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Decadent Baked Cinnamon Roll Cheesecake with Cream Cheese Icing

cinnamon roll cheesecake - Tasty
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This recipe combines a rich, creamy baked cheesecake base with a warm, brown sugar cinnamon swirl, topped with a tangy cream cheese frosting, mimicking the flavor of a classic cinnamon roll.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1/4 cup all-purpose flour (for swirl)
  • 4 ounces cream cheese, softened (for icing)
  • 1 cup powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 1-2 tablespoons milk (for icing)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cinnamon swirl mixture: In a small bowl, whisk together the brown sugar, cinnamon, and flour until combined. Set aside.
  4. Prepare the cheesecake filling: Beat the softened cream cheese and 1 1/2 cups granulated sugar in a large bowl until smooth. Beat in the vanilla extract, eggs one at a time, and sour cream until just combined. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Gently pour the remaining batter on top. Sprinkle the remaining cinnamon swirl mixture over the top layer.
  6. Create a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  8. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight.
  9. Prepare the icing: Beat the 4 ounces of softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
  10. Spread the cream cheese icing over the chilled cheesecake before serving.

Notes

  • For a smoother swirl, you can gently run a knife through the batter layers after sprinkling the cinnamon mixture.
  • If you prefer a less dense texture, you can use a graham cracker crust recipe that does not require pre-baking.
  • Chill the cheesecake completely before applying the icing; warm cheesecake will melt the frosting.

Nutrition

Find it online: https://delishdreams.com/cinnamon-roll-cheesecake-recipe/