Description
Cinnamon Roll Cheesecake brings pure dessert magic right to your table with sweet layers of creamy cheesecake and classic cinnamon roll flavors. Baked to golden perfection, this treat delivers comfort and deliciousness in each delectable slice.
Ingredients
Scale
Primary Ingredients:
- 4 8-ounce (224 grams) packages cream cheese, softened
- 2 cups graham cracker crumbs
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 4 large eggs
- 1 ½ tablespoons ground cinnamon
Supporting Ingredients:
- 1 cup heavy cream
- ½ cup sour cream
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
Finishing Ingredients:
- 1 cup unsalted butter, melted
- ½ cup powdered sugar
- 4 ounces (112 grams) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Pulverize 2 cups graham cracker crumbs with ½ cup melted butter and ¼ cup granulated sugar until sandy. Press mixture firmly into a parchment-lined springform pan using a measuring cup. Bake at 325°F for 9 minutes until lightly golden. Cool completely.
- Whisk ½ cup melted butter with 1 cup brown sugar, 1 ½ tablespoons cinnamon, and 1 tablespoon flour until glossy. Ensure mixture is smooth and pourable.
- Blend 4 packages (32 oz total) cream cheese until completely smooth. Incorporate 1 cup granulated sugar, ¼ cup sour cream, ¼ cup heavy cream, 1 tablespoon vanilla, and 1 ½ tablespoons flour.
- Add 4 large eggs one at a time, mixing gently after each addition. Stop mixing the moment ingredients are combined to prevent overmixing.
- Pour half the cheesecake batter over prepared crust. Drizzle half the cinnamon mixture across surface. Swirl with a knife creating delicate marble patterns.
- Add remaining cheesecake batter, then top with remaining cinnamon mixture. Create additional swirled design using a thin knife.
- Place cheesecake inside a foil-wrapped pan filled with hot water. Bake at 325°F for 60 minutes until edges set but center slightly jiggles.
- Turn oven off, crack door open. Allow cheesecake to cool slowly for 60 minutes, preventing sudden temperature changes.
- Refrigerate cheesecake for minimum 4 hours or overnight to set completely.
- Prepare icing by beating 4 oz cream cheese with 2 tablespoons softened butter. Mix in ½ cup powdered sugar, 1 teaspoon vanilla. Thin with 1-2 tablespoons milk until drizzling consistency.
- Generously drizzle icing across chilled cheesecake before serving.
Notes
- Bring cream cheese and eggs to room temperature before mixing to ensure a smooth, lump-free batter.
- Crush graham crackers finely for the crust to create a stable base that holds together perfectly.
- Swirl the cinnamon mixture gently through the cheesecake to create beautiful marbled patterns without overmixing.
- Wrap the springform pan in aluminum foil when baking in a water bath to prevent any water from seeping into the delicate cheesecake.
- Prep Time: Approximately 30 minutes
- Cook Time: 1 hour 3 minutes-1 hour 15 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 532
- Sugar: 39 g
- Sodium: 293 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 110 mg