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Cinnamon Roll Cheesecake Recipe

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This Cinnamon Roll Cheesecake is a decadent dessert combining the creamy richness of classic cheesecake with the warm, spiced flavors of cinnamon roll swirls. Featuring a buttery graham cracker crust, a smooth cinnamon-spiced cheesecake filling, and an optional cinnamon swirl with pecans, it’s finished with a simple vanilla icing drizzle for an irresistible treat perfect for dessert lovers.

Ingredients

Crust

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream
  • 1 teaspoon ground cinnamon

Cinnamon Swirl

  • 0.25 cup unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1 cup chopped pecans (optional)

Icing (Optional)

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 0.5 teaspoon vanilla extract

Instructions

  1. Prepare pan and oven: Preheat your oven to 325°F (160°C). Grease a springform pan with cooking spray or line the bottom with parchment paper for easy release.
  2. Make the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer. Set aside.
  3. Prepare cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the granulated sugar and continue to beat until fully combined.
  4. Add wet ingredients: Add eggs one at a time to the cream cheese mixture, mixing well after each addition to ensure smoothness. Then stir in vanilla extract, sour cream, and ground cinnamon until the mixture is homogeneous.
  5. Make cinnamon swirl mixture: In a small bowl, blend the softened butter, brown sugar, and ground cinnamon until well combined. If using, fold in the chopped pecans for extra texture and flavor.
  6. Layer cheesecake and swirl: Pour half of the cheesecake filling over the crust, smoothing it evenly. Spoon dollops of the cinnamon swirl mixture over the filling and gently swirl it in using a knife or spatula for a marbled effect.
  7. Top with remaining filling: Pour the remaining cheesecake filling over the swirled layer and smooth the top carefully to ensure even cooking.
  8. Bake the cheesecake: Place the springform pan in the preheated oven and bake for about 60 minutes, or until the center is mostly set but still slightly jiggly to touch.
  9. Cool in oven: Turn off the oven and let the cheesecake cool inside for about 1 hour to avoid cracking from sudden temperature changes.
  10. Chill cheesecake: Remove from oven, cover, and refrigerate for at least 4 hours or overnight to let it fully set and develop flavors.
  11. Prepare optional icing: Before serving, whisk together powdered sugar, milk, and vanilla extract to create a simple icing. Drizzle it over the chilled cheesecake for added sweetness and decoration.

Notes

  • For best results, use full-fat cream cheese softened to room temperature for a creamy filling.
  • Be careful not to overbake the cheesecake; the center should still jiggle slightly when done.
  • If you want a nut-free version, omit the pecans from the cinnamon swirl mixture.
  • The icing is optional but adds a lovely sweet finish reminiscent of classic cinnamon rolls.
  • Allow the cheesecake to chill overnight if possible, which enhances its texture and flavor.

Find it online: https://mealsbykate.com/cinnamon-roll-cheesecake-recipe/