Cinnamon Roll Cheesecake with Cookie Crust 🎂🍪
A heavenly combination of creamy cheesecake and gooey cinnamon filling, all on a crunchy cookie crust. Perfect for cozy gatherings or festive treats!
Ingredients
For the Cookie Crust:
• 🍪 200 g butter cookies
• 🧈 100 g melted butter
For the Cheesecake Filling:
• 🧀 500 g cream cheese (room temperature)
• 🥛 200 g sour cream or crème fraîche
• 🥚 3 eggs
• 🍚 120 g sugar
• 🌾 1 tbsp cornstarch
• 🧂 1 tsp vanilla extract
For the Cinnamon Swirl:
• 🧈 50 g melted butter
• 🍚 80 g brown sugar
• 🌿 2 tsp cinnamon
For the Glaze (Optional):
• 🍶 100 g powdered sugar
• 🥛 2–3 tbsp milk or cream cheese
Instructions
1️⃣ Prepare the Cookie Crust
1. Crush the butter cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
2. Mix with melted butter until well combined.
3. Press the mixture firmly into the bottom of a 24 cm (9-inch) springform pan.
4. Chill in the refrigerator for 10 minutes.
2️⃣ Make the Cheesecake Filling
1. In a large bowl, beat the cream cheese, sour cream, sugar, eggs, cornstarch, and vanilla extract until smooth.
3️⃣ Prepare the Cinnamon Swirl
1. Mix the melted butter with brown sugar and cinnamon to form a thick paste.
4️⃣ Assemble the Cheesecake
1. Pour half of the cheesecake batter over the chilled crust.
2. Drop spoonfuls of the cinnamon mixture over the batter and gently swirl with a knife or toothpick.
3. Pour the remaining cheesecake batter on top and smooth the surface.
4. Drizzle the remaining cinnamon mixture over the top and create a marbled effect by swirling with a toothpick or fork.
5️⃣ Bake the Cheesecake
1. Preheat the oven to 160°C (320°F) top/bottom heat.
2. Bake for 50–60 minutes until the center is set but still slightly jiggly.
3. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for about 30 minutes.
4. Then, transfer to the refrigerator and chill for at least 2 hours (preferably overnight).
6️⃣ Prepare the Glaze (Optional)
1. Whisk together powdered sugar and milk or cream cheese until smooth.
2. Drizzle over the cooled cheesecake before serving.
💡 Tips
• Overnight chilling enhances the flavors! The cheesecake is best when left to set in the fridge for at least 8 hours.
• Avoid cracks by allowing the cheesecake to cool gradually in the oven.
• Decoration ideas: Sprinkle with extra cinnamon or top with fresh berries for a festive touch.
⏳ Total Time
• Prep time: 20 minutes
• Baking time: 50–60 minutes
• Cooling time: At least 2 hours
Enjoy your Cinnamon Roll Cheesecake with Cookie Crust! 🎂🍪✨
FAQs
- Can I use a different type of cookie for the crust?
Yes! Graham crackers, digestive biscuits, or even speculoos cookies make great substitutes.
- How do I prevent my cheesecake from cracking?
• Avoid overmixing the batter.
• Let the cheesecake cool gradually in the oven with the door slightly open.
• Use a water bath if you want an extra smooth texture. - How long does this cheesecake last?
Stored in an airtight container in the fridge, it stays fresh for up to 5 days.
- Can I freeze this cheesecake?
Yes! Wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- What’s the best way to cut clean slices?
Use a sharp knife and wipe it clean between cuts for neat slices.