Description
Make a Cinnamon Roll Cheesecake with a rich, creamy filling, buttery crust, and swirled cinnamon topping. The ultimate dessert fusion!
Ingredients
Scale
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
For the Cinnamon Swirl Filling:
- ½ cup unsalted butter, softened
- ⅔ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Cheesecake Filling:
- 3 (8 oz) blocks of cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- 2 tablespoons all-purpose flour
For the Cream Cheese Drizzle:
- ½ cup powdered sugar
- 2 oz cream cheese, softened
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
-
Prepare the Crust:
- Preheat oven to 325°F (160°C).
- Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl.
- Press the mixture firmly into the bottom of the springform pan.
- Bake for 10 minutes, then set aside to cool.
-
Make the Cinnamon Swirl Filling:
- Mix softened butter, brown sugar, cinnamon, vanilla, and flour until smooth.
- Transfer to a piping bag or zip-top bag and set aside.
-
Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla, sour cream, heavy cream, and flour until combined.
-
Assemble the Cheesecake:
- Pour half of the cheesecake batter over the crust.
- Pipe or drizzle half of the cinnamon swirl filling over the batter.
- Pour the remaining cheesecake batter over the top.
- Pipe the remaining cinnamon swirl filling and use a knife to create a swirl pattern.
-
Bake the Cheesecake:
- Wrap the bottom of the springform pan with aluminum foil and place it in a roasting pan.
- Fill the roasting pan with 1 inch of hot water for a water bath.
- Bake for 55-65 minutes or until the center is slightly jiggly but set.
- Turn off the oven and let the cheesecake sit inside for 1 hour with the door slightly open.
-
Chill & Prepare the Drizzle:
- Remove the cheesecake from the oven and refrigerate for at least 4 hours (preferably overnight).
- Mix powdered sugar, cream cheese, milk, and vanilla for the drizzle.
-
Serve & Enjoy!
- Drizzle the cream cheese glaze over the cheesecake before serving.
- Slice and enjoy!
Notes
- Use a water bath to prevent cracks and ensure even baking.
- Let the cream cheese soften fully before mixing to avoid lumps.
- Chill overnight for the best flavor and texture.
- Don’t overbake—the center should have a slight jiggle when done.
- Swirl carefully to keep the cinnamon filling from sinking.
- Store leftovers in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 20minutes
- Cook Time: 55-65 minutes