Experience the heavenly blend of creamy cheesecake and comforting cinnamon roll flavors with this Ultimate Cinnamon Roll Cheesecake. This dessert starts with a buttery graham cracker crust, followed by a luxuriously smooth cheesecake filling, swirled with a rich cinnamon sugar mixture. Each bite is a perfect balance of creamy texture and spicy-sweet cinnamon, topped off with a simple, yet elegant, powdered sugar glaze. It’s a gourmet twist on two classic favorites, making it an irresistible treat for any occasion.
Why You’ll Love This
This cheesecake combines the beloved taste of cinnamon rolls with the rich, creamy texture of cheesecake, offering a decadent dessert that’s both satisfying and impressive. The addition of a homemade graham cracker crust adds a delightful crunch that contrasts beautifully with the smoothness of the cheesecake and the spice of the cinnamon. It’s perfect for those who love a dessert that’s not only delicious but also a feast for the eyes.
Perfect Occasion
This cinnamon roll cheesecake is ideal for holiday gatherings, special occasions like birthdays and anniversaries, or any time you want to bring a little extra joy into your home. It’s also a fantastic choice for potlucks or as a show-stopping dessert at dinner parties.
Decoration Tips
For an added touch of flair, top the cheesecake with mini cinnamon rolls just before serving. This not only enhances the cinnamon flavor but also makes for a stunning presentation. Alternatively, a dusting of cinnamon or a drizzle of caramel sauce could elevate its appearance and taste.
Ingredients:
- For the Crust:
- 2 ½ cups fine graham cracker crumbs
- ⅛ cup packed brown sugar
- 9 tablespoons unsalted butter, melted
- For the Cheesecake:
- 24 oz cream cheese, room temperature
- ¾ cup white granulated sugar
- ½ cup sour cream, room temperature
- ¼ cup heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- For the Cinnamon Filling:
- 1 ¼ cups packed brown sugar
- 1 tablespoon ground cinnamon
- ½ cup all-purpose flour
- ⅓ cup unsalted butter, melted
- For the Glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
Instructions:
- Prepare the Crust:
- Preheat the oven to 325°F. Spray a 9-inch springform pan with non-stick spray, line the bottom with a parchment circle, and spray again.
- Blend graham cracker crumbs with brown sugar and melted butter. Press into the pan, covering the bottom and halfway up the sides. Bake for 12 minutes.
- Make the Cheesecake:
- Beat the cream cheese until smooth, then add sugar and beat until fluffy. Mix in sour cream, heavy cream, and vanilla. Add eggs one at a time, mixing just until incorporated.
- Pour a third of the batter over the crust. Sprinkle a third of the cinnamon filling on top. Repeat layering, ending with a layer of the cinnamon filling. Swirl gently with a toothpick.
- Bake using a Water Bath:
- Place the springform pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
- Bake for 75-95 minutes until set but slightly jiggly in the center. Turn off the oven, open the door slightly, and let the cheesecake cool for 30 minutes before moving to a rack to cool completely.
- Chill:
- Chill the cheesecake in the refrigerator for at least 6 hours or overnight.
- Add the Glaze and Serve:
- Remove the cheesecake from the pan and peel away the parchment paper. Mix the powdered sugar and milk to make the glaze, and drizzle over the cheesecake. Optionally, top with mini cinnamon rolls for decoration.
Enjoy this luscious Cinnamon Roll Cheesecake, a dessert that promises to be as memorable as it is delicious.
