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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 16 oz cream cheese, softened to room temperature - ¾ cup granulated sugar - 2 large eggs, at room temperature - 1 tsp pure vanilla extract - ½ cup sour cream - 1 tsp ground cinnamon - ⅓ cup packed brown sugar - 1 tbsp ground cinnamon - 2 tbsp unsalted butter, melted - ½ cup powdered sugar - 1-2 tbsp milk (adjust for desired consistency) When making my cinnamon roll cheesecake, I love to start with the crust. The crust is a mix of graham cracker crumbs, melted butter, and sugar. It gives the cheesecake a sweet and crunchy base. The filling is the star of the show. Cream cheese, sugar, eggs, vanilla, sour cream, and cinnamon blend into a rich, creamy delight. Next, we create the cinnamon swirl. This blend of brown sugar, cinnamon, and butter gives that classic cinnamon roll flavor. Finally, the topping is simple but sweet. Just powdered sugar and milk make a lovely glaze. These ingredients come together to create a dessert that looks as good as it tastes. For the full details, check out the Full Recipe. - Preheat the oven to 325°F (160°C). - In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press this into a 9-inch springform pan. Bake for 10 minutes. Let it cool. - In a small bowl, combine brown sugar, cinnamon, and melted butter. Whisk until crumbly. Set aside for later. - In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing well. Add eggs one at a time. Then, mix in vanilla extract, sour cream, and ground cinnamon until creamy. - Pour half of the cheesecake filling over the cooled crust. Sprinkle half of the cinnamon mixture on top. Pour the rest of the filling over that. Finally, sprinkle the rest of the cinnamon mixture and swirl with a knife. - Place the pan in the oven. Bake for 50-60 minutes. It should jiggle slightly in the center. Turn off the oven and crack the door. Let it cool inside for 1 hour. - After cooling, move the cheesecake to the fridge. Chill for at least 4 hours, or overnight for the best texture. For the full experience and to make your own, check out the full recipe! Using room temperature ingredients helps your cheesecake mix well. Cold cream cheese can create lumps. Before mixing, let the cream cheese sit out for an hour. This simple step makes a big difference. When you beat the cream cheese, start slow. Gradually increase the speed until it’s creamy. This helps avoid air bubbles that can cause cracks later. Cracks often happen when cheesecake cools too fast. After baking, turn off the oven but leave the door ajar. This allows the cheesecake to cool slowly. Let it sit in the oven for about an hour. This gentle cooling helps keep the surface smooth. After that, chill the cheesecake in the fridge for at least four hours. Overnight is even better for a perfect texture. Swirling the cinnamon mixture into the cheesecake is fun but needs care. Use a butter knife or a skewer to create the swirl. Don’t overmix! Just a few gentle turns will do. You want to see the cinnamon mix, not blend it all in. This way, you get beautiful swirls and great flavor. Enjoy the process—it's all part of the fun! {{image_4}} You can make this cheesecake even more fun. Add chocolate chips for a sweet twist. Fresh fruit like strawberries or blueberries also works great. These add color and flavor. You can mix in your favorite goodies to create your own version. Think outside the box with your crust. Instead of the classic graham cracker, try an Oreo crust. The chocolate flavor pairs well with the cheesecake. A gingersnap crust gives a spicy kick. Experiment with different cookie types to find your favorite. Toppings can take your cheesecake to the next level. Drizzle warm caramel sauce over each slice for extra sweetness. Whipped cream adds a light, fluffy touch. For a crunchy element, sprinkle crushed nuts on top. These toppings make the dessert look fancy and inviting. For the Full Recipe, check the detailed steps above. Enjoy creating your own delicious Cinnamon Roll Cheesecake! To keep your cheesecake fresh, always store it in the fridge. Wrap it well with plastic wrap. This helps prevent it from drying out. You can also use an airtight container. The cheesecake is best when enjoyed within 3 to 5 days after making it. If you want to enjoy this treat later, freezing is a great option. First, let the cheesecake cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap. After that, place the slices in a freezer-safe bag. This helps keep them fresh. You can freeze them for up to 3 months. When you want to eat them, let them thaw in the fridge overnight. In the fridge, your cinnamon roll cheesecake lasts about 5 days. In the freezer, it can last up to 3 months. Just remember, the sooner you eat it, the better it will taste. Enjoy your delightful treat whenever you can! Yes, you can make this cheesecake ahead of time. It stores well in the fridge. - Meal Prep Tips: Prepare the cheesecake a day or two in advance. - Storage: Cover it tightly with plastic wrap. This keeps it fresh and moist. The key signs of doneness are the edges and the center. - Signs of Doneness: Look for set edges and a slight jiggle in the center. - Perfect Texture: A gentle shake should show movement, but the center should not be runny. If you need an alternative, there are several options. - Alternatives for Dietary Restrictions: Use ricotta cheese or Greek yogurt. - Vegan Option: Try a vegan cream cheese or blended tofu for a dairy-free version. Chilling overnight is very important for this cheesecake. - Importance of Chilling: It helps set the flavors and texture. - Flavor and Texture: Longer chilling allows the flavors to meld and improves the overall taste. For the full recipe, check out the [Full Recipe]. Enjoy making this special dessert! This blog shared a simple and tasty cheesecake recipe. We discussed the crust, filling, and cinnamon swirl. I included tips for avoiding cracks and perfecting the swirl. You can try fun variations, like adding chocolate or fruit. Proper storage will keep your cheesecake fresh for longer. Remember to chill it well for the best taste. Enjoy making this dessert and share it with friends. With these steps, you’ll impress anyone who tries your cheesecake. It’s a fun treat that everyone will love!

