Cinnamon Roll Cheesecake

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs (or crushed cinnamon graham crackers)
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

For the cinnamon swirl filling:

• 1/2 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 2 tablespoons all-purpose flour

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup sour cream
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

For the glaze (optional):

• 1/2 cup powdered sugar
• 2 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil if baking in a water bath.
2. Make the crust: In a bowl, mix the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes. Remove and set aside to cool slightly.
3. Prepare the cinnamon swirl: In a small bowl, combine the melted butter, brown sugar, cinnamon, and flour until smooth. Set aside.
4. Make the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs, one at a time, mixing well after each. Mix in the sour cream, flour, and vanilla extract until just combined.
5. Assemble: Pour half of the cheesecake filling over the crust. Drizzle half of the cinnamon swirl over the filling and swirl gently with a knife. Repeat with the remaining cheesecake filling and the rest of the cinnamon swirl, swirling the top layer gently.
6. Bake: Place the pan in a larger baking pan and pour hot water halfway up the sides to make a water bath (optional but helps prevent cracks). Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
7. Cool: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
8. Add glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.
9. Serve: Slice, enjoy, and savor every creamy cinnamon bite!

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