Description
This Cinnamon Roll Cheesecake blends the creamy richness of cheesecake with the warm, spiced flavors of cinnamon rolls. With cinnamon swirls inside and a cream cheese glaze on top, it’s a stunning and indulgent dessert perfect for holidays or special occasions.
Ingredients
- 1 and 1/2 cups graham cracker crumbs (or crushed cinnamon graham crackers)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 4 oz cream cheese (for glaze), softened
- 1/2 cup powdered sugar
- 2–3 tbsp heavy cream
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prepare for the water bath.
- Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press into the bottom of the springform pan. Bake for 8–10 minutes, then set aside to cool.
- In a small bowl, mix brown sugar and cinnamon to make the cinnamon swirl filling. Set aside.
- In a large bowl, beat cream cheese until smooth. Add 1 cup sugar, flour, and sour cream, mixing until well combined. Add eggs one at a time, mixing on low speed. Stir in 2 tsp vanilla extract.
- Pour half of the cheesecake batter over the crust. Sprinkle half of the cinnamon mixture and gently swirl with a knife. Repeat with remaining batter and cinnamon, swirling again.
- Place the pan in a large roasting pan. Fill the outer pan with hot water halfway up the sides of the springform pan. Bake for 60–70 minutes, until the center is just set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from water bath and chill in the refrigerator for at least 6 hours or overnight.
- To make the glaze, beat 4 oz cream cheese until smooth. Add powdered sugar, heavy cream, and 1/2 tsp vanilla extract. Mix until smooth and drizzle or pipe over the chilled cheesecake.
- Slice with a hot knife, serve, and enjoy!
Notes
- Use room-temperature ingredients for a smoother batter.
- A water bath helps prevent cracking and promotes even baking.
- Chill the cheesecake overnight for the best texture and flavor.
- Top with caramel sauce or chopped nuts for extra indulgence.
- Use gluten-free graham crackers and flour for a gluten-free version.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
