Cinnamon Roll Cheesecake

5 from 7 votes

This Cinnamon Roll Cheesecake is creamy, easy, and loaded with swirls of brown sugar and cinnamon filling in a smooth cheesecake base with a Biscoff cookie crust. It's definitely a crowd-pleaser!

Prep Time15

Cook Time1 20

Cooling and Chilling Time5

Total Time6 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 595kcal

Author: Amy Nash

Ingredients

Crust

2 ¼ cups biscoff cookie crumbs (one 8.8-ounce package or 250g)
4 Tablespoons granulated sugar
8 Tablespoons salted butter, melted

Cinnamon Filling

1 ½ cups brown sugar
½ cup all-purpose flour
2 Tablespoons ground cinnamon
½ cup salted butter, melted (8 Tablespoons)

Cheesecake Filling

3 (8-ounce) packages cream cheese
1 cup granulated sugar
½ cup sour cream
¼ cup heavy cream
3 Tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs

Glaze

¾ cup powdered sugar
2-4 Tablespoons milk or heavy cream

Decorating

1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Mini cinnamon rolls, for decorating

Instructions

Crust

Preheat oven to 325°F.
Pulse biscoff cookies in a food processor or crush in a gallon-size ziplock bag until they are fine crumbs. Add sugar and melted butter. Mix until evenly moistened.
Press crust mixture into the bottom and an inch up the sides of a 9-inch springform pan. Bake for 10 minutes to set the crust.

Cinnamon Filling

Combine brown sugar, flour, and cinnamon in a medium bowl. Add melted butter and stir until evenly moistened. Set aside.

Cheesecake Filling

Beat cream cheese in a large bowl for 1-2 minutes until creamy and smooth.
Add sugar, sour cream, heavy cream, flour, and vanilla extract. Beat again on medium-low speed until combined, stopping to scrape the bottom and sides of the bowl.
Add eggs, one at a time, mixing on low speed just until incorporated. Scrape the bottom and sides of the bowl partway through to ensure the eggs mix in evenly.
Pour ⅓ of the cheesecake filling into the prepared crust. Crumble ⅓ of the cinnamon filling on top. Pour another third of the cheesecake filling over this, and repeat with another third of the cinnamon filling. Pour the remaining cheesecake filling on top and sprinkle with the remaining cinnamon filling.
Place the springform pan inside a 10-inch cake pan. Place both pans into a large roasting pan and carefully transfer to the oven. Fill the roasting pan halfway with boiling water to create a water bath before closing the oven door.
Bake for 80-95 minutes just until the edges are set but there is a still a slight jiggle in the center of the cheesecake. Start with the lower amount of time. If the whole cheesecake is too jiggly, continue to bake for another 10-15 minutes before checking again.
Once the cheesecake looks done, turn off the oven and leave the oven door slightly ajar so the cheesecake can cool slowly for 30 minutes. Then carefully remove the springform pan from the water bath and let the cheesecake cool completely on a cooling rack for 1-2 hours.
Transfer the cooled cheesecake to the fridge and chill for 4-6 hours until completely set. Remove the cheesecake from the springform pan.

Glaze

Whisk powdered sugar and heavy cream or milk together in a small bowl, then drizzle over the cooled cheesecake before slicing and serving.

Notes

Storage: This cheesecake will keep for 5-7 days in the fridge, although the whipped cream might deflate over time. Keep it loosely covered with a piece of plastic wrap.
Freezing: You can freeze the entire cheesecake after baking or slice individual slices and wrap them in plastic wrap to freeze individual portions. Let thaw overnight in the fridge before serving.

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