Description
Silky cinnamon roll cheesecake brings classic bakery magic to your dessert table with creamy indulgence. Swirled layers of sweet cinnamon and smooth cream cheese promise delightful comfort that welcomes you into pure homemade bliss.
Ingredients
Scale
Crust Ingredients:
- 1.5 cups (360 milliliters) graham cracker crumbs
- 0.25 cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 cup (113 grams) unsalted butter, melted
Filling Ingredients:
- 32 ounces (907 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 4 large eggs, at room temperature
- 0.5 cup (120 milliliters) sour cream, at room temperature
- 2 teaspoons vanilla extract
Cinnamon and Topping Ingredients:
- 0.5 cup (113 grams) unsalted butter, melted
- 0.5 cup (100 grams) light brown sugar, packed
- 2 tablespoons ground cinnamon
- 4 ounces (113 grams) cream cheese, softened
- 0.25 cup (57 grams) unsalted butter, softened
- 1 cup (120 grams) powdered sugar
- 1 teaspoon vanilla extract
- 12 tablespoons (180 milliliters) milk (as needed for consistency)
Instructions
- Craft a sturdy foundation for the dessert by mixing graham cracker crumbs with sugar and cinnamon, then binding with melted butter. Press the mixture compactly into a springform pan lined with foil.
- Create a luxurious cinnamon swirl mixture by whisking melted butter with brown sugar and ground cinnamon until thoroughly integrated.
- Develop a silky cheesecake base by whipping cream cheese until velvety smooth. Gradually incorporate granulated sugar, ensuring a uniform texture.
- Introduce sour cream and vanilla extract into the cream cheese mixture, blending until glossy and uniform. Gently fold eggs into the batter, maintaining a delicate consistency.
- Distribute half the cheesecake filling across the prepared crust, ensuring an even layer. Artfully drizzle half the cinnamon mixture, using a knife to create elegant swirls throughout the surface.
- Repeat the layering process with remaining cheesecake filling and cinnamon mixture, crafting intricate marbled patterns.
- Establish a water bath by placing the springform pan inside a larger roasting pan filled with hot water. Bake in a preheated oven, allowing the cheesecake to set with a gentle wobble.
- After initial baking, leave the cheesecake in the oven with the door slightly ajar, enabling a gradual cooling process that prevents cracking.
- Refrigerate the cooled cheesecake for several hours, allowing it to firm and develop complex flavors.
- Whip cream cheese and butter until pillowy, then gradually integrate powdered sugar and vanilla. Adjust consistency with milk if needed.
- Prior to serving, release the cheesecake from its pan and adorn with luscious cream cheese frosting. Slice and present chilled for maximum enjoyment.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free filling for your cheesecake.
- Wrap the springform pan tightly with foil to prevent water from seeping into the delicate crust during the water bath baking method.
- Swirl the cinnamon mixture gently to create beautiful marbled patterns without overmixing the cheesecake batter.
- Cool the cheesecake gradually to prevent cracking by leaving it in the oven with the door slightly open after baking.
- Prep Time: 30 minutes
- Cook Time: 1 hours
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 480
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg