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Cinnamon Roll Cheesecake Recipe

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4.3 from 8 reviews

  • Author: Sara
  • Total Time: 8 hours 55 minutes
  • Yield: 10 servings
  • Diet: Vegan

Description

This rich and creamy Cinnamon Roll Cheesecake combines the comforting flavors of cinnamon rolls with a smooth vegan cheesecake base. Featuring a buttery graham cracker crust, swirls of cinnamon sugar throughout, and topped with a luscious vegan cream cheese frosting, this dessert is perfect for special occasions or anytime you crave a decadent yet dairy-free treat.

Ingredients

Crust

  • 12 ounces graham crackers or digestive biscuits (340g)
  • 4 tablespoons brown sugar
  • 8 tablespoons melted vegan butter (salted or unsalted – 112g)
  • ½ teaspoon ground cinnamon (1g)
  • Pinch of sea salt (optional, if butter is unsalted)

Cinnamon Swirl

  • 1 cup packed brown sugar (220g)
  • ⅓ cup all-purpose flour (39g)
  • 1 tablespoon ground cinnamon (8g)
  • ⅓ cup melted vegan butter (76g)

Cheesecake Filling

  • 32 ounces vegan cream cheese (907g)
  • 1 ¼ cups light brown sugar (250g)
  • 5 tablespoons cornstarch (37.5g)
  • 1 ⅓ cups full-fat coconut cream
  • 2 teaspoons vanilla extract (10mL)
  • 3 tablespoons fresh lemon juice (45mL)
  • ¼ teaspoon sea salt (1g)

Cream Cheese Frosting

  • 6 tablespoons vegan cream cheese (85g)
  • 1 cup powdered sugar (125g)
  • 1 teaspoon vanilla extract (5mL)
  • 1 cup cold coconut whipping cream (240mL)
  • 1-2 teaspoons ground cinnamon (for dusting – 2–4g)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (180°C) and position a rack in the lower-middle part. Add the graham crackers or digestive biscuits and brown sugar to a food processor. Blitz into fine crumbs. Slowly add melted butter and pulse until the mixture resembles damp sand. Transfer to a greased or sprayed 9-inch springform pan. Press the crumb mixture firmly into the base and slightly up the sides. Bake the crust for 10 minutes until aromatic and golden. Let it cool on a wire rack to room temperature. Once cool, wrap the outside of the pan in aluminum foil, going up the sides to seal it for a water bath.
  2. Make the Cinnamon Swirl: In a bowl, whisk together the brown sugar, flour, and cinnamon. Pour in melted butter and stir until the mixture forms a moist, crumbly consistency. Set aside.
  3. Prepare the Cheesecake Filling: Reduce the oven temperature to 325°F (165°C). In a stand mixer bowl, beat the vegan cream cheese briefly to soften – about 10 seconds. With the mixer on low, gradually add brown sugar. Beat until smooth and fluffy, around 3 minutes, scraping down the sides as needed. In a separate bowl, whisk ⅓ cup of coconut cream with the cornstarch until no lumps remain. Slowly add the cornstarch mixture, followed by the remaining coconut cream, into the cream cheese. Mix about 15 seconds after each addition. Scrape the bowl again. Add vanilla extract, lemon juice, and salt. Mix until just combined.
  4. Assemble the Cheesecake: Pour one-third of the cheesecake filling over the cooled crust. Sprinkle one-third of the cinnamon swirl mixture evenly over the batter, breaking it up with your fingers. Repeat the layering with another third of the filling and cinnamon swirl, then finish with the final third of the filling. Spread the last of the cinnamon swirl on top, gently pressing it into the batter and smoothing it slightly to prevent cracks while baking. Ensure the foil around the pan is secure. Place the cheesecake pan into a deep roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the cheesecake pan.
  5. Bake and Chill: Carefully place the cheesecake on the center rack of your preheated oven. Bake for 70 to 75 minutes, until edges are slightly puffed, top appears matte, and the center has a gentle wobble. Do not exceed this time. Once done, turn off the oven and crack the door open to let some heat escape gradually. Let the cheesecake cool inside the oven for 1 hour. Move the springform pan to a cooling rack. Use a small knife to gently loosen the edges of the cheesecake from the sides of the pan. Allow it to cool completely at room temperature for 1 to 3 hours. Once fully cooled, refrigerate to chill and set for at least 6 hours or ideally overnight.
  6. Cream Cheese Frosting: In a bowl, beat the vegan cream cheese for about 1 minute until smooth. Add powdered sugar and beat again until fluffy. Mix in vanilla extract. In a separate bowl, whip the cold coconut cream until stiff peaks form (about 3 minutes). Gently fold the whipped cream into the cream cheese mixture until fully combined.
  7. Decorate the Cheesecake: Transfer the frosting to a piping bag fitted with a round tip. Pipe the frosting on top of the chilled cheesecake. Finish with a dusting of ground cinnamon. Store leftovers in the refrigerator for up to 4–5 days.

Notes

  • Using a water bath (bain-marie) helps prevent cracks and ensures even baking.
  • Wrap the springform pan tightly with aluminum foil to prevent water from leaking into the cheesecake.
  • Make sure the crust is fully cooled before pouring in the filling to maintain texture.
  • Overbaking can cause cracks; aim for slight wobble in the center when baking is done.
  • The cheesecake tastes best after chilling overnight for full flavor and texture development.
  • Use full-fat coconut cream for a rich and creamy texture.
  • This recipe is completely vegan and dairy-free.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cinnamon-roll-cheesecake-recipe/