Description
This indulgent dessert combines the classic flavors of cinnamon rolls with the rich, creamy texture of cheesecake. Featuring a graham cracker crust, layers of cinnamon-infused cheesecake, and a luscious cream cheese frosting, it’s a delightful treat for any occasion.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cinnamon Filling:
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 tablespoons all-purpose flour
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Prepare the Cinnamon Filling:
- In a small bowl, whisk together melted butter, brown sugar, cinnamon, and flour until smooth. Set aside.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until creamy and smooth.
- Add granulated sugar and continue to beat until well combined.
- Mix in sour cream and vanilla extract until fully incorporated.
- Add eggs one at a time, beating well after each addition.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the cooled crust.
- Drizzle half of the cinnamon filling over the batter and use a knife to swirl it gently.
- Pour the remaining cheesecake batter on top and repeat with the remaining cinnamon filling, swirling gently.
- Bake:
- Place the springform pan in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
- Bake for 1 hour to 1 hour 10 minutes, or until the center is set and slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and water bath, then refrigerate for at least 6 hours or overnight.
- Prepare the Cream Cheese Frosting:
- In a medium bowl, beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until well combined.
- Add milk as needed to achieve a spreadable consistency.
- Serve:
- Once the cheesecake is fully chilled, remove it from the springform pan.
- Spread the cream cheese frosting evenly over the top.
- Slice and enjoy!
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth batter.
- For a firmer crust, consider baking it for an additional 5 minutes.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 38g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 0g