Description
This Cinnamon Roll Cheesecake brings together a rich cream cheese filling swirled with cinnamon brown sugar, all resting on a buttery crust. It’s a must-try for anyone craving a delightful dessert that’s easy to create and will impress your guests!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light or dark brown sugar
- ½ teaspoon ground cinnamon
- 7 Tablespoons salted butter (melted)
- 24 oz full-fat cream cheese (softened)
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 3 large eggs (room temperature preferred, lightly beaten)
- 1 cup light or dark brown sugar
- ⅓ cup flour
- 4 teaspoons ground cinnamon
- 5 Tablespoons salted butter (melted)
- ½ cup powdered sugar
- ⅛ teaspoon vanilla extract
- 2–3 teaspoons milk
- ¾ cups heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat your oven to 325°F (160°C).
- — Crust —
- In a bowl, mix graham cracker crumbs, both sugars, and cinnamon together. Stir in the melted butter until all crumbs are moistened.
- Firmly press the mixture into the bottom and sides of a 9” springform pan. Set aside.
- — Cheesecake —
- In a large bowl, blend cream cheese and sugar with an electric mixer on medium-low speed until smooth.
- Mix in sour cream, vanilla, and salt until just combined.
- Add eggs one at a time, mixing on low speed after each addition. Scrape sides and bottom of the bowl to ensure thorough mixing. Set aside.
- — Cinnamon Swirl —
- Combine flour, sugar, cinnamon, and butter in a small bowl until evenly moistened.
- Take ½ cup of this mixture, place it in a separate bowl, and mix with 2-3 Tablespoons of cheesecake batter until smooth. Transfer to a piping bag or Ziploc bag to pipe later.
- — Assembly —
- Pour half of the plain cheesecake batter into the prepared crust. Spread the cinnamon sugar crumble evenly on top.
- Add the remaining plain cheesecake batter, then pipe the cinnamon mixture in a swirl over the top.
- Bake in the center of the preheated oven for 40-50 minutes, until edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, cool on the counter and refrigerate for at least 6 hours or overnight.
- — Topping —
- To prepare the glaze, whisk powdered sugar, vanilla extract, and milk until it can hold its shape. Drizzle over the chilled cheesecake.
- For whipped cream, combine heavy cream, sugar, and vanilla in a bowl. Beat until thick and fluffy with stiff peaks.
- Pipe whipped cream around the cheesecake using a piping bag.
- Mix sugar and cinnamon in a separate dish and sprinkle over whipped cream. Remove the springform ring, slice, and serve.
Notes
Ensure cream cheese is softened for easier mixing.
Let the cheesecake cool properly to avoid cracks after baking.
For best flavor, allow the cheesecake to chill overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 21g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg