Description
This cheesecake is where classic cinnamon rolls meet creamy cheesecake—all whipped up in a blender! With a buttery graham cracker crust and ribbons of cinnamon sugar throughout, it’s a dessert that feels fancy but couldn’t be easier. Perfect for holidays or any sweet craving.
Ingredients
Crust:
1½ cups graham cracker crumbs
6 tbsp butter, melted
¼ cup light brown sugar
½ tsp salt
Cheesecake Filling:
2 eggs, at room temperature
16 oz cream cheese, softened
½ cup sour cream, at room temperature
¾ cup granulated sugar
2 tsp vanilla extract
Cinnamon Swirl:
1 cup dark brown sugar
6 tbsp butter, melted
1 tsp cinnamon
¼ cup all-purpose flour
Instructions
Prep Crust: Preheat oven to 325°F (165°C). Mix graham crumbs, melted butter, brown sugar, and salt. Press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside.
Make Filling: In a blender, blend eggs, cream cheese, sour cream, granulated sugar, and vanilla until smooth.
Mix Cinnamon Swirl: In a bowl, combine dark brown sugar, melted butter, cinnamon, and flour until thick and smooth.
Assemble: Pour half the cheesecake filling over the crust. Add dollops of cinnamon swirl. Repeat with remaining filling and swirl.
Bake: Bake for 45–50 minutes, or until center is just set. Let cool completely, then refrigerate for at least 4 hours.
Serve: Slice and enjoy chilled, optionally with a drizzle of glaze or whipped cream.
- Prep Time: 15 minutes
- Chill Time: 4 hrs
- Cook Time: 50 minutes
Nutrition
- Calories: 370 per slice
- Sugar: 22g per slice
- Fat: 25g per slice
- Carbohydrates: 30g per slice
- Protein: 6g per slice