Cinnamon Roll Cheesecake Delight (Printable Version)
Lusciously creamy cheesecake with cinnamon swirls and a crunchy graham cracker base, baked to perfection.
# Ingredients Required:
→ Crust
01 -
200 g crushed graham crackers
02 -
60 g melted butter
03 -
25 g granulated sugar
→ Cinnamon Swirl
04 -
100 g brown sugar
05 -
12 g ground cinnamon
06 -
60 g melted butter
→ Cheesecake Filling
07 -
680 g cream cheese, softened
08 -
200 g granulated sugar
09 -
120 g sour cream
10 -
5 ml vanilla extract
11 -
3 large eggs
→ Glaze
12 -
60 g powdered sugar
13 -
30 ml milk
14 -
2.5 ml vanilla extract
# Guide to Cooking:
01 -
Preheat oven to 163°C. Grease a 23 cm springform pan thoroughly.
02 -
Combine crushed graham crackers, melted butter, and granulated sugar. Press mixture evenly into the bottom of the prepared pan. Bake for 8 to 10 minutes. Remove and set aside.
03 -
Mix brown sugar, ground cinnamon, and melted butter until a thick paste forms.
04 -
Beat softened cream cheese and granulated sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until incorporated. Add eggs one at a time, beating gently after each until just combined.
05 -
Pour half of the cheesecake batter over the baked crust. Spoon half of the cinnamon swirl on top and gently swirl with a knife. Repeat with remaining batter and cinnamon swirl to create a marbled effect.
06 -
Place the springform pan on a baking sheet and bake for 50 to 60 minutes, until the center is slightly jiggly but set. After baking, leave the cheesecake in the oven with the door slightly open for 1 hour to cool gradually.
07 -
Whisk powdered sugar, milk, and vanilla extract until smooth. Allow cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight. Drizzle glaze over cheesecake before serving.
# Extra Suggestions:
01 -
For richer flavor, use full-fat cream cheese and sour cream. Avoid overbaking as the cake will continue to set upon cooling. Chilling overnight enhances flavor and texture.