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Cinnamon Roll Cheesecake

A delightful blend of cinnamon rolls and cheesecake, perfect for gatherings and satisfying your sweet tooth.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed graham crackers
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted (1 stick)
For the cinnamon roll filling
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup heavy cream
For the topping
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine the crushed graham crackers, sugar, and melted butter. Mix until combined, then press firmly into the bottom of a springform pan.
  3. In a large mixing bowl, beat the cream cheese with granulated sugar until smooth. Add the vanilla extract and mix until combined.
  4. Add the eggs one at a time, beating well after each addition. Then mix in the sour cream and heavy cream until everything is smooth and creamy.
  5. In a small bowl, mix together brown sugar and cinnamon. Gently fold this mix into the cheesecake filling, creating a swirl effect.
  6. Pour the batter into the prepared crust and tap lightly on the counter to release air bubbles.
Baking
  1. Bake for about 60-70 minutes or until the edges are set but the center still has a slight jiggle.
  2. Cool the cheesecake in the pan for about an hour, then refrigerate for at least 4 hours, or overnight if possible.
Topping and Serving
  1. In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and drizzle over the cooled cheesecake.
  2. Slice, serve, and savor!

Notes

Use room temperature ingredients for perfect creaminess. You can substitute Greek yogurt for cream cheese, though it alters the texture. Leftovers can be stored in the fridge for up to five days. To freeze, wrap tightly in plastic then foil.