Description
A delightful dessert that combines the flavors of cinnamon rolls and creamy cheesecake, all nestled in a buttery graham cracker crust.
Ingredients
Scale
- 2 cups softened cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 ½ cups graham cracker crumbs
- ½ cup melted unsalted butter
- 1 teaspoon ground cinnamon (for swirl)
- 2 tablespoons granulated sugar (for swirl)
- ½ cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan and bake for 10 minutes.
- In a large mixing bowl, beat softened cream cheese until smooth, then gradually add granulated sugar, mixing well.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract and ground cinnamon.
- In a small bowl, mix ground cinnamon and granulated sugar for the swirl.
- Spoon cheesecake mixture into the crust, alternating with the cinnamon-sugar mixture, finishing with cheesecake on top.
- Gently swirl the cinnamon-sugar mixture into the cheesecake.
- Bake for 55-65 minutes until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool gradually in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Prepare icing by whisking powdered sugar and milk, then drizzle over the cheesecake before serving.
Notes
- Ensure cream cheese is at room temperature to avoid lumps.
- Avoid overmixing the batter to prevent cracks.
- Monitor baking time closely as ovens vary.
- Cool the cheesecake gradually to prevent cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Cinnamon Roll, Cheesecake, Dessert, Baking, Sweet Treat