Cinnamon Roll Swirl Cheesecake Recipe

Cinnamon Roll Swirl Cheesecake Recipe

Did someone say cheesecake? Sign me up. My oldest made the following cheesecake; saying it was a hit is an understatement. It has been requested to be brought to all future holiday get-togethers.

Crust Ingredients:

  • 2 cups crushed graham crackers
  • ¼ cup melted butter
  • 2 Tablespoons granulated sugar

Cheesecake Batter Ingredients:

  • 24 ounces softened cream cheese
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 eggs

Cinnamon Swirl Ingredients:

  • 1/2 cup brown sugar
  • 1 1/2 Tablespoons ground cinnamon
  • 4 Tablespoons melted butter

Icing Ingredients:

  • 1 1/2 Tablespoons softened butter
  • 2 ounces softened cream cheese
  • 1/2 cup powdered sugar

Cinnamon Roll Swirl Cheesecake Recipe

Directions:

Preheat the oven to 325 degrees. Grease the spring form pan with baking spray and set aside. Combine graham crackers, butter, and sugar in a 1.5-quart mixing bowl to make the crust. Press the mixture into the bottom of the greased pan. Bake for 8-10 minutes, then set aside to cool while making the batter.

To make the cheesecake batter, beat the softened cream cheese and sugar with an electric mixer until smooth. Add the sour cream and vanilla extract and mix until well combined. Add the eggs, one at a time, mixing until well combined. Set aside while you make the cinnamon swirl.

Mix the cinnamon swirl, brown sugar, ground cinnamon, and melted butter in a 1.5-quart mixing bowl until you have a thick, spreadable paste.

Pour half the cheesecake batter over the crust. Add half the cinnamon swirl and gently swirl with a knife. Pour the batter on top, then swirl the cinnamon mixture. Swirl again with the knife.

Add the cheesecake to the oven and bake for 50-60 minutes, or until the center is slightly jiggly but set. Turn off the oven and let the cheesecake cool for 1 hour. Once it is at room temperature, refrigerate for at least 4 hours.

Whisk together butter, cream cheese, and powdered sugar in a bowl to make the icing. Spread it on top of the cheesecake before serving. Sprinkle a little cinnamon on top if desired.

Happy Holiday Baking!

Elizabeth Boudreaux
Elizabeth and her husband Nicholas have been married for 13 years. They live in Geismar with their 3 children, Addison (9), Parker (5), and Laurel (2). She is from Franklin, LA and moved to Baton Rouge after receiving her Master’s in Business Administration from Southeastern Louisiana University. She is a Budget Administrator for the Department of Public Safety. She relies on sarcasm, a dry sense of humor, and the occasional cocktail to deal with the daily demands of motherhood. She loves crawfish, clean sheets, vacuuming, and the latest crime documentary on Netflix.

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