Description
A delicious Cinnamon Roll Cheesecake topped with a creamy glaze, combining the flavors of cinnamon rolls and cheesecake for a delightful dessert.
Ingredients
- Graham Cracker Crust
- 2 cups (200 g) graham cracker crumbs
- ½ cup (113 g) unsalted butter, melted
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- Cinnamon Swirl
- ¾ cup (150 g) packed brown sugar
- 2 tbsp ground cinnamon
- ¼ cup (57 g) unsalted butter, melted
- ½ cup chopped pecans
- Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 egg yolk
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp all-purpose flour
- Pinch of salt
- Cream Cheese Glaze
- 4 oz (115 g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1½ cups powdered sugar
- 2–3 tbsp whole milk
- 1 tsp vanilla extract
- Topping
- ½ cup chopped toasted pecans
- Extra cinnamon for dusting (optional)
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. Mix the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- Make the Cinnamon Swirl: Stir together the brown sugar, cinnamon, melted butter, and chopped pecans until combined. Set aside.
- Make the Cheesecake Filling: Beat the cream cheese until smooth. Add the granulated sugar and mix until creamy. Beat in the eggs and egg yolk one at a time. Mix in the vanilla, sour cream, flour, and salt until just combined.
- Assemble: Pour half of the cheesecake batter into the crust. Spoon half of the cinnamon mixture over the batter. Use a knife to gently swirl. Add the remaining cheesecake batter. Top with the remaining cinnamon mixture and swirl again.
- Bake: Bake for 65–70 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 6 hours or overnight.
- Make the Glaze: Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and enough milk to create a thick, pourable glaze.
- Decorate: Drizzle the glaze generously over the chilled cheesecake. Sprinkle with the toasted pecans. Dust lightly with cinnamon, if desired.
Notes
- For best results, refrigerate the cheesecake overnight before serving.
- Feel free to adjust the amount of cinnamon in the glaze according to your taste.
- Toasting the pecans enhances their flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg