Description
Indulge in the perfect marriage of cinnamon roll and cheesecake with this decadent Cinnamon Roll Cheesecake recipe. Creamy cheesecake swirled with a cinnamon filling on a graham cracker crust, topped with a sweet glaze.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the cinnamon swirl:
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan.
- Prepare crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan.
- Make cinnamon swirl: Combine brown sugar, cinnamon, flour, and melted butter to form a paste.
- Prepare filling: Beat cream cheese and sugar until smooth. Add eggs, sour cream, heavy cream, and vanilla. Layer batter and cinnamon swirl in pan.
- Bake: Bake for 55–65 minutes. Cool in the oven, then chill for at least 4 hours.
- Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over cheesecake before serving.
Notes
- For extra cinnamon flavor, add a cinnamon swirl layer between the crust and filling.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34 g
- Sodium: 290 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 115 mg
