Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake combines creamy cheesecake with a rich cinnamon swirl and a buttery graham cracker crust. Topped with a smooth cream cheese glaze, it's a perfect dessert for any occasion!
Equipment
- Springform Pan
- Mixing bowls
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tbsp brown sugar
For the Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 3 tbsp melted butter
For the Cheesecake Filling
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 3 eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Cream Cheese Glaze
- 4 oz cream cheese softened
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a springform pan.
- Mix graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Mix brown sugar, cinnamon, and melted butter for the cinnamon swirl. Set aside.
- Beat cream cheese until smooth. Add sugar, then eggs one at a time. Stir in sour cream and vanilla.
- Pour half of the cheesecake batter into the crust. Drizzle half of the cinnamon swirl and use a knife to swirl. Repeat with the remaining batter and swirl.
- Bake for 50-60 minutes or until the center is just set. Let cool at room temperature, then refrigerate for at least 4 hours.
- Whisk together cream cheese, powdered sugar, milk, and vanilla for the glaze. Drizzle over the cheesecake before serving.
Notes
Use room temperature ingredients for a smoother cheesecake. Bake in a water bath to prevent cracks.