Cinnamon Roll Cheesecake With Cream Cheese Glaze
richanddelish.com
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This cinnamon roll cheesecake is made with a cinnamon crust, creamy cinnamon swirled cheesecake, and topped with cream cheese glaze.
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Into a small to medium mixing bowl, add the graham crackers crumbs, cinnamon, sugar, and melted butter.
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Mix with a spoon until the crumbs are coated with butter.
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Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
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Bake the crust in a 180c (350f) preheated oven for 5-8 minutes.
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Into a small mixing bowl, add the melted butter, brown sugar, and cinnamon. Mix well and set aside.
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In a big mixing bowl, add the room temperature cream cheese, sugar, and vanilla extract and mix.
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Whisk the eggs with a fork, add them to the cream cheese batter, add the sour cream, and mix until the mixture is creamy and smooth.
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Add the flour (we suggest sifting the flour) into the mixture and beat it on medium speed
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Pour the cheesecake batter over the crust, and release air bubbles by tapping the pan onto a flat surface.
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Top the cake with the cinnamon filling and make a swirl with a knife.
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Bake the cheesecake in a 140c (280f) preheated oven for about an hour.
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Top the cheesecake with the cream cheese icing and smooth it out using a spatula. Top with extra cinnamon and serve!
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