Swirled Cinnamon Roll Cheesecake: A Dreamy Dessert

This Cinnamon Roll Cheesecake is a decadent dessert that beautifully combines the rich flavors of classic cheesecake with the warm, cinnamon-y goodness of a cinnamon roll. The creamy cheesecake filling, gooey cinnamon swirl, and crunchy graham cracker crust come together to create a truly unforgettable treat that’s perfect for any occasion.

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
• ¼ cup brown sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the Cinnamon Roll Swirl:

• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 1/3 cup unsalted butter, melted

For the Cheesecake Batter:

• 4 packages (8 oz each) cream cheese, softened
• 1 cup brown sugar
• ¼ cup granulated sugar
• ½ cup sour cream
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• ½ teaspoon salt

For the Cheesecake Frosting:

• 6 tablespoons cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1-2 teaspoons ground cinnamon (for dusting)

Instructions:

1. Prepare the Crust:
   Preheat the oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and combine thoroughly. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and set aside to cool.
2. Make the Cinnamon Roll Swirl:
   In a small bowl, combine the brown sugar, flour, and cinnamon. Stir in the melted butter to create a thick paste. Set aside.
3. Prepare the Cheesecake Batter:
   In a large bowl, beat the cream cheese until smooth. Gradually add the brown sugar, granulated sugar, and sour cream, mixing well. Add the eggs one at a time, mixing until incorporated. Finally, mix in the vanilla extract and salt.
4. Layer and Bake the Cheesecake:
   Pour half of the cheesecake batter over the crust. Drop spoonfuls of half of the cinnamon swirl mixture over the batter and swirl gently with a knife. Add the remaining batter on top, then drop the rest of the cinnamon swirl mixture, swirling again with a knife. Place the springform pan in a water bath and bake at 325°F (163°C) for 60-75 minutes.
5. Cool and Refrigerate:
   Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 6 hours or overnight.
6. Make the Cream Cheese Frosting:
   In a medium bowl, beat the cream cheese with the powdered sugar until smooth. Gradually mix in the heavy cream and vanilla extract until soft peaks form.
7. Frost and Finish:
   Spread the frosting over the cooled cheesecake and dust with ground cinnamon before serving.

Prep Time: 30 minutes

Cook Time: 75-90 minutes

Total Time: 105-120 minutes

Servings: 10-12

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FAQ:

• Can I use a different type of crust?
  Yes, you can use a graham cracker crust, Oreo crust, or even a brownie crust.
• Can I make this ahead of time?
  Yes, you can make the cheesecake ahead of time and store it in the refrigerator.
• Can I freeze this?
  Yes, you can freeze the cheesecake. To reheat, thaw overnight in the refrigerator and reheat in a low oven.

Conclusion:

This Cinnamon Roll Cheesecake is a decadent dessert that’s perfect for any occasion. It’s a little slice of heaven on a plate and is sure to impress your family and friends. So, go ahead and indulge your sweet tooth!