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Cinnamon Roll Cheesecake

This indulgent dessert combines the best of both worlds with a buttery graham cracker crust, creamy cheesecake filling, and warm cinnamon-sugar swirls.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 1216 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons butter melted
  • Pinch of salt
Filling
  • 32 ounces cream cheese room temperature
  • 1 cup sour cream room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
Cinnamon Swirl
  • 1/3 cup brown sugar
  • 2 1/2 tablespoons ground cinnamon
  • 2 tablespoons butter melted
Optional Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Equipment

  • 9-inch springform pan
  • Food processor or blender
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Knife for swirling
  • Roasting pan or larger baking dish (for water bath)
  • Aluminum foil

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Wrap the outside of a 9-inch springform pan tightly with aluminum foil.
  3. Combine graham cracker crumbs, granulated sugar, and salt in a medium bowl.
  4. Pour in the melted butter and mix until the mixture resembles wet sand.
  5. Press this mixture firmly into the bottom of your prepared springform pan.
  6. Bake for 6 minutes until it turns light golden brown.
  7. Combine brown sugar and ground cinnamon in a small bowl.
  8. Add the melted butter and stir until you achieve a paste-like consistency.
  9. Using an electric mixer, beat room temperature cream cheese for 3-4 minutes until smooth.
  10. Add sour cream and mix on low speed for about 30 seconds.
  11. Combine granulated sugar and brown sugar, then add to the cream cheese base and beat on medium speed for 2-3 minutes.
  12. Add vanilla extract and salt, then beat for another 20 seconds.
  13. Add eggs one at a time, beating on low speed for about 20 seconds after each addition.
  14. Pour about one-third of the cheesecake filling into the prepared crust.
  15. Drop small dollops of the cinnamon-sugar mixture over this layer in a scattered pattern.
  16. Pour half of the remaining filling over the cinnamon mixture, then repeat with another layer of cinnamon-sugar.
  17. Finish with the last of the cheesecake filling.
  18. Use a thin knife to create a swirl pattern in the filling.
  19. Place the springform pan inside a larger roasting pan.
  20. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  21. Bake for 50-55 minutes until the edges are set but the center jiggles slightly.
  22. Turn off the oven and crack the door open about 4 inches, leaving the cheesecake in the oven for 1 hour.
  23. Remove the cheesecake from the oven and water bath, then place it on a wire rack to cool completely.
  24. Refrigerate for at least 3 hours or preferably overnight before serving.
  25. If using cream cheese frosting, beat softened cream cheese and butter until fluffy.
  26. Add powdered sugar and vanilla, then beat until smooth.
  27. Spread or pipe frosting over the chilled cheesecake just before serving.

Notes

Serve as a decadent dessert at gatherings, perfect for impressing guests with sophisticated flavors.