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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake

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Indulge in the delightful fusion of flavors with this Cinnamon Roll Cheesecake, where the comforting essence of cinnamon rolls meets the creamy richness of cheesecake. This dessert features a buttery graham cracker crust layered with a cinnamon roll mixture and a luscious cheesecake filling swirled with sweet cinnamon sugar. Topped off with a creamy frosting, it’s an impressive centerpiece for any occasion, from family gatherings to special celebrations. Easy to make and visually stunning, this recipe is sure to satisfy your sweet tooth while impressing your guests!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup melted butter
  • ½ cup unsalted butter (softened)
  • ½ cup brown sugar
  • 1 tbsp ground cinnamon
  • 24 oz cream cheese (softened)
  • 1 cup sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 cup sour cream
  • ¼ cup brown sugar
  • 4 oz cream cheese (softened) for frosting
  • ¼ cup unsalted butter (softened) for frosting
  • 1 cup powdered sugar for frosting

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. For the crust, mix graham cracker crumbs and sugar in a bowl. Stir in melted butter until combined, then press into the bottom of a springform pan.
  3. In another bowl, beat softened butter, brown sugar, and cinnamon until fluffy. Spread over the crust.
  4. For the cheesecake filling, beat cream cheese until smooth. Gradually add sugar, then eggs one at a time. Mix in vanilla extract and sour cream before adding brown sugar and cinnamon.
  5. Pour half of the filling over the cinnamon layer and swirl gently; add remaining filling on top. Bake for about 55 minutes until set but slightly jiggly in the center.
  6. Let cool gradually in the oven for an hour before refrigerating for at least four hours or overnight.
  7. For frosting, whip together softened cream cheese, butter, powdered sugar, and vanilla extract until creamy; frost the cooled cheesecake before serving.

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