Indulge in the ultimate dessert experience with this delightful Cinnamon Roll Cheesecake! Combining the rich, creamy texture of traditional cheesecake with the warm, comforting flavors of cinnamon rolls, this decadent treat is perfect for any occasion. The buttery graham cracker crust provides the perfect base, while the creamy cheesecake layer is swirled with a sweet cinnamon filling that adds a delicious twist.
Topped with a creamy frosting, this Cinnamon Roll Cheesecake is sure to impress your family and friends.
Whether you’re celebrating a special occasion or simply treating yourself, this dessert is guaranteed to satisfy your sweet cravings!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake:
4 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
4 large eggs
For the Cinnamon Filling:
1/2 cup brown sugar
2 tablespoons ground cinnamon
1/4 cup flour
1/4 cup unsalted butter, softened
For the Frosting:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Directions:
Prepare the Crust:
Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and cool.
Make the Cheesecake:
Beat the cream cheese and granulated sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, beating just until blended. Pour half of the mixture over the crust.
Prepare the Cinnamon Filling:
Combine brown sugar, cinnamon, flour, and butter in a bowl until crumbly. Sprinkle half over the cheesecake layer. Top with the remaining cheesecake mixture, then add another layer of cinnamon filling.
Bake:
Bake at 350°F (175°C) for 50-60 minutes or until set. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
Make the Frosting:
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Adjust with milk to achieve a smooth, spreadable consistency. Spread or drizzle over the cooled cheesecake.
Chill:
Refrigerate the cheesecake for at least 4 hours or overnight.
Prep Time: 30 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 5 hours 40 minutes (including chilling) | Kcal: 710 kcal per serving | Servings: 12 servings
