Description
This Cinnamon Roll Cheesecake is a spectacular dessert that combines the best of both worlds, making it a crowd-pleaser at any gathering.
Ingredients
- Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
- ¼ cup brown sugar
- ½ tsp cinnamon
- 6 Tbsp unsalted butter, melted
- Cinnamon Roll Swirl:
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1 Tbsp ground cinnamon
- ⅓ cup unsalted butter, melted
- Cheesecake Batter:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, room temperature
- 1 Tbsp vanilla extract
- ½ tsp salt
- Cream Cheese Frosting:
- 6 Tbsp cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1-2 tsp cinnamon powder for dusting
Instructions
- Combine graham cracker crumbs, brown sugar, and cinnamon; stir in melted butter. Press into cheesecake pan and bake at 325°F for 10 minutes.
- Mix brown sugar, flour, and cinnamon with melted butter; set aside for swirl.
- Beat cream cheese until smooth; add brown sugar, granulated sugar, and sour cream. Mix well.
- Incorporate eggs one at a time, then add vanilla and salt.
- Assemble cheesecake by alternating layers of batter and cinnamon swirl, finishing with batter.
- Bake in a water bath at 325°F for 60–75 minutes until edges set but center slightly jiggles.
- Cool in turned-off oven for 1 hour, then chill in refrigerator at least 6 hours.
- Beat cream cheese and powdered sugar for frosting, fold in whipped cream. Pipe or spread onto chilled cheesecake, then dust with cinnamon.
- Slice and enjoy!
Notes
- Ensure all ingredients are at room temperature for smooth batter.
- Use a water bath during baking to prevent cracks and achieve creamy texture.
- Grease pan well and run a knife around edges after baking to prevent sticking.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Dessert, Cheesecake
- Method: Bake
- Cuisine: American