Description
Imagine the gooey warmth of a cinnamon roll combined with the creamy richness of cheesecake—sounds like a dessert lover’s dream, right? This Cinnamon Roll Cheesecake brings together the best of both worlds, offering the comforting flavors of a cinnamon roll swirled into a decadent cheesecake base. It’s the perfect fusion for those who crave something unique, indulgent, and unforgettable. This dessert features a crunchy graham cracker crust, a creamy cheesecake filling with cinnamon sugar swirls, and a sweet glaze that completes the cinnamon roll experience. Whether it’s for a special occasion or a cozy night in, this dessert will impress everyone and leave them asking for seconds. Get ready to indulge in the ultimate cinnamon roll cheesecake!
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
Cinnamon Swirl Filling
- 2/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 4 tablespoons melted butter
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
Cream Cheese Glaze
- 1/2 cup powdered sugar
- 2 ounces cream cheese, softened
- 1–2 tablespoons milk (adjust for desired consistency)
- 1/4 teaspoon vanilla extract
Instructions
1. Prepare the Crust
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well-coated.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes, then set aside to cool.
2. Make the Cinnamon Swirl Filling
- In a small bowl, mix together the brown sugar, cinnamon, and melted butter until it forms a paste-like consistency. Set aside.
3. Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, vanilla extract, and flour until everything is fully combined and smooth.
4. Assemble the Cheesecake
- Pour half of the cheesecake filling over the crust in the springform pan.
- Drop spoonfuls of the cinnamon swirl filling over the cheesecake layer and use a knife to swirl it gently.
- Pour the remaining cheesecake filling on top, spreading it evenly.
- Add more spoonfuls of the cinnamon swirl on the surface and swirl gently with a knife to create a beautiful cinnamon pattern.
5. Bake the Cheesecake
- Place the springform pan in a larger baking pan and fill the outer pan with about 1 inch of hot water to create a water bath (this helps prevent cracking).
- Bake for 1 hour and 10 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside the oven for about 1 hour.
6. Chill the Cheesecake
- Once the cheesecake has cooled, remove it from the water bath, cover it with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight, to fully set.
7. Prepare the Cream Cheese Glaze
- In a small bowl, beat together the powdered sugar, cream cheese, milk, and vanilla extract until smooth and creamy. Adjust the consistency by adding more milk if needed.
8. Serve
- Before serving, drizzle the cream cheese glaze over the cheesecake for a classic cinnamon roll finish. Slice and enjoy!
- Prep Time: 20mins
- Cook Time: 1hr 10mins