Fluffy & Creamy Cinnamon Roll Cheesecake
Creamy, fluffy, and loaded with warm cinnamon flavor, this cheesecake combines the best of cinnamon rolls and cheesecake in every bite.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Whisk
- Spatula
Ingredients
Ingredients
- 2 cups Cream cheese, softened At room temperature for best mixing.
- 1 cup Granulated sugar
- 1 cup Sour cream At room temperature.
- 3 large Eggs At room temperature.
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 cup All-purpose flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 cup Turkey bacon, cooked and chopped Optional for topping.
- 1/4 cup Butter, melted
- 1/2 cup Powdered sugar
- 1 tablespoon Milk Add more if needed for drizzle consistency.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy, scraping the sides as needed.
- Add the sour cream, eggs, and vanilla extract; mix until just combined and smooth. Do not overmix.
- In another bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
- Gradually add the dry ingredients to the cream cheese mixture, folding gently until just combined.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- If using, sprinkle the chopped turkey bacon evenly over the top.
- In a small bowl, whisk together the melted butter, powdered sugar, and milk to create a smooth drizzle.
- Drizzle the butter-sugar mixture over the cheesecake batter in thin ribbons.
- Bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
- Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours before slicing.
Notes
Store leftover cheesecake covered in the refrigerator for up to 4 days. Can be frozen for up to 2 months.