Description
A delicious blend of creamy cheesecake and cinnamon rolls, this Cinnamon Roll Cheesecake is the ultimate dessert delight!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/2 cup cinnamon roll icing (store-bought or homemade)
Instructions
- Preheat your oven to 325°F.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the ground cinnamon and flour. Gradually add this mixture to the cream cheese mixture, followed by the sour cream. Mix until fully incorporated and smooth.
- Pour the cheesecake batter over the cooled crust in the springform pan. Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
- Before serving, drizzle the cinnamon roll icing over the top of the cheesecake. Slice and enjoy!
Notes
- For a richer flavor, consider adding a teaspoon of almond extract to the cream cheese mixture.
- If you prefer a lighter version, substitute half of the cream cheese with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Fat: 25g
- Carbohydrates: 24g
- Protein: 6g