Description

Cinnamon Roll Cheesecake brings together two favorites—warm, cinnamon-spiced sweetness and creamy cheesecake goodness. With a graham cracker crust, swirls of cinnamon sugar, and a light vanilla glaze, this indulgent dessert is perfect for any occasion. Each bite is rich, creamy, and bursting with that classic cinnamon roll flavor. Follow this easy recipe and wow your guests!

Ingredients

Scale

For the Crust:

2 cups crushed graham crackers
1/4 cup melted butter
2 tbsp sugar

For the Cinnamon Swirl:

1/2 cup brown sugar
1 1/2 tbsp ground cinnamon
4 tbsp melted butter

For the Cheesecake:

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

For the Glaze:

1/2 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat Your Oven: Preheat 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 into the pan. Bake for 8-10 minutes, then set aside.
Prepare the Cinnamon Swirl: Mix together brown sugar, cinnamon, and melted butter until you have a thick, spreadable paste.
Make the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add sour cream and vanilla extract, and mix until combined. Beat in eggs, one at a time, mixing until just combined.
Layer the Cheesecake: Pour half the cheesecake batter over the crust. Add half the cinnamon swirl and gently swirl with a knife. Pour the remaining batter on top, then swirl in the remaining cinnamon mixture.
Bake the Cheesecake: Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the center is slightly jiggly but set. Let it cool in the oven with the door slightly open for 1 hour.
Make the Glaze: Whisk together powdered sugar, milk, and vanilla extract.
Chill & Glaze: Once the cheesecake is at room temperature, refrigerate it for at least 4 hours (or overnight). Drizzle with glaze before serving.

Notes

For an extra flavor boost, try using a Biscoff or Oreo cookie crust.
To prevent cracks, allow the cheesecake to cool gradually in the oven.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months (without glaze).

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 38g
Sodium: 340mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 140mg