Description
This Decadent Cinnamon Roll Cheesecake combines the rich creaminess of a classic cheesecake with the warm, comforting flavors of cinnamon rolls. Featuring a graham cracker crust, marbled cinnamon-sugar swirls, and a luscious topping, this dessert is perfect for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Cinnamon Swirl
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
Topping
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
Instructions
- Preheat the oven. Set the oven temperature to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare the crust. In a medium bowl, combine the graham cracker crumbs and melted butter until fully mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
- Make the cheesecake batter. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add eggs and flavorings. Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Prepare cinnamon sugar. In a small bowl, mix together the brown sugar and ground cinnamon until evenly combined.
- Layer the batter and cinnamon sugar. Pour half of the cheesecake batter over the prepared crust. Sprinkle half of the cinnamon sugar mixture evenly on top. Repeat with the remaining batter and cinnamon sugar.
- Create the cinnamon swirl. Use a knife or skewer to gently swirl the cinnamon sugar into the cheesecake batter, creating a marbled effect throughout.
- Make the topping and drizzle. In a small bowl, whisk together the heavy cream, cornstarch, and salt until smooth. Drizzle this mixture evenly over the top of the cheesecake.
- Bake the cheesecake. Place the springform pan in the oven and bake for 50-60 minutes, or until the edges are set and the center remains slightly jiggly.
- Cool in the oven. Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool gently for 1 hour to prevent cracking.
- Chill before serving. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely before slicing and serving.
Notes
- Allow cream cheese to soften to room temperature for a smoother batter.
- Use a water bath if desired to further prevent cracking during baking.
- Refrigerate overnight for best flavor and texture.
- Use a sharp knife to cut clean slices after chilling.
- Store leftovers covered in the refrigerator for up to 4 days.
