Introduction
Get ready to elevate your dessert game with this scrumptious Cinnamon Roll Cheesecake! Every bite is a swirl of creamy, cinnamon-y goodness. This irresistible combo of two classic desserts will have everyone asking for seconds and diving back for more!
Detailed Ingredients with measures
- For the Cinnamon Filling:
- 1/2 cup packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup unsalted butter, melted
- For the Cheesecake Layer:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 4 hours 20 minutes (including cooling)
- Yield: 12 servings
Directions
1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Let’s get this show on the road!
2. In a small bowl, combine all the cinnamon filling ingredients until smooth. Set aside and prepare for cinnamon heaven.
3. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press evenly into the bottom of the prepared pan and pop the crust into the oven for about 10 minutes. Allow it to cool.
4. Meanwhile, in a large mixing bowl, beat the cream cheese and sugar together until creamy and smooth. Add eggs one at a time, beating well after each addition. Then, carefully mix in the sour cream and vanilla extract.
5. Pour half of this cheesecake mixture onto the cooled crust. Drizzle half of the cinnamon filling over it, then swirl with a knife for a sweet ripple effect.
6. Repeat with the remaining cheesecake batter and the rest of your cinnamon filling, swirling again for that picture-perfect look.
7. Bake for 50-60 minutes. The center should be slightly jiggly but mostly set. Cool your cheesecake on a rack before moving it to the fridge for at least 4 hours, preferably overnight. Patience is key!
8. When ready to serve, remove the cheesecake from the springform pan, slice, and enjoy all the creamy, cinnamon-spiced goodness!
Detailed Directions and Instructions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
Step 2: Make the Cinnamon Filling
In a small bowl, combine all the cinnamon filling ingredients until smooth. Set aside.
Step 3: Prepare the Crust
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for about 10 minutes and then allow it to cool.
Step 4: Beat the Cheesecake Layer
In a large mixing bowl, beat the cream cheese and sugar together until creamy and smooth. Add the eggs one at a time, ensuring to beat well after each addition. Then, carefully mix in the sour cream and vanilla extract.
Step 5: Layer the Cheesecake and Cinnamon Filling
Pour half of the cheesecake mixture onto the cooled crust. Drizzle half of the cinnamon filling over it, then use a knife to swirl for a sweet ripple effect.
Step 6: Complete the Layering
Repeat with the remaining cheesecake batter and the rest of the cinnamon filling, swirling again for that attractive look.
Step 7: Bake the Cheesecake
Bake for 50-60 minutes. The center should be slightly jiggly but mostly set. Allow the cheesecake to cool on a rack before transferring it to the fridge for at least 4 hours, preferably overnight.
Step 8: Serve and Enjoy
When ready to serve, remove the cheesecake from the springform pan, slice, and enjoy the creamy, cinnamon-spiced goodness!
Notes
Chill Time
For the best results, refrigerate the cheesecake overnight to enhance the flavor and texture.
Serving Suggestions
Consider serving with whipped cream or a sprinkle of cinnamon for an extra special touch.
Storage
Store leftovers covered in the refrigerator for up to 5 days.
Cook techniques
Preparing the Cinnamon Filling
Combine brown sugar, ground cinnamon, nutmeg, and melted butter in a bowl until smooth. This mixture adds a rich, spiced flavor to the cheesecake.
Making the Crust
Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture evenly into the bottom of a springform pan to create a sturdy base.
Mixing the Cheesecake Batter
Beat softened cream cheese and sugar together until creamy. Add eggs one at a time for a smooth batter, followed by sour cream and vanilla extract for an enriched flavor.
Layering Ingredients
Pour half of the cheesecake batter over the crust, drizzle with cinnamon filling, and swirl with a knife. Repeat the process for even distribution of flavors.
Baking the Cheesecake
Bake at 325°F (160°C) for 50-60 minutes until the center is slightly jiggly but mostly set. This ensures a creamy texture.
Cooling and Chilling
Allow the cheesecake to cool on a rack before refrigerating for at least 4 hours or overnight. This step is essential for achieving the perfect texture.
FAQ
Can I use a different type of crust?
Yes, you can experiment with different crusts, such as Oreo or vanilla wafer crumbs, for a unique flavor.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 3 months. Allow it to thaw in the refrigerator before serving.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a similar texture and taste.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time, as the flavors develop even more after being chilled.
Conclusion
Elevate your dessert game with this delightful Cinnamon Roll Cheesecake recipe. Each creamy and cinnamon swirl is bound to impress your family and friends!
