STEP 1: PREHEAT OVEN

First, preheat your oven to 325°F (160°C). This temperature is ideal for baking the cheesecake evenly without overcooking it.

STEP 2: CREATE CRUST

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Next, press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. You can use the back of a measuring cup or your fingers to create a compact crust.

Bake this crust in the preheated oven for 8-10 minutes until lightly golden. Once done, remove it from the oven and set it aside to cool slightly.

STEP 3: PREPARE CINNAMON ROLL SWIRL

For the cinnamon roll swirl, mix brown sugar and ground cinnamon in a small bowl until well combined. Then, add the softened butter and stir until it forms a paste. This will be your cinnamon roll swirl mixture.

Set it aside while you prepare the cheesecake filling.

STEP 4: MAKE CHEESECAKE FILLING

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, which should take about 2-3 minutes. Make sure there are no lumps.

Gradually add the granulated sugar, beating until everything is combined.

Incorporate the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.

Finally, stir in vanilla extract and sour cream until the mixture is smooth and fully combined.

STEP 5: ASSEMBLE CHEESECAKE

Pour half of the cheesecake filling into the prepared crust, spreading it evenly with a spatula.

Then, drop spoonfuls of the cinnamon roll swirl mixture over the filling. Use a knife or skewer to gently swirl it into the cheesecake.

Next, pour the remaining cheesecake filling on top, smoothing it out to cover the swirl. If desired, you can add more cinnamon swirl on top and create additional decorative swirls.

STEP 6: BAKE

Place the cheesecake in the preheated oven and bake for 50-60 minutes. The edges should be set, and the center may still jiggle slightly—this is normal, as it will firm up as it cools.

After baking, turn off the oven and leave the cheesecake inside for an additional hour to prevent cracking. This gradual cooling helps maintain the texture.

STEP 7: COOL AND CHILL

Once an hour has passed, remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes.

To help prevent cracking as it cools further, carefully run a knife around the edge of the cheesecake to loosen it from the pan.

Refrigerate for at least 4 hours, but preferably overnight, to allow it to set completely.