Cinnamon Roll Cheesecake
A delightful combination of creamy cheesecake and cinnamon roll flavors, ideal for impressing friends and family.
Ingredients
For the Crust
- 1.5 cups crushed graham crackers
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cups sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 tsp ground cinnamon
For the Cinnamon Swirl
- 0.5 cups brown sugar, packed
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tbsp milk
- 0.5 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine crushed graham crackers, melted butter, and sugar. Mix until crumbly and press into the bottom of a springform pan. Bake for about 10 minutes until golden and fragrant. Allow to cool.
Cheesecake Filling
- In a large mixing bowl, blend softened cream cheese with sugar until smooth. Add vanilla, eggs one at a time, and ground cinnamon. Beat until just combined.
Cinnamon Swirl
- In a small bowl, combine brown sugar, ground cinnamon, and melted butter. Drizzle this mixture over the cheesecake filling and gently swirl with a knife.
Baking
- Pour the cheesecake filling into the crust and bake for 55-60 minutes until set but still jiggly in the center.
- Once baked, turn off the oven and let the cheesecake sit for an hour with the door ajar to reduce cracking. Then transfer to the fridge to chill for at least 4 hours or overnight.
Frosting
- Mix softened cream cheese, powdered sugar, milk, and vanilla until creamy and smooth. Drizzle over the chilled cheesecake before serving.
Notes
If the top of the cheesecake cracks, cover it with frosting. Storage: Keep leftovers in the fridge for up to a week.