Cinnamon Roll Cheesecake 

Imagine the warm, comforting flavors of a cinnamon roll combined with the creamy indulgence of a cheesecake. This Cinnamon Roll Cheesecake offers a delightful fusion of textures and tastes, featuring a buttery cinnamon-sugar crust, a rich and velvety cheesecake filling, and a swirl of cinnamon goodness throughout. Topped with a light cream cheese frosting and a sprinkle of cinnamon, it’s a dessert that brings the best of both worlds to your table.

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
  
  

• ¼ cup brown sugar
  
  

• ½ teaspoon ground cinnamon
  
  

• 6 tablespoons unsalted butter, melted
  
  

For the Cinnamon Swirl:

• 1 cup brown sugar
  
  

• ⅓ cup all-purpose flour
  
  

• 1 tablespoon ground cinnamon
  
  

• ⅓ cup unsalted butter, melted
  
  

For the Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, softened
  
  

• 1 cup brown sugar
  
  

• ¼ cup granulated sugar
  
  

• ½ cup sour cream
  
  

• 4 large eggs
  
  

• 1 tablespoon vanilla extract
  
  

• ½ teaspoon salt
  
  

For the Cream Cheese Frosting:

• 6 tablespoons cream cheese, softened
  
  

• 1 cup powdered sugar
  
  

• 1 teaspoon vanilla extract
  
  

• 1 cup heavy whipping cream
  
  

• 1–2 teaspoons ground cinnamon
  
  

Directions

1. Prepare the Crust:
   
   

   • Preheat your oven to 325°F (163°C).
     
     

   • In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon.
     
     

   • Add melted butter and mix until the mixture resembles wet sand.
     
     

   • Press the mixture firmly into the bottom of a greased 9-inch springform pan.
     
     

   • Bake for 10 minutes, then remove from the oven and let cool.
     
     

2. Prepare the Cinnamon Swirl:
   
   

   • In a small bowl, mix brown sugar, flour, and cinnamon.
     
     

   • Add melted butter and stir until well combined.
     
     

   • Set aside.
     
     

3. Make the Cheesecake Filling:
   
   

   • In a large bowl, beat softened cream cheese until smooth and creamy.
     
     

   • Add brown sugar and granulated sugar, beating until combined.
     
     

   • Add sour cream, beating until smooth.
     
     

   • Add eggs one at a time, mixing well after each addition.
     
     

   • Stir in vanilla extract and salt.
     
     

4. Assemble the Cheesecake:
   
   

   • Pour one-third of the cheesecake batter over the cooled crust.
     
     

   • Sprinkle one-third of the cinnamon swirl mixture over the batter.
     
     

   • Repeat layers twice, ending with the cinnamon swirl mixture on top.
     
     

   • Use a knife or skewer to gently swirl the cinnamon mixture into the batter.
     
     

5. Bake the Cheesecake:
   
   

   • Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
     
     

   • Place the pan in a larger roasting pan and add hot water to the roasting pan to create a water bath.
     
     

   • Bake for 60–75 minutes, or until the center is almost set but still slightly jiggly.
     
     

   • Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
     
     

   • Remove from the oven and let cool completely on a wire rack.
     
     

   • Refrigerate for at least 6 hours, preferably overnight.
     
     

6. Prepare the Cream Cheese Frosting:
   
   

   • In a medium bowl, beat softened cream cheese until smooth.
     
     

   • Add powdered sugar and vanilla extract, beating until combined.
     
     

   • In a separate bowl, whip heavy whipping cream until stiff peaks form.
     
     

   • Fold the whipped cream into the cream cheese mixture until smooth.
     
     

   • Add ground cinnamon and mix until well combined.
     
     

7. Serve:
   
   

   • Remove the cheesecake from the springform pan and place on a serving platter.
     
     

   • Spread the cream cheese frosting over the top of the cheesecake.
     
     

   • Slice and serve chilled.
     
     

Nutritional Information (per serving)

• Calories: Approximately 400 kcal
  
  

• Total Fat: 26g
  
  

• Saturated Fat: 15g
  
  

• Cholesterol: 105mg
  
  

• Sodium: 320mg
  
  

• Total Carbohydrates: 35g
  
  

• Dietary Fiber: 1g
  
  

• Sugars: 26g
  
  

• Protein: 6g