Description
Indulge in the decadent delight of this Cinnamon Roll Cheesecake that combines the best of two beloved desserts into one fabulous creation.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- ½ cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 4 tablespoons unsalted butter, melted
For the cream cheese glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Preheat the oven and prepare the crust: Preheat to 325°F (163°C), grease a 9-inch springform pan. Mix crust ingredients, press into pan, and bake.
- Prepare the cheesecake filling: Beat cream cheese, sugar, eggs, sour cream, and vanilla until smooth.
- Create the cinnamon swirl: Mix brown sugar, flour, cinnamon, and butter for swirl.
- Layer the cheesecake: Pour batter, add swirl, repeat, and swirl again.
- Bake and cool: Bake for 55–65 minutes, cool in the oven, then chill for at least 4 hours.
- Make the glaze and serve: Beat cream cheese, sugar, vanilla, and milk. Drizzle over chilled cheesecake.
Notes
- For a shortcut, use a store-bought graham crust and swirl cinnamon filling only on top.
- This cheesecake is best made a day in advance to allow flavors to set.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 36g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
