Description
Cinnamon Roll Cheesecake is the ultimate dessert mashup—rich, creamy cheesecake meets the sweet spice of a cinnamon roll. This decadent dessert features a buttery graham cracker crust, luscious cheesecake layers swirled with brown sugar-cinnamon filling, and a simple vanilla glaze drizzled over the top. It’s perfect for holidays, special occasions, or when you want to impress with something indulgent and unforgettable.
Ingredients
For the Crust:
2 cups crushed graham crackers
¼ cup melted butter
2 tablespoons sugar
For the Cinnamon Swirl:
½ cup brown sugar
1½ tablespoons ground cinnamon
4 tablespoons melted butter
For the Cheesecake:
24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs
For the Glaze:
½ cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Instructions
Preheat Your Oven:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
Make the Crust:
In a bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 to 10 minutes, then set aside to cool.
Prepare the Cinnamon Swirl:
In a small bowl, mix the brown sugar, cinnamon, and melted butter to form a thick, spreadable paste.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Mix in the sour cream and vanilla extract until well combined. Add the eggs one at a time, mixing just until incorporated—do not overmix.
Layer the Cheesecake:
Pour half of the cheesecake batter over the crust in the springform pan. Drop spoonfuls of half the cinnamon swirl mixture over the batter and gently swirl with a knife. Repeat with the remaining cheesecake batter and cinnamon mixture, swirling again on top.
Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips. Bake for 50 to 60 minutes, or until the center is slightly jiggly but mostly set. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Chill and Glaze:
Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight. Before serving, drizzle the glaze over the top.
Notes
For cleaner slices, dip a knife in warm water and wipe clean between cuts. This cheesecake can be made ahead and kept refrigerated for up to 3 days. Add a sprinkle of cinnamon on top for extra flair.