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Cinnamon Roll Cheesecake with Cream Cheese Frosting

A delightful mash-up of cinnamon rolls and cheesecake topped with creamy frosting, perfect for satisfying sweet cravings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Graham cracker crumbs Can substitute with vanilla wafer or shortbread for a richer flavor.
  • 1/4 cup Melted butter Helps to bind the crumbs together.
  • 1 pinch Salt Enhances the flavor of the crust.
Cheesecake Filling
  • 24 oz Cream cheese, softened Make sure it's at room temperature for easier mixing.
  • 1 cup Sugar Regular granulated sugar.
  • 3 large Eggs Add one at a time to avoid incorporating too much air.
  • 1/2 cup Sour cream Adds richness to the batter.
  • 1 tbsp Vanilla extract For flavor enhancement.
Cinnamon Swirl
  • 1 tbsp Ground cinnamon Key flavor component of the swirl.
  • 1/2 cup Brown sugar Adds sweetness and depth.
  • 1/4 tsp Salt Balances the sweetness of the swirl.
  • 2 tbsp Melted butter Helps to combine the swirl ingredients.
Cream Cheese Frosting
  • 8 oz Cream cheese, softened Make sure it's at room temperature.
  • 1/2 cup Butter, softened Creates a creamy texture.
  • 3 cups Powdered sugar For sweetness.
  • 1 tbsp Vanilla extract Enhances the flavor.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Prepare the crust by mixing the graham cracker crumbs, melted butter, and salt in a bowl. Press firmly into the bottom of a springform pan.
  3. Bake the crust for about 5-10 minutes until slightly golden.
Making the Filling
  1. In a large bowl, beat the cream cheese until smooth, then add sugar and mix well.
  2. Add eggs one at a time, mixing on low until just combined.
  3. Mix in sour cream and vanilla extract until smooth.
Adding the Swirl
  1. In a small bowl, combine cinnamon, brown sugar, salt, and melted butter for the swirl.
  2. Pour half the cheesecake filling over the crust, then spoon cinnamon mixture over it, followed by the remaining cheesecake filling.
  3. Use a knife to create a swirl pattern throughout the batter by making gentle figure eights.
Baking
  1. Bake the cheesecake for about 60-70 minutes until the edges are set, but the center slightly jiggles.
  2. Turn off the oven, crack the door a bit, and let it cool gradually for an hour.
  3. Refrigerate until completely chilled, about 4 hours or overnight.
Making the Frosting
  1. Beat softened cream cheese and butter together until creamy.
  2. Gradually add powdered sugar and vanilla, mixing until smooth.
  3. Spread frosting evenly over the chilled cheesecake.
Serving Suggestions
  1. Serve chilled. Optionally, top with cinnamon-sugar and a caramel drizzle.

Notes

Let the cheesecake cool completely before frosting to keep the topping fluffy. Store covered in the fridge for up to 5 days.