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Decadent Cinnamon Roll Cheesecake Recipe with Easy Brown Butter Glaze

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A rich and comforting cheesecake that combines the flavors of cinnamon rolls with creamy cheesecake, topped with a nutty brown butter glaze. Perfect for brunch or special occasions.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150 g)
  • ¼ cup granulated sugar (50 g)
  • 6 tablespoons unsalted butter, melted (85 g)
  • 24 oz (680 g) cream cheese, softened
  • ¾ cup granulated sugar (150 g)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (120 ml)
  • 2 teaspoons ground cinnamon
  • 2 tablespoons brown sugar (light or dark)
  • 6 tablespoons unsalted butter (85 g) for glaze
  • ½ cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract for glaze
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs and sugar. Pour in melted butter and stir until mixture resembles wet sand. Press crumbs evenly into bottom of 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  2. Using a mixer, beat softened cream cheese on medium speed until smooth, about 2-3 minutes. Gradually add sugar and beat until combined. Add eggs one at a time, mixing well after each. Fold in vanilla extract and sour cream until fully incorporated.
  3. In a small bowl, combine ground cinnamon and brown sugar. Set aside.
  4. Pour half of cheesecake batter over cooled crust, smoothing the top. Sprinkle half of cinnamon sugar mixture evenly over batter. Pour remaining batter on top, then sprinkle remaining cinnamon sugar. Use a butter knife or skewer to gently swirl cinnamon sugar into batter to create a marbled effect.
  5. Place springform pan on middle rack in oven. Bake 55-65 minutes until edges are set but center jiggles slightly. Turn off oven and leave cheesecake inside with door slightly open for 30 minutes to cool gradually.
  6. Remove cheesecake from oven and cool to room temperature on wire rack. Refrigerate at least 4 hours or overnight to fully set.
  7. To make brown butter glaze, melt butter in small saucepan over medium heat. Cook, swirling occasionally, until butter foams and turns deep golden brown with nutty aroma (5-7 minutes). Remove from heat and whisk in powdered sugar, vanilla extract, and pinch of salt until smooth and pourable. Let cool slightly.
  8. Remove cheesecake from springform pan, transfer to serving plate, and drizzle brown butter glaze generously on top just before serving.

Notes

Use room temperature ingredients to avoid lumps. Do not overmix after adding eggs to prevent cracks. Bake at 325°F for gentle heat. Swirl cinnamon sugar gently for marbled effect. Watch butter carefully when browning for glaze to avoid burning. Optionally bake in a water bath for extra smooth texture. If glaze hardens, warm gently to restore consistency.

Nutrition

Keywords: cinnamon roll cheesecake, brown butter glaze, cinnamon swirl cheesecake, easy cheesecake recipe, brunch dessert, creamy cheesecake

Find it online: https://forkifyfun.com/decadent-cinnamon-roll-cheesecake-recipe-with-easy-brown-butter-glaze/