Description

This Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavors of cinnamon rolls. Featuring a graham cracker crust, swirls of cinnamon sugar throughout a smooth cream cheese filling, and a sweet vanilla glaze on top, this dessert is perfect for holiday celebrations or any special occasion.

Ingredients

Scale

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon cinnamon
6 tablespoons melted butter

For the Cinnamon Swirl

1/3 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons all-purpose flour
4 tablespoons melted butter

For the Cheesecake Filling

24 ounces cream cheese, softened
3/4 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
3 large eggs

For the Glaze

1/2 cup powdered sugar
1–2 tablespoons milk
1/4 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of the prepared pan and set aside.
Make the cinnamon swirl: In another bowl, mix together brown sugar, ground cinnamon, all-purpose flour, and melted butter until it forms a paste. Set this aside for later layering.
Prepare the cheesecake filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract, mixing until fully combined. Incorporate the eggs one at a time, mixing just until each is incorporated to avoid overbeating.
Layer and swirl: Pour half of the cheesecake filling over the crust in the springform pan. Dollop half of the cinnamon swirl mixture on top and gently swirl it into the filling using a knife or skewer. Repeat this layering process with the remaining cheesecake filling and cinnamon swirl mixture.
Bake the cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the oven door slightly cracked for 1 hour to cool slowly and prevent cracking.
Chill the cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to allow it to set fully.
Make the glaze and serve: Whisk together powdered sugar, milk (start with 1 tablespoon and add more as needed for consistency), and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecake just before serving.

Notes

For an extra cinnamon kick, sprinkle cinnamon sugar over the crust before adding the filling.
Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.
The cheesecake can be frozen without the glaze for up to 2 months; thaw completely before glazing and serving.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American