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Cinnamon Roll Cheesecake

  • Author: sarah
  • Total Time: 120 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert combining creamy cheesecake with sweet cinnamon goodness, perfect for autumn gatherings.

Ingredients

Scale
  • 4 packages of cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 sleeve graham crackers, finely crushed
  • 6 tablespoons butter, melted
  • 1/2 teaspoon cinnamon
  • A pinch of kosher salt
  • 3/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/3 cup all-purpose flour
  • 4 tablespoons butter, melted
  • 6 oz. cream cheese, softened to room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream
  • 1/4 cup cinnamon sugar, for topping
  • 1 teaspoon cinnamon, for garnish (optional)

Instructions

  1. Preheat your oven to 325°F and grease an 8 or 9-inch springform pan with cooking spray.
  2. Beat the cream cheese and sugars in a large bowl with a hand mixer until smooth.
  3. Add the eggs one at a time, then mix in the flour, vanilla, and salt. Set aside.
  4. Mix the finely crushed graham crackers, melted butter, cinnamon, and a pinch of salt in another large bowl for the crust.
  5. Press this mixture firmly into the bottom of your prepared pan.
  6. Whisk together the brown sugar, cinnamon, and flour for the cinnamon filling in a medium bowl.
  7. Stir in the melted butter until the mixture resembles coarse sand.
  8. Pour 1/3 of the cheesecake filling over the crust.
  9. Sprinkle half of the cinnamon filling over this layer.
  10. Top with another 1/3 of the cheesecake mixture, then sprinkle with the remaining cinnamon mixture.
  11. Finish with the rest of the cheesecake filling and smooth the top with a spatula.
  12. Wrap the bottom of the pan with aluminum foil and place it on a baking sheet. If using a water bath, place the wrapped pan in a deeper pan filled with boiling water halfway up the side.
  13. Bake the cheesecake for about 90 minutes, until the center jiggles slightly.
  14. Turn off the oven, prop the door open, and let the cheesecake cool in the oven for about an hour.
  15. Remove the aluminum foil and refrigerate the cheesecake until it is firm, at least 5 hours or overnight.
  16. Beat the 6 oz. cream cheese until light and fluffy for the icing.
  17. Add the powdered sugar and vanilla, mixing until smooth. Add heavy cream as needed to reach desired consistency.
  18. Transfer your icing to a piping bag or a resealable plastic bag with a corner cut off.
  19. Once the cheesecake is cooled, sprinkle the top with cinnamon sugar and pipe swirls of icing over the cheesecake. Sprinkle with additional cinnamon if desired.
  20. Slice and serve your delightful Cinnamon Roll Cheesecake.

Notes

For a lighter version, substitute low-fat cream cheese and half the sugar for a sugar alternative. Use gluten-free graham crackers for a gluten-free option.

  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 28g
  • Sodium: 300mg
  • Fat: 26g
  • Saturated Fat: 14g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 95mg

Keywords: cheesecake, cinnamon roll, dessert, autumn treat, family recipe

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