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Cinnamon Roll Cheesecake Baked Dessert Recipe

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4.5 from 56 reviews

A luscious Cinnamon Roll Honeybun Cheesecake combining a spiced graham cracker crust, creamy cinnamon-infused cheesecake filling, and a rich cinnamon swirl, topped with a sweet vanilla glaze for the perfect indulgent dessert that merges the flavors of cinnamon rolls and classic cheesecake.

Ingredients

Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Cinnamon Swirl:

  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1 tablespoon ground cinnamon

Vanilla Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) to ensure it reaches the ideal temperature for baking the cheesecake evenly.
  2. Prepare Graham Cracker Crust: In a bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. Mix until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan using the flat base of a measuring cup for an even crust.
  3. Make Cheesecake Filling: Beat 3 packages of softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar while beating consistently. Mix in 1/2 cup sour cream. Add 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon until fully incorporated.
  4. Assemble First Layer: Pour half of the cheesecake filling onto the prepared crust and smooth the surface evenly with a spatula.
  5. Prepare Cinnamon Swirl: In a separate bowl, mix 1/4 cup melted unsalted butter, 1/2 cup packed brown sugar, and 1 tablespoon ground cinnamon until combined. Drizzle half of this cinnamon mixture over the first cheesecake layer.
  6. Add Second Cheesecake Layer: Pour the remaining cheesecake filling over the cinnamon swirl layer, smoothing it evenly.
  7. Top with Remaining Cinnamon Swirl: Drizzle the remaining cinnamon swirl mixture on top. Use a knife to gently swirl the mixture into the cheesecake filling creating a marbled effect.
  8. Bake Cheesecake: Place the springform pan in the preheated oven and bake for 50-60 minutes, until the center is set but still slightly jiggly.
  9. Cool Gradually: After baking, leave the cheesecake in the oven with the door slightly open for 1 hour to cool gradually, which helps prevent cracks on the surface.
  10. Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set and deepen flavors.
  11. Prepare Vanilla Glaze: Mix 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth and drizzle over the chilled cheesecake before serving.
  12. Serve: Slice and enjoy the perfect blend of creamy cheesecake and cinnamon roll flavors.

Notes

  • Use room temperature eggs and cream cheese for a smooth filling.
  • Press the crust firmly to avoid crumbly base.
  • Swirling the cinnamon mixture gently ensures a pretty marbled look without overmixing.
  • Cooling cheesecake gradually prevents cracking on top.
  • For best results, chill the cheesecake overnight.
  • The glaze adds a sweet finishing touch but can be omitted if preferred.

Find it online: https://oliviabakes.com/cinnamon-roll-cheesecake-baked-dessert-recipe/