Description
This Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of cinnamon roll swirls. Perfect for holidays or any special occasion, it features a graham cracker crust infused with cinnamon, a luscious cinnamon sugar swirl, and an optional sweet glaze topping that adds the perfect finishing touch.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the cinnamon swirl:
- â…“ cup brown sugar, packed
- 1½ teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
For the glaze (optional):
- ½ cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.
- Make the crust: In a bowl, mix graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until fully combined. Press this mixture firmly into the bottom of the prepared pan, forming an even layer. Bake for 8 minutes, then remove from oven and let cool completely.
- Prepare the cinnamon swirl: In a separate bowl, combine brown sugar, ground cinnamon, all-purpose flour, and melted butter. Stir until smooth and set aside for use later.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue mixing until fluffy. Beat in eggs one at a time, ensuring each is well incorporated. Then add vanilla extract, sour cream, and heavy cream and mix until smooth.
- Assemble the cheesecake layers: Pour half of the cheesecake batter over the cooled crust in the pan. Drizzle half of the cinnamon swirl mixture over the batter and use a knife to gently swirl it in, creating a marbled effect.
- Add remaining layers: Pour the remaining cheesecake batter on top of the first layer, then drizzle the remaining cinnamon swirl over it. Use a knife to gently swirl again to create beautiful cinnamon patterns throughout the cheesecake.
- Bake the cheesecake: Place the cheesecake in the oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Avoid overbaking to keep the creamy texture intact.
- Cool gradually: Turn off the oven and crack the door open, leaving the cheesecake inside to cool slowly for 1 hour. This helps prevent cracking.
- Chill: After the initial cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to allow it to fully set and develop flavor.
- Prepare the glaze (optional): Whisk together powdered sugar, 1 to 2 tablespoons milk, and vanilla extract until smooth. Adjust the milk amount to your desired consistency.
- Serve: Drizzle the glaze over the top of the chilled cheesecake just before serving. For clean slices, dip your knife in hot water before cutting and wipe it clean between slices.
Notes
- For easy slicing, dip your knife in hot water and wipe clean between cuts to achieve neat pieces.
- This cheesecake can be prepared a day ahead and stored in the refrigerator, allowing flavors to deepen.
- Use a springform pan for easy removal without damaging the crust or sides.
- Ensure cream cheese is softened to room temperature to avoid lumps in the batter.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 290mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg