Cinnamon Roll Cheesecake 🍥
Ingredients
- For the Crust
- 2 cups chocolate or graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- For the Cheesecake
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 2 tsp vanilla extract
- For the Cinnamon Swirl
- ⅓ cup packed brown sugar
- 2 tbsp all-purpose flour
- 1½ tsp ground cinnamon
- 3 tbsp melted butter
- For the Topping
- ½ cup caramel sauce
- ¼ cup chopped pecans
- Powdered sugar, optional
Instructions
Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper.
Combine cookie crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan.
Bake for 8–10 minutes, then let cool slightly.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently after each addition.
Mix in sour cream, heavy cream, and vanilla until just combined.
In a small bowl, combine brown sugar, flour, cinnamon, and melted butter.
Pour half of the cheesecake batter over the crust.
Spoon half of the cinnamon mixture over the batter and gently swirl with a knife.
Add the remaining cheesecake batter and repeat with the remaining cinnamon mixture, creating visible cinnamon swirls.
Bake for 50–60 minutes, until the edges are set and the center has a slight jiggle.
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
Cool completely, then refrigerate for at least 4–6 hours, preferably overnight.
Remove from the pan and drizzle generously with caramel sauce.
Sprinkle with chopped pecans and a light dusting of powdered sugar.
Slice and serve chilled.
Tip: For the beautiful cinnamon pattern shown in the image, don't over-swirl the batter. A few gentle passes with a knife create more distinct ribbons.
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