I make this Cinnamon Roll Cheesecake when I want all the gooey, spiced flavor of a cinnamon roll wrapped inside a rich, creamy cheesecake with a graham crust and a big swirl of cinnamon‑cream cheese frosting on top. I layer a classic cheesecake filling with a buttery brown‑sugar cinnamon swirl, bake it low and slow, then chill and crown it with whipped cinnamon frosting so every slice tastes like dessert for breakfast.
Why I love this recipe
I love that the crust stays simple and familiar—graham cracker crumbs, brown sugar, and melted butter—but the flavor profile shifts into full cinnamon‑roll mode as soon as I add the cinnamon swirl and cream cheese frosting. The filling itself is a straightforward vanilla cheesecake built on three bricks of cream cheese, sugar, eggs, flour, sour cream, and vanilla, so the texture stays dense, smooth, and velvety. The magic comes from the cinnamon swirl mixture, which melts into ribbons and pockets of brown‑sugar butter throughout the cheesecake, just like the filling in a cinnamon roll.
I also love finishing this cheesecake with a cinnamon cream cheese frosting instead of a traditional sour cream or ganache topper. Whipping cream cheese, powdered sugar, cinnamon, heavy cream, and vanilla into a fluffy frosting lets me pipe a big spiral across the top that looks exactly like the icing on a giant cinnamon roll. Once the cheesecake chills, the swirl sets just enough to slice cleanly while still tasting soft, creamy, and spoonable.
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