Description

This Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with a delightful cinnamon swirl reminiscent of freshly baked cinnamon rolls. Featuring a buttery graham cracker crust and topped with a smooth cream cheese glaze, this dessert is perfect for cinnamon lovers craving a luscious treat.

Ingredients

Scale

For the Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream

For the Cinnamon Swirl

½ cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons all-purpose flour
4 tablespoons unsalted butter, melted

For the Cream Cheese Glaze

4 oz cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Prepare the Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix until the mixture holds together when pressed. Press the crust evenly into the bottom of the prepared pan and set aside.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing well. Add the eggs one at a time, beating after each addition until fully incorporated. Blend in the sour cream until the filling is smooth and homogeneous.
Prepare the Cinnamon Swirl: In a separate bowl, combine brown sugar, ground cinnamon, all-purpose flour, and melted butter. Stir until well mixed into a thick swirl mixture.
Assemble the Cheesecake: Pour half of the cheesecake batter over the prepared crust in the springform pan. Drizzle half of the cinnamon swirl mixture over the batter. Using a knife or skewer, gently swirl the mixture throughout the batter to create a marbled effect. Repeat with the remaining batter and cinnamon swirl.
Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to set completely and develop flavor.
Prepare the Cream Cheese Glaze: Before serving, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Drizzle the glaze evenly over the chilled cheesecake.
Serve: Slice the cheesecake into 12 servings and enjoy the perfect balance of creamy cheesecake and cinnamon swirl goodness.

Notes

For an extra indulgent flavor, add chopped pecans to the cinnamon swirl mixture.
Ensure all ingredients are at room temperature to achieve a smooth, lump-free filling.
This cheesecake freezes well without the cream cheese glaze; thaw overnight in the refrigerator before serving.
Use a water bath during baking if you want to reduce the chance of cracks on the surface.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 32g
Sodium: 320mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg