Description
This Cinnamon Roll Cheesecake combines the best of both worlds—a rich, creamy cheesecake with swirls of cinnamon sugar goodness. With a crunchy graham cracker crust and a soft, cinnamon-infused swirl, this dessert is perfect for special occasions or indulgent treats.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
For the Cinnamon Swirl:
1/2 cup brown sugar
2 tsp ground cinnamon
1/4 cup melted butter
For the Cheesecake Filling:
24 oz (3 blocks) cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
1 tsp vanilla extract
3 large eggs
1 tbsp all-purpose flour
For Topping (Optional):
Powdered sugar for dusting
Caramel or cream cheese glaze
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Let cool.
- Make the cinnamon swirl by combining brown sugar, cinnamon, and melted butter in a bowl. Set aside.
- Prepare the cheesecake filling by beating the cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing until combined.
- Add eggs one at a time, mixing on low speed to avoid overmixing. Stir in the flour.
- Assemble the cheesecake by pouring half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture and swirl gently with a knife. Repeat with the remaining batter and cinnamon swirl.
- Bake using a water bath by wrapping the springform pan in foil and placing it in a larger baking dish filled with hot water. Bake for 55-65 minutes until the edges are set and the center has a slight jiggle.
- Cool gradually by turning off the oven and leaving the cheesecake inside with the door slightly open for an hour. Then refrigerate for at least 4 hours, preferably overnight.
- Serve chilled, dusted with powdered sugar or drizzled with caramel glaze. Enjoy!
- Prep Time: 20 minutes
- Chill Time: 4+ hours
- Cook Time: 55-65 minutes