Description
A delightful twist on classic cheesecake featuring cinnamon bun flavors.
Ingredients
Scale
- 1 package store-bought or homemade cinnamon roll dough
- 16 oz (450 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (120 ml) sour cream
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) sugar
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 cup (50 g) brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes and let cool.
- Make Cinnamon Buns: Roll out the cinnamon roll dough and spread with brown sugar and cinnamon mixture. Roll back up and cut into bun-sized pieces. Set aside.
- Cheesecake Filling: In a large bowl, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream until combined.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust. Arrange cinnamon buns on top of the cheesecake filling.
- Bake: Place the cheesecake in the oven and bake for 50-60 minutes or until the center is set and the cinnamon buns are golden brown. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Chill: Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
Notes
- For extra flavor, drizzle icing over the cinnamon buns before chilling.
- Ensure cream cheese is softened for a smoother filling.
- Use parchment paper or a springform pan for easier removal and cleaner edges.
- Allow cheesecake to chill thoroughly to improve texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice