Description
A decadent fusion of cinnamon rolls and cheesecake, rich, creamy, and warmly spiced. Perfect for dessert or brunch.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup brown sugar
1 tsp ground cinnamon
24 oz full-fat cream cheese
1 cup granulated sugar
1 cup sour cream
1/4 cup heavy cream
2 tsp vanilla extract
3 large eggs
1/2 cup brown sugar (for swirl)
2 tbsp ground cinnamon (for swirl)
4 tbsp melted butter (for swirl)
Optional: cream cheese frosting, caramel sauce, candied pecans
Instructions
1. Preheat oven to 350°F (175°C) and prepare a springform pan.
2. Combine graham cracker crumbs, melted butter, cinnamon, and press into the pan. Bake 8-10 minutes.
3. Mix cream cheese, sugar, sour cream, heavy cream, and vanilla until smooth.
4. Add eggs one at a time, mixing gently.
5. In a small bowl, mix swirl ingredients: brown sugar, cinnamon, butter.
6. Pour half of the filling into the crust, dollop swirl mixture, swirl with a skewer.
7. Add remaining filling and repeat swirling.
8. Wrap pan in foil, place in water bath, bake at 325°F (160°C) for 60-70 minutes.
9. Turn off oven, let cool gradually, refrigerate for at least 6 hours before serving.
10. Top with cream cheese frosting, caramel sauce, or candied pecans.
Notes
For a bakery finish, dust with powdered sugar.
For mini cheesecakes, use muffin tins and adjust bake time to 20-25 minutes.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg