Indulge in Delight with Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake combines creamy richness with warm cinnamon swirls, making it an ideal dessert for gatherings or cozy evenings at home.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 4 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1 tablespoon all-purpose flour
- 1/4 cup icing sugar for topping
- 1/2 cup heavy cream for frosting
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the crust by combining graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Gradually add the granulated sugar and brown sugar, beating until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, ground cinnamon, and flour until just combined.
- Pour the batter over the prepared crust.
- In a separate bowl, combine 1/4 cup of the batter with additional brown sugar and cinnamon for swirl topping.
- Drop spoonfuls of the swirl mixture over the main batter and gently swirl with a knife.
- Bake in the preheated oven for 50-60 minutes, until the center is set but slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually.
- Once cooled, refrigerate for at least 4 hours or overnight to set fully.
- Prepare frosting by whipping heavy cream until soft peaks form, then gradually add icing sugar.
- Spread the whipped frosting evenly over the cooled cheesecake before serving.