𝐂𝐢𝐧𝐧𝐚𝐦𝐨𝐧 𝐑𝐨𝐥𝐥 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 𝐰𝐢𝐭𝐡 𝐂𝐫𝐞𝐚𝐦 𝐂𝐡𝐞𝐞𝐬𝐞 𝐈𝐜𝐢𝐧𝐠
This Cinnamon Roll Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavors of cinnamon rolls. Topped with a luscious cream cheese icing, this dessert is indulgent and perfect for any special occasion.
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Cook Time: 4 hours
- Total Time: 5 hours 25 minutes
- Category: Dessert
- Cuisine: American
Ingredients
Scale
Serves 10-12
- For the crust:
- 2 cups (200 g) graham cracker crumbs
- 1/2 cup (115 g) unsalted butter, melted
- 2 tablespoons granulated sugar
- For the cheesecake filling:
- 3 (8 oz / 225 g) packages cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1/2 cup (120 ml) sour cream
- 1 teaspoon vanilla extract
- For the cinnamon swirl:
- 1/3 cup (75 g) light brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- For the cream cheese icing:
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (to desired consistency)
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (165°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the cheesecake filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating after each addition. Mix in the sour cream and vanilla extract until well combined.
- Prepare the cinnamon swirl:
- In a small bowl, mix the brown sugar, cinnamon, and melted butter until it forms a smooth paste.
- Assemble the cheesecake:
- Pour half of the cheesecake filling over the cooled crust.
- Drizzle half of the cinnamon swirl mixture over the filling and use a knife or toothpick to swirl it gently.
- Add the remaining cheesecake filling and repeat with the remaining cinnamon swirl. Swirl gently again for a marbled effect.
- Bake the cheesecake:
- Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill the cheesecake:
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight for best results.
- Make the cream cheese icing:
- In a bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, then mix in milk one tablespoon at a time until the icing reaches your desired consistency.
- Serve:
- Spread or drizzle the cream cheese icing over the chilled cheesecake. Slice and enjoy!
Notes
- Use a water bath for baking to ensure a silky, crack-free cheesecake.
- Add a pinch of nutmeg to the cinnamon swirl for extra warmth.
- Store leftover cheesecake in the refrigerator for up to 5 days.