Description
Cinnamon Roll Cheesecake
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted butter
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
For the Cinnamon Swirl:
½ cup brown sugar
2 tsp ground cinnamon
2 tbsp melted butter
For the Cream Cheese Glaze:
4 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
2 tbsp milk
Directions
Make the Crust:
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter.
Press mixture into a springform pan and bake for 10 minutes. Let cool.
Prepare Cheesecake Filling:
Beat cream cheese and sugar until smooth.
Add eggs, one at a time, and mix in vanilla extract.
Add the Cinnamon Swirl:
Combine brown sugar, cinnamon, and melted butter.
Pour half of the cheesecake batter over the crust, then drizzle half the cinnamon swirl. Repeat with the remaining batter and cinnamon swirl. Use a knife to swirl gently.
Bake:
Bake for 50-60 minutes until the center is just set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Top with Glaze:
Whisk together cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over the chilled cheesecake.
Prep Time: 20 minutes
Cook Time: 60 minutes
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Servings: 12
Calories: ~420 kcal per slice
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Step-by-Step Guide
Follow these detailed instructions for a perfect cheesecake. First, ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent a lumpy batter. When making the crust, press the crumb mixture firmly and evenly up the sides of the springform pan to create a stable base. For the filling, beat the cream cheese and sugar on medium-low speed just until creamy and smooth; over-beating incorporates too much air and can cause cracks. When adding the cinnamon swirl, use a butter knife and make slow, deliberate figure-eight motions to create beautiful ribbons without over-mixing it into the batter.
Serving Suggestions
Serve each slice chilled. For an extra touch, garnish with a sprinkle of cinnamon, a few toasted pecans or walnuts, or a small piece of a real cinnamon roll on the side. This cheesecake pairs wonderfully with a hot cup of coffee, black tea, or a glass of cold milk. For a festive presentation, serve on a drizzle of caramel or dulce de leche sauce.
How-to Summary
This dessert combines a buttery graham cracker crust with a rich, vanilla cheesecake batter. A cinnamon-sugar-butter swirl is layered within the batter and marbled with a knife. After baking and thorough chilling, the cheesecake is finished with a simple, tangy cream cheese glaze.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely. It’s actually better made a day in advance. Bake, cool completely, then refrigerate (unglazed) overnight. Add the glaze just before serving.
How do I prevent cracks in my cheesecake? Avoid over-mixing the batter after adding eggs. Bake in a water bath by wrapping the springform pan in foil and placing it in a larger pan filled with an inch of hot water. Also, let the cheesecake cool gradually in the turned-off oven with the door slightly ajar.
Can I use a different crust? Yes. Crushed cinnamon graham crackers, Biscoff cookies, or even vanilla wafers make excellent alternative crusts using the same butter ratio.
How should I store leftovers? Keep the cheesecake covered in the refrigerator for up to 5 days. The glaze may soften slightly but will remain delicious.
Can I freeze this cheesecake? Yes, for up to 2 months. Freeze it (unglazed) on a pan until solid, then wrap tightly in plastic and foil. Thaw overnight in the fridge and add the glaze before serving.
Common Mistakes to Avoid
- Using cold cream cheese or eggs, which leads to a lumpy, uneven batter.
- Over-beating the filling, which incorporates excess air and causes cracking during baking.
- Over-swirling the cinnamon layer, which can cause it to disappear into the batter instead of creating distinct ribbons.
- Not letting the cheesecake chill long enough; a minimum of 4 hours is crucial for proper texture and clean slicing.
- Opening the oven door during the first 40 minutes of baking, which can cause a sudden temperature drop and lead to cracks.
Conclusion
This Cinnamon Roll Cheesecake is the ultimate fusion dessert, delivering the cozy spice of a cinnamon roll in the rich, creamy form of a classic cheesecake. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a stunning, bakery-quality result. Perfect for special occasions or as a decadent weekend treat, this recipe is sure to impress any crowd. Enjoy the delicious magic of two beloved desserts in one spectacular slice.