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Cinnamon Roll Cheesecake Recipe

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This Cinnamon Roll Cheesecake is a decadent dessert combining the creamy richness of classic cheesecake with the warm, aromatic flavors of cinnamon roll swirls. It features a graham cracker crust, a smooth cream cheese filling infused with cinnamon, and a luscious cinnamon swirl with optional pecans, finished with an optional sweet vanilla icing drizzle. Perfect for cinnamon roll lovers looking for a unique twist on cheesecake.

Ingredients

Crust

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream
  • 1 teaspoon ground cinnamon

Cinnamon Swirl

  • 0.25 cup unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1 cup chopped pecans (optional)

Icing (Optional)

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 0.5 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a springform pan with cooking spray or line the bottom with parchment paper to prevent sticking.
  2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly coated and can hold together. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer. Set aside.
  3. Prepare the Cheesecake Filling: In a separate large bowl, beat the softened cream cheese using an electric mixer until creamy and smooth. Gradually add the sugar, continuing to mix until well combined and smooth.
  4. Add Eggs and Flavoring: Add the eggs one at a time, mixing well after each addition to fully incorporate. Then add the vanilla extract, sour cream, and ground cinnamon. Beat the mixture until everything is combined into a smooth batter.
  5. Make the Cinnamon Swirl: In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until blended. If desired, stir in the chopped pecans to add texture and flavor.
  6. Assemble the Cheesecake Layers: Pour half of the cheesecake filling over the crust, smoothing it out evenly. Using a spoon, dollop the cinnamon swirl mixture over the filling. With a knife or spatula, gently swirl the cinnamon mixture into the cheesecake filling for a marbled effect.
  7. Add Remaining Filling: Pour the remaining cheesecake filling on top and smooth out the surface evenly over the swirled layer.
  8. Bake the Cheesecake: Bake in the preheated oven for about 60 minutes, or until the center is set but still slightly jiggly when gently shaken.
  9. Cool in Oven: After baking, turn off the oven but leave the cheesecake inside. Let it cool gradually in the oven for about 1 hour to prevent cracking.
  10. Chill to Set: Remove the cheesecake from the oven, then refrigerate it for at least 4 hours or overnight to allow it to fully set and develop its flavor.
  11. Prepare and Add Icing (Optional): If desired, whisk together powdered sugar, milk, and vanilla extract to create a simple vanilla icing. Drizzle this icing over the top of the cheesecake before serving for an extra sweet finish.

Notes

  • Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
  • Do not overmix the eggs to prevent cracks and a dense cheesecake.
  • Chilling the cheesecake overnight improves flavor and texture.
  • If your oven runs hot, you may need to tent the cheesecake with foil to prevent over-browning.
  • The pecans in the cinnamon swirl layer are optional but add a pleasant crunch.
  • Use a springform pan for easy removal of the cheesecake after baking.

Find it online: https://oliviabakes.com/cinnamon-roll-cheesecake-recipe/