Cinnamon Roll Cheesecake Recipe

Indulge in the best of both worlds with this delectable Cinnamon Roll Cheesecake. Combining the creamy texture of cheesecake with the warm, spiced flavor of cinnamon rolls, this dessert is sure to impress!

Ingredients

For the Cinnamon Filling:

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

For the Cheesecake:

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

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

Directions

1. Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.

1. Make the Cinnamon Filling:

• In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Mix well and set aside.

1. Make the Cheesecake Filling:

• In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract and sour cream until fully combined.
• Pour half of the cheesecake mixture over the prepared crust.
• Drizzle half of the cinnamon filling over the cheesecake mixture.
• Pour the remaining cheesecake mixture over the cinnamon filling and top with the remaining cinnamon filling. Swirl gently with a knife to create a marbled effect.

1. Bake:

• Place the springform pan in the preheated oven and bake for 60 minutes.
• Turn off the oven and let the cheesecake sit in the oven for another hour without opening the door.
• Remove the cheesecake from the oven and allow it to cool to room temperature.
• Refrigerate overnight before serving.

Tips and Variations

• Crust Alternatives: Swap the graham cracker crumbs for crushed digestive biscuits or gingersnaps for a different flavor profile.
• Add Toppings: Enhance your cheesecake with a drizzle of caramel sauce, a dusting of powdered sugar, or a dollop of whipped cream.
• Mix-ins: Add some chopped pecans or raisins to the cinnamon filling for added texture and flavor.
• Pan Size: If you don’t have a 9-inch springform pan, an 8-inch or 10-inch pan will work. Adjust the baking time accordingly.

How to Store

• Refrigerate: Store the cheesecake in the refrigerator, covered with plastic wrap or foil, for up to 5 days.
• Freeze: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use low-fat cream cheese?

• Yes, you can use low-fat cream cheese, but keep in mind that the texture may be slightly different, and the cheesecake might not be as rich and creamy.

2. How can I tell if my cheesecake is done?

• The cheesecake is done when the edges are set, but the center still has a slight wobble. It will continue to set as it cools.

3. Why did my cheesecake crack?

• Cracking can occur if the cheesecake is overbaked or if there is a drastic temperature change. To avoid cracks, bake the cheesecake in a water bath and avoid opening the oven door during baking.

4. Can I make this cheesecake ahead of time?

• Absolutely! This cheesecake can be made up to two days in advance. Store it in the refrigerator and add any toppings just before serving.