Description
This Cinnamon Roll Cheesecake combines the irresistible flavors of a classic cinnamon roll with a creamy, rich cheesecake. Featuring a graham cracker crust, a luscious cinnamon swirl spread throughout the filling, and a sweet vanilla glaze on top, it’s a perfect holiday dessert or a delightful treat for any occasion. The cheesecake is baked to perfection, with a moist inside and a beautifully marbled cinnamon pattern.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cinnamon swirl:
- ½ cup brown sugar
- 2 tablespoons all-purpose flour
- 1½ teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the pan: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks and lightly grease the inside of the pan to ensure easy release after baking.
- Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Mix the cinnamon swirl: In a small bowl, stir together brown sugar, all-purpose flour, ground cinnamon, and melted butter until you form a thick, spreadable mixture. Set this aside for later use.
- Prepare the cheesecake filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add granulated sugar and continue beating until well combined. Stir in sour cream. Add the eggs one at a time, beating gently after each addition to avoid incorporating too much air. Finally, mix in the vanilla extract evenly.
- Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Drizzle half of the cinnamon swirl mixture across the surface, then use a knife or skewer to gently swirl it into the batter, creating a marbled effect. Repeat this process by pouring the remaining cheesecake filling on top, adding the remaining cinnamon swirl mixture, and swirling again.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and leave the cheesecake inside to cool gradually for 1 hour. This prevents cracking and sets the cheesecake perfectly.
- Chill: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and enhance flavors.
- Prepare the glaze: Whisk together powdered sugar, milk (start with 2 tablespoons and add more if needed for desired consistency), and vanilla extract until smooth and pourable.
- Serve: Drizzle the glaze evenly over the chilled cheesecake just before slicing and serving. Allow cheesecake to come to room temperature for about 15 minutes for optimal flavor and texture before cutting.
Notes
- For best texture and flavor, make the cheesecake a day ahead of serving.
- For an even more decadent twist, use cinnamon roll dough pressed into the pan for the crust instead of graham cracker crumbs.
- Let the cheesecake come to room temperature for about 15 minutes before slicing to prevent cracking and to make cutting easier.
