Description
A decadent Cinnamon Roll Cheesecake combining the creamy richness of classic cheesecake with the warm flavors of cinnamon swirl and a buttery graham cracker crust. Finished with a sweet vanilla glaze, this dessert is perfect for special occasions or any time you crave a bakery-style treat at home.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare crust. Preheat the oven to 325°F and grease a 9-inch springform pan. In a bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until combined. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes and let it cool slightly.
- Make cheesecake batter. In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the sour cream and 1 teaspoon vanilla extract until fully combined.
- Prepare cinnamon swirl. In a small bowl, combine brown sugar, ground cinnamon, and flour to make the cinnamon mixture.
- Assemble cheesecake layers. Pour half of the cheesecake batter over the crust. Sprinkle half of the cinnamon mixture over the batter and gently swirl it with a knife. Add the remaining batter and top with the remaining cinnamon mixture, swirling again lightly.
- Bake the cheesecake. Bake for 50 to 60 minutes until the center is just set. Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually.
- Chill. Refrigerate the cheesecake for at least 4 hours or overnight until fully chilled and set.
- Prepare glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
- Serve. Drizzle the glaze over the chilled cheesecake before serving for a sweet finishing touch.
Notes
- Allow the cream cheese to reach room temperature for the smoothest batter.
- Avoid over mixing after adding the eggs to prevent cracks in the cheesecake.
- This cheesecake tastes even better after chilling overnight as the flavors fully develop.
