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a creamy cheesecake with cinnamon swirls and white vanilla glaze drizzled across the top, one slice plated, on a warm wooden board in a wide horizontal shot, on a cozy breakfast table with a cinnamon stick, soft morning light, shallow depth of field, landscape orientation

Cinnamon Roll Cheesecake

A vanilla cheesecake with a brown sugar and cinnamon swirl on a graham cracker crust and topped with a vanilla glaze.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.9 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 2 tsp vanilla extract
  • 0.5 cup brown sugar packed
  • 1 tbsp ground cinnamon

Method
 

  1. Heat the oven to 325F and foil-wrap a 9-inch springform pan.
  2. Press the graham crumbs and butter into the pan and bake 10 minutes, then cool.
  3. Stir the brown sugar and cinnamon together for the swirl mixture.
  4. Beat the cream cheese and granulated sugar smooth, then mix in the sour cream, vanilla, and eggs one at a time.
  5. Pour half the batter over the crust, sprinkle with half the cinnamon mixture, add the rest of the batter and cinnamon, then swirl with a knife.
  6. Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
  7. Refrigerate at least 6 hours, then drizzle with vanilla glaze before serving.

Notes

Make a quick glaze with powdered sugar, a splash of milk, and a drop of vanilla.