Description

Indulge in the ultimate dessert experience with this Decadent Cinnamon Roll Cheesecake. Creamy cheesecake swirled with a cinnamon-infused mixture, all set on a graham cracker crust and topped with a sweet glaze.

Ingredients

For the crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter (melted)

For the cinnamon swirl:

⅓ cup brown sugar
1½ teaspoons cinnamon
2 tablespoons all-purpose flour
2 tablespoons unsalted butter (melted)

For the cheesecake filling:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the glaze:

½ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
Make the cinnamon swirl: Combine brown sugar, cinnamon, flour, and melted butter in a bowl.
Prepare the filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream.
Layer and bake: Pour half of the batter over the crust. Drizzle half the cinnamon mixture, swirl, and repeat. Bake for 55–65 minutes.
Cool and chill: Let the cheesecake cool in the oven with the door cracked, then refrigerate for at least 4 hours.
Glaze and serve: Mix powdered sugar, milk, and vanilla for the glaze. Drizzle over the chilled cheesecake before serving.

Notes

For an extra-decadent finish, top with whipped cream or a sprinkle of cinnamon sugar.
Be sure all ingredients are at room temperature to avoid lumps.