Description

Indulge in the ultimate dessert mashup with this decadent Cinnamon Roll Cheesecake. Creamy cheesecake swirled with a cinnamon sugar mixture, all on a graham cracker crust, topped with a sweet glaze. Perfect for holiday celebrations or anytime you want a luxurious treat.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/3 cup unsalted butter, melted

For the cinnamon swirl:

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

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract

For the glaze:

1/2 cup powdered sugar
1–2 tablespoons milk
1/4 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaking.
Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.
Prepare the cinnamon swirl: Mix brown sugar, cinnamon, flour, and melted butter until a thick paste forms. Set aside.
Make the filling: Beat the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing just until combined. Add sour cream and vanilla and mix until smooth.
Assemble the cheesecake: Pour half of the cheesecake filling over the crust. Spoon half the cinnamon swirl over the filling and gently swirl with a knife. Repeat with the remaining filling and cinnamon swirl.
Bake the cheesecake: Bake for 55–65 minutes, or until the center is set and edges are slightly puffed. Let cool in the oven, then refrigerate for at least 4 hours.
Prepare the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.

Notes

Use a water bath to help prevent cracks.
Top with whipped cream or chopped pecans for extra flavor.
Store in the fridge for up to 5 days.