Have you ever dreamed of combining the heavenly taste of a classic cinnamon roll with the creamy, velvety texture of a cheesecake? This Cinnamon Roll Cheesecake will have your family and friends raving. With layers of rich cream cheese filling and swirls of cinnamon sugar, every bite is a taste of pure bliss. It’s the show-stopping dessert you’ll want to make again and again!
Ingredients:
For the Cheesecake Layer:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Roll Swirl:
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, melted
For the Crust:
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Directions:
- Prepare the Crust:
Preheat your oven to 325°F (163°C). Mix the crushed graham crackers, melted butter, and sugar in a medium bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan, making sure it’s even. Bake for 10 minutes, then set aside to cool. - Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Pour half of the cheesecake filling over the prepared crust. - Create the Cinnamon Swirl:
Mix the brown sugar and cinnamon in a small bowl. Drizzle half of the melted butter over the first layer of cheesecake filling, then sprinkle half of the cinnamon-sugar mixture. Use a knife to gently swirl the cinnamon sugar into the filling. - Add the Remaining Layers:
Pour the rest of the cheesecake filling over the first layer and repeat the cinnamon swirl process with the remaining butter and cinnamon sugar. Swirl gently again for a marbled effect. - Bake the Cheesecake:
Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour with the oven door slightly open. This helps prevent cracking. - Chill:
Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight. - Prepare the Cream Cheese Frosting:
In a small bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle the frosting over the chilled cheesecake before serving.
FAQs:
Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making ahead. You can prepare it the day before and let it chill in the refrigerator overnight.
How do I prevent cracks in my cheesecake?
Be sure to let the cheesecake cool slowly in the oven with the door slightly open. This helps prevent sudden temperature changes that can cause cracks.
Can I freeze this cheesecake?
Absolutely! Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
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Cinnamon Roll Cheesecake: The Ultimate Dessert Fusion
Ingredients
- For the Cheesecake Layer:
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- For the Cinnamon Roll Swirl:
- 1 cup brown sugar packed
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter melted
- For the Crust:
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- For the Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Mix the crushed graham crackers, melted butter, and sugar in a medium bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan, making sure it’s even. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Pour half of the cheesecake filling over the prepared crust.
- Create the Cinnamon Swirl:
- Mix the brown sugar and cinnamon in a small bowl. Drizzle half of the melted butter over the first layer of cheesecake filling, then sprinkle half of the cinnamon-sugar mixture. Use a knife to gently swirl the cinnamon sugar into the filling.
- Add the Remaining Layers:
- Pour the rest of the cheesecake filling over the first layer and repeat the cinnamon swirl process with the remaining butter and cinnamon sugar. Swirl gently again for a marbled effect.
- Bake the Cheesecake:
- Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour with the oven door slightly open. This helps prevent cracking.
- Chill:
- Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight.
- Prepare the Cream Cheese Frosting:
- In a small bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle the frosting over the chilled cheesecake before serving.