Description
This Cinnamon Roll Cheesecake is a sweet symphony of flavors that is sure to captivate both cinnamon roll enthusiasts and cheesecake aficionados alike.
Ingredients
Scale
- Crust:
- 1 ½ cups graham cracker crumbs (150 g)
- 1/4 cup sugar (50 g)
- 1/2 cup butter, melted (115 g)
- Cinnamon Roll Layer:
- 1/2 cup unsalted butter, softened (115 g)
- 1/2 cup brown sugar (100 g)
- 1 tablespoon ground cinnamon
- Cheesecake Filling:
- 24 oz cream cheese, softened (680 g)
- 1 cup sugar (200 g)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream (240 g)
- Cinnamon Swirl:
- 1/4 cup brown sugar (50 g)
- 1 teaspoon ground cinnamon
- Cream Cheese Frosting:
- 4 oz cream cheese, softened (115 g)
- 1/4 cup unsalted butter, softened (60 g)
- 1 cup powdered sugar (120 g)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for thinning)
Instructions
- Begin by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to prevent sticking and facilitate easy removal of the cheesecake after it’s properly set and chilled.
- Combine the graham cracker crumbs, sugar, and melted butter in a bowl, stirring until the mixture resembles wet sand. Firmly press the mixture into the bottom of your prepped springform pan to form an even crust base. Place the pan into the oven and bake for around 10 minutes. Once the crust is ready, let it cool completely before moving on to the next layer.
- In a separate bowl, mix the softened butter, brown sugar, and cinnamon until you achieve a smooth paste. Evenly spread this cinnamon-butter mixture over the cooled graham cracker crust. This layer offers a delightful hint of the classic cinnamon roll inside your cheesecake.
- To prepare the cheesecake filling, beat together softened cream cheese and sugar until the texture is smooth and creamy. Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until you have a uniform batter. Pour half of this filling over the cinnamon roll layer.
- Mix the brown sugar and cinnamon together, and sprinkle half of this mixture over the cheesecake filling. Add the remaining filling to cover the swirl, then sprinkle the rest of the cinnamon-sugar mixture on top to create a nuanced swirl effect upon baking.
- Place the cheesecake in your preheated oven and bake for about 55–65 minutes, until the center is set but still slightly jiggly. Turn off the heat and allow your cheesecake to rest in the oven with the door cracked open for an hour, facilitating a gentle cooling process. Bring to room temperature on a cooling rack, then refrigerate the cheesecake for at least four hours, preferably overnight.
- Prepare the cream cheese frosting by beating together all frosting ingredients until smooth. If needed, adjust the consistency with a little milk. Spread this luscious frosting over the chilled cheesecake. Slice and bear witness to the impressive combination of textures and flavors before indulging in this divine dessert.
Notes
Ensure your cream cheese is softened before use to promote a smoother filling. Proper cooling and chilling are crucial to achieve the desired dense and creamy cheesecake texture.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 500 per slice
- Sodium: 240 mg
- Protein: 8 g