Cinnamon Roll Cheesecake
Swirled with cinnamon sugar • Ultra-creamy filling • Sweet cream-cheese glaze
If you love the warm, cozy flavors of cinnamon rolls and the rich creaminess of cheesecake, this Cinnamon Roll Cheesecake is the ultimate dessert dream come true. With a buttery graham cracker crust, a smooth vanilla cheesecake filling, and ribbons of sweet cinnamon-sugar swirl throughout, every slice tastes like a bakery-fresh cinnamon roll in cheesecake form. Finished with a luscious cream cheese glaze, this show-stopping dessert is perfect for holidays, celebrations, or anytime you want to impress with minimal effort and maximum flavor.
12 slices
Prep Time: 25 minutes
Bake Time: 60–70 minutes
Chill Time: 4–6 hours (overnight best)
Ingredients
Crust
2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Cinnamon Swirl
¾ cup brown sugar (light or dark)
2 tablespoons ground cinnamon
¼ cup unsalted butter, melted
Cheesecake Filling
24 oz (680 g) cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
3 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons all-purpose flour (or cornstarch)
Cream Cheese Glaze
4 oz cream cheese, softened
½ cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Instructions
Prepare the Crust
Preheat oven to 325°F (165°C).
Mix graham crumbs, sugar, and melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake 10 minutes. Set aside to cool.
Make the Cinnamon Swirl
In a bowl, mix brown sugar and cinnamon.
Stir in melted butter until thick and spreadable.
Set aside.
Cheesecake Filling
Beat cream cheese until smooth.
Add sugar and mix until creamy.
Blend in sour cream and vanilla.
Add eggs one at a time, mixing gently.
Mix in flour just until combined (do not overmix).
Assemble
Pour half the cheesecake batter over the crust.
Drizzle half the cinnamon swirl mixture.
Swirl gently with a knife.
Add remaining batter, then top with remaining cinnamon swirl.
Swirl again lightly for a marbled look.
Bake
Place pan in a larger pan with hot water halfway up sides (water bath).
Bake 60–70 minutes, until edges are set and center slightly jiggly.
Turn off oven, crack door, and let cheesecake cool 1 hour.
Refrigerate at least 4 hours or overnight.
Cream Cheese Glaze
Beat cream cheese until smooth.
Add powdered sugar, milk, and vanilla.
Drizzle over chilled cheesecake before serving.
Tips for Best Results
Use room-temperature ingredients.
Don’t over-swirl or the layers will blend.
For extra cinnamon-roll flavor, add ½ teaspoon nutmeg to swirl.
Slice with a warm knife for clean cuts.
Storage
Refrigerate up to 4 days.
Freeze (without glaze) up to 2 months.