Description
Cinnamon Roll Cheesecake brings together two classic desserts in a creamy, swirled masterpiece that’ll make your taste buds dance with pure delight. Layers of sweet cinnamon and rich cream cheese create a dreamy treat perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 4 packages cream cheese
- 1 package graham cracker crumbs
- 4 large eggs
- 1 cup heavy whipping cream
- 1 cup brown sugar
Supporting Ingredients:
- ½ cup sour cream
- ⅓ cup unsalted butter
- 6 tablespoons unsalted butter
- 1 tablespoon ground cinnamon
Finishing Ingredients:
- 1 cup powdered sugar
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup all-purpose flour
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1–2 teaspoons cinnamon powder
- 6 tablespoons cream cheese
Instructions
- Crush 1½ cups graham crackers into fine crumbs. Mix with ¼ cup brown sugar and ½ teaspoon cinnamon. Drizzle 6 tablespoons melted butter and press firmly into a 9-inch springform pan.
- Preheat oven to 325°F. Bake crust for 10 minutes until lightly golden. Allow to cool completely.
- Create cinnamon swirl by combining 1 cup brown sugar, ⅓ cup flour, and 1 tablespoon cinnamon. Stir in ⅓ cup melted butter until paste forms.
- Beat 4 packages softened cream cheese in a large bowl until completely smooth at medium speed.
- Gradually incorporate 1 cup brown sugar, ¼ cup granulated sugar, and ½ cup sour cream. Mix until no lumps remain.
- Add 4 eggs one at a time, mixing gently after each addition. Stir in 1 tablespoon vanilla extract and ½ teaspoon salt.
- Pour half the cheesecake batter over prepared crust. Randomly drop spoonfuls of cinnamon swirl mixture across surface.
- Use a knife to create gentle swirling patterns through the batter. Avoid overmixing.
- Add remaining cheesecake batter. Top with remaining cinnamon swirl and create additional swirl patterns.
- Place springform pan inside a larger water bath. Ensure water reaches halfway up pan sides.
- Bake at 325°F for 65-75 minutes. Cheesecake should have slight jiggle in center when gently shaken.
- Turn oven off. Crack door open and let cheesecake rest inside for 1 hour to prevent cracking.
- Refrigerate cheesecake for minimum 6 hours or overnight before serving.
- Prepare frosting by whipping 6 tablespoons cream cheese with 1 cup powdered sugar until fluffy.
- Gradually blend in 1 cup heavy cream and 1 teaspoon vanilla. Beat until soft peaks form.
- Spread frosting evenly across chilled cheesecake. Dust top with 1-2 teaspoons cinnamon powder.
Notes
- Graham crackers can get soggy, so seal the springform pan’s bottom with aluminum foil to prevent water from seeping in during the water bath.
- Let your cream cheese and eggs come to room temperature before mixing to ensure a smooth, lump-free cheesecake batter.
- For a cleaner cinnamon swirl, use a toothpick or thin knife to create delicate marble patterns without overmixing.
- To prevent cracks, avoid overbaking and allow the cheesecake to cool gradually inside the oven after baking.
- Prep Time: 1 hour
- Cook Time: 9 hours
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 490 kcal
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 115 mg