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Cinnamon Roll Cheesecake

This Cinnamon Roll Cheesecake is the ultimate dessert mashup, combining the creamy richness of cheesecake with the sweet, spiced goodness of cinnamon rolls.
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Ingredients

For the Crust

  • 2 cups graham crackers, crushed
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted

For the Cinnamon Swirl

  • 1 cup brown sugar
  • ⅓ cup all-purpose flour
  • 1 tablespoon cinnamon
  • ⅓ cup unsalted butter

For the Cheesecake

  • 24 ounces cream cheese
  • 1 cup white granulated sugar
  • ½ teaspoon salt
  • 1 ½ tablespoons all-purpose flour
  • 4 eggs
  • 1 tablespoon vanilla extract
  • ½ cup sour cream

For the Cream Cheese Frosting

  • 6 tablespoons cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 teaspoons cinnamon

Instructions

  • Start by preparing your springform pan. Line the bottom with parchment paper and set it aside.
  • In a food processor or blender, crush the graham crackers into crumbs. Then, mix the crumbs with the brown sugar in a bowl. Pour in the melted butter and stir until everything is well combined.
  • Press the mixture evenly into the bottom of the pan (using the bottom of a small glass works wonders). Pop it into the freezer while you prep the cheesecake filling.
  • Make the Cheesecake Filling. Preheat your oven to 325°F. In a large mixing bowl, beat the cream cheese with a hand mixer until smooth.
  • Add the white sugar, salt, and flour and mix until everything is well incorporated. Add the eggs, one at a time, mixing in between each addition.
  • After the last egg, add the vanilla extract and sour cream, and mix until everything is smooth and creamy. Set this aside while you prepare the cinnamon swirl.
  • Make the Cinnamon Swirl. In a separate bowl, combine the brown sugar, flour, cinnamon, and softened butter. Use a fork to mix everything together until it forms a crumbly texture.
  • Layer the Cheesecake. Take your graham cracker crust out of the freezer. Pour half of the cheesecake filling into the pan, spreading it evenly. Then, spoon half of the cinnamon mixture over the filling.
  • Add the second half of the cheesecake filling and top it with the rest of the cinnamon mixture.
  • Using a rubber spatula, gently swirl the cinnamon mixture into the cheesecake filling for that signature swirl.
  • Bake your cheesecake for about 55-60 minutes or until the edges are set but the center is still slightly jiggly. Once done, turn off the oven, crack the oven door, and let the cheesecake sit for an hour to finish cooking.
  • After that, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to let it chill and set completely.
  • While the cheesecake chills, it’s time to make the frosting! Beat together the cream cheese, powdered sugar, and cinnamon until smooth.
  • Add the heavy cream and vanilla extract, and mix until the frosting is light and whipped. Once it’s ready, transfer the frosting into a piping bag with a small round metal tip or just cut the end off the bag.
  • Once your cheesecake has chilled and set, pipe a large swirl of cream cheese frosting from the center outwards, close to the edge of the cheesecake. Finish off with a sprinkle of cinnamon for that perfect touch. Then, cut, serve, and prepare for everyone to rave about this dreamy dessert!
Author: carlycampbell