Cinnamon Roll Cheesecake
A delightful dessert combining the flavors of classic cinnamon rolls with rich cheesecake, perfect for any occasion.
Ingredients
Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs or digestive biscuits
- 0.25 cups 1/4 cup sugar
- 0.5 cups 1/2 cup melted butter
Cheesecake Filling
- 2 packages 2 (8 oz) packages cream cheese
- 1 cups 1 cup sugar
- 2 large 2 large eggs
- 1 tsp 1 tsp vanilla extract
- 1 tsp 1 tsp ground cinnamon
- 0.5 cups 1/2 cup sour cream
- 0.5 cups 1/2 cup heavy cream
Instructions
Preparation
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a springform pan to create the crust.
- In a separate bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and ground cinnamon.
- Add sour cream and heavy cream, mix until smooth.
- Pour the cheesecake batter over the crust.
Baking
- Bake for 55-65 minutes or until set.
- Allow cheesecake to cool, then refrigerate for at least 4 hours before serving.
Notes
Slice the cheesecake into wedges and serve with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce. Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.