Cinnamon Roll Cheesecake: A Heavenly Fusion of Two Classics

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Imagine the warm, comforting aroma of cinnamon rolls fresh out of the oven combined with the rich, creamy indulgence of a classic cheesecake. That’s exactly what this Cinnamon Roll Cheesecake delivers—a luscious dessert that marries the best of both worlds. With its buttery graham cracker crust, velvety cheesecake filling, and swirls of cinnamon-sugar goodness, each bite is a perfect balance of sweetness and spice.

This stunning cheesecake is not only a treat for the taste buds but also a showstopper for any occasion. The cinnamon roll-inspired spiral on top makes it as visually appealing as it is delicious. Whether you’re looking for a unique holiday dessert, a special birthday treat, or just something to satisfy your sweet tooth, this Cinnamon Roll Cheesecake is guaranteed to impress.

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Ingredients for Cinnamon Roll Cheesecake

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar

For the Cinnamon Swirl:

• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup melted butter

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 1 cup sour cream

For the Topping:

• Powdered sugar for dusting (optional)
• Extra cinnamon-sugar mixture for garnish

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool while preparing the filling.

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Step 2: Make the Cinnamon Swirl

In a small bowl, combine the brown sugar and ground cinnamon. Stir in the melted butter until a thick, spreadable mixture forms. Set aside for layering later.

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Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and mix until fully incorporated. Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Mix in the vanilla extract and sour cream until smooth and velvety.

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Step 4: Assemble the Cheesecake

Pour half of the cheesecake batter over the prepared crust. Drizzle half of the cinnamon swirl mixture on top, then use a knife or toothpick to swirl it into the batter gently. Repeat with the remaining cheesecake batter and cinnamon mixture, creating a beautiful marbled effect.

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Step 5: Bake the Cheesecake

Place the cheesecake in the preheated oven and bake for 50–60 minutes, or until the center is just slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for an hour to prevent cracking.

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Step 6: Chill and Serve

Transfer the cheesecake to the refrigerator and let it chill for at least 4 hours or overnight for best results. Once set, carefully remove the springform pan and dust the top with powdered sugar before serving.

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Storage Instructions

To keep your Cinnamon Roll Cheesecake fresh and delicious, store it in an airtight container in the refrigerator for up to 5 days. If you need to keep it longer, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. The cheesecake can be frozen for up to 2 months—just thaw it in the fridge overnight before serving.

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Estimated Nutrition (Per Serving)

Serving Size: 1 slice (out of 12 total)

• Calories: 450
• Carbohydrates: 45g
• Protein: 7g
• Fat: 28g
• Saturated Fat: 16g
• Sugar: 30g
• Fiber: 1g
• Sodium: 280mg

Note: Nutrition values are estimates and may vary based on ingredients used.

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Frequently Asked Questions

Can I use a different type of crust?

Yes! Instead of graham crackers, try using crushed digestive biscuits, vanilla wafers, or even an Oreo cookie crust for a unique twist.

How do I prevent my cheesecake from cracking?

Avoid overmixing the batter and don’t open the oven door while baking. Letting the cheesecake cool gradually in the oven with the door slightly open also helps prevent cracks.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is best when chilled for several hours or overnight, making it a perfect make-ahead dessert.

What’s the best way to get clean slices when cutting?

Use a sharp knife and wipe it clean between each slice. For extra precision, dip the knife in hot water before slicing.

Can I use low-fat cream cheese?

You can, but the texture may not be as rich and creamy. Full-fat cream cheese is recommended for the best results.

Can I add a glaze or icing on top?

Yes! A drizzle of cream cheese glaze or vanilla icing would complement the cinnamon flavor beautifully.

How do I know when my cheesecake is done baking?

The edges should be set while the center still has a slight jiggle. It will continue to firm up as it cools.

Can I make this cheesecake without a springform pan?

A deep dish pie pan or regular cake pan lined with parchment paper can work, but a springform pan is best for easy removal.

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