Description
Cinnamon roll cheesecake delivers a delightful fusion of classic dessert flavors that dance on your palate. Creamy cheesecake layers nestled with swirls of cinnamon and sweet glaze promise a luxurious experience you’ll savor to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 4 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
Cinnamon Swirl:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter
Topping:
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F and line a 9-inch springform pan with parchment paper, ensuring smooth edges for easy removal.
- Pulse graham crackers in a food processor until finely ground, then combine with melted butter to create a uniform, sandy crust mixture.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan, using the back of a measuring cup to compact the crumbs.
- In a large mixing bowl, whip cream cheese until smooth and creamy, gradually incorporating granulated sugar until fully integrated.
- Add eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Gently fold in sour cream and vanilla extract, ensuring a consistent, lump-free cheesecake base.
- For the cinnamon swirl, melt butter and mix with brown sugar and ground cinnamon to create a rich, aromatic mixture.
- Pour half the cheesecake batter into the prepared crust, then drizzle half the cinnamon swirl mixture across the surface.
- Use a knife to create gentle swirling patterns, connecting the cinnamon mixture through the cheesecake batter.
- Add remaining cheesecake batter and top with remaining cinnamon swirl, creating additional marbled patterns.
- Bake for 60-70 minutes, or until the center is slightly jiggly but set, with golden edges.
- Remove from oven and let cool completely at room temperature for approximately 2 hours.
- Refrigerate for a minimum of 4 hours or overnight to allow proper setting.
- Whisk powdered sugar, milk, and vanilla extract to create a smooth, drizzling glaze.
- Before serving, release springform pan and generously drizzle glaze over the chilled cheesecake.
Notes
- Achieve a perfectly smooth crust by using the back of a measuring cup to firmly pack graham cracker mixture, preventing crumbly edges.
- Prevent cheesecake cracks by allowing cream cheese to reach room temperature before mixing and avoiding overmixing eggs.
- Create clean, beautiful swirls by using a thin knife and making gentle figure-eight motions when incorporating the cinnamon mixture.
- Transform this dessert into a gluten-free option by substituting graham crackers with almond flour or gluten-free cookie crumbs for the crust.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 490
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg