Description
Creamy cinnamon roll cheesecake blends classic dessert magic with rich, swirled comfort. Layers of sweet cinnamon and tangy cream cheese promise a delightful slice that connects memories and pure indulgence.
Ingredients
Scale
Crust Ingredients:
- 2 cups (200 g) graham cracker crumbs
- ½ cup (115 g) unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling Ingredients:
- 3 packages (8 oz / 225 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- ½ cup (120 ml) sour cream
- 1 teaspoon vanilla extract
Cinnamon Swirl and Icing Ingredients:
- ⅓ cup (75 g) light brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (to desired consistency)
Instructions
- Craft a delectable graham cracker foundation by combining crumbs, melted butter, and sugar. Gently press the mixture into a 9-inch springform pan, creating an even base. Bake at 325F (165C) for 10 minutes, then allow to cool completely.
- In a spacious mixing vessel, whip cream cheese and sugar until velvety smooth. Incorporate eggs individually, ensuring thorough integration after each addition. Fold in sour cream and vanilla extract, blending until uniform.
- Create a luxurious cinnamon swirl by whisking brown sugar, cinnamon, and melted butter into a silky, aromatic paste.
- Carefully layer half the cheesecake filling over the cooled crust. Elegantly drizzle half the cinnamon mixture across the surface, using a knife to create intricate marble-like patterns. Repeat with remaining filling and cinnamon swirl, generating a mesmerizing visual effect.
- Position the springform pan on a baking sheet and bake for 50-60 minutes. Look for set edges and a slight jiggle in the center. After baking, turn off the oven, leave the door slightly ajar, and allow the cheesecake to gradually cool for one hour, preventing unsightly cracks.
- Once completely cooled to room temperature, transfer the cheesecake to the refrigerator. Chill for a minimum of 4 hours, preferably overnight, to achieve optimal texture and flavor development.
- Prepare a decadent cream cheese icing by beating cream cheese and butter until light and fluffy. Gradually incorporate powdered sugar and vanilla. Adjust consistency by adding milk one tablespoon at a time until achieving the perfect drizzling or spreading texture.
- Lavishly adorn the chilled cheesecake with the prepared cream cheese icing. Slice into elegant portions and serve, revealing the beautiful cinnamon-swirled interior.
Notes
- Prevent crust crumbling by pressing graham cracker mixture firmly and evenly into the pan, ensuring a solid base for your cheesecake.
- Achieve smooth cheesecake filling by bringing cream cheese to room temperature before mixing, which eliminates lumps and creates a silky texture.
- Control cinnamon swirl pattern by using a gentle figure-eight motion when creating marbled effect, preventing over-mixing and maintaining distinct swirl lines.
- Eliminate cheesecake cracks by avoiding overmixing, using a water bath, and allowing slow cooling inside the oven with the door slightly ajar to reduce temperature gradually.
- Enhance dairy-free option by substituting cream cheese with cashew or coconut-based alternatives and using plant-based butter for the crust and icing.
- Reduce sugar content by using monk fruit sweetener or stevia, maintaining the dessert’s decadent flavor while creating a lower-carb version.
- Elevate presentation by garnishing with extra cinnamon sprinkle, toasted pecans, or caramel drizzle before serving the chilled cheesecake.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 550
- Sugar: 45 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 90 mg