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This Cinnamon Roll Cheesecake combines my two greatest dessert loves. I created it for my daughter's birthday when she couldn't decide between cinnamon rolls and cheesecake. The moment you slice into those beautiful cinnamon swirls and see that creamy filling everyone's eyes light up. It's become our most requested holiday dessert.
More Than Just Cheesecake
The magic happens when those warm cinnamon flavors blend into the creamy cheesecake filling. That buttery graham cracker crust adds the perfect base and the cream cheese frosting on top just makes everything feel extra special. My guests always ask if I bought it from a bakery which makes me smile every time.
What You'll Need
- Graham Cracker Crust: 1½ cups graham cracker crumbs, 3 tbsp brown sugar, 1 tsp cinnamon, 5 tbsp melted butter.
- Cinnamon Swirl Filling: ¾ cup brown sugar, 2 tbsp flour, 2 tsp cinnamon, 3 tbsp melted butter.
- Cheesecake Batter: 24 oz cream cheese (room temperature), 1 cup granulated sugar, ½ cup brown sugar, ¾ cup sour cream, 3 large eggs, 2 tsp vanilla extract.
- Cream Cheese Frosting: 8 oz cream cheese, 1 cup powdered sugar, 1 tsp vanilla extract, ½ cup heavy cream (whipped to stiff peaks).
- Optional Toppings: Cinnamon for sprinkling, cream cheese frosting swirl.
Let's Make It Together
- Start With Your Crust
- Get your oven warming up while you mix those graham crackers with butter, sugar, and cinnamon. Press it in your pan and give it a quick bake until it smells amazing.
- Mix Up That Cinnamon Filling
- Stir together your brown sugar, flour, cinnamon, and butter until it gets all crumbly and delicious.
- Create Your Cheesecake Base
- Beat that cream cheese until it's super smooth then mix in your sugars, sour cream, and vanilla. Eggs go in last, one at a time just until mixed.
- Layer It Up
- This is the fun part: alternating layers of cheesecake and cinnamon filling. Give it a gentle swirl at the end for that perfect look.
- Time to Bake
- Wrap your pan in foil, nestle it in a water bath, and let it bake low and slow. The cooling process is just as important as baking.
- Add the Finishing Touch
- Once it's completely chilled, add that cream cheese frosting on top with a sprinkle of cinnamon.
My Best Tips
The key to perfect cheesecake is patience. Let those ingredients come to room temperature before starting. That water bath might seem fussy but it's worth it for crack-free results. And resist opening the oven door while it's cooling; your cheesecake will thank you with the perfect texture.
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Keep It Fresh
This cheesecake keeps beautifully in the fridge for about five days if it lasts that long. I often make it ahead for parties. You can even freeze individual slices; they thaw perfectly overnight in the fridge, making them perfect for unexpected guests or late-night cravings.
Frequently Asked Questions
- → How do I prevent the cheesecake from cracking?
Grease the pan well, don't overmix after adding eggs, use a water bath, and let it cool in the turned-off oven for an hour. These steps help prevent cracks.
- → Can I freeze this cheesecake?
Yes, it freezes well for up to 2 months. Wrap tightly in plastic wrap and store in an airtight container after freezing solid.
- → Why use a water bath?
A water bath provides gentle, even heat and moisture, which helps prevent cracking and ensures a creamy texture throughout.
- → How do I know when it's done baking?
The edges should look set but the center should still have a slight jiggle when gently shaken. It will continue setting as it cools.
- → Can I make this ahead of time?
Yes, it needs at least 6 hours to chill and can be stored in the fridge for 4-5 days. Perfect for making ahead for special occasions.
Conclusion
A delightful fusion of classic cinnamon roll flavors and creamy cheesecake, creating a rich and indulgent dessert experience.