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Cinnamon Roll Cheesecake

Experience the perfect blend of fluffy cinnamon rolls and velvety cheesecake in this irresistible dessert that evokes warm family memories.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups crushed graham crackers Use finely crushed for better texture.
  • 1/4 cup melted butter Unsalted for better control of sweetness.
  • 2 tbsp sugar
For the Cinnamon Swirl
  • 1/2 cup brown sugar Light or dark depending on preference.
  • 1 1/2 tbsp ground cinnamon
  • 4 tbsp melted butter Again, unsalted.
For the Cheesecake Batter
  • 24 oz cream cheese Softened, full-fat for richness.
  • 1 cup granulated sugar
  • 1/2 cup sour cream Greek yogurt can be a great substitute.
  • 1 tsp vanilla extract Pure vanilla for a better flavor.
  • 3 large eggs Room temperature for smoother batter.
For the Glaze
  • 1/2 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Grease a 9-inch springform pan with baking spray or butter, and set it aside.
Make the Graham Cracker Crust
  1. In a mixing bowl, combine crushed graham crackers, melted butter, and sugar.
  2. Press this mixture firmly into the bottom of the prepared springform pan.
  3. Bake for 8-10 minutes, just until it’s lightly golden. Remove from oven and set aside to cool.
Prepare the Cinnamon Swirl
  1. In a small bowl, mix together brown sugar, ground cinnamon, and melted butter until it creates a thick, spreadable paste.
Make the Cheesecake Batter
  1. In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
  2. Add in sour cream and vanilla extract, mixing until well combined.
  3. Add the eggs, one at a time, mixing until just combined after each addition.
Assemble the Cheesecake
  1. Pour half of the cheesecake batter over the cooled graham cracker crust.
  2. Drizzle half of your cinnamon swirl mixture on top, then use a knife to gently swirl it into the batter.
  3. Pour the remaining cheesecake batter on top and drizzle with the remaining cinnamon mixture, swirling it again.
Bake the Cheesecake
  1. Place the springform pan on a baking sheet to catch any drips.
  2. Bake for 50-60 minutes, or until the center is just slightly jiggly but set.
  3. Once baked, let it cool in the oven with the door slightly ajar for 1 hour.
Cool and Chill
  1. In a small bowl, whisk together powdered sugar, milk, and vanilla extract to create a glaze.
  2. Once the cheesecake reaches room temperature, refrigerate it for at least 4 hours or overnight.
  3. Drizzle with the glaze before serving.

Notes

Use a water bath to prevent cracks, and allow the cheesecake to cool slowly. Serve slightly chilled for the best texture and flavor. Wrap leftovers tightly for storage.