Decadent Cinnamon Roll Cheesecake with Cream Cheese Frosting
This Cinnamon Roll Cheesecake with Cream Cheese Frosting offers a delightful blend of warm spice and creamy texture, making it an irresistible dessert for any…
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ cup brown sugar packed
- ¾ cup powdered sugar
- 4 ounces cream cheese softened (for frosting)
- 1 tablespoon milk
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs and melted butter until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add granulated sugar and mix until fully incorporated and fluffy.
- Add the eggs one at a time, blending well after each addition.
- Mix in the vanilla extract, ground cinnamon, and brown sugar until combined.
- Pour half of the cheesecake batter over the crust, then dollop half of the cinnamon swirl mixture on top.
- Repeat with the remaining cheesecake batter and cinnamon swirl, swirling lightly with a knife.
- Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven and allow it to cool completely to room temperature before refrigerating for at least 4 hours.
- Once chilled, prepare the cream cheese frosting by beating together softened cream cheese, powdered sugar, and milk until smooth.
- Spread the cream cheese frosting evenly over the top of the chilled cheesecake.
- Optional: garnish with cinnamon or caramel sauce if desired before slicing and serving.