Cinnamon Roll Cheesecake
A creamy and indulgent fusion of cinnamon rolls and classic cheesecake, layered with cinnamon sugar swirl and topped with smooth cream cheese frosting.
Ingredients
Scale
- 4 packages (8 oz each) cream cheese
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup melted butter (for cinnamon filling)
- 2 cups crushed graham crackers
- 1/2 cup melted butter (for crust)
- 4 oz cream cheese (for topping)
- 1 cup powdered sugar
- 2 tablespoons milk
- Ground cinnamon for garnish
Instructions
- Preheat oven to 325°F (163°C) and wrap a springform pan in foil for water bath.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese until smooth. Add sugar, vanilla, and flour, mixing until just combined. Add eggs one at a time, then fold in sour cream.
- Prepare the cinnamon swirl by mixing brown sugar, melted butter, and cinnamon. Pour half the cheesecake batter over the crust, drizzle half the swirl, and repeat. Swirl gently with a knife.
- Tap the pan to release air bubbles, place in a roasting pan, and pour in hot water halfway up the sides.
- Bake for 60–70 minutes until the center is slightly jiggly. Cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 6 hours or overnight.
- For the topping, beat cream cheese with powdered sugar and milk until smooth. Spread or pipe over chilled cheesecake and dust with cinnamon.
- Slice and serve chilled for best results.
Notes
- Use a water bath to prevent cracks and maintain a creamy texture.
- Let the cheesecake chill overnight for the best flavor and structure.
- Wipe the knife clean between slices for clean cuts.
Find it online: https://dishmio.com/cinnamon-roll-cheesecake/