🍰 Cinnamon Roll Cheesecake 🍰

 

A delightful fusion of creamy cheesecake and gooey cinnamon rolls—this Cinnamon Roll Cheesecake is a dessert dream come true. Perfect for any occasion, this indulgent treat will leave everyone asking for seconds!

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 tsp cinnamon

6 tbsp melted butter

For the Cinnamon Swirl:

1/2 cup brown sugar (packed)

1 1/2 tbsp ground cinnamon

5 tbsp unsalted butter (melted)

For the Cheesecake Filling:

24 oz cream cheese (softened)

1 cup sugar

1/4 cup sour cream

2 tsp vanilla extract

3 large eggs

For the Cream Cheese Frosting:

4 oz cream cheese (softened)

2 tbsp butter (softened)

1 cup powdered sugar

1/2 tsp vanilla extract

2-3 tbsp heavy cream (for desired consistency)

Instructions:

Preheat Oven: Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.

Make the Crust: In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture into the bottom of the prepared pan and set aside.

Prepare Cinnamon Swirl: In a small bowl, combine the brown sugar, cinnamon, and melted butter to form a cinnamon swirl mixture. Set aside.

Make Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add sugar, sour cream, and vanilla extract. Mix until well combined. Add eggs one at a time, mixing after each until just combined.

Assemble: Pour half of the cheesecake filling into the crust. Drizzle half of the cinnamon swirl mixture over the top. Use a knife or toothpick to swirl it into the batter. Repeat with the remaining cheesecake filling and cinnamon swirl.

Bake: Bake the cheesecake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool gradually for 1 hour.

Make Cream Cheese Frosting: Beat together the cream cheese, butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. Spread the frosting over the cooled cheesecake.

Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

Enjoy: Slice, serve, and revel in the bliss of this cinnamon roll-inspired cheesecake!