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Cinnamon Roll Cheesecake

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This indulgent Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, spiced flavors of a cinnamon roll. Featuring a buttery crust, a luscious cinnamon-infused filling, and a smooth cream cheese frosting, this dessert is perfect for special occasions or as a decadent treat for cinnamon lovers.

Ingredients

Scale

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted

For the Cinnamon Filling:

  • ½ cup unsalted butter, melted
  • ½ cup light brown sugar, packed
  • 2 tablespoons ground cinnamon

For the Cheesecake Filling:

  • 32 ounces (4 packages) cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature

For the Cream Cheese Frosting:

  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)

Instructions

  • Prepare the Crust:
    • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
    • In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the mixture resembles damp sand.
    • Press the mixture evenly into the bottom of the prepared pan. Use the bottom of a flat glass or measuring cup to compact the crust.
    • Bake for 10 minutes, then set aside to cool.
  • Make the Cinnamon Filling:
    • In a small bowl, mix melted butter, brown sugar, and cinnamon until well combined. Set aside.
  • Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    • Add granulated sugar and mix until fully incorporated.
    • Blend in sour cream and vanilla extract until the mixture is smooth.
    • Add eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing.
  • Assemble the Cheesecake:
    • Pour half of the cheesecake filling over the cooled crust and spread evenly.
    • Drizzle half of the cinnamon filling over the cheesecake layer. Use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake.
    • Repeat with the remaining cheesecake filling and cinnamon mixture, creating a swirl pattern on top.
  • Bake:
    • Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan, creating a water bath.
    • Carefully transfer to the oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
    • Remove from the oven and water bath, then refrigerate for at least 4 hours or overnight.
  • Make the Cream Cheese Frosting:
    • In a medium bowl, beat softened cream cheese and butter until smooth.
    • Gradually add powdered sugar and vanilla extract, mixing until creamy.
    • If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.
  • Serve:
    • Remove the cheesecake from the springform pan and place it on a serving platter.
    • Spread or pipe the cream cheese frosting over the top of the cheesecake.
    • Slice and serve chilled.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezing: To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
  • Variations: For added texture, sprinkle chopped pecans or walnuts over the cinnamon filling layers.

Find it online: https://ukfinda.com/cinnamon-roll-cheesecake/