Cinnamon Roll Cheesecake

Two favorites in one — this Cinnamon Roll Cheesecake combines the swirled, spiced flavor of a cinnamon roll with the creamy richness of classic cheesecake. A cinnamon crust, a cinnamon swirl running through the filling, and a cream cheese glaze drizzled over the top.

Ingredients

Crust

• 200g graham cracker crumbs
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 90g melted butter

Cheesecake Filling

• 680g cream cheese, room temperature
• 200g sugar
• 3 eggs
• 1 tsp vanilla extract
• 120g sour cream

Cinnamon Swirl

• 100g brown sugar
• 2 tbsp cinnamon
• 60g melted butter

Glaze

• 115g cream cheese, softened
• 60g icing sugar
• 2-3 tbsp milk

Directions

1. Preheat oven to 160°C/320°F. Mix graham crumbs, brown sugar, cinnamon, and melted butter, then press into the base of a lined 23cm/9-inch springform pan. Bake 10 minutes, then set aside.

2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream, mixing until just combined — don't overmix.

3. For the cinnamon swirl, combine brown sugar, cinnamon, and melted butter into a paste.

4. Pour half the cheesecake batter over the crust, drizzle half the cinnamon swirl mixture over it, then swirl gently with a knife. Repeat with the remaining batter and swirl.

5. Bake for 55-65 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour.

6. Cool completely, then refrigerate at least 4 hours, ideally overnight.

7. For the glaze, whisk cream cheese, icing sugar, and milk until smooth and pourable. Drizzle generously over the chilled cheesecake before serving.

Hugs, Alla xox

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