Cinnamon Roll Cheesecake
The best Cinnamon Roll Cheesecake with a creamy cheesecake center and sweet cinnamon swirl flavor. A comforting homemade dessert that’s perfect for cinnamon lovers.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 25 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup brown sugar
1 teaspoon ground cinnamon
For the Cinnamon Swirl
1/2 cup unsalted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons all-purpose flour
For the Cheesecake Filling
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
Optional Cream Cheese Glaze
4 oz cream cheese, softened
1/2 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Preheat the oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the crust:
In a bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let it cool slightly.
Make the cinnamon swirl:
In a small bowl, combine melted butter, brown sugar, cinnamon, and flour until smooth. Set aside.
Prepare the cheesecake filling:
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition. Stir in sour cream, vanilla extract, and flour until fully combined.
Assemble the cheesecake:
Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture on top and gently swirl with a knife. Add the remaining batter and repeat with the rest of the cinnamon swirl.
Bake:
Bake for 50–60 minutes, until the center is slightly set but still a little jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
Chill:
Remove the cheesecake and refrigerate for at least 4 hours or overnight to fully set.
Prepare the glaze (optional):
Whisk together cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.
Notes
Use room temperature cream cheese for a smooth filling.
Avoid overmixing the batter to prevent cracks.
For stronger cinnamon flavor, add a small pinch of cinnamon to the cheesecake batter.
This cheesecake tastes even better the next day after chilling overnight.
Find it online: https://allrecipesmade.com/cinnamon-roll-cheesecake/
