This Cinnamon Roll Cheesecake combines the best of both worlds: the creamy richness of cheesecake and the sweet, spicy goodness of cinnamon rolls. Perfect for any special occasion, this dessert will impress your family and friends.
📋 Ingredients:
For the Crust:
- 🍪 1 1/2 cups graham cracker crumbs
- 🧈 1/4 cup granulated sugar
- 🧈 1/2 cup unsalted butter, melted
For the Cinnamon Roll Filling:
- 🧈 1/2 cup unsalted butter, softened
- 🍬 1/2 cup brown sugar, packed
- 🌿 1 tablespoon ground cinnamon
For the Cheesecake Filling:
- 🧀 24 oz cream cheese, softened
- 🍬 1 cup granulated sugar
- 🌿 2 teaspoons vanilla extract
- 🥚 3 large eggs
- 🥛 1 cup sour cream
- 🥛 1/4 cup heavy cream
For the Cream Cheese Frosting:
- 🧀 8 oz cream cheese, softened
- 🧈 1/4 cup unsalted butter, softened
- 🍬 1 cup powdered sugar
- 🌿 1 teaspoon vanilla extract
- 🥛 2-3 tablespoons milk (as needed for consistency)
📝 Directions:
- Preheat Oven:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Set aside.
- Prepare the Cinnamon Roll Filling:
- In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined. Set aside.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and beat until well combined.
- Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
- Gently fold in the sour cream and heavy cream until smooth.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the crust in the springform pan.
- Drop spoonfuls of the cinnamon roll filling over the cheesecake layer. Swirl gently with a knife or toothpick.
- Pour the remaining cheesecake filling over the top. Drop more spoonfuls of the cinnamon roll filling and swirl again.
- Bake:
- Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Chill:
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. Add milk as needed to achieve the desired consistency.
- Serve:
- Spread or pipe the cream cheese frosting over the chilled cheesecake.
- Slice and serve your delicious Cinnamon Roll Cheesecake. Enjoy!
Preparation time: 30 minutes
Cooking Time: 70 minutes
Total Time: 6 hours (including cooling and chilling time)
Servings: 12 servings
Calories: 500 kcal per serving
💡 Notes:
- For a more intense cinnamon flavor, you can increase the amount of cinnamon in the filling.
- This cheesecake can be stored in the refrigerator for up to 5 days.
- Feel free to drizzle some caramel sauce or sprinkle some extra cinnamon on top before serving for an added touch.