Description
Indulge in the heavenly fusion of creamy cheesecake and warm cinnamon rolls. This decadent dessert features a buttery graham cracker crust, luscious cinnamon-infused cheesecake filling swirled with a rich cinnamon-sugar mixture, and is topped with a velvety cream cheese icing. Perfect for special occasions or whenever you crave a sweet treat.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/4 cup sour cream
- For the Cinnamon Swirl:
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let it cool.
- Prepare the Cinnamon Swirl: In a small bowl, mix together the brown sugar, ground cinnamon, and softened butter until well combined. Set aside.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and beat until well combined. Add the vanilla extract, eggs, ground cinnamon, and sour cream, mixing until just combined. Be careful not to overmix.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Drizzle half of the cinnamon swirl mixture over the filling, then use a knife to gently swirl it in. Pour the remaining cheesecake filling on top and repeat the process with the remaining cinnamon swirl mixture, swirling it gently into the top layer.
- Bake the Cheesecake: Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour to prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Prepare the Cream Cheese Icing: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until creamy and smooth.
- Serve: Once the cheesecake is chilled, remove it from the springform pan. Drizzle the cream cheese icing over the top before slicing and serving.
Notes
For added texture and flavor, consider sprinkling chopped pecans or walnuts on top of the cheesecake before serving. Fresh fruit like sliced strawberries or blueberries can provide a refreshing contrast. For an extra indulgent touch, drizzle melted chocolate over the cream cheese icing.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg