Description
This Cinnamon Roll Cheesecake is the ultimate dessert fusion—rich, creamy cheesecake swirled with buttery cinnamon sugar and topped with a luscious cream cheese glaze. It’s the perfect treat for cinnamon roll lovers who want something extra indulgent!
Ingredients
Scale
For the Crust:
- 1 ½ cups crushed graham crackers (or cinnamon graham crackers)
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Cinnamon Swirl:
- ⅓ cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted butter
For the Cream Cheese Glaze:
- ½ cup powdered sugar
- 2 oz cream cheese, softened
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter, then press into a 9-inch springform pan. Bake for 8-10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- In a small bowl, mix brown sugar, cinnamon, and melted butter for the swirl.
- Pour half the cheesecake batter over the crust, drizzle with half the cinnamon mixture, and swirl. Repeat with the remaining batter and swirl.
- Bake in a water bath for 50-55 minutes, then let cool in the oven before chilling in the fridge for at least 4 hours.
- Whisk together powdered sugar, cream cheese, milk, and vanilla for the glaze. Drizzle over cheesecake before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Allow the cheesecake to cool gradually to prevent cracks.
- Store in the fridge for up to five days or freeze for up to two months.
- Prep Time: 20 mins
- Cook Time: 55 mins
Keywords: Cinnamon Roll Cheesecake