If you love cinnamon rolls and you love cheesecake, this Cinnamon Roll Cheesecake might just become your new favorite dessert. Creamy vanilla cheesecake sits on a sweet cinnamon-swirl crust and is topped with a warm cinnamon roll drizzle. It’s rich, indulgent, perfectly spiced, and tastes like a bakery-fresh cinnamon roll transformed into a decadent cheesecake.

This recipe is surprisingly easy to prepare and is perfect for holidays, brunches, birthdays, or anytime you want a dessert that impresses everyone.

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⭐ Why You’ll Love This Cinnamon Roll Cheesecake

• Combines two comfort-food favorites
• Perfect texture: creamy, silky, and beautifully spiced
• No complicated techniques
• Stays moist and firm thanks to a low-and-slow bake
• Looks bakery-quality without the effort

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🧾 Ingredients

For the Crust

• 2 cups crushed cinnamon graham crackers (or regular grahams + 1 tsp cinnamon)
• ¼ cup granulated sugar
• 6 tablespoons melted butter

For the Cinnamon Swirl Filling

• ½ cup brown sugar
• 2 tablespoons ground cinnamon
• 4 tablespoons melted butter
• 1 teaspoon vanilla extract

For the Cheesecake Batter

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour

For the Cinnamon Roll Icing

• 1 cup powdered sugar
• 2 tablespoons milk or cream
• ½ teaspoon vanilla extract

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👩‍🍳 Instructions

1. Make the Crust

1. Preheat oven to 325°F (160°C).
2. Mix crushed graham crackers, sugar, and melted butter in a bowl.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8 minutes, then set aside.

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2. Make the Cinnamon Swirl

In a small bowl, mix:

• Brown sugar
• Cinnamon
• Melted butter
• Vanilla

Stir until smooth and syrupy. Set aside.

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3. Prepare the Cheesecake Batter

1. Beat cream cheese until smooth and fluffy.
2. Add sugar and beat again.
3. Add eggs one at a time—mixing gently to avoid air bubbles.
4. Add sour cream, vanilla, and flour.
5. Mix until creamy but do not overmix.

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4. Assemble the Cheesecake

1. Pour half the cheesecake batter onto the baked crust.
2. Drizzle half the cinnamon swirl mixture and gently swirl with a knife.
3. Add the remaining batter.
4. Drizzle the remaining cinnamon swirl and swirl again lightly.

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5. Bake

1. Place the pan on a baking sheet.
2. Bake at 325°F (160°C) for 55–65 minutes, until edges are set but the center jiggles slightly.
3. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour (prevents cracking).
4. Chill in the refrigerator for at least 4 hours, preferably overnight.

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6. Make the Icing

Whisk powdered sugar, milk, and vanilla together until smooth.
Drizzle over the cheesecake before serving.

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🍽 Serving Suggestions

• Serve cold or slightly chilled.
• Add extra cinnamon drizzle for more spice.
• Top with whipped cream or chopped pecans.
• Pair with a cup of coffee to mimic a real cinnamon-roll breakfast experience.

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💡 Tips for the Best Cinnamon Roll Cheesecake

• Always use room-temperature cream cheese.
• Avoid over-mixing the batter to keep it creamy, not airy.
• Do not open the oven door during baking.
• Chill overnight for the best texture.
• Use full-fat sour cream for richness.

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🔄 Variations

• Cinnamon Roll Cheesecake Bars – bake in a 9×9 pan instead.
• Mini Cinnamon Roll Cheesecakes – use a muffin tin.
• Glaze-Free Version – dust with powdered sugar instead.
• Extra Spicy – add ¼ teaspoon nutmeg to the cinnamon swirl.

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