🍰 Cinnamon Roll Cheesecake 🥧
🧾 Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
24 oz (3 packages) cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
For the Cinnamon Swirl Topping:
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
🔪 Instructions:
Prep the Pan:
Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and set aside.
Make the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly while preparing the filling.
Prepare the Cheesecake Mixture:
In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add sugar and mix well. Stir in vanilla extract and cinnamon. Add eggs one at a time, mixing just until incorporated after each addition.
Pour and Bake:
Pour the cheesecake mixture over the cooled crust. Smooth the top with a spatula.
Add the Cinnamon Swirl:
In a small bowl, mix brown sugar and cinnamon. Drizzle melted butter over the cheesecake surface, then sprinkle the cinnamon-sugar mixture evenly on top.
Bake Until Set:
Bake for 35–40 minutes or until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Chill Completely:
Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight for best texture and clean slices.
Serve and Enjoy:
Slice and serve chilled. For an extra cinnamon roll effect, drizzle with a simple icing made from powdered sugar and milk before serving (optional).