Description
This Decadent Cinnamon Roll Cheesecake combines the rich creaminess of classic cheesecake with the sweet, spicy swirls of cinnamon roll flavors, finished with a smooth cream cheese glaze. Perfect for holiday celebrations or any special occasion, this dessert offers a delightful blend of textures and tastes that will impress your guests and satisfy your sweet tooth.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the cinnamon swirl:
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
For the cream cheese glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix well, then firmly press the mixture into the bottom and slightly up the sides of the pan. Bake for 8 minutes, remove, and let it cool.
- Make the cinnamon swirl: In a small bowl, mix together the brown sugar, ground cinnamon, all-purpose flour, and melted butter until fully combined. Set this mixture aside to use later in the cheesecake layers.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and mix until well combined. Then, beat in the sour cream, eggs, and vanilla extract until the batter is creamy and smooth with no lumps.
- Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Evenly drizzle half of the cinnamon swirl mixture on top. Use a knife to gently swirl the cinnamon mixture into the batter. Pour the remaining cheesecake batter over this layer and repeat by adding the rest of the cinnamon swirl and swirling gently.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 55 to 65 minutes until the center is set but still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Chill the cheesecake: Remove the cheesecake from the oven and let it come to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Prepare the cream cheese glaze: In a small bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable. Adjust the milk quantity as needed to reach desired consistency.
- Serve: Drizzle the cream cheese glaze over the fully chilled cheesecake before serving. For easier slicing, dip your knife in hot water between cuts. Enjoy your decadent cinnamon roll cheesecake!
Notes
- For easier slicing, dip your knife in hot water between cuts to create clean edges.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Make sure the cream cheese is softened to avoid lumps in the batter and glaze.
- You can prepare the cheesecake a day in advance to allow flavors to meld beautifully.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg
