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My ultimate dessert combo was born when my daughter couldn't pick between two favorites for her birthday. This Cinnamon Roll Cheesecake brings together sweet swirls and creamy filling in one showstopper. The gorgeous cinnamon spirals make everyone stop and stare when you cut the first slice. It's now the dessert my family begs for at every gathering.
Delightful Dessert Fusion
You'll fall in love with how the spicy cinnamon elements melt into the smooth cheesecake center. The crunchy graham base ties everything together, while that fluffy cream cheese topping makes it feel extra fancy. I can't help but grin when friends wonder which bakery I bought it from.
Ingredients Checklist
- Graham Cracker Crust: 5 tbsp melted butter, 1½ cups graham cracker crumbs, 3 tbsp brown sugar, 1 tsp cinnamon.
- Cinnamon Swirl Filling: 3 tbsp melted butter, ¾ cup brown sugar, 2 tbsp flour, 2 tsp cinnamon.
- Cheesecake Batter: 3 large eggs, 24 oz cream cheese (room temperature), 1 cup granulated sugar, ½ cup brown sugar, ¾ cup sour cream, 2 tsp vanilla extract.
- Cream Cheese Frosting: ½ cup heavy cream (whipped to stiff peaks), 8 oz cream cheese, 1 cup powdered sugar, 1 tsp vanilla extract.
- Optional Toppings: Cream cheese frosting swirl, cinnamon for sprinkling.
Step-By-Step Creation
- Prep Your Foundation
- Warm up your oven while combining graham crackers, butter, sugar and cinnamon. Push the mixture into your pan and bake until fragrant.
- Prepare Your Swirl Mixture
- Combine your brown sugar, flour, cinnamon and butter until you get tasty crumbles.
- Whip Up Your Filling
- Beat cream cheese until it's totally lump-free, then add sugars, sour cream and vanilla. Drop in eggs one by one, mixing just enough.
- Build Your Layers
- The exciting part comes now: stack alternating spoonfuls of filling and cinnamon mixture. Swirl gently for that perfect pattern.
- Into The Oven
- Cover your pan with foil, set it in a water bath, and bake slowly. Cooling matters just as much as baking time.
- Crown Your Creation
- After complete cooling, spread cream cheese frosting on top and dust with cinnamon.
Insider Secrets
Don't rush this dessert. Let everything sit out until it reaches room temp before you start. The water bath might seem like extra work but it prevents those awful cracks. And don't peek while it's cooling - your patience will pay off with the silkiest texture ever.
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Storage Smarts
You can keep this beauty in your fridge for around five days if nobody devours it first. I often make it a day or two before company comes. Want a clever trick? Freeze single slices and let them thaw overnight in your fridge - they're perfect when surprise visitors drop by or when you need a midnight sweet fix.
Final Thoughts
Enjoy the ultimate mix of silky cheesecake and cinnamon roll flavors, creating a treat that's both simple and indulgent.
Recipe FAQs
- → How do I stop cracks from forming in the cheesecake?
Make sure to grease your pan, avoid overmixing the batter once eggs are added, use a water bath, and let the cake cool in the oven with the heat off to avoid cracking.
- → Is it okay to freeze this cake?
Absolutely, you can keep it frozen for up to two months. Just wrap it tightly in plastic, freeze, then store in a sealed container.
- → What's the benefit of a water bath?
A water bath keeps the heat steady and ensures moisture, helping the cheesecake stay crack-free and deliciously creamy.
- → When should I take it out of the oven?
When the edges are firm, but the center still wobbles a bit when you move it gently. It'll firm up completely while cooling.
- → Can I prepare this dessert in advance?
Definitely! The cake needs a chill for at least six hours, and it stays fresh in the fridge for 4–5 days, making it great for pre-planning.