Description
This Cinnamon Roll Cheesecake combines the best of both dessert worlds: a creamy, tangy cheesecake base layered with cinnamon sugar swirls and topped with a cream cheese glaze. Perfect for holidays or whenever you crave something cozy and indulgent.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/4 cup all-purpose flour
1/3 cup brown sugar
1 tbsp ground cinnamon
2 tbsp all-purpose flour (for cinnamon swirl)
1/4 cup heavy cream
1/2 cup powdered sugar
2 tbsp cream cheese, softened (for icing)
1 tbsp milk
Instructions
1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes and let cool.
2. In a small bowl, mix brown sugar, cinnamon, and 2 tbsp flour. Set aside.
3. Beat cream cheese until smooth. Add granulated sugar, then eggs one at a time. Mix in sour cream, vanilla, and 1/4 cup flour.
4. Pour half the batter into the crust. Sprinkle with half the cinnamon swirl. Swirl gently. Repeat layering and swirl the top.
5. Bake in a water bath for 50–60 minutes. Let cool with oven door ajar for 1 hour, then refrigerate at least 4 hours or overnight.
6. Whisk powdered sugar, cream cheese, and milk. Drizzle over chilled cheesecake before serving.
Notes
Use full-fat cream cheese for best texture.
Don’t skip the water bath—it helps prevent cracks.
Make the day before for the flavors to fully develop.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: cinnamon roll cheesecake, holiday dessert, creamy cheesecake