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Cinnamon Roll Cheesecake

Cinnamon roll cheesecake with a graham cracker crust, cinnamon swirl, and a glossy cream cheese glaze. Baked in a water bath until just set for a smooth, sliceable texture—then chilled for clean, creamy layers.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon graham crust
  • 2 cup graham crumbs
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 6 tbsp butter melted
Cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
Cinnamon swirl
  • 0.25 cup brown sugar
  • 1.5 tbsp cinnamon
  • 2 tbsp butter melted
Cream cheese glaze
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 springform pan
  • 1 water bath setup
  • 1 hand mixer

Method
 

Make the cinnamon graham crust
  1. Preheat the oven to 325F, then press the graham crumbs, sugar, cinnamon, and melted butter into a 9-inch springform pan. Bake for 10 minutes and then let it cool slightly (golden at the edges).
Mix the cheesecake and swirl
  1. Beat the cream cheese and granulated sugar until smooth, then beat in the eggs one at a time. Mix in the sour cream, vanilla, and cinnamon until glossy and lump-free (no streaks).
  2. Mix the brown sugar, cinnamon, and melted butter for the cinnamon swirl until smooth. Drizzle the swirl over most of the batter in the pan (visible cinnamon ribbons on top).
  3. Pour the remaining batter over the swirl and gently smooth the top. Drop the batter down in small spoonfuls, then swirl with a knife once or twice for a marbled finish (do not fully mix).
Bake, cool, and chill
  1. Bake the cheesecake in a water bath at 325F for 60-65 minutes until the center is just set with a slight wobble. Turn off the oven and cool on a rack until room temperature (surface should not look wet).
  2. Refrigerate for 6 hours, uncovered or loosely covered, until fully firm. Chill until the slice holds its shape when lifted.
Glaze and serve
  1. Beat the cream cheese, powdered sugar, milk, and vanilla until smooth and pourable. Drizzle the glaze over the top right before serving so it stays shiny (coating the ridges from the swirl).

Notes

Pro tip: keep the batter lump-free by scraping the bowl and beating only until smooth—overmixing can add air and cause cracks. Refrigerate the cheesecake covered for up to 4 days; freeze after chilling (no glaze) for up to 2 months, then thaw overnight in the fridge and glaze before serving. For a lighter option, swap half the cream cheese for Neufchâtel to reduce richness while keeping the creamy texture.