Description

Indulge in a luscious Decadent Cinnamon Roll Cheesecake featuring a buttery graham cracker crust, a smooth cream cheese filling swirled with a rich cinnamon and brown sugar mixture, and an optional creamy glaze. This baked dessert beautifully marries the flavors of classic cinnamon rolls with the creamy richness of cheesecake, perfect for special occasions or any time you crave a sweet treat.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling

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)

Cinnamon Swirl

½ cup brown sugar, packed
2 tablespoons ground cinnamon
3 tablespoons unsalted butter, melted

Optional Glaze

4 ounces (113 g) cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or cream

Instructions

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

Notes

To avoid cracks, do not overmix the eggs into the batter and avoid opening the oven door during baking.
Room temperature eggs and cream cheese help achieve a smooth batter.
For a deeper cinnamon flavor, you can increase the cinnamon in the swirl slightly.
The heavy cream in the batter is optional but adds extra creaminess.
Store leftover cheesecake in the refrigerator tightly covered for up to 4 days.
Allow cheesecake to chill completely before glazing or serving for best texture.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cinnamon roll cheesecake, baked cheesecake, cinnamon swirl cheesecake, decadent desserts, cream cheese dessert