Description

This Cinnamon Roll Cheesecake combines the gooey cinnamon swirl of a classic roll with the creamy richness of New York-style cheesecake, topped with a thick layer of tangy cream cheese icing. It’s a show-stopping homemade dessert that’s perfect for birthdays, brunches, or any time you want your kitchen to smell like a bakery.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons melted butter (salted is fine)
1/2 cup brown sugar (light or dark)
2 1/2 teaspoons ground cinnamon
1/4 cup melted butter
1 tablespoon all-purpose flour
24 ounces (3 blocks) full-fat cream cheese, room temperature
1 cup granulated sugar
1/2 cup sour cream
3 large eggs, room temperature
2 teaspoons vanilla extract
4 ounces cream cheese, softened (for icing)
2 tablespoons butter, softened (for icing)
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract (for icing)
2–3 tablespoons milk

Instructions

Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan in foil and lightly grease. Line with parchment paper if desired.
Combine graham cracker crumbs, 2 tbsp sugar, and 5 tbsp melted butter in a bowl. Mix until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
In a small bowl, whisk together 1/2 cup brown sugar, 2 1/2 tsp cinnamon, 1 tbsp flour, and 1/4 cup melted butter until thick and paste-like. Set aside.
In a mixer bowl, beat 24 oz cream cheese for 2-3 minutes until smooth. Add 1 cup sugar and beat another minute. Mix in 1/2 cup sour cream and 2 tsp vanilla. Add 3 eggs one at a time, mixing on low until just combined.
Pour half the cheesecake batter over the cooled crust. Drop spoonfuls of half the cinnamon swirl over the batter and swirl gently with a butter knife. Add the remaining cheesecake batter and repeat with the rest of the swirl. Swirl again lightly.
Place the springform pan on the middle oven rack. Fill a baking sheet or roasting pan with 2 cups hot water and set it on the rack below. Bake for 60-70 minutes, until the edges are set and the center jiggles slightly.
Turn off oven and crack the door. Let cheesecake cool inside for 1 hour. Remove, cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
For the icing, beat together 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, 1/2 tsp vanilla, and 2 tbsp milk until smooth. Add more milk for a thinner consistency if desired. Spread or drizzle over chilled cheesecake.
Run a knife around the edge before unlocking the pan. Slice with a hot, dry knife for clean cuts. Serve and enjoy.

Notes

Room temperature ingredients are key for a smooth batter. Don’t overmix after adding eggs to prevent cracks. The water bath on the rack below helps prevent cracking without risking a soggy crust. Chill overnight for best flavor and texture. The cream cheese icing covers any cracks and adds extra richness.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of che
Calories: 350
Sugar: 28
Sodium: 320
Fat: 20
Saturated Fat: 12
Carbohydrates: 37
Fiber: 1
Protein: 7

Keywords: cinnamon roll cheesecake, homemade cheesecake, cream cheese icing, cinnamon swirl, easy dessert, brunch, bakery-style, cinnamon dessert, cheesecake recipe