Description
Sinful Cinnamon Roll Cheesecake blends classic American dessert flavors into one irresistible treat. Creamy cheesecake layers with swirled cinnamon create a delightful experience you’ll savor until the last delectable bite.
Ingredients
Scale
- 32 oz (907 g) cream cheese, softened
- 4 large eggs, at room temperature
- 1 cup (200 g) granulated sugar
- 0.5 cup (120 ml) sour cream, at room temperature
- 2 tsps vanilla extract
- 1.5 cups (360 ml) graham cracker crumbs
- 0.5 cup (113 g) unsalted butter, melted
- 0.25 cup (50 g) granulated sugar
- 1 tsp ground cinnamon
- 0.5 cup (113 g) unsalted butter, melted
- 0.5 cup (100 g) light brown sugar, packed
- 2 tbsps ground cinnamon
- 4 oz (113 g) cream cheese, softened
- 0.25 cup (57 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 12 tbsps (180 ml) milk (as needed for consistency)
Instructions
- Crust Preparation: Combine graham cracker crumbs, sugar, and cinnamon, binding with melted butter. Firmly press mixture into a foil-lined springform pan, creating a compact base.
- Cinnamon Swirl Creation: Whisk melted butter with brown sugar and ground cinnamon until thoroughly blended, establishing a rich, aromatic mixture.
- Cheesecake Batter Development: Whip cream cheese to silky smoothness, gradually incorporating granulated sugar for a uniform texture. Blend in sour cream and vanilla extract until glossy, then gently fold eggs to maintain a delicate consistency.
- Layering and Swirling: Pour half the cheesecake filling over the crust, then artfully drizzle half the cinnamon mixture. Use a knife to create elegant marbled patterns, repeating the process with remaining filling and cinnamon swirl.
- Baking Technique: Position springform pan in a larger roasting pan filled with hot water. Bake in a preheated oven until the cheesecake sets with a gentle wobble, then leave in the oven with the door slightly ajar to cool gradually and prevent cracking.
- Chilling and Frosting: Refrigerate for several hours to firm and develop flavors. Whip cream cheese and butter until fluffy, gradually adding powdered sugar and vanilla. Adjust consistency with milk if needed.
- Serving Presentation: Release cheesecake from pan, generously coat with cream cheese frosting. Slice and serve chilled for optimal enjoyment.
Notes
- Prevent Crust Crumbling: Press graham cracker mixture firmly and evenly into the pan, using the bottom of a measuring cup to compact the base for a solid foundation.
- Master Cinnamon Swirl Technique: Pour cinnamon mixture in thin streams, using a toothpick or knife to create elegant marble patterns without overmixing.
- Avoid Cheesecake Cracking: Use a water bath and cool the cheesecake gradually to prevent surface fractures, ensuring a smooth, creamy texture.
- Temperature Control Matters: Bring cream cheese to room temperature before mixing to achieve a silky, lump-free batter that blends seamlessly.
- Prep Time: 30 minutes
- Cook Time: 1 hours
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 460
- Sugar: 39 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg