Delicious Cinnamon Roll Cheesecake
The Delicious Cinnamon Roll Cheesecake Recipe combines the classic flavors of cinnamon rolls with the creamy richness of cheesecake, making it a perfect dessert for any occasion.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs Finely crushed for an even crust.
- 0.5 cups Granulated sugar Used in both the crust and filling.
- 0.5 cups Unsalted butter Melted to bind the crust.
Filling Ingredients
- 16 oz Cream cheese 2 packages, softened.
- 3 large Eggs For binding the filling.
- 1 cup Sour cream Adds tanginess and creaminess.
- 2 tbsp All-purpose flour Helps stabilize the cheesecake.
- 2 tsp Ground cinnamon For cinnamon flavor.
- 2 tsp Vanilla extract Enhances flavor.
- 0.5 cups Brown sugar For the cinnamon swirl.
- 0.5 cups Heavy cream Optional for topping.
Instructions
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Mix until evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- Beat softened cream cheese until smooth, then add sugar, vanilla, and cinnamon.
- Whisk eggs in a separate bowl, then gradually add to the cream cheese mixture.
- Stir in sour cream and flour until smooth.
- Mix brown sugar and cinnamon for the swirl.
- Pour half of the cheesecake filling into the crust, sprinkle with half of the cinnamon mixture, then layer the remaining filling and swirl the rest of the mixture on top.
- Bake for 50-60 minutes until edges are set and center is slightly wobbly.
- Cool in the oven for an hour, then at room temperature for another hour.
- Refrigerate for at least 4 hours before serving.
- Whip heavy cream and top the cheesecake before serving, if desired.
- Slice and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days.