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The Ultimate Cinnamon Roll Cheesecake: A Showstopping Dessert

Close-up of a rich slice of cinnamon roll cheesecake topped with white icing drizzle.
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Combine the creamy texture of baked cheesecake with the warm, spiced flavor of cinnamon rolls in this decadent, showstopping dessert. This recipe delivers rich comfort food in a single slice.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1/4 cup all-purpose flour (for swirl)
  • 1/4 cup (1/2 stick) unsalted butter, softened (for swirl)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool slightly.
  2. Prepare the cinnamon swirl mixture: In a small bowl, combine the brown sugar, cinnamon, flour, and 1/4 cup softened butter until crumbly. Set this aside.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups granulated sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream.
  4. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Gently pour the remaining cheesecake batter on top. Sprinkle the remaining cinnamon swirl mixture over the top layer.
  5. Create the swirl pattern: Use a butter knife or skewer to gently cut through the layers in a figure-eight or circular motion to create a marbled effect. Do not over-mix.
  6. Bake the cheesecake: Wrap the bottom of the springform pan tightly in heavy-duty aluminum foil. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath). Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, remove the foil, and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the glaze: Whisk together the powdered sugar and milk until smooth. Drizzle over the chilled cheesecake before serving.

Notes

  • For a truly indulgent experience, you can press pieces of store-bought cinnamon rolls into the crust before adding the batter, or place small pieces on top before baking.
  • If you skip the water bath, bake for 50-60 minutes and watch carefully to prevent cracking.
  • This dessert is excellent served cold directly from the refrigerator.

Nutrition

Find it online: https://kingscook.com/cinnamon-roll-cheesecake-recipe/