Description
This Decadent Cinnamon Roll Cheesecake combines the warm, comforting flavors of cinnamon rolls with the smooth, creamy texture of cheesecake. The beautifully marbled cinnamon sugar swirl offers a perfect balance of sweetness and tanginess, making this dessert a delightful treat for any occasion.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup heavy cream
1 tablespoon cornstarch
1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs and melted butter until fully combined. Press this mixture into the bottom of a 9-inch springform pan to form a crust. Set aside.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- In a small bowl, combine the brown sugar and ground cinnamon.
- Pour half of the cheesecake batter over the prepared crust. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Repeat with the remaining batter and cinnamon-sugar.
- Using a knife or skewer, gently swirl the cinnamon sugar into the cheesecake batter to create a marbled effect.
- In a small bowl, whisk together the heavy cream, cornstarch, and salt. Drizzle this mixture over the top of the cheesecake.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Refrigerate for at least 4 hours, or overnight, before serving.
Notes
For a gluten-free version, substitute graham cracker crumbs with gluten-free graham cracker crumbs.
You can top the cheesecake with caramel sauce, whipped cream, or chopped nuts for added texture and flavor.
To make this cheesecake dairy-free, use dairy-free cream cheese, sour cream, and plant-based butter.
If you prefer mini cheesecakes, bake them in a muffin tin or mini springform pans instead of a large pan.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
