A cinnamon graham cracker crust topped with a creamy cinnamon roll cheesecake filling!
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 40 minutesminutes
Servings:12servings
Ingredients
Crust
12graham cracker sheets
¼cupsugar
½cupbutter, melted
1tablespooncinnamon
Cinnamon Roll Filling
¼cupbutter
½tablespooncinnamon
½cupbrown sugar
¼teaspoonvanilla
1tablespoonflour
Cheesecake
16ounces cream cheese, softened
1egg, at room temperature
⅓cupsugar
2teaspoonsvanilla
Instructions
Preheat oven to 350, line an 8x8 inch pan with foil and grease with cooking spray.
Pulse graham crackers in your food processor until fine crumbs form. Add sugar and cinnamon and pulse. Add melted butter and continue to pulse another 30 seconds. Press mixture into prepared pan. Bake 5 minutes.
Prepare cinnamon roll filling. In a small sauce pan combine butter, cinnamon, and brown sugar. Cook over medium heat and stir until butter is melted and ingredients are combined. Stir in vanilla and flour.
Cheesecake
In a large bowl whisk together egg and sugar until foamy. Add cream cheese and vanilla until smooth. Pour mixture on top of baked crust. Drizzle cinnamon roll filling over cheesecake layer in any pattern you desire and use a toothpick to swirl into cheesecake layer.
Bake 20 minutes or until cheesecake is set. Allow to cool 30 minutes, then continue cooling in the fridge. When completely cooled, cut and serve. Store in airtight container in fridge.
Notes
Store in airtight container in the fridge up to 1 week.