Description
Luxurious cinnamon roll cheesecake blends classic bakery comfort with creamy indulgence. Silky cream cheese filling nestles between swirls of sweet cinnamon, promising rich flavor in each delectable slice you’ll savor.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) cream cheese (softened)
- 4 large eggs (room temperature)
- 1 cup (240 milliliters) heavy whipping cream
Sugars and Sweeteners:
- 1 ½ cups (360 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 cup (120 grams) powdered sugar
Crust and Baking Ingredients:
- 1 ¼ cups (150 grams) graham cracker crumbs
- 6 tablespoons (85 grams) unsalted butter (melted)
- ¼ cup (30 grams) all-purpose flour
- ¼ cup (60 milliliters) sour cream
Additional Flavorings:
- 2 tablespoons ground cinnamon
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 6 tablespoons (85 grams) cream cheese (softened)
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch (23-centimeter) springform pan and line the bottom with parchment paper for easy removal.
- Create the graham cracker crust by mixing graham cracker crumbs, brown sugar, and ground cinnamon. Pour in melted unsalted butter and blend until the mixture resembles wet sand. Press the crust firmly into the pan’s bottom and bake for 8-10 minutes. Remove and let cool completely.
- Prepare the cinnamon swirl by whisking together brown sugar, melted butter, all-purpose flour, and ground cinnamon in a small bowl. Set aside for later use.
- In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy. Gradually add granulated sugar, brown sugar, sour cream, vanilla extract, and salt. Mix until fully incorporated and no lumps remain.
- Add eggs one at a time, mixing on low speed after each addition. Ensure each egg is fully integrated before adding the next.
- Pour half of the cheesecake batter over the cooled crust. Drizzle half of the cinnamon swirl mixture across the surface, creating a marbled effect.
- Carefully place the springform pan in a larger baking dish filled with hot water (water bath method). Bake for 60-70 minutes until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. This gradual cooling prevents cracking.
- Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best results.
- Prepare the frosting by beating cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the frosting evenly over the chilled cheesecake. Dust the top with a light sprinkle of ground cinnamon for a decorative finish.
Notes
- Capture the essence of bakery-style indulgence with this luxurious cheesecake that transforms classic cinnamon roll flavors into a decadent dessert experience.
- Precision matters when creating the crust, ensuring graham cracker mixture is firmly pressed to develop a stable, crisp foundation for the creamy filling.
- Cinnamon swirl technique requires gentle drizzling between batter layers, creating mesmerizing marbled patterns that promise delightful flavor in every single bite.
- Water bath method guarantees silky smooth texture by preventing cracks and promoting even baking, protecting delicate cheesecake structure from harsh oven temperatures.
- Chilling time is non-negotiable for achieving perfect consistency, allowing flavors to meld and structure to set completely before serving this show-stopping dessert.
- Finishing touches like whipped cream frosting and light cinnamon dusting elevate the presentation, transforming a delicious cheesecake into a professional-looking masterpiece.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 554 kcal
- Sugar: 43g
- Sodium: 314mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: <1g
- Protein: 7g
- Cholesterol: 143mg