This Cinnamon Roll Cheesecake is a delicious thick and creamy cheesecake with a ribbon of cinnamon running through it, topped off with cream cheese icing. It’s truly exquisite!
Ingredients
Crust
- 1 1/2 cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
- 1/4 cup (52) sugar
- 1 tsp ground cinnamon
- 5 tbsp (70g) butter, melted
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 4 large eggs, room temperature
Cinnamon Filling
- 1 1/4 cups (281g) packed light brown sugar
- 5 tbsp ground cinnamon
- 3/4 cup (98g) all-purpose flour
- 1/2 cup (112g) unsalted butter, melted
Cream Cheese Frosting
- 2 tbsp cream cheese, room temperature
- 6 tbsp (84g) butter, room temperature
- 1/2 tsp vanilla extract
- 1 1/2 cups (173g) powdered sugar
- 4–5 tbsp heavy cream
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