Description
Indulge in a delightful Cinnamon Roll Cheesecake that combines the rich creaminess of classic cheesecake with the warm flavors of cinnamon swirls. Featuring a cinnamon-infused graham cracker crust and topped with a luscious vanilla glaze, this dessert is perfect for holidays or any special occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 1 teaspoon ground cinnamon
Cinnamon Swirl
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter (melted)
- 1 tablespoon all-purpose flour
Cheesecake Filling
- 3 (8 oz) blocks cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove and let cool.
- Make the cinnamon swirl: In a separate bowl, blend brown sugar, ground cinnamon, melted butter, and flour until smooth. Set aside for later use.
- Prepare cheesecake filling: Beat softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated.
- Layer and swirl: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cinnamon swirl on top and gently swirl it into the batter with a knife. Repeat with the remaining batter and cinnamon swirl, creating a beautiful marbled effect.
- Bake the cheesecake: Bake for 55 to 65 minutes or until the center is just set and slightly jiggly. Then turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to allow it to set completely.
- Prepare the glaze: Whisk powdered sugar, milk, and vanilla extract together until smooth. Drizzle this glaze over the chilled cheesecake before serving for an extra touch of sweetness.
Notes
- Run a knife under hot water before slicing the cheesecake to achieve clean, smooth slices.
- For added spice, substitute classic graham cracker crumbs with crushed cinnamon graham crackers in the crust.
- Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
- Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
