Description
Indulge in the irresistible fusion of creamy cheesecake and warm cinnamon roll flavors. This Cinnamon Roll Cheesecake is a show-stopping dessert perfect for any occasion.
Ingredients
Units
Scale
For the Crust:
- 2 cups crushed graham crackers
- 1/4 cup melted butter
- 2 tbsp sugar
For the Cinnamon Swirl:
- 1/2 cup brown sugar
- 1 1/2 tbsp ground cinnamon
- 4 tbsp melted butter
For the Cheesecake:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
For the Glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven:
- Preheat to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the Crust:
- In a bowl, mix crushed graham crackers, melted butter, and sugar.
- Press the mixture into the springform pan.
- Bake for 8-10 minutes and set aside to cool.
- Make the Cinnamon Swirl:
- Combine brown sugar, cinnamon, and melted butter into a thick paste.
- Prepare Cheesecake Batter:
- Beat cream cheese and sugar until smooth.
- Add sour cream and vanilla; mix until combined.
- Beat in eggs one at a time, mixing gently until just combined.
- Layer the Cheesecake:
- Pour half of the cheesecake batter over the crust.
- Add half the cinnamon swirl and create swirls using a knife.
- Pour the remaining batter on top and repeat with the cinnamon swirl.
- Bake:
- Place the springform pan on a baking sheet.
- Bake for 50-60 minutes until the center is slightly jiggly but set.
- Cool in the oven with the door slightly open for 1 hour.
- Prepare the Glaze:
- Mix powdered sugar, milk, and vanilla extract until smooth.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours (or overnight).
- Drizzle with glaze before serving.
Notes
- Swap the graham cracker crust for Biscoff or Oreo crumbs for a twist.
- Gradual cooling prevents cracking on the cheesecake surface.
- Store in the refrigerator for up to 5 days or freeze (without glaze) for 3 months.
