Description
This Cinnamon Roll Cheesecake is the ultimate fusion of two classic desserts. A buttery graham cracker crust serves as the foundation for a rich, velvety cheesecake swirled with a gooey cinnamon-sugar filling. Topped with a luscious cream cheese frosting, every bite is a perfect balance of warm cinnamon spice and creamy decadence. Whether for holidays, special occasions, or a weekend treat, this cheesecake is sure to impress!
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Cinnamon Roll Layer:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for consistency)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Make the Cinnamon Roll Layer: In a bowl, mix butter, brown sugar, and cinnamon. Spread over the crust.
- Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour half over the cinnamon layer.
- Add the Cinnamon Swirl: Mix brown sugar and cinnamon. Sprinkle half over the batter, pour in the remaining cheesecake filling, then sprinkle the rest. Use a knife to swirl.
- Bake the Cheesecake: Place the pan in a water bath and bake for 55-65 minutes, until set but slightly jiggly. Let cool in the oven for 1 hour, then refrigerate for at least 4 hours.
- Make the Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. Add milk if needed.
- Serve: Spread frosting over the chilled cheesecake, slice, and enjoy!
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- A water bath helps prevent cracks and ensures even baking.
- Let the cheesecake cool gradually in the oven before refrigerating to avoid cracks.
- For a stronger cinnamon flavor, add extra cinnamon to the swirl.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American