Cinnamon Roll Cheesecake

Description

This decadent dessert combines the best of both worlds: the classic creamy richness of cheesecake with the sweet, spiced swirl of a cinnamon roll. It features a buttery graham cracker crust, a smooth cheesecake filling, layers of cinnamon-sugar swirl, and a luscious cream cheese glaze on top.


Ingredients

For the crust:

  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted

For the cinnamon swirl:

  • 1/4 cup unsalted butter, melted
  • 1/3 cup light brown sugar, packed
  • 1 tablespoon ground cinnamon

For the cheesecake filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the cream cheese glaze:

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons milk (adjust for desired consistency)

Instructions

  1. Prepare the crust:
    • Preheat oven to 325°F (160°C).
    • In a bowl, combine graham cracker crumbs, sugar, and melted butter.
    • Press the mixture firmly into the bottom of a 9-inch springform pan.
    • Bake for 8–10 minutes. Remove and let cool.
  2. Make the cinnamon swirl:
    • In a small bowl, mix melted butter, brown sugar, and cinnamon until smooth. Set aside.
  3. Make the cheesecake filling:
    • In a large bowl, beat cream cheese and sugar until smooth and creamy.
    • Add eggs one at a time, mixing on low speed. Add vanilla and sour cream, and mix until just combined.
  4. Assemble the cheesecake:
    • Pour half of the cheesecake filling over the crust.
    • Drizzle half of the cinnamon mixture over the filling and swirl with a knife.
    • Add the remaining filling, then repeat with the remaining cinnamon mixture. Swirl again.
  5. Bake:
    • Bake for 50–60 minutes, or until the center is set but slightly jiggly.
    • Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
    • Remove and chill in the refrigerator for at least 4 hours or overnight.
  6. Make the glaze:
    • Beat cream cheese and butter until smooth.
    • Add powdered sugar, vanilla, and milk. Beat until smooth and pourable.
    • Drizzle over the cooled cheesecake before serving.

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