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Cinnamon Roll Cheesecake

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This Cinnamon Roll Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavor of a cinnamon roll. It’s layered with a cinnamon-sugar swirl and baked on a buttery graham cracker crust for the perfect dessert fusion.

Ingredients

  • 1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 1 tablespoon ground cinnamon
  • 1/4 cup brown sugar

Instructions

  1. Preheat oven to 325°F (162°C). Grease a 9-inch springform pan.
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of the prepared pan. Set aside.
  3. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
  5. Pour half of the cheesecake filling over the crust and spread evenly.
  6. Mix ground cinnamon and brown sugar together in a small bowl and sprinkle over the filling.
  7. Pour the remaining cheesecake mixture on top and smooth the surface.
  8. Bake for 55–60 minutes or until the center is just set.
  9. Remove from the oven and allow to cool completely at room temperature.
  10. Refrigerate for at least 4 hours or overnight before serving.
  11. Before serving, run a knife around the edges of the pan and remove the springform ring.
  12. Slice and serve chilled.

Notes

  • Ensure cream cheese is softened to avoid lumps in the filling.
  • For a more intense cinnamon flavor, increase cinnamon by 1/2 tablespoon.
  • Chill overnight for best texture and flavor.
  • Use Biscoff cookies for a spiced crust twist.

Nutrition

Find it online: https://yumfamilyrecipes.com/cinnamon-roll-cheesecake/