Description
A creamy baked cheesecake swirled with cinnamon sugar filling, layered on a buttery crust, and topped with whipped cream. The perfect fusion of cinnamon roll and cheesecake.
Ingredients
For the crust:
2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons sugar
For the filling:
24 oz cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
For the swirl:
½ cup brown sugar
2 tablespoons cinnamon
3 tablespoons melted butter
Optional toppings:
Whipped cream
Extra cinnamon
Instructions
1. Preheat oven to 325°F. Grease and prepare springform pan with foil wrap.
2. Combine crust ingredients, press into pan, and bake for 8 minutes.
3. Beat cream cheese and sugar. Add eggs one at a time, then sour cream and vanilla.
4. Mix brown sugar, cinnamon, and butter for swirl.
5. Pour half batter into crust. Drizzle with half swirl mixture. Repeat. Marble with knife.
6. Bake in water bath for 55–65 minutes, until edges are set but center jiggles.
7. Cool completely, then refrigerate 4+ hours.
8. Serve with whipped cream and cinnamon dust.
Notes
For extra indulgence, drizzle cream cheese glaze before serving.
Use gluten-free grahams for a GF version.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
Keywords: cinnamon roll cheesecake, cinnamon swirl cheesecake, holiday dessert recipe, cinnamon dessert, cheesecake with cinnamon roll crust