Description
This Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of cinnamon rolls. Featuring a buttery graham cracker crust, a luscious cinnamon swirl baked into the smooth cheesecake filling, and a sweet vanilla glaze on top, this dessert is perfect for special occasions or holiday celebrations.
Ingredients
Scale
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
For the Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
For the Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 325°F and lightly grease a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool while preparing the other components.
- Make the Cinnamon Swirl: In a separate bowl, mix together the melted unsalted butter, light brown sugar, ground cinnamon, and all-purpose flour until smooth and well combined. Set this mixture aside to be used later for swirling into the cheesecake batter.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until completely smooth and creamy. Add in the sour cream, eggs, and vanilla extract, mixing just until fully combined to avoid overbeating.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Drizzle half of the cinnamon swirl mixture evenly over the batter. Using a knife or skewer, gently swirl the cinnamon mixture into the batter to create a marbled effect. Pour the remaining cheesecake batter on top and repeat the drizzling and swirling process with the rest of the cinnamon mixture.
- Bake the Cheesecake: Place the assembled cheesecake in the preheated oven and bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Once baking is complete, turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually, which helps prevent cracking.
- Chill the Cheesecake: After the cheesecake has cooled in the oven, remove it and refrigerate for at least 4 hours or preferably overnight to allow it to set fully and develop flavor.
- Prepare the Glaze and Serve: Before serving, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle this glaze over the top of the chilled cheesecake slices. Slice and serve chilled for the best texture and taste.
Notes
- Substitute the graham cracker crust with crushed cinnamon cookies for an extra spicy twist.
- To prevent cracks in the cheesecake, consider baking it in a water bath and avoid overmixing the batter.
- Ensure cream cheese is softened for a smoother filling without lumps.
- Using a springform pan makes it easier to remove the cheesecake without damage.
