This Cinnamon Roll Cheesecake combines the best of both worlds, merging the soft, cinnamon-infused goodness of cinnamon rolls with the creamy texture of cheesecake. Each slice is a delightful experience, perfect for celebrations or a cozy dessert night at home. With a buttery graham cracker crust and a luscious cinnamon swirl, this dessert is sure to impress your family and friends.
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– ½ cup sour cream
– ½ cup powdered sugar (for topping)
– 1 tablespoon milk (for topping)
Servings and Cooking Time
This recipe yields 10 servings. Preparation time is approximately 20 minutes, while cooking time is about 1 hour.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 320
– Protein: 5g
– Total Fat: 18g
– Carbohydrates: 36g
– Fiber: 1g
– Sugar: 22g
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C). 2. In a bowl, mix graham cracker crumbs and melted butter until well combined. 3. Press the mixture into the bottom of a springform pan to form the crust. 4. In a large mixing bowl, beat the cream cheese until smooth. 5. Gradually add granulated sugar and mix until creamy. 6. Add eggs one at a time, mixing after each addition. 7. Stir in vanilla extract and ground cinnamon. 8. Pour half the cheesecake mixture over the crust, spreading evenly. 9. Drop spoonfuls of the remaining mixture on top and swirl with a knife for a marbled effect. 10. Bake for 60 minutes or until the center is set. Let cool before refrigerating for at least 4 hours. 
Alternative Ingredients
You can substitute the graham cracker crust with an Oreo crust for a chocolatey twist. For a lower-fat option, use reduced-fat cream cheese and Greek yogurt instead of sour cream.
Serving and Pairings
This Cinnamon Roll Cheesecake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a hot cup of coffee or tea for a delightful dessert experience.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 3 months. To reheat, let it sit at room temperature for about 30 minutes before serving.
Cooking Mistakes
– Avoid overmixing the cheesecake batter to prevent cracks. – Ensure cream cheese is softened for a smooth texture. – Don’t skip the cooling step; refrigerating helps set the cheesecake. – Use room temperature eggs for better mixing. – Be cautious not to open the oven door while baking.
Helpful Tips
– For a stronger cinnamon flavor, add an extra teaspoon of cinnamon. – Serve with a caramel drizzle for added sweetness. – Use a water bath while baking to maintain moisture. – Let the cheesecake cool gradually to prevent cracking. 
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance and stored in the refrigerator. It actually tastes better after resting, allowing the flavors to meld together.
How do I prevent cracks in my cheesecake?
To prevent cracks, ensure your ingredients are at room temperature, avoid overmixing, and bake in a water bath to maintain even heat.
Can I use a different type of crust?
Absolutely! You can use an Oreo crust, almond flour crust, or even a cookie crust of your choice to give the cheesecake a unique flavor.
What toppings can I use?
Common toppings include whipped cream, caramel sauce, or a sprinkle of cinnamon. Fresh fruit can also add a nice touch.
Is this cheesecake gluten-free?
To make it gluten-free, use gluten-free graham crackers or an alternative crust made from nuts or gluten-free cookies.
Conclusion
This Cinnamon Roll Cheesecake recipe is a delightful dessert that beautifully marries two favorites into one stunning treat. Perfect for gatherings or a cozy night in, it’s sure to impress everyone at the table. Enjoy each creamy, spiced bite!
Cinnamon Roll Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup sour cream
- ½ cup powdered sugar for topping
- 1 tablespoon milk for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add granulated sugar and mix until creamy.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract and ground cinnamon.
- Pour half the cheesecake mixture over the crust, spreading evenly.
- Drop spoonfuls of the remaining mixture on top and swirl with a knife for a marbled effect.
- Bake for 60 minutes or until the center is set. Let cool before refrigerating for at least 4 hours.
Nutrition
