Cinnamon Roll Cheesecake Recipe
This Cinnamon Roll Cheesecake is a delicious thick and creamy cheesecake with a ribbon of cinnamon running through it, topped off with cream cheese icing. It’s truly exquisite!
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Calories: 419kcal
Servings: 12
Equipment
- Mixing Bowl
- Hand Mixer
- 9-inch springform pan
- Measuring Cups
- Rolling Pin
Ingredients
Crust
- 1 1/2 cups vanilla wafer crumbs (or graham cracker crumbs)
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 5 tbsp butter, melted
- Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 4 large eggs room temperature
Cinnamon Filling
- 1 1/4 cups packed light brown sugar
- 5 tbsp ground cinnamon
- 3/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted
Cream Cheese Frosting
- 2 tbsp cream cheese room temperature
- 6 tbsp butter, room temperature
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 4 tbsp heavy cream
Instructions
- Preheat oven. Prep pan with parchment paper and grease.
- Mix crust, press into pan, bake, and cool.
- Wrap pan in foil.
- Beat cream cheese, sugar, flour, sour cream, vanilla, and cinnamon. Add eggs.
- Mix brown sugar, cinnamon, flour, and melted butter for filling.
- Layer crust with cinnamon and cheesecake filling three times.
- Bake in a water bath.
- Cool in oven, then refrigerate.
- Make frosting: mix cream cheese, butter, vanilla, powdered sugar, and cream.
- Top cheesecake with frosting. Refrigerate until serving. Enjoy!
Nutrition
Calories: 419kcal | Carbohydrates: 72.6g | Protein: 4.8g | Fat: 13.8g | Cholesterol: 60.8mg | Sodium: 231.3mg | Sugar: 60g