Cinnamon Roll Cheesecake
Indulge your taste buds with this mouthwatering Cinnamon Roll Cheesecake! This decadent dessert combines creamy cheesecake with the warm, comforting flavors of cinnamon and buttery dough, creating a delightful twist on a classic favorite. Topped with a luscious cream cheese frosting and a sprinkle of cinnamon, this treat is sure to become your new go-to for special occasions or cozy nights in!
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- cream cheese (240 ml)
- vanilla cream (240 ml)
🫙Pantry Staples(2)
- sugar (200 g)
- white chocolate (240 ml)
📦Other(2)
- biscoff (240 ml)
- cornflour (240 ml)
Nutrition (per serving)
Calories
412
Protein
4g
Carbs
46g
Fat
24g
👨🍳 Instructions
- 1
Make the base for the cheesecake using biscoff and let it chill.
- 2
Prepare the cheesecake batter with cream cheese, sugar, cornflour, vanilla cream, and white chocolate.
- 3
Make the cinnamon filling and swirl it into the cheesecake batter.
- 4
Add the cheesecake mixture into a tin and place it in a water bath.
- 5
Bake the cheesecake and let it chill overnight before removing it from the tin.
💡 Pro Tips
- ✓Crush Biscoff cookies to 2-3mm pieces rather than fine crumbs; larger fragments create air pockets that prevent the base from compacting and cracking during water bath baking, which causes water seepage into the filling.technique2-3mm fragment size
- ✓Add cornflour at 1-2 tablespoons per 500g cream cheese to reduce water loss during baking; cornflour's starch granules absorb and retain moisture, preventing the dense, cracked top that occurs when eggs denature and release liquid.ingredient1-2 tbsp per 500g cream cheese
- ✓Swirl the cinnamon filling at 40-50% through the batter (not fully mixed) in a figure-8 pattern; full incorporation creates a uniform brown color and muddy flavor, while this technique leaves distinct pockets of cinnamon that concentrate flavor and create visual marbling.technique40-50% incorporation
- ✓Bake in a water bath at 160°C (320°F) for 55-65 minutes until the internal temperature reaches 68-70°C; above 70°C, the protein network contracts excessively and squeezes out moisture, causing cracks and a rubbery texture.timing160°C, 68-70°C internal temp
- ✓Chill the cheesecake for exactly 12-16 hours before unmolding; this allows the gelatin-like protein structure of the cream cheese to fully set through hydrogen bonding, preventing slumping and enabling clean slice definition.timing12-16 hours
Share this recipe
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Cinnamon Roll Cheesecake
Indulge your taste buds with this mouthwatering Cinnamon Roll Cheesecake! This decadent dessert combines creamy cheesecake with the warm, comforting flavors of cinnamon and buttery dough, creating a delightful twist on a classic favorite. Topped with a luscious cream cheese frosting and a sprinkle of cinnamon, this treat is sure to become your new go-to for special occasions or cozy nights in!
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- cream cheese (240 ml)
- vanilla cream (240 ml)
🫙Pantry Staples(2)
- sugar (200 g)
- white chocolate (240 ml)
📦Other(2)
- biscoff (240 ml)
- cornflour (240 ml)
Nutrition (per serving)
Calories
412
Protein
4g
Carbs
46g
Fat
24g
👨🍳 Instructions
- 1
Make the base for the cheesecake using biscoff and let it chill.
- 2
Prepare the cheesecake batter with cream cheese, sugar, cornflour, vanilla cream, and white chocolate.
- 3
Make the cinnamon filling and swirl it into the cheesecake batter.
- 4
Add the cheesecake mixture into a tin and place it in a water bath.
- 5
Bake the cheesecake and let it chill overnight before removing it from the tin.
💡 Pro Tips
- ✓Crush Biscoff cookies to 2-3mm pieces rather than fine crumbs; larger fragments create air pockets that prevent the base from compacting and cracking during water bath baking, which causes water seepage into the filling.technique2-3mm fragment size
- ✓Add cornflour at 1-2 tablespoons per 500g cream cheese to reduce water loss during baking; cornflour's starch granules absorb and retain moisture, preventing the dense, cracked top that occurs when eggs denature and release liquid.ingredient1-2 tbsp per 500g cream cheese
- ✓Swirl the cinnamon filling at 40-50% through the batter (not fully mixed) in a figure-8 pattern; full incorporation creates a uniform brown color and muddy flavor, while this technique leaves distinct pockets of cinnamon that concentrate flavor and create visual marbling.technique40-50% incorporation
- ✓Bake in a water bath at 160°C (320°F) for 55-65 minutes until the internal temperature reaches 68-70°C; above 70°C, the protein network contracts excessively and squeezes out moisture, causing cracks and a rubbery texture.timing160°C, 68-70°C internal temp
- ✓Chill the cheesecake for exactly 12-16 hours before unmolding; this allows the gelatin-like protein structure of the cream cheese to fully set through hydrogen bonding, preventing slumping and enabling clean slice definition.timing12-16 hours