Cinnamon Roll Cheesecake

Cinnamon roll cheesecake with a graham crust, cinnamon swirl ribbons, and a silky cream cheese glaze. Baked in a water bath for a smooth, just-set center and chilled for clean slices.

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Prep Time 35

Cook Time 1 10

chilling 6

Total Time 7 45

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 455

Ingredients Equipment Method Notes

Ingredients

cinnamon graham crust

2 cup graham crumbs
3 tbsp sugar
1 tsp cinnamon
6 tbsp butter melted

cheesecake filling

24 oz cream cheese softened
0.75 cup granulated sugar
3 eggs
0.5 cup sour cream
1 tsp vanilla
0.5 tsp cinnamon

cinnamon swirl

0.25 cup brown sugar
1.5 tbsp cinnamon
2 tbsp butter melted

cream cheese glaze

4 oz cream cheese softened
1 cup powdered sugar
3 tbsp milk
1 tsp vanilla

Equipment

1 springform pan
1 baking pan
1 mixing bowl
1 stand mixer
1 roasting pan

Method

Make the cinnamon graham crust

Preheat the oven to 325°F. Press the graham crust mixture into a 9-inch springform pan, then bake for 10 minutes.

Assemble the cheesecake

Beat the cheesecake batter until smooth, then pour most of it over the baked crust.
Drizzle the cinnamon swirl over the top, then drop the remaining batter on top. Swirl the surface with a knife for ribboned cinnamon streaks.

Bake and chill

Place the springform into a water bath setup and bake at 325°F for 60–65 minutes, until the center is just set. Cool completely, then refrigerate for 6 hours.

Glaze and serve

Beat the glaze until smooth, then drizzle it over the chilled cheesecake right before serving.

Notes

For the smoothest texture, ensure cream cheese is fully softened before beating and avoid overmixing once eggs are added. Store covered in the refrigerator up to 5 days; freeze unfrosted slices up to 2 months. For a lighter option, use low-fat cream cheese and reduced-fat sour cream—your swirl and bake time stay the same.