Cinnamon Roll Cheesecake
Swirled with cinnamon, packed with cream cheese, and baked to perfection—this dessert is a dream come true for cheesecake lovers who adore a gooey cinnamon roll twist!
This rich and creamy cheesecake features a buttery biscuit crust, a luscious quark and cream cheese filling, and a cinnamon sugar swirl that caramelizes into pure bliss. It’s got all the warm spice of your favorite morning roll—wrapped up in a velvety, indulgent cheesecake.
Ingredients
For the Crust (Soil):
- 250 g butter biscuits or speculoos cookies
- 100 g melted butter
For the Creamy Cheesecake Filling:
- 450 g lean quark (or Greek yogurt as a substitute)
- 750 g cream cheese, room temperature
- 250 ml heavy cream
- 3 eggs
- 50 ml neutral cooking oil (like sunflower or canola)
- 80 g granulated sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1 packet vanilla pudding powder (about 40g)
- 50 g cornstarch
For the Cinnamon Roll Topping:
- 100 g butter, softened
- 100 g brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp all-purpose flour
For the Cinnamon Crust Topping:
- Cinnamon sugar mixture (adjust to taste—about 2 tbsp sugar + 1 tsp cinnamon)
Instructions
1️⃣ Prepare the Crust
Crush the butter biscuits (or speculoos) into fine crumbs. Mix with the melted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan lined with parchment paper. Chill in the fridge while you make the filling.
2️⃣ Make the Cheesecake Filling
In a large bowl, whisk together the quark, cream cheese, heavy cream, eggs, oil, sugar, vanilla sugar, pudding powder, and cornstarch. Mix until smooth and creamy. Pour the filling over the chilled crust.
3️⃣ Add the Cinnamon Swirl
In a separate bowl, mix the softened butter, brown sugar, cinnamon, and flour to form a thick cinnamon paste. Drop spoonfuls of the cinnamon mixture onto the cheesecake batter and use a knife or skewer to gently swirl it through—creating a marbled effect.
4️⃣ Sprinkle with Cinnamon Sugar
Dust the top of the cheesecake with your prepared cinnamon-sugar mix for an extra warm and crunchy layer.
5️⃣ Bake the Cheesecake
Bake in a preheated oven at 180°C (350°F), using top and bottom heat (no fan), for about 60 minutes, or until the center is just set but still slightly wobbly.
6️⃣ Cool & Chill
Let the cheesecake cool completely in the pan. Then refrigerate for at least 4 hours—or overnight—for the best texture and flavor.
Serving Tips
This cheesecake is best enjoyed chilled with a hot cup of coffee or tea. Want to take it over the top? Drizzle with cream cheese glaze or caramel sauce for true cinnamon roll vibes!
This Cinnamon Roll Cheesecake is everything you love about a sticky morning bun and a classic cheesecake—all in one dreamy dessert. Warm, cozy, and ultra-creamy—it’s destined to become a year-round favorite!
