Description
This Cinnamon Roll Cheesecake is the ultimate dessert fusion! A rich and creamy cheesecake swirled with cinnamon roll filling, topped with a luscious cream cheese glaze, and baked on a buttery graham cracker crust. Perfect for special occasions or when you want an indulgent treat!
Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 5 tablespoons unsalted butter, melted
Cinnamon Swirl Filling:
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- 1 ½ tablespoons ground cinnamon
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
Cream Cheese Glaze:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for consistency)
Instructions
Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter.
- Press into a 9-inch springform pan and bake for 8 minutes. Let cool.
Make the Cinnamon Swirl Filling:
- In a bowl, mix melted butter, brown sugar, cinnamon, and vanilla extract. Set aside.
Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla, sour cream, and flour until combined.
Assemble the Cheesecake:
- Pour half of the cheesecake batter over the crust.
- Drizzle half of the cinnamon swirl mixture over it and swirl with a knife.
- Repeat with the remaining cheesecake batter and cinnamon swirl.
Bake:
- Wrap the springform pan with aluminum foil and place it in a water bath.
- Bake for 50-60 minutes, until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let it cool for 1 hour inside.
- Refrigerate for at least 4 hours or overnight.
Make the Cream Cheese Glaze:
- Beat cream cheese, powdered sugar, vanilla, and milk until smooth.
- Drizzle over the chilled cheesecake before serving.
Notes
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool gradually to avoid sinking.
- Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g18g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg
Keywords: Cinnamon roll cheesecake, cinnamon cheesecake, cream cheese glaze, swirl cheesecake, dessert, cheesecake recipe, holiday dessert