Cinnamon Roll Cheesecake
Cinnamon Roll Cheesecake is a dreamy dessert that perfectly blends the rich, creamy texture of classic cheesecake with the warm, spiced flavors of a cinnamon roll. This indulgent treat features a buttery graham cracker crust, velvety cheesecake filling, and swirls of cinnamon sugar goodness, all topped with a luscious cream cheese glaze. Whether for a holiday gathering, birthday, or weekend indulgence, this cheesecake is sure to impress!
Equipment
- 9-inch springform pan – To ensure easy removal of the cheesecake.
- Mixing bowls – For preparing the crust, cinnamon swirl, and cheesecake batter.
- Hand mixer or stand mixer – To blend the cheesecake filling smoothly.
- Rubber spatula – For scraping down the sides of the bowl.
- Measuring cups and spoons – To ensure accurate ingredient measurements.
- Oven – For baking the cheesecake.
- Water bath setup (large roasting pan + aluminum foil) – Helps prevent cracks by maintaining moisture.
- Cooling rack – Allows the cheesecake to cool evenly.
- Knife or skewer – For creating cinnamon swirls.
Ingredients
- For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- For the Cinnamon Swirl:
- ½ cup brown sugar packed
- 2 tsp ground cinnamon
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
- For the Cheesecake Filling:
- 24 oz 3 blocks cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- For the Cream Cheese Glaze:
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Step 1: Prepare the Crust
- Preheat the oven to 325°F (165°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then remove from the oven and let cool.
- Step 2: Make the Cinnamon Swirl
- In a small bowl, combine brown sugar, cinnamon, melted butter, and vanilla extract.
- Stir until smooth, then set aside.
- Step 3: Prepare the Cheesecake Filling
- Beat the softened cream cheese until smooth.
- Add the sugar and mix until fully incorporated.
- Add eggs one at a time, mixing on low speed to avoid overmixing.
- Stir in sour cream and vanilla extract until smooth and creamy.
- Step 4: Assemble and Bake
- Pour half of the cheesecake batter over the prepared crust.
- Drizzle half of the cinnamon swirl mixture over the batter and use a knife to create gentle swirls.
- Pour the remaining cheesecake batter on top and repeat with the rest of the cinnamon swirl.
- Place the springform pan in a larger baking dish and add about an inch of hot water to create a water bath.
- Bake for 50-60 minutes or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for an hour.
- Transfer to the refrigerator and chill for at least 4 hours (preferably overnight).
- Step 5: Prepare the Cream Cheese Glaze
- Beat the softened cream cheese until smooth.
- Add powdered sugar, milk, and vanilla extract, mixing until a pourable glaze forms.
- Drizzle over the chilled cheesecake before serving.
Notes
Preventing Cracks: Ensure all ingredients are at room temperature and avoid overmixing the batter.
Water Bath Tip: Wrapping the outside of the springform pan with aluminum foil helps prevent water from seeping in.
Storage: Store in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
Enjoy this indulgent Cinnamon Roll Cheesecake as the ultimate fusion of two classic desserts! 🍰✨
Water Bath Tip: Wrapping the outside of the springform pan with aluminum foil helps prevent water from seeping in.
Storage: Store in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
Enjoy this indulgent Cinnamon Roll Cheesecake as the ultimate fusion of two classic desserts! 🍰✨