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If you've got a sweet tooth, this Cinnamon Roll Cheesecake is the dream combo. Think creamy cheesecake with gooey swirls of cinnamon tucked in a crunchy graham crust. It's all finished with a heaping layer of cream cheese frosting. You get all the homey goodness of a cinnamon roll, but in a rich, sliceable treat everybody'll want to show off for parties or get-togethers.
Tempting Cinnamon Roll Cheesecake
The best thing about this dessert? The way the flavors and textures just work together. Smooth cheesecake sits on a golden graham cracker crust, and cinnamon sugar runs through every bite. Cream cheese frosting isn't too sweet—it ties everything together without stealing the show. No matter if it's brunch, Christmas, or a lazy Sunday, this one's always a crowd-pleaser.
Everything You’ll Use
- Crust: Mix up some crushed graham crackers for the base, brown sugar for a little caramel kick, plenty of cinnamon for coziness, and melt some butter to hold it all together.
- Cinnamon Swirl: Loaded brown sugar makes it sweet and spicy, a handful of flour helps it set up, cinnamon for a punch of flavor, and another drizzle of melted butter makes it smooth.
- Cheesecake Filling: Start with softened cream cheese so it's extra rich, brown sugar for depth, granulated sugar to mellow it out, sour cream gives tang, eggs make it sturdy, vanilla brings aroma, and a pinch of salt wakes everything up.
- Cream Cheese Frosting: Cream cheese at room temp for perfect tang, powdered sugar for a silky finish, vanilla makes it fragrant, heavy cream whipped up for cloud-like topping, and a dusting of cinnamon on top for a final spicy kick.
Step-by-Step Instructions
- Add Frosting
- Dollop the chilled cheesecake with a thick layer of cream cheese frosting, then dust cinnamon over the top. Slice and enjoy.
- Assemble and Bake
- Alternate spoonfuls of cheesecake batter and cinnamon filling in your pan. Swirl them together at the end. Pop everything in a water bath at 325°F. Let it bake till the middle just stops wobbling. Cool it down nice and slow so it doesn’t crack.
- Prepare the Cheesecake Batter
- Whip cream cheese till fluffy. Mix in both sugars, then sour cream and vanilla. Eggs go in one by one with gentle mixing to keep it smooth.
- Make the Cinnamon Filling
- Stir together brown sugar, flour, a heavy shake of cinnamon, and melted butter. Set this sweet mix aside for your layers.
- Prepare the Crust
- Stir up crushed graham crackers, brown sugar, cinnamon, and melted butter. Press it into your springform pan and bake just until firm.
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Handy Hints for Cheesecake Success
Let everything come to room temp before mixing—your batter gets super smooth that way. Keep scraping down the sides so you don't wind up with lumps. That water bath really keeps things creamy and stops cracks. For best results, cool the cheesecake slowly with the oven door cracked open. Grease your pan well and you'll have no trouble getting it out in one piece.
Frequently Asked Questions
- → How does a water bath help here?
Your cheesecake bakes nicer because the water keeps it soft and stops splits. Use foil to keep the water away from your crust so it doesn’t get mushy.
- → Any tips for making this in advance?
Yes, you can chill it in the fridge up to 5 days or freeze for around 2 months. Don’t frost until you’re ready to eat.
- → Why cool it in the oven after baking?
If you cool slowly, the top is less likely to crack. Think of gradually letting something cool down—way better than shocking it on the counter.
- → How do I know when the cheesecake’s ready?
Wiggle the pan a bit—set edges and a barely wobbly center (like soft jelly) means it’s done.
- → Can dark or light brown sugar be swapped?
Sure! Both are great. Lighter sugar is subtle and dark’s got extra caramel flavor.