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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 32 oz cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • 4 large eggs
  • ¼ cup packed light brown sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp unsalted butter, melted
  • 2 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 to 3 tbsp milk
  • ½ tsp vanilla extract

Method
 

  1. Preheat oven to 350°F. Mix graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press into the bottom of a 9-inch springform pan and bake 10 minutes. Cool and reduce oven to 325°F.
  2. Beat 32 oz cream cheese and 1 cup sugar until smooth. Mix in sour cream and 2 tsp vanilla. Add eggs one at a time on low speed. Pour over the cooled crust.
  3. Stir together brown sugar, cinnamon, and 1 tbsp melted butter. Drop spoonfuls over the filling and swirl with a knife to create ribbons.
  4. Bake at 325°F for 55 to 65 minutes until edges are set and the center jiggles slightly. Turn off oven, crack door, and cool 1 hour. Refrigerate at least 4 hours.
  5. Beat 2 oz cream cheese, powdered sugar, 2 tbsp milk, and ½ tsp vanilla until smooth. Add more milk if needed. Drizzle over the chilled cheesecake, then slice and serve.

Notes

Cooling and chilling are not counted in the prep or cook times. Plan for at least 4 hours of refrigerator time, but overnight is even better. Keep the cheesecake stored without the glaze if you’re making it ahead, and add the drizzle the day you serve it for the freshest look.