Cinnamon Roll Cheesecake
Indulge in this Cinnamon Roll Cheesecake, blending creamy cheesecake with a cinnamon swirl, graham cracker crust, and fluffy cream cheese frosting. Its the perfect dessert for any special gathering!
Ingredients
For the Crust:
1 cups graham cracker crumbs or digestive biscuits/Biscoff cookies
cup brown sugar
teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
For the Cinnamon Roll Swirl:
1 cup brown sugar
1/3 cup all-purpose flour
1 tablespoon ground cinnamon
1/3 cup unsalted butter, melted
For the Cheesecake Batter:
4 packages 8 oz each cream cheese, softened
1 cup brown sugar
cup granulated sugar
cup sour cream
4 large eggs, room temperature
1 tablespoon vanilla extract
teaspoon salt
For the Cheesecake Frosting:
6 tablespoons cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1-2 teaspoons ground cinnamon for dusting
Instructions
Prepare the Crust:
Preheat oven to 325F 163C.
In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and combine.
Press the mixture into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes and set aside to cool.
Make the Cinnamon Roll Swirl:
In a small bowl, combine brown sugar, flour, and cinnamon. Stir in melted butter to create a thick paste. Set aside.
Prepare the Cheesecake Batter:
In a large bowl, beat cream cheese until smooth.
Gradually add brown sugar, granulated sugar, and sour cream, mixing well.
Add the eggs one at a time, mixing until incorporated. Finally, mix in the vanilla extract and salt.
Layer and Bake the Cheesecake:
Pour half of the cheesecake batter over the crust.
Drop spoonfuls of half of the cinnamon swirl mixture over the batter and swirl gently with a knife.
Add the remaining batter on top, then add the rest of the cinnamon swirl, swirling again with a knife.
Place the springform pan in a water bath and bake at 325F 163C for 60-75 minutes.
Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 6 hours.
Make the Cream Cheese Frosting:
In a medium bowl, beat cream cheese with powdered sugar until smooth.
Gradually mix in the heavy cream and vanilla extract until soft peaks form.
Frost and Finish:
Spread the frosting over the cooled cheesecake and dust with ground cinnamon before serving.
Enjoy your slice of Cinnamon Roll Cheesecake heaven!