Cinnamon Roll Cheesecake

🍰 Cinnamon Roll Cheesecake

Creamy cheesecake, buttery graham cracker crust, and thick ribbons of cinnamon-brown sugar make this taste like a cinnamon roll and cheesecake in one dessert.

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
1 tsp ground cinnamon
5 tbsp butter, melted
2 tbsp brown sugar

Cinnamon Swirl

½ cup brown sugar
2 tbsp all-purpose flour
2 tbsp ground cinnamon
2 tbsp butter, melted

Cheesecake Filling

24 oz cream cheese, softened
¾ cup granulated sugar
¾ cup sour cream
1 tsp vanilla extract
3 large eggs
2 tbsp all-purpose flour

Instructions

Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Combine graham cracker crumbs, cinnamon, brown sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then cool slightly.
Make the cinnamon swirl by mixing brown sugar, flour, cinnamon, and melted butter until thick and crumbly.
Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and flour. Add eggs one at a time, mixing on low just until combined.
Pour half the cheesecake batter over the crust. Sprinkle half the cinnamon mixture over it. Add the remaining cheesecake batter and finish with the remaining cinnamon mixture. Gently swirl with a knife.
Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the door, and leave the cheesecake inside for 30 minutes.
Cool completely, then refrigerate for at least 6 hours, preferably overnight.
Slice and serve chilled. For an extra cinnamon-roll finish, drizzle with a simple powdered sugar glaze.