Indulge in the rich and creamy flavors of this cinnamon roll cheesecake recipe, where two beloved desserts combine to create a truly decadent treat. With a buttery cinnamon swirl and a smooth cheesecake filling, it’s a perfect dessert for gatherings or a cozy night in. This recipe is straightforward and sure to impress your family and friends, making it a must-have in your baking repertoire.
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1 tsp cinnamon
– ½ cup sour cream
– ¼ cup brown sugar
– 1 tbsp flour
– 1 tbsp milk
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, with a cooking time of 60 minutes, plus cooling time.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 22g fat, 30g carbohydrates, 5g protein, and 3g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.
3. In a large bowl, beat the cream cheese until smooth.
4. Gradually add in sugar and mix until well combined.
5. Add eggs one at a time, mixing on low speed after each addition.
6. Stir in vanilla extract, cinnamon, and sour cream until blended.
7. In a small bowl, combine brown sugar, flour, and milk to create a cinnamon swirl mixture.
8. Pour half of the cheesecake batter over the crust, then dollop half of the cinnamon mixture on top.
9. Add the remaining cheesecake batter and swirl in the rest of the cinnamon mixture.
10. Bake for 60 minutes or until the center is set. Cool completely before refrigerating.
Alternative Ingredients
You can substitute graham cracker crumbs with crushed Oreos or digestive biscuits for a different flavor. Additionally, swap cream cheese with mascarpone for a creamier texture, or use Greek yogurt for a lighter option.
Serving and Pairings
This cinnamon roll cheesecake pairs perfectly with a drizzle of caramel sauce or a dollop of whipped cream. Serve it alongside a hot cup of coffee or a scoop of vanilla ice cream for an indulgent treat.
Storage and Reheating
Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. It can also be frozen for up to 3 months. To reheat, allow it to thaw in the refrigerator overnight and serve cold or at room temperature.
Cooking Mistakes
– Overmixing the batter can lead to cracks.
– Don’t skip the cooling step; it helps the cheesecake set properly.
– Ensure all ingredients are at room temperature for a smoother batter.
– Avoid opening the oven door while baking to prevent sinking.
– Measure ingredients accurately for the best results.
Helpful Tips
– Use a water bath to prevent cracking.
– Refrigerate the cheesecake overnight for optimal flavor.
– Add a pinch of salt to enhance sweetness.
– Decorate with cinnamon sticks for an attractive presentation.
FAQs
Can I use a different type of crust?
Yes, you can use an Oreo or shortbread cookie crust for a different flavor profile.
How long can I store the cheesecake?
The cheesecake can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Is this recipe suitable for gluten-free diets?
Yes, you can use gluten-free graham crackers or almond flour for a gluten-free crust.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead and storing in the refrigerator.
What can I substitute for cream cheese?
Mascarpone cheese or ricotta can be used as alternatives for a different taste and texture.
Conclusion
This cinnamon roll cheesecake recipe is a delightful dessert that beautifully blends the comforting flavors of cinnamon rolls with the creamy richness of cheesecake. Perfect for any occasion, it’s sure to become a favorite in your baking collection. Enjoy every slice of this heavenly creation!
Cinnamon Roll Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ cup sour cream
- ¼ cup brown sugar
- 1 tbsp flour
- 1 tbsp milk
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.
- In a large bowl, beat the cream cheese until smooth.
- Gradually add in sugar and mix until well combined.
- Add eggs one at a time, mixing on low speed after each addition.
- Stir in vanilla extract, cinnamon, and sour cream until blended.
- In a small bowl, combine brown sugar, flour, and milk to create a cinnamon swirl mixture.
- Pour half of the cheesecake batter over the crust, then dollop half of the cinnamon mixture on top.
- Add the remaining cheesecake batter and swirl in the rest of the cinnamon mixture.
- Bake for 60 minutes or until the center is set. Cool completely before refrigerating.
