Cinnamon Roll Cheesecake
A delightful dessert that combines the classic flavors of cinnamon rolls and creamy cheesecake, set on a crunchy graham cracker crust.
Servings: 12 servings
Calories: 400kcal
Ingredients
For the crust
- 2 cups 2 cups (240 g) graham cracker crumbs Can substitute with digestive biscuits.
- 1/2 cup 1/2 cup (115 g) unsalted butter, melted
For the cheesecake filling
- 2 cups 2 cups (480 g) cream cheese, softened Opt for full-fat for a richer flavor.
- 1 cup 1 cup (200 g) granulated sugar
- 1 teaspoon 1 teaspoon (5 ml) vanilla extract
- 4 large 4 large eggs Ensure at room temperature.
- 1 teaspoon 1 teaspoon (2 g) ground cinnamon
- 1/2 cup 1/2 cup (100 g) brown sugar
- 1 cup 1 cup (240 g) sour cream Can replace with Greek yogurt.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan to create the crust.
- In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing on low speed until just combined after each addition.
- In a separate bowl, whisk together the brown sugar and ground cinnamon.
- Pour half of the cheesecake batter over the crust. Spoon dollops of the brown sugar-cinnamon mixture on top, then add the remaining cheesecake batter. Swirl lightly with a knife to create a marbled pattern.
Baking
- Bake the cheesecake for 50-60 minutes or until the center is set and edges are lightly golden.
- Allow to cool to room temperature, then refrigerate for at least 4 hours, or overnight.
Serving
- Top each slice with a dollop of sour cream if desired before serving.
Notes
Ensure all dairy ingredients are at room temperature for optimal mixing. If the cheesecake cracks during baking, it will still taste fantastic. Let cool completely before refrigerating.