Cinnamon Roll Cheesecake

Viral cinnamon roll cheesecake swirls cinnamon sugar through creamy vanilla cheesecake then tops with cream cheese glaze. Get the recipe!

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Prep Time 30

Cook Time 1 10

Total Time 7 40

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

2 cups graham cracker crumbs
6 tbsp unsalted butter melted
32 oz cream cheese softened 1 hour
1.25 cups granulated sugar
4 large eggs room temperature
2 tsp vanilla extract
1/2 cup sour cream room temp
1/2 cup light brown sugar for swirl
2 tbsp ground cinnamon for swirl
3 tbsp unsalted butter melted, for swirl
4 oz cream cheese softened, for glaze
1 cup powdered sugar
2 tbsp milk

Method

**Crust.** Preheat oven to 325F. Mix graham crumbs and 6 tbsp melted butter. Press into a 9 inch springform pan. Bake 10 minutes.
**Beat.** Beat softened cream cheese 2 minutes until smooth. Add granulated sugar and beat 1 minute. Add eggs one at a time on low speed, then vanilla and sour cream.
**Swirl.** Mix brown sugar, cinnamon, and 3 tbsp melted butter into a paste.
**Layer.** Pour half the cheesecake batter over the crust. Spoon half the cinnamon paste in dollops. Drag a knife to swirl. Repeat with remaining batter and paste.
**Bath.** Wrap pan in foil, place in a roasting pan, and pour hot water around the springform to come 1 inch up the sides.
**Bake.** Bake 60 to 70 minutes until edges are set and center wobbles slightly. Turn off oven, crack door, leave inside 1 hour.
**Glaze.** Whisk cream cheese, powdered sugar, and milk smooth. Drizzle over the chilled cheesecake right before serving.

Notes

Soften cream cheese 1 full hour at room temp for a smooth lump free filling. Bake in a water bath to prevent cracks. Wrap the springform in foil and place in a roasting pan with hot water. Cool the cheesecake in the oven with the door cracked 1 hour to prevent sudden temperature shock cracks.