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Cinnamon Roll Cheesecake

A delicious slice of cinnamon roll cheesecake on a plate, showcasing the swirl of cinnamon and creamy cheesecake.
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A show-stopping cheesecake swirled with cinnamon filling and icing, reminiscent of classic cinnamon rolls.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 cup granulated sugar and 1/4 cup flour until well combined. Stir in vanilla extract.
  4. Add eggs one at a time, beating on low speed after each addition until just combined. Stir in sour cream.
  5. In a small bowl, combine brown sugar, 2 tablespoons flour, and cinnamon. Cut in 1/4 cup softened butter until the mixture resembles coarse crumbs.
  6. Pour half of the cream cheese mixture into the cooled crust. Sprinkle half of the cinnamon-brown sugar mixture over the cream cheese. Dollop half of the remaining cream cheese mixture over the cinnamon mixture. Sprinkle the remaining cinnamon-brown sugar mixture over that. Top with the remaining cream cheese mixture.
  7. Create a cinnamon swirl by gently swirling a knife through the batter.
  8. Place the foil-wrapped springform pan in a larger roasting pan. Pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
  9. Bake for 60-75 minutes, or until the edges are set and the center is slightly jiggly.
  10. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  11. Remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack.
  12. Once cooled, prepare the icing by whisking together powdered sugar and 1-2 tablespoons of milk until smooth and pourable. Drizzle over the cheesecake.
  13. Chill the cheesecake for at least 4 hours, or preferably overnight, before serving.

Notes

  • For a perfect swirl, don’t overmix the cinnamon mixture into the batter.
  • Ensure your cream cheese is fully softened for a smooth batter.
  • The water bath prevents cracking and ensures even baking.

Nutrition

Find it online: https://mdlatdmm.com/cinnamon-roll-cheesecake/