Description
A decadent dessert that combines the rich creaminess of cheesecake with the sweet, spiced swirls of a cinnamon roll, topped with a luscious glaze.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 tbsp granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/3 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted (for cinnamon swirl)
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar. Press mixture firmly into the bottom of the pan. Bake for 10 minutes and set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream and vanilla extract.
- In a small bowl, mix brown sugar, cinnamon, flour, and melted butter to make the cinnamon swirl mixture.
- Pour half of the cheesecake batter into the crust. Drop spoonfuls of the cinnamon swirl mixture on top and swirl with a knife. Repeat with remaining batter and swirl again.
- Bake for 55–65 minutes, or until the center is set but slightly jiggly. Turn off oven, crack the door, and let cool inside for 1 hour.
- Chill cheesecake in refrigerator for at least 4 hours or overnight.
- For glaze: whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cheesecake before serving.
Notes
- For a richer flavor, use a cinnamon roll-flavored creamer in the glaze.
- Best chilled overnight for the creamiest texture.
- Store leftovers covered in the fridge for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American