Description
This Decadent Cinnamon Roll Cheesecake combines the rich creaminess of classic cheesecake with the warm, fragrant flavors of cinnamon and brown sugar swirls reminiscent of your favorite cinnamon roll. Featuring a buttery graham cracker crust and a marbled cinnamon sugar filling, this dessert is perfect for celebrations or an indulgent treat.
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 Oven: Preheat the oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Crust: In a medium bowl, mix graham cracker crumbs with melted butter until the mixture is combined. Press evenly into the bottom of a 9-inch springform pan to form the crust and set aside.
- Make Cheesecake Batter: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy, ensuring no lumps.
- Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Then fold in vanilla extract and sour cream until the batter is fully incorporated.
- Mix Cinnamon Sugar: In a small bowl, combine brown sugar and ground cinnamon for the swirl mixture.
- Layer Batter and Cinnamon Sugar: Pour half the cheesecake batter over the crust in the pan. Evenly sprinkle half of the cinnamon sugar mixture on top. Repeat with remaining batter and cinnamon sugar.
- Create Swirl Effect: Using a knife or skewer, gently swirl the cinnamon sugar mixture into the cheesecake batter to form a marbled pattern.
- Prepare Topping Mixture: Whisk together heavy cream, cornstarch, and salt in a small bowl until smooth. Drizzle this evenly over the top of the cheesecake batter.
- Bake Cheesecake: Bake in the preheated oven for 50-60 minutes or until the edges are set and the center jiggles slightly when moved.
- Cool in Oven: Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate: Remove cheesecake from oven, then refrigerate for at least 4 hours or overnight to allow it to fully set and develop flavors.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter.
- Swirling the cinnamon sugar mixture too aggressively can deflate the batter; gentle swirling is best.
- Use a water bath if you want to prevent cracking further and ensure even baking.
- Allow the cheesecake to chill fully to achieve the best texture and flavor.
- Slice with a warm knife for clean pieces.
