Description
Indulge in a decadent Cinnamon Roll Cheesecake that perfectly combines a buttery graham cracker crust, rich cinnamon swirl, and creamy cheesecake filling. This American dessert is baked to perfection, chilled for the best texture, and optionally topped with a smooth vanilla glaze for added sweetness. Ideal for holiday gatherings or any cozy occasion, this cheesecake offers a delightful blend of cinnamon sugar flavors reminiscent of classic cinnamon rolls.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted
For the cinnamon swirl:
- 1/3 cup light brown sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in foil if using a water bath to prevent leaking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes and then set aside to cool slightly.
- Make the cinnamon swirl: In a small bowl, mix light brown sugar, ground cinnamon, and melted butter. Set aside for later use.
- Prepare the cheesecake filling: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add sour cream and vanilla extract, mixing well. Incorporate eggs one at a time, ensuring each is fully blended before adding the next. Finally, beat in the all-purpose flour until just combined.
- Assemble the cheesecake: Pour half of the cheesecake batter over the baked crust. Drizzle half of the cinnamon swirl mixture over the batter and gently swirl using a knife. Add the remaining batter and drizzle the rest of the cinnamon swirl on top. Swirl again gently for a marbled effect.
- Bake the cheesecake: Bake for 55 to 65 minutes, or until the center is just set with a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
- Cool and chill: Remove cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
- Optional glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake before serving for an extra touch of sweetness.
Notes
- For a more intense cinnamon roll flavor, top the cheesecake with cream cheese frosting instead of the vanilla glaze.
- The cheesecake can be made 1–2 days in advance and stored covered in the refrigerator.
- Wrapping the pan bottom with foil helps prevent water from a water bath leaking into the cheesecake while baking.
- Ensure cream cheese is softened to avoid lumps in the batter for a smooth texture.
