Description
A rich, creamy cheesecake that combines the comforting flavors of cinnamon rolls and a luscious caramel sauce.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup caramel sauce
- Whipped cream for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
- Add eggs one at a time, blending well after each addition.
- Mix in sour cream, flour, and ground cinnamon until smooth.
- Pour the cheesecake batter over the crust in the springform pan.
- Drizzle half of the caramel sauce on top of the batter.
- Swirl the caramel into the batter gently with a knife.
- Bake in the preheated oven for 60-70 minutes or until the center is set but slightly jiggly.
- Turn off the oven and crack the door, allowing the cheesecake to cool slowly.
- Once cooled, refrigerate for at least 4 hours or overnight.
- Before serving, drizzle the remaining caramel sauce and add whipped cream on top.
Notes
Allow the cheesecake to chill overnight for the best flavor. Serve with fresh fruits or a scoop of vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg