Cinnamon roll cheesecake

Nathalie 79

Embrace the cozy flavors of cinnamon rolls in a sumptuous cheesecake form, complete with a graham cracker crust, cinnamon swirl filling, and a creamy cheesecake body, all topped off with a light cream cheese frosting and a dusting of cinnamon.

1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)

4 packages (8 oz each) cream cheese, softened

Combine graham cracker crumbs, brown sugar, and cinnamon. Mix in melted butter, press into a cheesecake pan, and bake for 10 minutes.

Mix brown sugar, flour, and cinnamon with melted butter. Set aside.

Beat cream cheese until creamy, then add sugars and sour cream. Incorporate eggs one at a time, followed by vanilla and salt. Layer the batter and cinnamon swirl in the pan, finishing with a layer of batter.

Bake in a water bath at 325°F for 60-75 minutes until the edges are set but the center slightly jiggles.

Let cool in the turned-off oven for 1 hour, then chill in the fridge for at least 6 hours.

Beat cream cheese and powdered sugar, then fold in whipped cream. Pipe onto the chilled cheesecake and sprinkle with cinnamon.

Ensure all ingredients are at room temperature for a smooth batter.

Use a water bath to prevent cracks and achieve a creamy texture.

Grease the pan well and consider running a knife around the edges after baking to prevent sticking.

This Cinnamon Roll Cheesecake is a delightful twist on classic flavors, perfect for any special occasion or when you're in the mood for a comforting, indulgent dessert. Enjoy the harmonious blend of sweet, spicy, and creamy in every bite!

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