Cinnamon Roll Cheesecake with Cream Cheese Icing

This delightful Cinnamon Roll Cheesecake combines the creamy richness of a classic cheesecake with the warm, comforting flavors of cinnamon rolls. Topped with a sweet cream cheese icing, it’s the perfect fusion of two beloved desserts.

Ingredients:

For the Crust:

2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
For the Cinnamon Swirl:

¾ cup brown sugar, packed
2 tablespoons ground cinnamon
¼ cup unsalted butter, melted
For the Cream Cheese Icing:

4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk (for desired consistency)

Instructions:

Prepare the Crust:

Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture is well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake for 8-10 minutes, then set aside to cool.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream and vanilla extract, mixing until the filling is creamy and smooth.
Create the Cinnamon Swirl:

In a small bowl, mix the brown sugar, ground cinnamon, and melted butter until a smooth mixture forms.
Assemble the Cheesecake:

Pour half of the cheesecake batter over the prepared crust.
Drizzle half of the cinnamon swirl mixture over the batter, then use a knife to gently swirl it through.
Pour the remaining cheesecake batter on top and repeat with the rest of the cinnamon swirl mixture, creating swirls on the surface.
Bake the Cheesecake:

Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven