A rich, indulgent cheesecake swirled with brown sugar cinnamon and topped with a sweet vanilla glaze — it’s like a cinnamon roll and a honeybun had a delicious baby.
→ 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, room temp
1 cup granulated sugar
1/2 cup sour cream
3 large eggs, room temp
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
1. Preheat oven to 325°F. Grease a 9-inch springform pan. Line bottom with parchment, if you'd like easier removal.
2. Mix crust ingredients in a bowl. Press into pan base and 1-inch up sides. Bake 8-10 minutes. Cool completely.
3. Beat cream cheese until smooth (2-3 minutes). Add sugar, beat again. Add sour cream, vanilla, cinnamon. Mix. Add eggs one at a time, mixing just until blended. Don’t overmix.
4. Pour filling over crust.
5. Combine swirl ingredients. Pipe in a spiral over filling. Swirl with skewer or knife for marble look.
6. Bake 55–65 minutes, or until center is slightly jiggly but edges are set. Turn oven off, crack door, cool inside 1 hour.
7. Let cheesecake cool to room temp. Refrigerate at least 4 hours or overnight.
8. Whisk glaze ingredients. Drizzle over chilled cheesecake.
9. Slice with hot knife for clean cuts. Serve chilled.
Bring everything to room temp before mixing—makes a world of difference in texture.
Letting it cool slowly in the oven helps keep the top from cracking like the sidewalk in August.
You can make it 1-2 days ahead. Just save the glaze for the last minute to keep it glossy.