Ingredients
- For the crust:
- 2 cups crushed cinnamon roll cookies (or cinnamon graham crackers or crushed honeybun snack cakes)
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup sour cream
- For the topping:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- Optional: caramel or honey for drizzle
Instructions
- Preheat oven to 325°F (163°C).
- In a medium bowl, combine crushed cookies, melted butter, and 1/4 cup sugar. Mix until evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese until smooth. Add 1/2 cup sugar and beat until creamy.
- Add eggs one at a time, mixing gently after each addition. Mix in vanilla extract, ground cinnamon, and sour cream until smooth.
- Pour the filling over the crust and spread evenly.
- Bake for 45–50 minutes, until the center is set but slightly jiggly.
- Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Whip heavy cream with powdered sugar until soft peaks form. Spread or pipe over chilled cheesecake and drizzle with caramel or honey if desired.
- Slice and serve chilled.
Notes
- Do not overmix the batter to prevent cracks.
- Allow cheesecake to cool gradually before refrigerating.
- For clean slices, use a warm knife wiped between cuts.
- Store covered in the refrigerator for up to 5 days.
- Freeze without topping for up to 2 months; thaw overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
