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Decadent Cinnamon Roll Cheesecake

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A rich and creamy cheesecake swirled with tender cinnamon roll layers, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 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)
  • ½ cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter, melted
  • 4 ounces (113 g) cream cheese, softened (for optional glaze)
  • ¼ cup powdered sugar (for optional glaze)
  • 1 teaspoon vanilla extract (for optional glaze)
  • 1–2 tablespoons milk or cream (for optional glaze)

Instructions

  1. Preheat your oven to 325°F (163°C). Lightly grease your 9-inch springform pan or line it with parchment paper for easy release.
  2. Make the crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined and crumbly. Press the mixture firmly into the bottom of the pan, creating an even layer. Use the bottom of a glass to pack it down well. Bake for 10 minutes, then remove and set aside to cool slightly.
  3. Prepare the cinnamon swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Stir until it forms a smooth paste. Set aside.
  4. Make the cheesecake batter: Using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy (about 2-3 minutes). Gradually add granulated sugar and vanilla extract, continuing to beat until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition but avoiding overmixing. Next, mix in the sour cream and heavy cream until fully incorporated. The batter should be silky and pourable but not runny.
  6. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust and smooth the top with a spatula. Spoon half the cinnamon swirl mixture evenly over the batter. Pour the remaining cheesecake batter on top and finish by dolloping the rest of the cinnamon swirl. Use a knife or skewer to gently swirl the cinnamon into the batter, creating beautiful marbled patterns.
  7. Bake: Place the pan in the center of the oven and bake for 55-65 minutes or until the edges are set but the center still jiggles slightly when nudged. Avoid opening the oven door too often to prevent cracking.
  8. Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 4 hours or overnight.
  9. Optional glaze: Whip together the cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over the chilled cheesecake before serving.

Notes

Use room temperature eggs and cream cheese to avoid lumps. Avoid overmixing to prevent cracks. Let cheesecake cool gradually in the oven before chilling. Running a warm knife around edges after baking helps removal. Optional cream cheese glaze adds extra richness.

Nutrition

Keywords: cinnamon roll cheesecake, cinnamon swirl cheesecake, easy cheesecake recipe, dessert, cinnamon roll dessert, creamy cheesecake, holiday dessert

Find it online: https://islatable.com/decadent-cinnamon-roll-cheesecake-recipe-easy-perfect-dessert-for-any-occasion/