Cinnamon Roll Cheesecake
Ingredients:
Crust
- 1 1/2 cups vanilla wafer crumbs
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 5 tbsp butter, melted
Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 4 large eggs, room temperature
Cinnamon Filling
- 1 1/4 cups packed light brown sugar
- 5 tbsp ground cinnamon
- 3/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted
Cream Cheese Frosting
- 2 tbsp cream cheese, room temperature
- 6 tbsp butter, room temperature
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 4–5 tbsp heavy cream
Directions:
- Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and grease the sides.
- Mix crust ingredients and press into the pan.
- Bake for 10 minutes, then cool.
- Reduce oven to 300°F.
- Beat cream cheese, sugar, and flour for the filling.
- Add sour cream, vanilla, and cinnamon.
- Mix in eggs one at a time.
- For cinnamon filling, combine brown sugar, cinnamon, and flour.
- Mix in melted butter.
- Layer cinnamon and cheesecake fillings in the crust, ending with cinnamon on top.
- Bake in a water bath for 1 hour 20 minutes.
- Let cool in the oven, then refrigerate.
- For frosting, mix cream cheese and butter, then add vanilla and powdered sugar.
- Thin with heavy cream if needed.
- Decorate cheesecake with frosting before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 2 hours | Kcal: 419 | Servings: 12-14