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Swirled Cinnamon Roll Cheesecake: A Dreamy Dessert

Ingredients

Scale

For the Crust:

  • 1½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted

For the Cinnamon Roll Swirl:

  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/3 cup unsalted butter, melted

For the Cheesecake Batter:

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup sour cream
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt

For the Cheesecake Frosting:

  • 6 tablespoons cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 12 teaspoons ground cinnamon (for dusting)

Instructions

  1. Prepare the Crust:
    Preheat the oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and combine thoroughly. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and set aside to cool.
  2. Make the Cinnamon Roll Swirl:
    In a small bowl, combine the brown sugar, flour, and cinnamon. Stir in the melted butter to create a thick paste. Set aside.
  3. Prepare the Cheesecake Batter:
    In a large bowl, beat the cream cheese until smooth. Gradually add the brown sugar, granulated sugar, and sour cream, mixing well. Add the eggs one at a time, mixing until incorporated. Finally, mix in the vanilla extract and salt.
  4. Layer and Bake the Cheesecake:
    Pour half of the cheesecake batter over the crust. Drop spoonfuls of half of the cinnamon swirl mixture over the batter and swirl gently with a knife. Add the remaining batter on top, then drop the rest of the cinnamon swirl mixture, swirling again with a knife. Place the springform pan in a water bath and bake at 325°F (163°C) for 60-75 minutes.
  5. Cool and Refrigerate:
    Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 6 hours or overnight.
  6. Make the Cream Cheese Frosting:
    In a medium bowl, beat the cream cheese with the powdered sugar until smooth. Gradually mix in the heavy cream and vanilla extract until soft peaks form.
  7. Frost and Finish:
    Spread the frosting over the cooled cheesecake and dust with ground cinnamon before serving.
Prep Time: 30 minutes
Cook Time: 75-90 minutes
Total Time: 105-120 minutes
Servings: 10-12
  • Author: Olivia Chen