Description
This Cinnamon Roll Cheesecake combines the warm, spicy flavors of cinnamon rolls with the creamy richness of classic baked cheesecake. A graham cracker crust forms the base, layered with a luscious cream cheese filling swirled with a cinnamon sugar mixture, then baked to perfection. Topped optionally with a smooth cream cheese glaze, this dessert is perfect for any occasion and serves 12 slices.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the Cinnamon Swirl Filling:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
For the Cream Cheese Glaze (Optional):
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking. In a bowl, mix together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then remove and set aside to cool.
- Make the cinnamon swirl: In a small bowl, combine the brown sugar, ground cinnamon, all-purpose flour, and melted butter. Stir until smooth and fully incorporated. This mixture will be used to create the signature cinnamon swirls in the cheesecake.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until fluffy. Next, beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until each egg is incorporated—take care not to overmix as this can affect the texture of the cheesecake.
- Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Drizzle half of the cinnamon swirl mixture over the batter. Using a knife, gently swirl the cinnamon mixture into the batter to create a marbled effect. Repeat with the remaining cheesecake batter and remaining cinnamon swirl mixture. Swirl again on top to create a beautiful cinnamon pattern.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 55 to 65 minutes, until the cheesecake center is set but still slightly jiggly. Once baked, turn off the oven, crack open the door, and allow the cheesecake to cool inside for 1 hour. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
- Make the glaze (optional): In a bowl, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Drizzle the glaze over the chilled cheesecake just before serving for an extra touch of sweetness and creaminess.
Notes
- For best results, bring all dairy and eggs to room temperature before mixing to ensure a smooth batter.
- This cheesecake can be prepared 1 to 2 days in advance and stored covered in the refrigerator.
- Ensure not to overmix the batter to prevent cracks during baking.
- Use a springform pan for easy removal and clean edges.
- If you prefer, the glaze can be omitted or replaced with a simple dusting of powdered sugar.
