Description
Indulgent cinnamon roll cheesecake merges classic bakery favorites into one irresistible dessert. Creamy layers of sweetness and warm spice create a nostalgic experience that connects comfort with culinary creativity for dessert enthusiasts.
Ingredients
Scale
Cinnamon Roll Cheesecake
Main Ingredients:
- 24 ounces (680 grams) cream cheese (softened)
- 4 ounces (113 grams) cream cheese (softened)
- 1 cup sugar
- 3 large eggs
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
Crust and Spice Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
- 1 tablespoon ground cinnamon
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Finishing and Topping Ingredients:
- 1 cup sour cream
- 1 tablespoon vanilla extract
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, to thin if needed)
Instructions
- Prepare the oven at 325°F and prepare a 9-inch springform pan with light greasing.
- Combine graham cracker crumbs with sugar and melted butter, creating a uniform mixture.
- Press the crumb mixture firmly into the pan’s bottom, creating an even crust foundation.
- Bake the crust for 10 minutes, then remove and allow to cool completely.
- Create a decadent cinnamon layer by blending softened butter, brown sugar, and ground cinnamon into a smooth mixture.
- Distribute the cinnamon mixture evenly across the cooled crust, ensuring complete coverage.
- Whip cream cheese and sugar together until achieving a silky, lump-free consistency.
- Incorporate eggs individually, thoroughly mixing after each addition to maintain a smooth texture.
- Gently fold in vanilla extract and sour cream until fully integrated.
- Carefully pour half of the cheesecake filling over the cinnamon layer.
- Prepare a cinnamon swirl by mixing brown sugar and ground cinnamon.
- Sprinkle half of the cinnamon swirl across the initial cheesecake layer.
- Complete the layering by adding remaining cheesecake filling and topping with final cinnamon swirl.
- Bake at 325°F for 55-65 minutes, watching for a set center with a slight wobble.
- After baking, turn off the oven and leave the cheesecake inside with door slightly ajar for one additional hour.
- Allow the cheesecake to reach room temperature, then refrigerate for minimum 4 hours.
- Create frosting by whipping cream cheese and butter until thoroughly smooth.
- Gradually incorporate powdered sugar, vanilla, and milk to achieve ideal spreading consistency.
- Once chilled, generously spread cream cheese frosting across the cheesecake’s surface.
- Cut into elegant slices and serve chilled.
Notes
- Achieve a perfectly smooth cheesecake by ensuring all ingredients are at room temperature before mixing, preventing lumps and creating a silky texture.
- Prevent cracks by avoiding overmixing the cheesecake batter and using the water bath method, which provides gentle, even heating during baking.
- Customize the recipe by swapping graham cracker crust with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with dietary restrictions.
- Create a lower-sugar version by using sugar substitutes like stevia or monk fruit sweetener, maintaining the delicious flavor while reducing overall calorie content.
- Prep Time: 30 minutes
- Cook Time: 2 hours 5-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 449 kcal
- Sugar: 38 g
- Sodium: 168 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 116 mg