Description
🍰 Cinnamon Roll Cheesecake Recipe: A Delicious Twist
This indulgent dessert combines the gooey cinnamon swirls of a classic roll with the rich, velvety texture of cheesecake. It’s perfect for holidays, brunches, or anytime you want to impress with a decadent treat.
Ingredients
Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ tsp ground cinnamon
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6 tbsp melted butter
Cinnamon Swirl:
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½ cup brown sugar
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2 tsp ground cinnamon
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4 tbsp melted butter
Cheesecake Filling:
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24 oz (3 blocks) cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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½ cup sour cream
Glaze (optional):
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½ cup powdered sugar
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1–2 tbsp milk
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½ tsp vanilla extract
Instructions
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Prepare the crust:
Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the bottom of a greased or lined 9-inch springform pan. Bake at 325°F (160°C) for 8–10 minutes. Cool slightly. -
Make cinnamon swirl:
Combine brown sugar, cinnamon, and melted butter. Set aside. -
Make cheesecake filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream until just combined. -
Layer the cheesecake:
Pour half the batter over the crust. Drop spoonfuls of the cinnamon swirl over the batter, then gently swirl with a knife. Repeat with the remaining batter and swirl again. -
Bake:
Bake at 325°F (160°C) for 50–60 minutes, until edges are set and center jiggles slightly. Turn off oven and crack door to cool gradually for 1 hour. Then chill for 4+ hours or overnight. -
Drizzle glaze:
Mix powdered sugar, milk, and vanilla. Drizzle over cooled cheesecake before serving.
Notes
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Use a water bath while baking for a smooth top and even texture.
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Keep leftovers refrigerated for up to 5 days.
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You can freeze slices individually for a grab-and-go treat.
- Prep Time: 25 minutes |
- Cook Time: 60minutes
Nutrition
- Calories: 450 kcal
- Sugar: 30g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 36g
- Protein: 6g