Description
This Cinnamon Roll Cheesecake is a dreamy blend of warm cinnamon, creamy cheesecake, and a buttery graham cracker crust. With a swirl of cinnamon sugar and a drizzle of cream cheese glaze, it’s the ultimate dessert!
Ingredients
Units
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 crackers)
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 6 tbsp unsalted butter, melted
- For the Cinnamon Swirl:
- 1/2 cup brown sugar, packed
- 1 1/2 tsp cinnamon
- 2 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven & prepare pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press into the bottom of the pan. Bake for 10 minutes, then set aside.
- Prepare the cinnamon swirl: In a small bowl, mix brown sugar, cinnamon, and melted butter. Set aside.
- Make the cheesecake filling:
- Beat cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing on low speed.
- Mix in sour cream, vanilla, and flour until just combined.
- Assemble the cheesecake:
- Pour half of the cheesecake batter over the crust.
- Drizzle half of the cinnamon swirl mixture over the batter and swirl with a knife.
- Pour the remaining cheesecake batter on top and repeat the cinnamon swirl.
- Bake: Place the cheesecake in a water bath (a roasting pan filled with hot water) and bake for 55–65 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
- Chill: Refrigerate for at least 4 hours (preferably overnight) before serving.
- Make the glaze: Beat cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.
Notes
- For extra cinnamon roll flavor, top with a sprinkle of cinnamon sugar before serving.
- No water bath? You can bake it without one, but the cheesecake may crack.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Details
Nutrition
- Calories: ~450
- Sugar: 32g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg