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Cinnamon Roll Cheesecake

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A rich and indulgent cheesecake that combines the flavors of cinnamon rolls with creamy cheesecake layers, baked on a spiced graham cracker crust and topped with cream cheese frosting. Perfect for special occasions or as a decadent dessert centerpiece.

Ingredients

For the crust:

2 cups (250g) graham cracker crumbs

¼ cup (50g) granulated sugar

1 teaspoon ground cinnamon

½ cup (115g) unsalted butter, melted and cooled

For the cheesecake filling:

4 (8 oz) blocks full-fat cream cheese, room temperature

1 cup (200g) packed brown sugar, light or dark

½ cup (120g) full-fat sour cream, room temperature

¼ cup (32g) all-purpose flour, spooned and leveled

¼ teaspoon salt

2 teaspoons pure vanilla extract

4 large eggs, room temperature

2 tablespoons ground cinnamon

For the cream cheese frosting (optional):

3 oz full-fat cream cheese, room temperature

3 tablespoons (45g) unsalted butter, room temperature

1 ½ cups (195g) powdered sugar, sifted

½ teaspoon pure vanilla extract

Mini pie crust cinnamon rolls (optional, for decorating)

Instructions

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. Make the crust: Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until combined. Press into the bottom and halfway up the sides of the pan. Bake for 8 minutes, then set aside to cool slightly.
  3. Make the filling: Beat cream cheese and brown sugar on low speed until smooth. Mix in sour cream, flour, salt, and vanilla. Add eggs one at a time, mixing just until incorporated.
  4. Pour half the batter over the crust. Fold cinnamon into the remaining batter, then pour over the plain batter. Swirl gently with a knife.
  5. Place a pan of boiling water on the lower oven rack. Place cheesecake on the center rack and bake for 65–70 minutes, until edges are set and the center jiggles slightly.
  6. Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour. After 30 minutes, run a knife around the edges to prevent cracking.
  7. Remove from oven, cool to room temperature, then refrigerate for at least 6 hours or overnight.
  8. Make the frosting: Beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla. Spread over the chilled cheesecake.
  9. Decorate with mini cinnamon rolls if desired. Slice and serve.

Notes

Add caramel drizzle on top for extra indulgence.

Mix nutmeg or cardamom into the filling for more spice depth.

Use Biscoff cookies or crushed cinnamon rolls instead of graham crackers for the crust.

For a lighter version, use reduced-fat cream cheese and sour cream.

Freeze slices tightly wrapped for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/cinnamon-roll-cheesecake/