Description
Delight in this luscious Cinnamon Roll Cheesecake, featuring a creamy cheesecake base swirled with a cinnamon-sugar mixture reminiscent of your favorite cinnamon rolls. With a buttery graham cracker crust and a sweet glaze atop, this dessert offers a perfect blend of rich, spicy, and sweet flavors ideal for any special occasion or holiday gathering.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
- Make cheesecake batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup granulated sugar, sour cream, eggs, vanilla extract, and flour. Mix well until the batter is smooth and well combined without overmixing.
- Prepare cinnamon swirl: In a separate small bowl, mix together brown sugar, ground cinnamon, and 2 tablespoons melted butter until it forms a smooth, spreadable cinnamon mixture.
- Assemble cheesecake: Pour half of the cheesecake batter evenly over the baked crust. Drop spoonfuls of the cinnamon swirl mixture over the batter. Using a knife or skewer, gently swirl it through the batter to create a marbled effect. Repeat the layering with the remaining cheesecake batter and cinnamon swirl, swirling again delicately.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 55–65 minutes, or until the center is almost set but still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, preventing cracks.
- Chill the cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to set fully.
- Prepare glaze: Before serving, whisk together powdered sugar, 1–2 tablespoons milk, and vanilla extract to make a smooth glaze. Adjust milk quantity for desired consistency.
- Serve: Drizzle the glaze over the chilled cheesecake. Slice and serve to enjoy the rich and flavorful cinnamon roll-inspired dessert.
Notes
- To prevent cracks, avoid overmixing the cheesecake batter and allow it to cool gradually inside the oven.
- For extra warmth and flavor, add a dash of nutmeg to the cinnamon swirl mixture.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
