Description
This Creamy Cinnamon Roll Cheesecake combines the luscious texture of classic cheesecake with the warm, comforting flavors of cinnamon rolls. Featuring a graham cracker crust and a swirl of cinnamon-spiced brown sugar topping, this dessert is perfect for fans of rich, creamy sweets with a hint of spice.
Ingredients
Scale
Crust
- 2 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
Cinnamon Swirl Topping
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/2 cup butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Make Crust Mixture: In a large mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until the crumbs are evenly moistened.
- Form Crust: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly packed for a sturdy base.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, removing any lumps.
- Add Sugar and Vanilla: Incorporate the granulated sugar and vanilla extract, continuing to beat the mixture until light and fluffy for a smooth texture.
- Incorporate Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each egg to ensure full incorporation.
- Add Dairy: Mix in the sour cream and heavy cream, beating until the batter is fully combined and smooth.
- Combine Dry Ingredients: Stir in all-purpose flour, cinnamon, and salt, mixing until smooth and well blended into the batter.
- Fill Pan: Pour the cream cheese batter evenly over the prepared graham cracker crust in the springform pan, smoothing the top with a spatula.
- Prepare Cinnamon Swirl: In a small bowl, combine brown sugar, cornstarch, melted butter, vanilla extract, and heavy cream. Stir until the brown sugar dissolves completely.
- Apply Swirl: Drizzle the brown sugar mixture over the cheesecake batter. Using a knife or toothpick, gently swirl the mixture into the batter to create a marbled cinnamon effect.
- Bake Cheesecake: Place the springform pan on the middle rack and bake for 50-60 minutes, or until the center is set but still slightly wobbly.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to avoid cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
- Serve: Carefully remove the cheesecake from the springform pan, slice, and serve chilled for a creamy, cinnamon-flavored treat.
Notes
- Ensure cream cheese is fully softened to achieve a smooth cheesecake batter without lumps.
- Do not overbake the cheesecake; the center should remain slightly wobbly to maintain creaminess after cooling.
- Using a water bath is optional but helpful to prevent cracks in the cheesecake.
- Allow the cheesecake to chill thoroughly for the best texture and flavor.
- This cheesecake can be stored covered in the refrigerator for up to 4 days.