Description

This Cinnabon Cheesecake combines the creamy richness of classic cheesecake with the gooey, cinnamon-sugar swirl of a cinnamon roll. It’s the ultimate indulgent dessert that’s perfect for holidays, brunch, or anytime you want to impress!

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream

For the Cinnabon Topping:

1 package cinnamon rolls (store-bought or homemade)
1/2 cup brown sugar
1 tablespoon cinnamon
2 tablespoons unsalted butter, melted
1 tablespoon milk (optional, for drizzle)

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Instructions

Prepare the Crust:

Preheat oven to 325°F (163°C).
Combine graham cracker crumbs, melted butter, and sugar in a medium bowl.
Press into the bottom of a springform pan.
Bake for 10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling:

Beat cream cheese until smooth.
Add sugar and vanilla; mix until well blended.
Add eggs one at a time, mixing after each addition.
Stir in sour cream until the batter is creamy and smooth.
Pour over the cooled crust.

3. Bake the Cheesecake:

Bake at 325°F for 55–60 minutes until the center is set but slightly jiggly.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight.

4. Make the Cinnabon Topping:

Bake cinnamon rolls according to package instructions and let them cool.
In a small bowl, mix brown sugar, cinnamon, melted butter, and milk (if desired).
Chop or tear baked cinnamon rolls and toss them in the cinnamon-sugar mixture.
Pile on top of chilled cheesecake before serving.

Notes

For extra indulgence, drizzle with the icing that comes with the cinnamon rolls or add a homemade cream cheese glaze.
Use mini cinnamon rolls for an even topping layer.
Store leftovers in the fridge for up to 5 days.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baked