Description
Indulge in the delightful fusion of cinnamon rolls and creamy cheesecake with this Cinnamon Roll Cheesecake recipe. Featuring a buttery graham cracker crust, a luscious cream cheese filling swirled with a spiced cinnamon mixture, and topped with a sweet glaze, this dessert is perfect for cozy holidays or any special occasion.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cinnamon Swirl
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
For the Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and prepare pan. Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the crust. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
- Prepare the cinnamon swirl. In a small bowl, mix together brown sugar, ground cinnamon, all-purpose flour, and melted butter until well combined. Set aside for swirling into the batter.
- Mix the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully incorporated. Beat in the eggs one at a time, mixing just enough to combine without overmixing.
- Layer and swirl the batter. Pour half of the cheesecake filling over the crust. Drizzle half of the cinnamon swirl mixture over the batter and use a knife to gently swirl it in. Repeat with the remaining filling and cinnamon mixture.
- Bake the cheesecake. Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the cheesecake. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to let it fully set and develop flavors.
- Prepare and add the glaze. Before serving, whisk together powdered sugar, milk (start with 1 tablespoon and add more as needed for desired consistency), and vanilla extract to create a smooth glaze. Drizzle it evenly over the chilled cheesecake.
- Serve. Slice into 12 pieces and serve chilled. Optionally, top with whipped cream or a dusting of cinnamon sugar for extra decadence.
Notes
- For extra decadence, top the cheesecake with whipped cream or a dusting of cinnamon sugar before serving.
- Ensure all ingredients, especially the cream cheese, are at room temperature to achieve a smooth and lump-free batter.
- Using a water bath during baking can help prevent cracks and ensure even cooking.
- The glaze consistency can be adjusted by adding more milk for a thinner drizzle or less milk for a thicker topping.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
