Cinnamon Roll Cheesecake
A delightful dessert that combines creamy cheesecake with the irresistible sweetness of cinnamon rolls, perfect for any gathering.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup sugar
- 0.5 cups ½ cup melted butter
For the cheesecake filling
- 3 packages 3 (8 oz) packages cream cheese, softened Ensure cream cheese is at room temperature for smoother filling.
- 1 cups 1 cup sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs Don’t overmix the eggs to avoid a dense cheesecake.
For the cinnamon swirl
- 0.5 cups ½ cup brown sugar
- 1 tablespoon 1 tablespoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- In another bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and vanilla extract, mixing well. Add eggs one at a time, beating well after each addition.
- In a small bowl, mix together brown sugar and cinnamon.
Assembly
- Pour half of the cheesecake filling over the crust. Sprinkle half of the cinnamon mixture on top.
- Pour the remaining filling and then the remaining cinnamon mixture over it. Use a knife or skewer to swirl the cinnamon into the cheesecake filling gently.
Baking
- Bake in the preheated oven for 50-60 minutes or until the center is set and slightly jiggly.
- Remove the cheesecake from the oven and let it cool. Refrigerate for at least 4 hours before serving.
Notes
To serve, slice the cheesecake into wedges and present on a beautiful plate. A drizzle of caramel sauce or whipped cream can enhance its appeal. Store leftovers in the refrigerator for up to 5 days, or freeze individual slices for longer storage.