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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake

This Cinnamon Roll Cheesecake combines the best elements of a classic cinnamon roll and a rich, creamy cheesecake. With a swirl of cinnamon and sugar plus a buttery crust, it’s the perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 non-stick spray or parchment paper
  • 1 oven

Ingredients
  

  • 1.5 cups graham cracker crumbs Can substitute with similar cookie crumbs.
  • 0.5 cup sugar
  • 0.5 cup unsalted butter Melted, for crust.
  • 24 ounces cream cheese Softened for filling.
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup sour cream
  • 0.5 cup brown sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons unsalted butter Melted, for cinnamon swirl.

Instructions
 

  • Preheat the oven to 325°F (160°C). Grease the springform pan with non-stick spray or line the bottom with parchment paper.
  • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter for the crust. Mix until well combined. Press the mixture firmly into the bottom of the springform pan to create an even layer.
  • In another bowl, using an electric mixer, beat the softened cream cheese until smooth. Add in sugar and mix until incorporated. Then add eggs, one at a time, mixing well after each addition.
  • Stir in vanilla extract, cinnamon, and sour cream until smooth.
  • In a small bowl, prepare the cinnamon swirl by combining brown sugar, cinnamon, and melted butter. Mix until it forms a paste.
  • Pour half of the cheesecake batter into the crust. Add dollops of the cinnamon mixture on top, then pour the remaining cheesecake batter over it. Use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake batter for a marbled effect.
  • Bake in the preheated oven for 60 minutes or until the center of the cheesecake is set but still slightly jiggly.
  • Turn off the oven and leave the cheesecake inside for about an hour, then remove and let it cool to room temperature.
  • Once cooled, refrigerate for at least 4 hours or overnight to fully set.
  • Serve chilled, and if desired, top with whipped cream and a sprinkle of cinnamon.

Notes

Serve chilled, and if desired, top with whipped cream and a sprinkle of cinnamon.
For best results, let the cheesecake sit overnight in the refrigerator before serving.
You can substitute the graham cracker crumbs with similar cookie crumbs if you prefer a different flavor.