Here’s a Cinnamon Roll Cheesecake recipe that combines a creamy cheesecake with classic cinnamon-roll swirl and a light glaze on top 🤍
Cinnamon Roll Cheesecake
🧈 Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp sugar
- ½ tsp cinnamon
Cinnamon Swirl
- ¾ cup brown sugar
- 2 tbsp cinnamon
- ¼ cup all-purpose flour
- ⅓ cup melted butter
Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup sour cream
- 2 tsp vanilla extract
Cream Cheese Glaze (optional but recommended)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla
🍰 Instructions
- Prep
- Preheat oven to 325°F (165°C)
- Line a 9-inch springform pan with parchment and lightly grease.
- Crust
- Mix crust ingredients until combined.
- Press firmly into the bottom of the pan.
- Bake for 10 minutes, then set aside.
- Cinnamon Swirl
- Mix all swirl ingredients into a thick paste.
- Set aside.
- Cheesecake Filling
- Beat cream cheese until smooth.
- Add sugar and mix well.
- Beat in eggs one at a time.
- Mix in sour cream and vanilla until just combined.
- Assemble
- Pour half the cheesecake batter over the crust.
- Spoon half the cinnamon swirl over it.
- Repeat with remaining batter and swirl.
- Use a knife to gently swirl (don’t overmix).
- Bake
- Bake 55–65 minutes until edges are set and center slightly jiggles.
- Turn oven off, crack door, and let cheesecake cool inside for 1 hour.
- Chill
- Refrigerate at least 4 hours, preferably overnight.
- Glaze
- Beat glaze ingredients until smooth.
- Drizzle over chilled cheesecake before serving.
✨ Tips
- For ultra-smooth texture, avoid overmixing after adding eggs
- A water bath helps prevent cracks (optional)
- Tastes even better the next day!
If you want, I can also:
- Make a no-bake version
- Turn this into mini cheesecakes
- Adapt it for air fryer or Instant Pot
- Or write it as a bakery-style recipe card
Just tell me 😊
