The ultimate indulgence! This Cinnamon Roll Cheesecake combines the best of two desserts: a creamy, rich cheesecake swirled with cinnamon sugar and topped with a sweet cream cheese glaze. Perfect for holidays, brunches, or when you’re craving something unforgettable!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1-2 tbsp milk
A luscious swirl of cinnamon sugar gives this cheesecake a warm, spiced flavor that feels just like a cinnamon roll.
Instructions
- Prepare Crust:
Preheat oven to 325°F (163°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes, then cool. - Make Cheesecake Batter:
Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing until combined. Stir in sour cream and vanilla. - Create Cinnamon Swirl:
Mix brown sugar and cinnamon. Pour half the cheesecake batter over the crust, sprinkle with half the cinnamon mixture, then repeat with the remaining batter and cinnamon. Swirl gently with a knife. - Bake:
Place the pan in a water bath and bake for 50-60 minutes, or until the center is set but slightly jiggly. Cool completely, then chill for at least 4 hours or overnight. - Make Glaze:
Beat cream cheese, powdered sugar, and milk until smooth. Drizzle over the chilled cheesecake before serving.
Nutrition Info (Per Slice)
- Calories: 450
- Protein: 6g
- Carbohydrates: 34g
- Fat: 31g
Note: Nutrition may vary based on portion size and topping quantities.
Tips for Success
- Use room-temperature ingredients for the smoothest cheesecake batter.
- To prevent cracks, bake in a water bath and avoid overmixing.
- Store leftovers in the fridge for up to 4 days.
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