Step 1: Prepare the Crust

Preheat oven to 325°F (163°C).

Mix graham cracker crumbs, brown sugar, and melted butter in a bowl.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 8 minutes, then set aside to cool.

➜ If using cinnamon roll dough, press it into the pan and prebake for 10 minutes before adding the filling.

Step 2: Make the Cinnamon Swirl

In a small bowl, stir together brown sugar, cinnamon, and melted butter.

Set aside—this will be swirled into the cheesecake for that signature cinnamon roll flavor!

Step 3: Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar on medium speed until smooth.

Mix in sour cream and vanilla extract.

Add eggs one at a time, mixing on low speed until just combined. (Overmixing can cause cracks!)

Step 4: Layer and Swirl

Pour half of the cheesecake batter over the cooled crust.

Drizzle half of the cinnamon swirl mixture over the batter.

Use a knife or toothpick to gently swirl it in.

Repeat with the remaining cheesecake batter and cinnamon swirl.

Step 5: Bake & Cool

Bake at 325°F for 50-55 minutes, or until the center is just slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Transfer to the fridge and chill for at least 4 hours (overnight is best).

Step 6: Make the Cream Cheese Glaze

Whisk together softened cream cheese, powdered sugar, vanilla, and milk until smooth.

Drizzle over the fully chilled cheesecake before serving.