Cinnamon Roll Cheesecake Recipe

Combining the rich, creamy texture of cheesecake with the warm, spiced flavors of a cinnamon roll, this Cinnamon Roll Cheesecake recipe is a delightful dessert that’s perfect for any occasion. Here’s how to make it:

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract

For the Cinnamon Swirl:

• ¼ cup unsalted butter, melted
• ½ cup brown sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for consistency)

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Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to press it down evenly.
4. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the sour cream and vanilla extract, mixing until combined.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Be careful not to overmix.
4. Pour the filling over the cooled crust.

3. Create the Cinnamon Swirl:

1. In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth.
2. Drop spoonfuls of the cinnamon mixture onto the cheesecake filling.
3. Use a knife or toothpick to swirl the cinnamon mixture into the cheesecake batter, creating a marbled effect.

4. Bake the Cheesecake:

1. Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan (this prevents cracking).
2. Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
4. Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

5. Make the Cream Cheese Frosting:

1. In a medium bowl, beat the cream cheese and butter until smooth.
2. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
3. Add milk as needed to reach your desired consistency.
4. Spread or drizzle the frosting over the chilled cheesecake.

6. Serve:

1. Slice the cheesecake and serve chilled. Optionally, drizzle with extra cinnamon swirl or frosting for added flair.

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Enjoy this decadent Cinnamon Roll Cheesecake as a show-stopping dessert! �🍰