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
- 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.
- Make the cinnamon swirl:
- In a small bowl, mix melted butter, brown sugar, and cinnamon until smooth. Set aside.
- 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.
- 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.
- 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.
- 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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