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Merry

Cinnamon Roll Cheesecake with Cream Cheese Frosting

This Cinnamon Roll Cheesecake is the ultimate fusion of two classic desserts. A buttery graham cracker crust serves as the foundation for a rich, velvety cheesecake swirled with a gooey cinnamon-sugar filling. Topped with a luscious cream cheese frosting, every bite is a perfect balance of warm cinnamon spice and creamy decadence. Whether for holidays, special occasions, or a weekend treat, this cheesecake is sure to impress!
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup melted butter
For the Cinnamon Roll Layer:
  • ½ cup unsalted butter softened
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
For the Cheesecake Filling:
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
For the Cinnamon Swirl:
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
For the Cream Cheese Frosting:
  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk optional, for consistency

Method
 

  1. Preheat the Oven: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and bake for 10 minutes. Let cool.
  3. Make the Cinnamon Roll Layer: In a bowl, mix butter, brown sugar, and cinnamon. Spread over the crust.
  4. Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour half over the cinnamon layer.
  5. Add the Cinnamon Swirl: Mix brown sugar and cinnamon. Sprinkle half over the batter, pour in the remaining cheesecake filling, then sprinkle the rest. Use a knife to swirl.
  6. Bake the Cheesecake: Place the pan in a water bath and bake for 55-65 minutes, until set but slightly jiggly. Let cool in the oven for 1 hour, then refrigerate for at least 4 hours.
  7. Make the Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. Add milk if needed.
  8. Serve: Spread frosting over the chilled cheesecake, slice, and enjoy!

Notes

  • Ensure cream cheese is at room temperature for a smooth filling.
  • A water bath helps prevent cracks and ensures even baking.
  • Let the cheesecake cool gradually in the oven before refrigerating to avoid cracks.
  • For a stronger cinnamon flavor, add extra cinnamon to the swirl.
  • Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

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