This Might Be The Best Dessert I Ever Had
Apr 9, 2026 ✪ Members first on April 8, 2026 3 products
Sugar Spun Run tagged products below. Learn more
Nordic Ware 9 inch Springform Pan, Silver
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walmart.com/ip/Nordic-Ware-9-Springform-Pan/17430035?wmlspartner=wlpa&selectedSellerId=7303&selectedOfferId=F3CD800CEDC24F50B0587AAF2E909E71&conditionGroupCode=1
Libbey Baker's Basics 3 Piece Glass Mixing Bowl Set, Multi Size, Clear
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walmart.com/ip/Libbey-Baker-s-Basics-3-Piece-Glass-Mixing-Bowl-Set-Multi-Size/9346956890?wmlspartner=wlpa&selectedSellerId=101013110&selectedOfferId=C0D4126F6F8A39AEA1C1487FC374EBCC&conditionGroupCode=1
Kitchenaid 5 Ultra Power Speed Hand Mixer - Khm512, Aqua Sky, Size: 5 Speed, Blue
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walmart.com/ip/KitchenAid-5-Ultra-Power-Speed-Hand-Mixer-KHM512-Aqua-Sky/588819879?wmlspartner=wlpa&selectedSellerId=18084&selectedOfferId=8D0AC28DD1004B7F8AF023025B3DAC38&conditionGroupCode=1
Cinnamon roll cheesecake captures the essence of gooey cinnamon rolls and smooth cheesecake in one ridiculously incredible dessert. My recipe is carefully designed to not be too sweet, and there’s no fussy water bath required!
Print the Recipe: https://sugarspunrun.com/cinnamon-rol...
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light or dark brown sugar
½ teaspoon ground cinnamon
7 Tablespoons salted butter, melted (100g)
Cheesecake
24 oz full-fat cream cheese, softened (678g)
¾ cup granulated sugar (150g)
½ cup sour cream (120g)
1 teaspoon vanilla extract
¼ teaspoon table salt
3 large eggs, room temperature preferred, lightly beaten
Cinnamon Swirl
1 cup light or dark brown sugar (200g)
⅓ cup flour (42g)
4 teaspoons ground cinnamon
5 Tablespoons salted butter, melted and cooled (70g)
Glaze
½ cup powdered sugar (62g)
⅛ teaspoon vanilla extract
2-3 teaspoons milk
Whipped Cream
¾ cups heavy cream (180ml)
¼ cup powdered sugar (30g)
½ teaspoon vanilla extract
Cinnamon sugar
1 ½ teaspoons granulated sugar
¼ teaspoon ground cinnamon
Shop my Amazon store: https://www.amazon.com/shop/sugarspunrun
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9” Springform pan (Affiliate Link): https://amzn.to/3QgkVzp
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Electric mixer (Affiliate Link): https://amzn.to/2YIypJy
804 Piping tip (Affiliate Link): https://amzn.to/33R7xGZ
Instructions
00:00 Introduction
00:19 Preheat oven to 325F (160C).
Crust
00:30 Combine graham cracker crumbs, sugars, and cinnamon in a bowl. Add melted butter and stir to combine until all crumbs are moistened.
01:22 Press the graham cracker mixture firmly and evenly into the bottom and up the sides of a 9” springform pan (I use the bottom and side of a glass to help me do this). Set aside while you prepare your cheesecake.
Cheesecake
02:23 In a large mixing bowl, combine cream cheese, and sugar and use an electric mixer on medium-low speed to stir until smooth, creamy, and completely combined. Scrape the bottom and sides of the bowl with a spatula to ensure all ingredients are thoroughly combined.
04:05 Stir in sour cream, vanilla, and salt until just combined.
05:05 Add the eggs, one at a time, stirring on low speed after each addition until just combined. Scrape the sides and bottom of the bowl with a spatula again to ensure all ingredients are incorporated. Set aside to prepare your cinnamon swirl.
Cinnamon Swirl
06:45 In a small bowl, stir together flour, sugar, cinnamon, and butter until well combined and evenly moistened.
08:25 Measure out ½ cup (lightly packed, 135g) of the cinnamon/sugar mixture and place in a separate small bowl. Add 2-3 Tablespoons of cheesecake batter and stir until smooth.
09:39 Place in a piping bag fitted with a round tip (I use the Ateco 804) or in a Ziploc bag that you can snip the corner off for piping.
Assembly
10:00 Pour half of the plain cheesecake batter into your prepared crust. Pour the remaining cinnamon sugar crumble evenly over the batter (there should be large crumbly pieces).
10:53 Pour the remaining plain cheesecake batter overtop and then pipe the mixture in your piping bag in a swirl over the surface.
11:31 Transfer cheesecake to center rack of 325F (160C) preheated oven and bake for 40-50 minutes, until edges are set but the center is still jiggly if slightly jostled.
11:55 Turn off the oven, crack the door several inches, and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove from the oven and allow to cool on the counter until mostly cooled. Transfer to a refrigerator to chill for at least 6 hours, preferably overnight.
Topping
12:45 Once the cheesecake has chilled, prepare the glaze and whipped cream.
12:56 Glaze: Whisk together powdered sugar, vanilla extract, and milk (mixture should ribbon off the whisk and hold its shape for several seconds before dissolving back into the bowl). Drizzle evenly over cheesecake, then make the whipped cream.
13:55 Whippe