Cinnamon Roll Stuffed Cheesecake – A Sweet, Swirled Dessert Dream

Combine graham cracker crumbs, sugar, and melted butter in a bowl.

Press the mixture into the bottom of a springform pan to form the crust.

Bake at 350°F (175°C) for 10 minutes, then set aside to cool.

Make the Cheesecake Layer:

In a mixing bowl, beat the softened cream cheese and sugar until smooth.

Add the eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract and sour cream (or heavy cream).

Pour the cheesecake mixture over the cooled graham cracker crust.

Bake at 325°F (163°C) for 45–50 minutes or until set. Let it cool completely.

Make the Cinnamon Roll Cake Layers:

Prepare the cake mix according to package instructions.

Stir in the cinnamon and brown sugar.

Pour the batter into two 8-inch round cake pans and bake according to the cake mix instructions.

Once baked, let the cakes cool completely.

Assemble the Layers:

Layer 1: Place one cinnamon roll cake layer on top of the cooled cheesecake layer.

Layer 2: Spread the cheesecake layer on top of the first cake layer.

Layer 3: Top with the second cinnamon roll cake layer.

Add the Swirl & Frosting:

In a small bowl, mix the melted butter, brown sugar, and cinnamon to create the cinnamon swirl.

Drizzle the cinnamon swirl over the top layer of cake.

In another bowl, whisk together powdered sugar, milk (or cream), and vanilla extract to create the icing drizzle.

Drizzle the icing over the cinnamon swirl in a spiral pattern and dust lightly with cinnamon sugar for extra flavor and flair.

Serving and Storage Tips:

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