Cinnamon Roll Cheesecake 🍰

 

For the Crust:

2 cups graham cracker crumbs

½ cup unsalted butter, melted

1 teaspoon ground cinnamon

Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

½ cup sour cream

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Cinnamon Swirl:

¼ cup unsalted butter, melted

½ cup brown sugar

1 tablespoon ground cinnamon

1 sheet puff pastry


Instructions

Step 1: Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set it aside.

Step 2: In a bowl, combine the graham cracker crumbs, melted butter, and cinnamon. Mix well until evenly coated. Press the mixture firmly into the bottom and slightly up the sides of the springform pan.

Step 3: Bake the crust for 8-10 minutes, then remove it from the oven and let it cool completely.

Step 4: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the granulated sugar and mix until fully blended.

Step 5: Mix in the sour cream, eggs, vanilla extract, and cinnamon. Beat on low speed until just combined, avoiding overmixing. Pour the cheesecake filling over the cooled crust, spreading it evenly.

Step 6: To make the cinnamon swirl, stir together the melted butter, brown sugar, and cinnamon in a small bowl. Spread the mixture onto the puff pastry sheet, roll it into a spiral, and carefully place it on top of the cheesecake filling.

Step 7: Bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 8: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.

Step 9: Sprinkle powdered sugar on top before serving. Slice and enjoy the delightful combination of creamy cheesecake, cinnamon spice, and a buttery crust!

 

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