consistency of wet sand.1 cup Dark brown sugar, 1 teaspoon Cinnamon, ⅓ cup All-purpose flour, ⅓ cup Butter, ¼ teaspoon Salt, 1 teaspoon Vanilla Extract
How To Make The Cream Cheese Filling
- Leave the cream cheese out of the fridge a few hours before making the Cinnamon Roll Cheesecake.16 ounce Cream cheese
- Use the paddle attachment to beat the cream cheese until it is semi smooth. Add the sugar and mix.1 cup Granulated sugar
- In a separate bowl mix the flour, heavy cream, sour cream, cinnamon, and vanilla extract. Add the mixture to the cream cheese mixture and mix on low speed.3 tablespoon All-purpose flour, 2 teaspoon Cinnamon, ½ cup Heavy cream, ½ cup Sour cream, 1 tablespoon Vanilla extract
- In a separate bowl lightly beat the eggs and add them to the above mixture and gently mix until all the eggs are well incorporated.4 Eggs
- Pour Half of the cream cheese filling over the crust. Sprinkle half of the cinnamon filling all over the cream cheese filling. Pour the remaining of the cream cheese filling and top it off with the remaining of the cinnamon filling. Bake the Cinnamon Roll Cheesecake for 65- to 75 minutes. See the PERFECT CHEESECAKE HACKS on how to bake the cheesecake. Let the cheesecake rest in the oven with the door crack open for one hour. Leave the cheesecake to the counter for one hour and then transfer it to the fridge and chill it for at least 3-4 hour or over night.
How To Make The Glaze
- Melt the butter and mix it with milk, powdered sugar, cinnamon, and vanilla paste. The mixture should be pourable but not too runny. Pour the glaze all over the cheesecake and mini rolls.1½ cups Powdered sugar, 2-3 tablespoon Milk, 1½ teaspoon Butter, ½ teaspoon Vanilla paste
How To Make The Mini Cinnamon Rolls Dough
- In a large bowl, combine the milk, one tablespoon sugar, and the yeast. Allow the yeast to bloom, about 5 minutes.½ cup Milk, 1 tablespoon Granulated sugar, ½ tablespoon Active dry yeast
- Mix in the butter, egg, granulated and brown sugar until smooth.¼ cup Butter, ⅓ cup Granulated sugar, 1 Egg, 1 teaspoon Vanilla extract
- In a small bowl, combine the flour, and salt. Pour the dry ingredients into the yeast mixture and stir until combined. Use the hook attachment to knead the dough, about seven minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour one tablespoon at a time until the dough pulls away from the sides of the bowl.2¼ cups All-purpose flour, ½ teaspoon Salt
How To Make The Mini Cinnamon Rolls Filling
- Mix the melted butter, cinnamon and brown sugar and sprinkle evenly over the dough.3 tablespoon Butter, 6 tablespoon Brown sugar, 1 tablespoon Cinnamon, ¼ teaspoon Ginger
- Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal.
- Cut the dough into about 20 one inch sections and place them in a lightly greased mini muffin pan. Repeat this process with the second half of dough. Cover the pan with plastic wrap and allow to rise again, about 30 minutes.
- In the meantime, preheat the oven to 350℉. Bake them in the oven for about 15-17 minutes or until the edges are slightly golden and the internal temp of a roll is 180- 190 degrees. Remove them from the oven and let them cool down completely.
- Place eight mini cinnamon roll on the cheesecake and brush the entire Cinnamon Roll Cheesecake with the glaze and let the glaze set for 10 minutes. This glaze will not harden because it contains butter.
Nutrition
Calories: 1034kcalCarbohydrates: 142gProtein: 13gFat: 58gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 256mgSodium: 674mgPotassium: 314mgFiber: 2gSugar: 82gVitamin A: 2059IUVitamin C: 0.3mgCalcium: 197mgIron: 3mg
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