Cinnamon Roll Cheesecake

Indulge in the heavenly flavors of Cinnamon Roll Cheesecake Delight! This delightful recipe combines creamy cheesecake with a sweet cinnamon swirl, all nestled in a buttery graham cracker crust. Perfect for special occasions or a sweet treat at home, this easy-to-follow recipe will impress your guests. Don't miss out on creating this delicious dessert masterpiece. Click through to discover the full recipe and enjoy every mouthwatering bite!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened to room temperature

¾ cup granulated sugar

2 large eggs, at room temperature

1 tsp pure vanilla extract

½ cup sour cream

1 tsp ground cinnamon

For the cinnamon swirl:

⅓ cup packed brown sugar

1 tbsp ground cinnamon

2 tbsp unsalted butter, melted

For the topping:

½ cup powdered sugar

1-2 tbsp milk (adjust for desired consistency)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (160°C). This will ensure it’s hot and ready for the cheesecake when you’re done preparing the batter.

    Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir together until the crumbs are fully coated with the butter and you have a sandy texture. Firmly press this mixture into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes until slightly golden, then remove and allow it to cool completely.

      Create the Cinnamon Swirl: In a small bowl, whisk together the brown sugar, cinnamon, and melted butter until you achieve a crumbly consistency. Set it aside for later use.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until creamy and smooth, ensuring there are no lumps. Gradually add the sugar, mixing until fully incorporated. Add the eggs, one at a time, mixing well between each addition to maintain a smooth batter. Next, mix in the vanilla extract, sour cream, and ground cinnamon until the mixture is velvety and well combined.

          Layer the Cheesecake: Pour half of the cheesecake filling over the cooled crust, smoothing it out with a spatula. Evenly sprinkle half of the cinnamon swirl mixture over this first layer. Carefully pour the remaining cheesecake filling on top, ensuring it covers the swirl. Finally, sprinkle the rest of the cinnamon swirl mixture on the surface. Using a butter knife, gently swirl through the cheesecake filling to create a marbled effect without over-mixing.

            Bake the Cheesecake: Gently place the springform pan in the oven and bake for 50-60 minutes, or until the cheesecake is set around the edges but has a slight jiggle in the center. Once baking is complete, turn off the oven, crack the oven door open, and allow the cheesecake to cool in the oven for about 1 hour to prevent cracking.

              Chill the Cheesecake: After the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, to set properly.

                Prepare the Glaze: In a small bowl, whisk together the powdered sugar and milk until you achieve a smooth, pourable consistency. Adjust the amount of milk as needed for your desired thickness.

                  Prep Time: 30 min | Total Time: 5 hrs | Servings: 12

                    Presentation Suggestions: When ready to serve, cut slices of the cheesecake and place them on elegant dessert plates. Drizzle the prepared glaze over each slice and finish with a light sprinkle of cinnamon for a touch of visual appeal and flavor! Enjoy your delightful creation!