Cinnamon Roll Cheesecake

Dive into the cozy and indulgent world of our Cinnamon Roll Cheesecake, a perfect fusion of creamy cheesecake and the comforting aroma of cinnamon. This exquisite dessert is ideal for impressing guests at a fall dinner party or treating yourself to a luxurious snack on a chilly evening. Rich with the flavors of autumn, this cheesecake promises to be a crowd-pleaser with its irresistible combination of sweet, spicy, and creamy textures.

INGREDIENTS:

For the Crust:

1 1/2 cups graham cracker crumbs (alternatively, digestive biscuits or Biscoff cookies)

1/4 cup brown sugar

1/2 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

1/4 cup granulated sugar

1/2 cup sour cream

4 large eggs, at room temperature

1 tablespoon vanilla extract

1/2 teaspoon salt

For the Cream Cheese Frosting:

6 tablespoons cream cheese

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1-2 teaspoons cinnamon powder for dusting

DIRECTIONS:

Crust Preparation:

Mix graham cracker crumbs, brown sugar, and cinnamon in a bowl. Blend in melted butter until the mixture is well combined.

Firmly press this mixture into the bottom of a cheesecake pan. Bake at 325°F for 10 minutes, then set aside to cool.

Cinnamon Swirl Preparation:

Combine brown sugar, flour, and ground cinnamon in a separate bowl.

Mix in melted butter until it forms a smooth paste. Reserve this mixture for later.

Cheesecake Filling:

In a large bowl, beat the cream cheese until smooth and creamy.

Incorporate brown sugar, granulated sugar, and sour cream, blending well.

Add eggs one at a time, followed by vanilla extract and salt, mixing until the batter is smooth.

Layering and Baking:

Pour half of the cheesecake filling over the cooled crust.

Add half of the cinnamon swirl mixture on top and use a knife or spatula to create a swirl pattern.

Repeat with the remaining cheesecake filling and cinnamon swirl mixture.

Place the pan in a water bath and bake at 325°F for 60-75 minutes, or until the edges are set but the center is slightly jiggly.

Cooling and Chilling:

Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove and allow to cool to room temperature, then refrigerate for at least 6 hours, or overnight.

Frosting and Finishing Touches:

Whip cream cheese and powdered sugar until smooth and fluffy.

Fold in whipped cream and vanilla extract gently.

Spread or pipe the frosting over the chilled cheesecake.

Dust with cinnamon powder before serving.

This Cinnamon Roll Cheesecake is not just a dessert; it’s a celebration of flavors that blend seamlessly to create a memorable gourmet experience. Serve it at your next gathering or savor a slice with your afternoon coffee for a truly decadent treat.