Description
A decadent fusion dessert that combines the gooey swirls of cinnamon rolls with the creamy richness of cheesecake, topped with a luscious cream cheese glaze.
Ingredients
- For crust: 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/3 cup melted butter
- For cinnamon swirl: 1/2 cup brown sugar, 1 tablespoon ground cinnamon, 2 tablespoons melted butter
- For cheesecake: 3 (8 oz) packages cream cheese, softened, 1 cup granulated sugar, 3 large eggs, 1/2 cup sour cream, 1 teaspoon vanilla extract
- For glaze: 4 oz cream cheese, 1/2 cup powdered sugar, 1–2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease the sides.
- Mix graham cracker crumbs, sugar, and melted butter for the crust. Press into the bottom of the pan and bake for 8 minutes. Let cool.
- In a bowl, mix brown sugar, cinnamon, and melted butter for the swirl. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Pour half the cheesecake batter over the crust. Drizzle half the cinnamon swirl mixture and swirl with a knife. Repeat with remaining batter and swirl.
- Bake for 50–60 minutes until center is set. Turn off oven and let cheesecake cool in oven for 1 hour. Then refrigerate at least 4 hours or overnight.
- For glaze, beat cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over chilled cheesecake before serving.
Notes
- Use a water bath to prevent cracking.
- Swirl cinnamon mixture gently to avoid muddying the batter.
- Let cheesecake chill overnight for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 260mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cinnamon roll cheesecake, layered cheesecake, cinnamon dessert, cream cheese glaze, fusion dessert