Description

This Decadent Cinnamon Roll Cheesecake combines the creamy richness of classic cheesecake with the warm, spicy swirl of cinnamon and brown sugar, reminiscent of freshly baked cinnamon rolls. Perfect for dessert lovers seeking a delightful treat with a beautiful marbled pattern and optional cream cheese glaze to elevate the indulgence.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Cheesecake Batter

24 ounces (680 g) cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs, room temperature
½ cup sour cream
½ cup heavy cream (optional)

Cinnamon Swirl

½ cup brown sugar, packed
2 tablespoons ground cinnamon
3 tablespoons unsalted butter, melted

Optional Glaze

4 ounces (113 g) cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or cream

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line it with parchment paper for easy release.
Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly mixed and crumbly. Press firmly into the bottom of the pan to form an even layer, using the bottom of a glass to compact it. Bake for 10 minutes, then remove and set aside to cool slightly.
Prepare Cinnamon Swirl: In a small bowl, mix brown sugar, ground cinnamon, and melted butter until smooth and paste-like. Set aside.
Make Cheesecake Batter: Using an electric mixer on medium speed, beat softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar and vanilla extract, beating until light and fluffy.
Add Eggs and Creams: Add eggs one at a time, mixing well after each but avoiding overmixing. Incorporate sour cream and heavy cream until fully blended, resulting in a silky, pourable batter.
Assemble Cheesecake: Pour half the batter over the cooled crust and smooth the surface. Spoon half the cinnamon swirl evenly over the batter. Pour the remaining batter over this, then dollop the remaining cinnamon swirl. Use a knife or skewer to gently swirl the cinnamon mixture into the batter, creating lovely marbled designs.
Bake: Place the pan in the oven center and bake for 55-65 minutes, until edges are set but the center gently jiggles when nudged. Avoid opening the oven frequently to prevent cracking.
Cool: Turn off oven, crack door open, allow cheesecake to cool inside for 1 hour. Transfer to a wire rack to cool completely. Refrigerate at least 4 hours or overnight to set.
Optional Glaze: Whip together cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle over chilled cheesecake before serving to add extra creamy sweetness.

Notes

Use room temperature eggs and cream cheese for a smoother batter.
Do not overmix after adding eggs to prevent cracking.
Swirling the cinnamon mixture gently creates a beautiful marbled effect without fully mixing in.
Chilling overnight improves texture and flavor development.
The optional glaze adds extra richness but is not necessary.

Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cinnamon roll cheesecake, creamy cheesecake, cinnamon swirl dessert, baked cheesecake recipe, homemade cheesecake, cinnamon sugar swirl