Description
A rich and creamy cinnamon roll cheesecake featuring a buttery graham cracker crust, a luscious cinnamon-swirled filling, and a decadent cream cheese glaze. A perfect fusion of two classic desserts, ideal for any occasion!
Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Cinnamon Swirl:
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- ¾ cup sour cream
- ¼ cup heavy cream
Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Prepare the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, cinnamon, and melted butter.
- Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Make the Cinnamon Swirl
- Mix brown sugar, cinnamon, and melted butter in a bowl. Set aside.
- Prepare the Cheesecake Filling
- Beat cream cheese and sugar until smooth.
- Mix in vanilla extract.
- Add eggs one at a time, beating well after each.
- Stir in sour cream and heavy cream until smooth.
- Assemble the Cheesecake
- Pour half of the batter over the crust.
- Drizzle half of the cinnamon swirl and swirl gently with a knife.
- Add the remaining batter, followed by the rest of the swirl, and swirl again.
- Place the springform pan in a larger baking dish filled with an inch of hot water.
- Bake for 50–60 minutes until edges are set but center jiggles slightly.
- Let cool in the oven with the door slightly open for an hour.
- Refrigerate for at least 4 hours or overnight.
- Prepare the Cream Cheese Glaze
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing well.
- Slowly add milk until glaze is pourable.
- Drizzle over chilled cheesecake before serving.
Notes
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
- Serving Tip: Let cheesecake sit at room temperature for 15 minutes before serving.
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 60 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: cinnamon roll cheesecake, creamy cheesecake, cinnamon swirl dessert, cheesecake with glaze, baked cheesecake