Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake

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Cinnamon Roll Cheesecake – A Fusion of Two Classics

Imagine the sweet, cozy flavor of a cinnamon roll paired with the creamy richness of cheesecake. This Cinnamon Roll Cheesecake combines the best of both desserts into a smooth, cinnamon-swirled masterpiece that’s perfect for holidays, brunches, or simply indulging at home.

Why You’ll Love This Recipe

  • Classic Fusion: Get the best of both worlds with cheesecake and cinnamon rolls in one bite.
  • Rich & Creamy Texture: A dense cheesecake with buttery cinnamon swirls throughout.
  • Perfect for Any Occasion: Ideal for special gatherings, brunch, or a treat-yourself dessert.
  • Easy-to-Follow: This recipe may look fancy but is simple to make with our step-by-step instructions.

Ingredients (Serves 8-10)

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tbsp vanilla extract

For the Cinnamon Swirl:

  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon

For the Cream Cheese Frosting (Optional):

  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Step-by-Step Instructions

1. Prepare the Crust

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
  3. Press the crust mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.

2. Make the Cinnamon Swirl

  1. In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth.
  2. Set aside to use in the layering process.
Cinnamon Roll Cheesecake

3. Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese and sugar on medium speed until creamy and smooth.
  2. Add the eggs one at a time, mixing after each addition.
  3. Mix in the sour cream and vanilla extract until combined.

4. Layer and Swirl the Cheesecake

  1. Pour half of the cheesecake filling over the crust.
  2. Drizzle half of the cinnamon swirl mixture over the cheesecake filling. Use a knife to swirl it gently.
  3. Add the remaining cheesecake filling and top with the remaining cinnamon swirl, swirling again.

5. Bake the Cheesecake

  1. Place the springform pan in a larger roasting pan and add hot water to the roasting pan, filling it halfway up the side of the springform pan.
  2. Bake for 55-65 minutes or until the cheesecake is set but still slightly jiggly in the center.
  3. Turn off the oven and leave the cheesecake in the oven for 30 minutes with the door slightly open.
  4. Remove from the oven and allow it to cool completely, then refrigerate for at least 4 hours or overnight.

6. Make the Cream Cheese Frosting (Optional)

  1. In a bowl, beat the cream cheese and butter until smooth.
  2. Gradually add the powdered sugar and vanilla extract, beating until creamy.
  3. Spread or drizzle over the cheesecake before serving.

Tips for the Perfect Cinnamon Roll Cheesecake

  • Room Temperature Ingredients: For a smooth cheesecake, ensure all ingredients, especially cream cheese and eggs, are at room temperature.
  • Don’t Overmix: Overmixing can add air to the batter, leading to cracks.
  • Cool Gradually: Letting the cheesecake cool in the oven helps prevent it from sinking or cracking.
  • Swirl Gently: Too much swirling can cause the cinnamon layer to blend too much with the cheesecake batter.

How to Store & Serve

  • Fridge: Store in the fridge for up to 5 days in an airtight container.
  • Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
  • Serve Chilled: This cheesecake is best served straight from the fridge.

Nutrition Information (Per Serving)

  • Calories: 480
  • Carbs: 32g
  • Protein: 7g
  • Fat: 35g

Frequently Asked Questions

Q: Can I make this cheesecake gluten-free?
Yes! Use gluten-free graham cracker crumbs for the crust.

Q: Do I need a water bath to bake this cheesecake?
While optional, a water bath helps achieve a smoother, creamier texture.

Q: How do I prevent my cheesecake from cracking?
Ensure that you don’t overbake, and let it cool gradually in the oven.

Wrap-Up

This Cinnamon Roll Cheesecake is the ultimate dessert for anyone who loves both cinnamon rolls and cheesecake. The swirl of cinnamon goodness and creamy texture will have everyone reaching for seconds!

Share Your Bakes! 🧁

We’d love to see your take on this recipe! Tag @FebkamCooking on social media and share your beautiful cheesecake creation.

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