Cinnamon Roll Cheesecake with Caramel Drizzle

Cinnamon Roll Cheesecake with Caramel Drizzle

★Ingredients

For the Crust:

2 cups graham cracker crumbs (or digestive biscuits)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 cups cream cheese, softened

1 cup granulated sugar

1/2 cup sour cream

3 large eggs

2 teaspoons vanilla extract

For the Cinnamon Swirl:

1/4 cup unsalted butter, melted

1/4 cup brown sugar

2 teaspoons ground cinnamon

For the Topping:

Cream cheese frosting (store-bought or homemade)

Caramel sauce

Ground cinnamon (optional, for garnish)

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★Instructions

1. Prepare the Crust:

Preheat the oven to 325°F (160°C).

Mix the graham cracker crumbs, sugar, and melted butter in a bowl.

Press the mixture firmly into the bottom of a springform pan.

Bake for 8–10 minutes and let it cool.

2. Make the Cheesecake Filling:

Beat the cream cheese and sugar together until smooth.

Add the sour cream, vanilla extract, and eggs (one at a time), mixing well after each addition.

3. Create the Cinnamon Swirl:

Mix melted butter, brown sugar, and ground cinnamon in a small bowl.

Pour half of the cheesecake batter over the crust, then drizzle half of the cinnamon mixture in a spiral or swirl pattern.

Add the remaining cheesecake batter and repeat the cinnamon swirl on top.

4. Bake the Cheesecake:

Place the cheesecake in a water bath (optional, for even baking).

Bake for 50–60 minutes or until the edges are set and the center is slightly jiggly.

Let it cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).

5. Decorate:

Spread cream cheese frosting on top of the cheesecake.

Drizzle generously with caramel sauce and sprinkle cinnamon for garnish.

6. Serve:

Slice and enjoy this indulgent dessert!