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Double the Swirl, Double the Delight: Cinnamon Roll Cheesecake

This Cinnamon Roll Cheesecake is a dream come true! It combines a buttery graham cracker crust, a cinnamon roll layer, a creamy cheesecake filling, and a luscious cream cheese frosting. Learn how to make this decadent dessert with our easy recipe

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup melted butter

For the Cinnamon Roll Layer:

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • 1 tbsp ground cinnamon

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 cup sour cream

For the Cinnamon Swirl:

  • ¼ cup brown sugar
  • 1 tsp ground cinnamon

For the Cream Cheese Frosting:

  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (optional, to thin if needed)

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
  2. Make the Cinnamon Roll Layer: In a separate bowl, combine softened butter, brown sugar, and cinnamon. Spread the cinnamon mixture evenly over the cooled crust in the pan.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
  4. Layer the Cheesecake: Pour half of the cheesecake filling over the cinnamon roll layer. In a small bowl, mix together brown sugar and cinnamon for the swirl. Sprinkle half of the cinnamon swirl mixture over the cheesecake filling. Add the remaining cheesecake filling on top, followed by the rest of the cinnamon swirl mixture.
  5. Bake the Cheesecake: Bake at 325°F (163°C) for 55-65 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly cracked for an additional hour. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours.
  6. Make the Cream Cheese Frosting: In a bowl, beat together the cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla extract, and milk (if needed) until the frosting reaches a spreadable consistency.
  7. Serve: Once chilled, spread the cream cheese frosting over the top of the cheesecake. Slice and enjoy!

Find it online: https://dailyfoodjournal.net/double-the-swirl-double-the-delight-cinnamon-roll-cheesecake/