If you are a fan of cinnamon rolls, you are going to love this easy cheesecake recipe! Creamy cheesecake with layers of cinnamon crumble filling on top of a graham cracker crust and finished off with a sweet glaze.
Course Desserts
Cuisine American
Keyword Cinnamon Cheesecake, Cinnamon Roll Cheesecake
Preheat oven to 325°F. Grease a 9-inch springform pan with cooking spray.
Bottom Layer
Add graham cracker crumbs, butter and sugar to a medium bowl and stir to combine. Press mixture into the bottom of the greased springform pan.
Cinnamon Layer
In a small bowl, stir together graham cracker crumbs, butter, pecans, cinnamon and sugar.
Cheesecake Filling
Add cream cheese, vanilla and sugar to a large mixing bowl. Beat with a mixer on low speed until blended. Add eggs, one at a time, mixing on low speed after each addition.
Cheesecake Assembly
Pour 2 cups of the cheesecake filling over the crust in the springform pan. Sprinkle with half of the cinnamon layer topping.
Pour on top half of the remaining cheesecake filling. Sprinkle the remaining cinnamon layer topping on top.
Pour on remaining cheesecake filling and smooth over with a spoon. Place springform pan on top of a baking sheet.
Bake for 65 minutes until the center of the cheesecake is almost set. Cool completely at room temperature and the chill in the fridge for 4 hours or overnight.
Glaze
In a medium bowl, whisk together milk and powdered sugar. Spread on top of cheesecake. Refrigerate until ready to serve.