Cinnamon Roll Cheesecake
Ingredients
For the Crust:
2 cups crushed graham crackers (or digestive biscuits)
1/4 cup sugar
1/2 cup melted butter
For the Cinnamon Swirl:
1 cup brown sugar
2 tbsp ground cinnamon
1/3 cup melted butter
For the Cheesecake Filling:
3 packages cream cheese (about 600–680g), softened
1 cup sugar
3 eggs
1 cup sour cream (or plain yogurt)
1 tbsp vanilla extract
Instructions
1. Make the Crust
Mix crushed biscuits, sugar, and melted butter.
Press the mixture into the bottom of a springform pan.
Bake at 180°C (350°F) for 8–10 minutes. Set aside.
2. Make the Cinnamon Swirl
Combine brown sugar, cinnamon, and melted butter.
Mix until smooth and set aside.
3. Make the Cheesecake Batter
Beat cream cheese until smooth.
Add sugar and mix well.
Add eggs one at a time.
Add sour cream and vanilla; mix until creamy.
4. Assemble
Pour a thin layer of cheesecake batter into the pan.
Drizzle cinnamon swirl in a spiral shape.
Add another layer of batter, then more cinnamon swirl.
Continue layering until everything is used.
5. Bake
Bake at 160°C (320°F) for about 60–75 minutes.
Turn off the oven and let it cool inside for 1 hour.
Refrigerate for at least 4 hours, preferably overnight
6. Optional Topping
Mix:
1/2 cup powdered sugar
2 tbsp milk
1 tsp vanilla
Drizzle on top before serving.
Enjoy your Cinnamon Roll Cheesecake!
