Description
Indulgent cinnamon roll cheesecake merges classic dessert flavors into one irresistible treat. Rich cream cheese filling nestles between layers of warm cinnamon swirls, creating a memorable dessert experience for all who savor its delightful complexity.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/4 cup (57 grams) unsalted butter, melted
Flavoring and Topping Ingredients:
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Prepare the oven at 325F (160C) and lightly coat a 9-inch springform pan with cooking spray.
- Crush graham crackers and blend with melted butter, firmly pressing the mixture into the bottom of the pan to create a solid foundation.
- Using an electric mixer, whip cream cheese and granulated sugar until achieving a silky consistency. Incorporate eggs individually, ensuring thorough blending after each addition. Gently fold in vanilla extract and sour cream until well combined.
- Create a fragrant cinnamon swirl by whisking brown sugar and ground cinnamon in a separate small bowl.
- Delicately marble the cinnamon mixture throughout the cheesecake batter, creating beautiful swirled patterns using a knife or spatula.
- Transfer the prepared batter into the prepared crust-lined pan, spreading evenly.
- Bake for 50-60 minutes, watching for a slightly firm center with a gentle jiggle when softly shaken.
- Allow the cheesecake to cool at room temperature for approximately one hour, helping prevent cracking.
- Refrigerate for a minimum of 4 hours or preferably overnight to achieve optimal texture and flavor development.
- Prepare a luxurious glaze by whisking powdered sugar with milk until smooth and drizzle artfully over the chilled cheesecake just before serving.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free batter that blends perfectly without overmixing.
- Wrap the springform pan’s exterior with aluminum foil to prevent water from seeping in during the water bath baking method.
- Gently swirl the cinnamon mixture into the cheesecake batter using a knife or toothpick for a beautiful marbled effect.
- Allow the cheesecake to cool slowly to prevent cracking and maintain a creamy texture, avoiding sudden temperature changes.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 371 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg