Print

Ultimate Cinnamon Roll Swirl Cheesecake with Cream Cheese Glaze

Close-up of a thick slice of cinnamon roll cheesecake, showing the creamy filling, cinnamon swirl, and white icing drizzle.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a showstopping dessert by merging the creamy tang of cheesecake with the warm, gooey spice of a cinnamon roll swirl. This baked cheesecake recipe uses simple techniques for a silky smooth, crack-free result, topped with rich cream cheese frosting.

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
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 package refrigerated cinnamon rolls (8 rolls total)
  • 1/4 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1/4 cup heavy cream (for glaze)
  • 1 cup powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Prepare the crust: Combine graham cracker crumbs and 1/4 cup sugar. Mix in melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Cool slightly.
  2. Prepare the cinnamon roll layer: Unroll the 8 cinnamon rolls. Cut each roll into four equal pieces. Set aside.
  3. Prepare the cheesecake batter: Beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and sour cream in a large bowl until smooth. Beat in eggs one at a time, mixing only until just combined after each addition. Do not overmix.
  4. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Arrange half of the cut cinnamon roll pieces evenly over the batter. Pour the remaining batter over the rolls. Top with the remaining cinnamon roll pieces.
  5. Create the cinnamon swirl: In a small bowl, mix the brown sugar and 1 tablespoon cinnamon. Sprinkle this mixture evenly over the top of the cheesecake. Use a knife or skewer to gently swirl the cinnamon mixture into the top layer of the batter.
  6. Bake using a water bath: Wrap the outside of the springform pan tightly with heavy-duty aluminum foil. Place the pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake at 325°F (160°C) for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. 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.
  9. Chill: Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before glazing.
  10. Make the cream cheese glaze: Whisk together the powdered sugar, heavy cream, and 1 teaspoon vanilla extract until smooth. If the glaze is too thick, add a few more drops of cream.
  11. Glaze and serve: Drizzle the cream cheese glaze over the chilled cheesecake just before serving. Remove the springform ring and slice.

Notes

  • For a crack-free cheesecake, bring all dairy ingredients (cream cheese, sour cream, eggs) to room temperature before starting.
  • Using a water bath provides moist, even heat, which is the best way to achieve a creamy texture.
  • If you prefer a less dense swirl, you can use store-bought honey buns instead of standard cinnamon rolls.

Nutrition

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