Cinnamon Roll Cheesecake is a decadent dessert that combines the rich, creamy texture of cheesecake with the warm, spiced flavors of a classic cinnamon roll. With a buttery graham cracker or cinnamon roll crust, swirls of cinnamon sugar throughout, and a luscious cream cheese frosting or glaze on top, this indulgent treat is perfect for special occasions or simply satisfying your sweet tooth. Every bite is a delightful fusion of two beloved desserts in one irresistible creation!
Ingredients:
For the Crust:
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Cinnamon Swirl:
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/4 tsp vanilla extract
Directions:
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture into the bottom of the pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Stir in the vanilla and sour cream.
- Pour half of the cheesecake batter over the crust.
- In a small bowl, mix together the melted butter, brown sugar, and cinnamon. Drizzle half of this cinnamon mixture over the batter and use a knife to swirl it in.
- Pour the remaining cheesecake batter on top, then drizzle and swirl the rest of the cinnamon mixture over the top layer.
- Bake for 50-60 minutes or until the center is set. Allow it to cool completely before refrigerating for at least 4 hours or overnight.
- Once cooled, whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle it over the top of the cheesecake before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 450 kcal | Servings: 12 servings