Description
Combine the creamy indulgence of cheesecake with the sweet, spicy swirl of cinnamon rolls in this show-stopping dessert. Topped with a luscious caramel drizzle, this Cinnamon Roll Cheesecake is perfect for celebrations or a cozy evening treat. Get ready to wow your guests and satisfy your sweet cravings!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- For the Cinnamon Roll Swirl:
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/3 cup unsalted butter, melted
- For the Cheesecake Batter:
- 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
- For the Cream Cheese Frosting:
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1–2 teaspoons cinnamon powder (for dusting)
- For the Caramel Drizzle:
- Store-bought or homemade caramel sauce, to taste
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, brown sugar, ground cinnamon, and melted butter. Mix until evenly coated.
- Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
- Bake for 10 minutes, then remove and let cool completely.
- Make the Cinnamon Roll Swirl:
- In a bowl, mix together brown sugar, all-purpose flour, and ground cinnamon.
- Stir in the melted butter to form a thick paste. Set aside for layering.
- Create the Cheesecake Batter:
- Beat softened cream cheese in a large mixing bowl until smooth and creamy.
- Add brown sugar and granulated sugar, mixing until fully incorporated.
- Mix in sour cream, followed by eggs one at a time, beating gently to avoid overmixing.
- Stir in vanilla extract and salt until the batter is smooth.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the cooled crust.
- Spoon half of the cinnamon roll swirl mixture over the batter in small dollops. Use a knife to gently swirl the cinnamon mixture into the batter.
- Pour the remaining cheesecake batter on top and repeat the swirling process with the remaining cinnamon mixture.
- Bake the Cheesecake:
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 60-75 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake, cool to room temperature, and refrigerate for at least 6 hours or overnight.
- Make the Cream Cheese Frosting:
- Beat softened cream cheese with powdered sugar until smooth.
- Gradually add heavy whipping cream and vanilla extract, beating until soft peaks form.
- Spread the frosting evenly over the chilled cheesecake.
- Add the Finishing Touches:
- Dust the frosted cheesecake with cinnamon powder.
- Drizzle caramel sauce generously over the top before serving.
Notes
- Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smooth batter.
- Water Bath: Prevents cracking and ensures even baking.
- Cooling: Gradual cooling in the oven helps prevent cracks.
- Make Ahead: Cheesecake tastes even better the next day, so prepare ahead for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American