Cinnamon Roll Cheesecake with Cream Cheese Frosting

🍴 Ingredients:


2 cups graham cracker crumbs

4 tablespoons brown sugar

1 teaspoon ground cinnamon

5 tablespoons butter, melted

Cinnamon Crumble:

1 cup brown sugar, packed 🍯

1 tablespoon ground cinnamon

6 tablespoons flour

6 tablespoons butter, melted 🧈

Cheesecake Filling:

4 (8 oz) packs of cream cheese, softened 🧀

1 cup granulated sugar

3 tablespoons flour

2 teaspoons vanilla extract 🌼

5 eggs, at room temperature 🥚

¾ cup heavy whipping cream 🥛

Cream Cheese Frosting:

1 tablespoon butter, softened 🧈

1 oz. cream cheese, softened 🧀

¼ teaspoon vanilla extract 🌼

¾ cup powdered sugar

1 ½ tablespoons heavy whipping cream 🥛

📝 Directions:

Preheat the oven to 350°F (175°C).

Grease a 9-inch springform pan with non-stick spray.

Make the Crust:

Pulse graham crackers in a food processor until fine.

Add brown sugar, cinnamon, and melted butter; pulse until combined.

Press the mixture into the pan to form a crust.

Create the Cinnamon Crumble:

Combine brown sugar, cinnamon, flour, and melted butter until crumbly. Set aside.

Prepare the Cheesecake Filling:

Beat the cream cheese until fluffy.

Mix in the granulated sugar, flour, and vanilla extract.

Add eggs one at a time, then heavy cream, beating until smooth.

Assemble the Cheesecake:

Layer 1/3 of the filling over the crust.

Sprinkle with 1/3 of the cinnamon crumble.

Repeat layers, finishing with the crumble.

Bake at 350°F for 15 minutes, then reduce the temperature to 200°F and bake for 1 hour and 30 minutes.

Let cool in the oven with the door slightly open, then chill overnight in the refrigerator.

Add the Cream Cheese Frosting:

Mix the frosting ingredients until smooth.

Pipe the frosting over the chilled cheesecake

Enjoy your delicious Cinnamon Roll Cheesecake with Cream Cheese Frosting! 🍰