Cinnamon Roll Cheesecake
A creamy cheesecake layered with rich cinnamon swirls and topped with smooth cream cheese frosting—this dessert brings all the cozy flavors of a cinnamon roll in cheesecake form.
Ingredients
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs about 10 graham crackers, crushed
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter melted
For the Cinnamon Roll Swirl
- ⅓ cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter melted
For the Cheesecake Filling
- 3 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- 1 cup sour cream at room temperature
For the Cream Cheese Frosting
- 4 oz cream cheese softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham crumbs, brown sugar, and cinnamon. Stir in melted butter until combined. Press into the pan and bake for 10 minutes. Let cool.
- Mix brown sugar, flour, and cinnamon. Stir in melted butter to form a thick paste. Set aside.
- Beat cream cheese until smooth. Add sugar and vanilla, then eggs one at a time. Mix in sour cream until creamy.
- Pour half the filling over the crust. Add spoonfuls of cinnamon mixture and swirl.
- Add the rest of the filling and swirl again on top.
- Wrap pan in foil. Set in a roasting pan and add hot water halfway up the sides.
- Bake at 325°F for 55–65 minutes. Turn off oven, crack the door, and let sit for 1 hour.
- Cool to room temp, then chill at least 4 hours or overnight.
- Beat cream cheese until smooth. Add powdered sugar, vanilla, and cream. Beat until fluffy.
- Pipe frosting over the chilled cheesecake. Slice and serve cold.