Cinnamon Roll Cheesecake

 

Cinnamon Roll Cheesecake 

This creamy cheesecake swirled with cinnamon roll flavors is the ultimate dessert—rich, decadent, and absolutely irresistible!

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
• ¼ cup sugar
• ½ tsp cinnamon
• 5 tbsp butter, melted

For the Cinnamon Swirl:

• ½ cup brown sugar
• 1 ½ tsp cinnamon
• 2 tbsp butter, melted

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• ½ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup sour cream

For the Cream Cheese Glaze:

• ½ cup powdered sugar
• 2 tbsp cream cheese, softened
• 1 tbsp milk
• ½ tsp vanilla extract

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Instructions:

Prepare the Crust:

• Preheat oven to 325°F (163°C).
• Mix graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl.
• Press the mixture into the bottom of a greased 9-inch springform pan.
• Bake for 8 minutes, then let cool.

Make the Cinnamon Swirl:

• Mix brown sugar, cinnamon, and melted butter in a small bowl. Set aside.

Prepare the Cheesecake Filling:

• Beat cream cheese and sugar until smooth.
• Add eggs, one at a time, mixing just until combined.
• Stir in vanilla extract and sour cream.

Assemble the Cheesecake:

• Pour half of the cheesecake batter over the crust.
• Drizzle half of the cinnamon swirl mixture over the batter and swirl with a knife.
• Pour the remaining cheesecake batter on top and repeat the swirling process with the rest of the cinnamon mixture.

Bake:

• Bake for 40-45 minutes, or until the center is just set.
• Turn off the oven and let the cheesecake sit inside with the door slightly open for 30 minutes.
• Cool completely, then refrigerate for at least 4 hours (or overnight for best results).

Prepare the Glaze & Serve:

• Mix powdered sugar, cream cheese, milk, and vanilla until smooth.
• Drizzle over the chilled cheesecake before serving.

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Enjoy your Cinnamon Roll Cheesecake! Would you like a no-bake version of this?