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A luscious cinnamon roll cheesecake with a golden, swirled cinnamon-sugar topping, a creamy cheesecake center, and a buttery graham cracker crust, drizzled with sweet vanilla glaze.

Cinnamon Roll Cheesecake Delight

A delightful Cinnamon Roll Cheesecake that combines the flavors of cinnamon rolls and cheesecake into one extraordinary dessert.

  • Total Time: At least 5 hours (including cooling and refrigeration)
  • Yield: 12 servings

Ingredients

  • 1. 1 1/2 cups graham cracker crumbs
  • 2. 5 tablespoons unsalted butter, melted
  • 3. 1/4 cup granulated sugar
  • 4. 1/4 cup unsalted butter, softened
  • 5. 1/2 cup packed brown sugar
  • 6. 2 tablespoons ground cinnamon
  • 7. 3 (8-ounce) packages cream cheese, softened
  • 8. 1 1/4 cups granulated sugar
  • 9. 1/4 cup sour cream
  • 10. 2 large eggs
  • 11. 1 teaspoon vanilla extract
  • 12. 4 ounces cream cheese, softened (for frosting)
  • 13. 1/4 cup unsalted butter, softened (for frosting)
  • 14. 1 1/2 cups powdered sugar (for frosting)
  • 15. 1 teaspoon vanilla extract (for frosting)
  • 16. 2-4 tablespoons milk, to reach desired consistency (for frosting)

Instructions

  1. 1. Preheat oven to 350°F (175°C).
  2. 2. Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan.
  3. 3. Bake crust for 8-10 minutes. Let it cool completely.
  4. 4. In a small bowl, combine softened butter, brown sugar, and cinnamon for the swirl. Set aside.
  5. 5. In a large bowl, beat softened cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla extract. Mix until just combined.
  6. 6. Pour half of the cheesecake filling over the cooled crust.
  7. 7. Drop spoonfuls of the cinnamon swirl mixture over the filling.
  8. 8. Pour the remaining cheesecake filling over the cinnamon swirl.
  9. 9. Use a knife or skewer to swirl the cinnamon mixture into the filling.
  10. 10. Wrap the bottom of the springform pan in aluminum foil.
  11. 11. Place the pan in a roasting pan and add hot water halfway up the sides.
  12. 12. Bake at 325°F (160°C) for 60-70 minutes, until set around the edges but slightly jiggly in the center.
  13. 13. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
  14. 14. Remove from the water bath and let it cool completely on a wire rack.
  15. 15. Cover and refrigerate for at least 4 hours, or preferably overnight.
  16. 16. For the optional frosting: beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Mix well.
  17. 17. Add milk, one tablespoon at a time, until desired consistency is reached.
  18. 18. Spread the cream cheese frosting over the cooled cheesecake. Slice and serve.

Notes

Use fully softened cream cheese for a smooth filling.

Use good quality cinnamon for the swirl., Don’t overmix the batter to avoid cracks., Use a water bath for a creamy, crack-free cheesecake.,

Cool the cheesecake slowly to prevent shrinking and cracking.,

Wrap the springform pan in aluminum foil to prevent water from seeping in.

  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Not specified
  • Fat: Not specified
  • Carbohydrates: Not specified
  • Protein: Not specified