Description
A delightful dessert that combines the sweetness of cinnamon rolls with the creaminess of cheesecake, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/3 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 teaspoons ground cinnamon (for dusting)
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, brown sugar, and ground cinnamon. Add the melted butter and stir to combine.
- Press this mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and let it cool.
- In a small bowl, mix together brown sugar, all-purpose flour, and ground cinnamon. Stir in melted butter to make a thick paste and set aside.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add brown sugar, granulated sugar, and sour cream, mixing until well combined.
- Add eggs one at a time, mixing well after each addition. Finally, mix in vanilla extract and salt.
- Pour half of the cheesecake batter over the crust. Drop spoonfuls of half of the cinnamon swirl mixture on top and swirl gently with a knife.
- Pour the remaining batter on top, then add the rest of the cinnamon swirl and swirl again.
- Place the springform pan in a water bath and bake at 325°F (163°C) for 60-75 minutes.
- Turn off the oven and crack the door open for 1 hour to let it cool.
- Refrigerate for at least 6 hours.
- In a medium bowl, beat the cream cheese with powdered sugar until smooth. Gradually mix in heavy cream and vanilla extract until soft peaks form.
- Spread this frosting over the cooled cheesecake and dust with ground cinnamon before serving.
Notes
Best served chilled, can be paired with fresh berries or caramel sauce. Store in the refrigerator for 5 to 7 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: cinnamon roll, cheesecake, dessert, sweet treat, creamy dessert