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Cinnamon Roll Cheesecake: 1 Amazing Bake

Cinnamon Roll Cheesecake
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Create a decadent Cinnamon Roll Cheesecake, a warm and wonderful mashup dessert that combines the spiced sweetness of cinnamon rolls with the creamy tang of cheesecake. Sasha brings the intuitive flair to this comforting treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • For the Swirl: 1/2 cup packed brown sugar
  • For the Swirl: 2 tablespoons unsalted butter, softened
  • For the Swirl: 1 teaspoon ground cinnamon
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons milk (or more, as needed)
  • For the Glaze: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the cinnamon swirl mixture: In a small bowl, combine the brown sugar, 2 tablespoons softened butter, and 1 teaspoon cinnamon until crumbly. Set aside.
  4. Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar until smooth. Beat in the vanilla extract and heavy cream. Add the eggs one at a time, mixing just until combined after each addition. Gently mix in the flour, 1 teaspoon cinnamon, and nutmeg. Do not overmix.
  5. Assemble: Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the reserved cinnamon swirl mixture evenly over the batter. Carefully pour the remaining cheesecake batter on top. Dot the surface with the remaining cinnamon swirl mixture.
  6. Create the marbled effect: Use a knife or skewer to gently swirl the cinnamon mixture through the batter. Be careful not to scrape the crust.
  7. Bake using 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.
  8. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  9. Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, remove the foil, and let it cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  10. Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, a tiny bit at a time, if you want a thinner glaze.
  11. Before serving, drizzle the glaze generously over the chilled cheesecake. You can also warm up a little extra cinnamon swirl mixture to drizzle on top for extra flavor.

Notes

  • The water bath is key; it helps the cheesecake bake evenly and prevents cracking.
  • Chill time is essential for the best texture and clean slices. Plan ahead!
  • If you love extra spice, add a tiny pinch of allspice to the cheesecake batter.

Nutrition

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