Cinnamon Roll Cheesecake

Recipe for a velvety cinnamon roll cheesecake with cinnamon filling

Today I have a unique recipe for cheesecake and sweet cinnamon bun lovers. This velvety, creamy cheesecake baked on a crushed Lotus Biscoff cookie crust is layered with a sweet cinnamon filling – just like for cinnamon rolls. Thanks to this, the cheesecake gains a delicious cinnamon aroma and taste. Cinnamon also wonderfully complements the flavor of the crispy cookie crust. Such a cinnamon cheesecake on a Lotus cookie crust is a great idea for a special dessert with coffee or tea. Prepare it for the weekend or for special occasions and holidays. You must try this recipe!

Why bake this cinnamon cheesecake?

I first spotted the recipe for this cinnamon cheesecake on TikTok and liked it so much that I later found it on the author’s website – Asha. I decided to modify his recipe a bit, and that’s how my cinnamon roll cheesecake came to be. In my version, I used significantly fewer Lotus cookies to line the pan – 300g is completely sufficient in my opinion. However, if you prefer to have the entire side lined with cookies, and not just about half like mine, you can use 450g and about 200g of melted butter. Additionally, I completely gave up adding sugar to the cheesecake batter itself – in my opinion, white chocolate and sweet cinnamon filling, along with the crispy sweet cookie crust, are entirely enough for sweetness (and even so, my cheesecake was sweeter than my usual cheesecakes). Ash added another 200g of sugar to the cheesecake batter! I can’t even imagine how sweet it must have been! The cheesecake itself turns out wonderful – nicely velvety, aromatic thanks to the cinnamon, with a sweet cookie crust. It’s hard to resist. And I’ll add that it’s simple to make! Especially with my detailed step-by-step recipe for cheesecake with cinnamon filling. You must try it!

Ingredients needed for cinnamon roll cheesecake

To make this cinnamon roll cheesecake like cinnamon buns at home, you will need a few basic ingredients. Below is a shortened list of products I used and possible substitutes.

• quark/curd cheese – use good quality full-fat or semi-fat quark for cheesecakes from a tub – I used Mój Ulubiony quark here, I also recommend Piątnica, you can also use block quark, but then you must grind it twice first
• Lotus Biscoff cookies – you can find these crispy cookies in larger stores or discounters; if you can’t find them, you can use regular shortbread cookies or digestive biscuits, and after grinding, add 1 teaspoon of ground cinnamon to them to enhance their flavor
• whipping cream – I used 30% UHT cream in a carton
• white chocolate – when buying chocolate, pay attention to its weight – often instead of 100g, they have 90g or 80g – choose chocolate that is 100g

How to bake cheesecake in a water bath?

This cinnamon cheesecake is baked in a water bath, which allows the cheesecake to bake more evenly. This prevents the cheesecake from sinking after baking. To prevent the cheesecake from being damaged during baking in water, you must thoroughly protect the pan from water. Therefore, carefully wrap it with at least 4 pieces of aluminum foil – press the pieces together and to the pan so that water does not get into the pan and thus into the cheesecake. If you don’t know how to do this properly, you can watch my short YouTube video where I show you how to do it.

Also remember that the second, larger pan must be watertight and quite tall, because you will be pouring hot water into it. And only then do you place both pans together in the oven.

How many calories does cinnamon roll cheesecake have?

In the table below the recipe, I provided the calorie count for 100g of the finished cheesecake with cinnamon filling. I calculated the calorie count for the products I used – Mój Ulubiony quark has over 250kcal per 100g. My cheesecake, when divided into 12 roughly similar-sized pieces, had, ahem – 722 kcal each. I know, I know, quite a value. But looking at the ingredients, it’s no surprise ;)

How to decorate cinnamon roll cheesecake?

After my cheesecake was completely chilled in the refrigerator, I drizzled a light and quick glaze made from powdered sugar mixed with a little milk over the top. Finally, I sprinkled the top with crushed cookies, creating a spiral pattern, so that the cheesecake would be even more reminiscent of cinnamon buns. Generally, the cheesecake itself looks nice after baking thanks to the swirls of cinnamon filling. It may happen that due to this filling, the cheesecake cracks slightly on top. This does not affect its taste at all, but if it bothers you aesthetically, you can cover the top with glaze or melted white chocolate.

I hope this recipe for cinnamon roll cheesecake with cinnamon filling will also find its way into your kitchen :) I’d be happy if you then share your impressions in the comments under the recipe.