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Cinnamon Roll Cheesecake

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A delightful fusion of creamy cheesecake and warm cinnamon roll flavors, topped with a sweet glaze.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 24 oz cream cheese, softened
  • 1 cup sour cream
  • 3 large eggs, room temperature
  • 2 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 1 cup powdered sugar
  • 2–3 tbsp milk

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Create the crust by mixing graham cracker crumbs, melted butter, and sugar; press into a springform pan.
  3. Blend the softened cream cheese until smooth and creamy.
  4. Add sour cream, then eggs one at a time, mixing well.
  5. Flavor with vanilla extract, granulated sugar, and ground cinnamon, blending until creamy.
  6. Pour half of the cheesecake batter over the crust, smoothing it out.
  7. Sprinkle a cinnamon-sugar mixture over the first layer of batter.
  8. Finish with the remaining cheesecake batter, spreading it evenly.
  9. Swirl through the batter with a knife for a marbled effect.
  10. Bake for 60–70 minutes until edges are set and center is jiggly.
  11. Cool completely at room temperature.
  12. Chill in the refrigerator for at least 4 hours or overnight.
  13. Drizzle whisked powdered sugar and milk over the cheesecake before serving.

Notes

For a nutty variation, add chopped pecans or walnuts to the crust. Refrigerate leftovers for up to 5 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/cinnamon-roll-cheesecake/

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