Here’s a rich, bakery-style Cinnamon Roll Cheesecake—creamy cheesecake swirled with cinnamon sugar and finished with a smooth cream-cheese glaze 🍰✨
🍥 Cinnamon Roll Cheesecake
Ingredients
Crust
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2 cups graham cracker crumbs (or vanilla wafers)
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½ cup melted butter
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2 tbsp brown sugar
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1 tsp cinnamon
Cinnamon Swirl
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½ cup brown sugar
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2 tbsp cinnamon
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4 tbsp melted butter
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1 tbsp flour (helps prevent sinking)
Cheesecake Filling
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24 oz cream cheese, softened
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¾ cup granulated sugar
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¾ cup sour cream
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3 large eggs, room temp
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1 tbsp vanilla extract
Cream Cheese Glaze
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4 oz cream cheese, softened
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1 cup powdered sugar
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2–3 tbsp milk or cream
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½ tsp vanilla
Instructions
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Prep
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Preheat oven to 325°F (165°C)
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Line a 9-inch springform pan with parchment; grease sides.
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Make the Crust
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Mix crumbs, butter, brown sugar, and cinnamon.
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Press firmly into pan.
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Bake 10 minutes, cool slightly.
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Cinnamon Swirl
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Mix all swirl ingredients until thick and smooth.
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Cheesecake Filling
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Beat cream cheese and sugar until smooth (low speed).
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Mix in sour cream and vanilla.
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Add eggs one at a time, mixing just until combined.
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Assemble
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Pour half the cheesecake filling over crust.
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Drizzle half the cinnamon swirl; gently swirl with a knife.
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Repeat with remaining filling and swirl.
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Bake (Water Bath Recommended)
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Place pan in a larger pan with hot water halfway up the sides.
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Bake 60–70 minutes until edges are set, center slightly jiggly.
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Cool Slowly
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Turn oven off, crack door, cool 1 hour.
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Refrigerate at least 4 hours, preferably overnight.
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Glaze
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Whisk glaze ingredients until pourable.
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Drizzle over chilled cheesecake before serving.
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Pro Tips
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🌀 Don’t over-swirl—distinct cinnamon ribbons taste better.
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🌡 Room-temp ingredients = smoother cheesecake.
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❄️ Cheesecake cuts best when fully chilled.
If you want, I can:
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Turn this into mini cinnamon roll cheesecakes
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Make a no-bake version
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Add actual cinnamon roll dough pieces
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Provide macros or calorie counts