Description
Indulge in the heavenly fusion of cinnamon rolls and creamy cheesecake with this decadent Cinnamon Roll Cheesecake. A graham cracker crust, luscious cheesecake filling swirled with cinnamon, and a creamy frosting make this dessert a showstopper.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/3 cup melted butter
Cinnamon Swirl:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 3 tablespoons melted butter
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil. Combine crust ingredients, press into pan, and bake.
- Make the cinnamon swirl: Mix brown sugar, cinnamon, flour, and melted butter into a paste.
- Prepare the cheesecake filling: Beat cream cheese and sugar, add eggs, sour cream, and vanilla. Pour half the batter over crust, add cinnamon swirl, rest of batter, and more swirl.
- Bake for 55–65 minutes, cool in oven, then refrigerate.
- Make the frosting: Beat cream cheese, butter, vanilla, and powdered sugar. Add milk for desired consistency and drizzle over chilled cheesecake.
Notes
- This cheesecake is best made a day ahead for easier slicing and better flavor.
- For a shortcut, use a pre-made graham crust and omit the cinnamon swirl.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg
