Description
Cinnamon Roll Cheesecake
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted butter
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
For the Cinnamon Swirl:
½ cup brown sugar
2 tsp ground cinnamon
2 tbsp melted butter
For the Cream Cheese Glaze:
4 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
2 tbsp milk
Directions
Make the Crust:
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter.
Press mixture into a springform pan and bake for 10 minutes. Let cool.
Prepare Cheesecake Filling:
Beat cream cheese and sugar until smooth.
Add eggs, one at a time, and mix in vanilla extract.
Add the Cinnamon Swirl:
Combine brown sugar, cinnamon, and melted butter.
Pour half of the cheesecake batter over the crust, then drizzle half the cinnamon swirl. Repeat with the remaining batter and cinnamon swirl. Use a knife to swirl gently.
Bake:
Bake for 50-60 minutes until the center is just set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Top with Glaze:
Whisk together cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over the chilled cheesecake.
Prep Time: 20 minutes
Cook Time: 60 minutes
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Servings: 12
Calories: ~420 kcal per slice
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