1. Can I use regular graham crackers instead of cinnamon ones?

Absolutely! Just add a teaspoon of ground cinnamon to the crust mixture for that signature flavor.

2. What if I don’t have a springform pan?

A deep-dish pie pan can work in a pinch, but you’ll have to serve it straight from the dish since it won’t release like a springform pan.

3. How do I store leftovers?

Cover the cheesecake tightly with plastic wrap and store it in the fridge for up to 5 days. You can also freeze it for up to 3 months—just thaw it in the fridge overnight before serving.

4. Can I make this ahead of time?

Yes! In fact, it tastes even better the next day. Just whip up the cream cheese whipped cream fresh when you’re ready to serve.

5. Can I add toppings?

Definitely! Try chopped nuts, extra cinnamon sugar, or even some fresh berries for a pop of color and flavor.

6. Can I use a premade crust?

Yes, you can! A store-bought graham cracker crust will save time. Just ensure it’s large enough to hold the filling.

7. How can I tell when the cheesecake is done?

The center should still jiggle slightly when you gently shake the pan. It will firm up as it cools.

Cinnamon Roll Cheesecake Recipe By JunoRecipes

Cinnamon Roll Cheesecake

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Creamy, rich, and swirled with warm cinnamon flavor, this Cinnamon Roll Cheesecake combines two classic desserts into one unforgettable treat!

Author: Juno
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 1 hour 35 minutes
Yield: 12 slices
Category: Cake
Method: Baking
Cuisine: American

Ingredients

Crust

1 1/2 cups cinnamon graham cracker crumbs (about 12 whole crackers)
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted

Cinnamon Filling

1 1/3 cups brown sugar, packed
1/4 cup all-purpose flour
2 1/2 tablespoons ground cinnamon
1/2 cup unsalted butter, melted

Cheesecake Filling

2 pounds cream cheese, room temperature (4 8-ounce packages)
8 ounces sour cream
1/2 cup granulated sugar
1 cup brown sugar, packed
5 large eggs, room temperature
1 tablespoon vanilla extract

Cream Cheese Whipped Cream

2 ounces cream cheese, room temperature
1/4 cup powdered sugar
1/2 cup heavy cream, chilled

Instructions

Preheat the oven to 325°F and prepare a 9-inch springform pan.
Make the crust: Combine cinnamon graham cracker crumbs, granulated sugar, and melted butter. Press into the pan and bake for 10 minutes.
Prepare the cinnamon filling: Mix brown sugar, flour, ground cinnamon, and melted butter until smooth.
Make the cheesecake filling: Beat cream cheese, sour cream, sugars, eggs, and vanilla until smooth.
Layer and swirl: Pour half the cheesecake batter over the crust, add cinnamon filling, swirl, and repeat.
Bake for 60-70 minutes. Cool in the oven for 1 hour, then refrigerate for 4 hours or overnight.
Make the whipped cream: Beat cream cheese, powdered sugar, and heavy cream until peaks form. Spread or pipe onto the cheesecake.

Notes

For a perfect swirl, use a skewer or knife to gently mix the layers without overdoing it.
Cheesecake is best chilled overnight for the flavors to develop.
Store leftovers in the fridge for up to 5 days.

Find it online: https://junorecipes.com/cinnamon-roll-cheesecake/