Cinnamon Roll Cheesecake Recipe

Ingredients:

Crust

• 1½ cups graham cracker crumbs
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 1 teaspoon vanilla extract

Cinnamon Swirl

• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter, melted

Cream Cheese Glaze (Optional)

• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1–2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

Make the Crust

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until combined.
3. Press mixture firmly into the bottom of the pan.
4. Bake for 10 minutes, then set aside to cool.

Prepare the Cinnamon Swirl

1. In a small bowl, combine brown sugar, cinnamon, flour, and melted butter.
2. Mix until thick and smooth. Set aside.

Make the Cheesecake Filling

1. Beat cream cheese until smooth and creamy.
2. Add sugar and mix until combined.
3. Beat in eggs one at a time, mixing just until incorporated.
4. Add sour cream and vanilla extract; mix until smooth.

Assemble the Cheesecake

1. Pour half of the cheesecake batter over the cooled crust.
2. Spoon half of the cinnamon swirl mixture over the batter.
3. Add remaining cheesecake batter, then swirl remaining cinnamon mixture on top using a knife.

Bake

1. Bake at 325°F (165°C) for 55–60 minutes, until the center is slightly jiggly.
2. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
3. Remove and refrigerate for at least 4 hours or overnight.

Make the Glaze (Optional)

1. Beat cream cheese until smooth.
2. Add powdered sugar, milk, and vanilla.
3. Mix until pourable and smooth. Drizzle over chilled cheesecake before serving.

Storage

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze slices tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.

Recipe Details

• Prep Time: 25 minutes
• Bake Time: 55–60 minutes
• Cooling Time: 1 hour
• Chill Time: 4 hours (or overnight)
• Servings: 10–12 slices