Cinnamon Roll Cheesecake Recipe

Ingredients:

For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup melted butter

For the Cheesecake Filling:
• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

For the Cinnamon Swirl:
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

 

Instructions:

1. Prepare the Crust:
• Preheat your oven to 325°F (165°C).
• Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until evenly coated.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
2. Make the Cheesecake Filling:
• Beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
• Stir in vanilla extract and sour cream until combined.
3. Create the Cinnamon Swirl:
• Mix the brown sugar, cinnamon, and melted butter in a small bowl.
4. Assemble the Cheesecake:
• Pour half of the cheesecake filling over the crust. Drizzle half of the cinnamon swirl over the filling and use a knife to swirl it gently.
• Repeat with the remaining cheesecake filling and cinnamon swirl.
5. Bake:
• Place the cheesecake in the oven and bake for 50-55 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
6. Chill:
• Refrigerate the cheesecake for at least 4 hours or overnight.
7. Make the Glaze:
• Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cheesecake before serving.

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