Cinnamon Roll Cheesecake
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ tsp ground cinnamon
½ cup unsalted butter, melted
For the Cinnamon Swirl:
1/3 cup unsalted butter, melted
½ cup brown sugar, packed
1 ½ tbsp ground cinnamon
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 tbsp vanilla extract
3 large eggs
1 cup sour cream
¼ cup all-purpose flour
For the Cream Cheese Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2-3 tbsp heavy cream (for desired consistency)
Directions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove from the oven and allow it to cool.
Make the Cinnamon Swirl:
In a small bowl, mix together the melted butter, brown sugar, and cinnamon until well combined. Set aside.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and vanilla extract, and beat until well combined.
Add the eggs one at a time, beating on low speed after each addition just until combined.
Add the sour cream and flour, and mix until smooth.
Assemble the Cheesecake:
Pour half of the cheesecake batter over the cooled crust.
Drizzle half of the cinnamon swirl mixture over the batter. Use a knife or skewer to swirl it through the batter.
Pour the remaining cheesecake batter on top and repeat with the remaining cinnamon swirl mixture, swirling it through the batter.
Bake the Cheesecake:
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this helps prevent cracks).
Bake the cheesecake for 55-65 minutes, or until the center is almost set. The cheesecake should still have a slight jiggle in the center when you gently shake the pan.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven, cover it, and refrigerate for at least 4 hours or overnight.
Prepare the Cream Cheese Frosting:
In a medium mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Add the powdered sugar and vanilla extract, and mix until smooth.
Add heavy cream as needed to achieve the desired consistency.
Serve the Cheesecake:
Remove the cheesecake from the springform pan and place it on a serving plate.
Spread the cream cheese frosting evenly over the top of the cheesecake.
Optional: Garnish with a sprinkle of cinnamon or extra cinnamon swirl if desired.
Slice and Enjoy:
Slice the cheesecake into wedges and serve chilled. Store any leftovers in the refrigerator.
Prep Time: 25 minutes | Cook Time: 1 hour 5 minutes | Cooling Time: 5 hours | Total Time: 6 hours 30 minutes
Kcal: Approximately 450 kcal per serving | Servings: 12 servings