This creamy cheesecake combines the warm, spiced flavors of a cinnamon roll with the rich, smooth texture of classic cheesecake. The buttery graham cracker crust, cinnamon-sugar swirls, and velvety cheesecake filling make it a perfect dessert for any occasion.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup melted butter
2 tablespoons sugar
For the Cinnamon Swirl:
⅓ cup brown sugar
1 tablespoon cinnamon
2 tablespoons melted butter
For the Cheesecake Filling:
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
For the Glaze:
½ cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press the mixture firmly into the bottom of the pan and bake for 8 minutes. Let cool while preparing the filling.
In a small bowl, mix brown sugar, cinnamon, and melted butter for the cinnamon swirl. Set aside.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla and sour cream until fully combined.
Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture over the batter, then use a knife to gently swirl it in. Repeat with the remaining cheesecake batter and cinnamon mixture.
Bake for 45–50 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes. Transfer to the refrigerator to chill for at least 4 hours or overnight.
For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake before serving.
Tips
Use room-temperature cream cheese for a smooth filling. Allow the cheesecake to cool gradually to prevent cracks. For extra flavor, add a touch of nutmeg to the cinnamon swirl.
Storage
Refrigerate for up to 5 days or freeze for up to 2 months. Thaw overnight in the fridge before serving.
This Cinnamon Roll Cheesecake is a perfect blend of sweet, spiced, and creamy flavors, making it a crowd-pleasing dessert for holidays or special occasions. Enjoy!