Cinnamon Roll Cheesecake Recipe
A rich and indulgent dessert combining creamy cheesecake and cinnamon roll swirls with a buttery crust, perfect for any special occasion or treat.
Equipment
- Springform Pan
- Mixing Bowl
- Electric Mixer
- Oven
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs crushed
- 2 tbsp brown sugar for crust
- 0.5 tsp ground cinnamon for crust
- 4 tbsp melted butter for crust
Cinnamon Swirl Filling
- 0.5 cup brown sugar for cinnamon swirl
- 2 tsp ground cinnamon for cinnamon swirl
- 1 tbsp all-purpose flour for cinnamon swirl
- 2 tbsp melted butter for cinnamon swirl
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup sour cream
- 3 eggs large
- 1 tsp vanilla extract
- 0.25 tsp salt
Frosting
- 8 oz cream cheese for frosting
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy whipping cream
Instructions
- Mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into a springform pan and pre bake at 350°F for 10 minutes.
- Combine the brown sugar, ground cinnamon, flour, and melted butter to form the cinnamon swirl paste.
- Beat the softened cream cheese with granulated sugar and brown sugar until fluffy. Add sour cream, eggs, vanilla extract, and salt, mixing until smooth.
- Pour half of the cheesecake batter over the pre baked crust. Drop spoonfuls of the cinnamon swirl paste and gently swirl it in. Repeat with the remaining batter and cinnamon swirl.
- Wrap the pan in foil and bake in a water bath at 325°F for 60 to 70 minutes until the center is set.
- Allow the cheesecake to cool at room temperature, then chill in the refrigerator for at least 4 hours.
- Whip the cream cheese, powdered sugar, vanilla extract, and heavy cream to make the frosting. Spread over the chilled cheesecake, slice, and serve.
Notes
Enjoy this rich and indulgent cinnamon roll cheesecake. Adjust sweetness or cinnamon levels to suit your taste. Perfect for special occasions or whenever you need a treat.