Here it is — a show-stopping Cinnamon Roll Cheesecake that has a creamy vanilla cheesecake center, cinnamon-swirl ribbons throughout, and a cinnamon-roll style glaze on top. It tastes like a Cinnabon crossed with a New York–style cheesecake!

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⭐ Cinnamon Roll Cheesecake

INGREDIENTS

Crust

• 1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
• ¼ cup brown sugar
• 6 tbsp melted butter
• 1 tsp cinnamon

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Cinnamon Swirl Filling

• ½ cup brown sugar
• 2 tbsp flour
• 2 tsp cinnamon
• 4 tbsp melted butter
• 1 tsp vanilla

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Cheesecake Filling

• 3 (8-oz) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• ½ cup sour cream
• 1 tbsp vanilla extract

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Cream Cheese Glaze (optional but amazing)

• 2 oz cream cheese, softened
• 2 tbsp butter, softened
• ½ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla

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⭐ INSTRUCTIONS

1. Prep the Crust

1. Preheat oven to 325°F (165°C).
2. Mix graham crumbs, brown sugar, cinnamon, and melted butter until it resembles wet sand.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake 8 minutes, then cool.

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2. Make the Cinnamon Swirl

1. Stir together brown sugar, flour, cinnamon, melted butter, and vanilla.
2. Set aside — mixture should be pourable.

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3. Make the Cheesecake

1. Beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing just until combined.
3. Add sour cream and vanilla; mix until smooth (don’t overmix).

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4. Assemble

1. Pour half the cheesecake batter over the crust.
2. Drizzle half the cinnamon swirl mixture over the batter.
3. Pour the remaining cheesecake batter on top.
4. Drizzle the remaining cinnamon swirl in ribbons.
5. Use a knife to gently swirl the mixture (don’t overmix!).

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5. Bake

• Bake at 325°F (165°C) for 55–70 minutes
  or until the center is slightly jiggly but not liquid.
• Turn off oven, crack the door, and let cool 1 hour to reduce cracking.
• Chill at least 4 hours or overnight.

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6. Add the Cream Cheese Glaze

Whisk together glaze ingredients until smooth and drizzle over the chilled cheesecake.

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⭐ Tips

• For the best texture, always cool completely and chill overnight.
• If you don’t want cracks, bake using a water bath or place a pan of hot water on the rack below.
• Add chopped pecans to the cinnamon swirl for a “sticky bun” version.

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Would you like a no-bake version, mini cheesecake version, or cinnamon-roll crust instead of graham crackers?