A delicious blend of cinnamon rolls and cheesecake, this Cinnamon Roll Cheesecake is a sweet treat that combines creamy cheesecake with a cinnamon swirl.
Author:Isabella
Prep Time:30 minutes
Cook Time:1 hour
Total Time:5 hours 30 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 teaspoon ground cinnamon
1/2 cup sour cream
1/4 cup heavy cream
1/2 cup powdered sugar
1 tablespoon milk
Instructions
Preheat the oven to 325°F and grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and press into the bottom of the prepared pan to form the crust. Bake for 10 minutes and let cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until combined.
Add the eggs one at a time, mixing on low speed until just combined after each addition.
In a small bowl, mix together ground cinnamon, sour cream, and heavy cream. Gently fold this mixture into the cream cheese mixture.
Pour half of the cheesecake batter over the cooled crust. Drizzle half of the cinnamon mixture over the batter and swirl gently with a knife.
Pour the remaining cheesecake batter on top, followed by the remaining cinnamon mixture. Swirl again to create a marbled effect.
Bake for 55-65 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
Before serving, whisk together powdered sugar and milk to create a glaze and drizzle it over the chilled cheesecake.
Notes
For a richer flavor, consider adding a teaspoon of almond extract to the cream cheese mixture.
Top the cheesecake with chopped pecans or walnuts for added crunch.