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The Ultimate Creamy Cinnamon Roll Cheesecake with Gooey Swirls

A close-up of a moist slice of cinnamon roll cheesecake with rich cinnamon swirl and dripping vanilla icing.
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Create a showstopping dessert by blending a rich, creamy baked cheesecake with the warm, spiced flavor of homemade cinnamon rolls. This recipe delivers a decadent, swirled treat perfect for brunch or holidays.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 (12.5 ounce) package refrigerated cinnamon rolls (5–6 rolls), dough only
  • 1/4 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 2 tablespoons unsalted butter, melted (for swirl)
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon milk (for glaze)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cinnamon roll pieces: Separate the cinnamon roll dough. Cut each roll into 4 equal pieces. Set aside.
  4. Prepare the cheesecake batter: Beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth. Beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. 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.
  6. Prepare the swirl mixture: In a small bowl, mix the brown sugar, cinnamon, and 2 tablespoons melted butter until crumbly. Sprinkle this mixture over the top of the cheesecake batter.
  7. Create the swirl: Use a butter knife or skewer to gently swirl the cinnamon mixture down into the batter. Do not over-swirl; aim for distinct ribbons.
  8. Bake the cheesecake in a water bath: Place the foil-wrapped springform 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.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  12. Prepare the glaze: Whisk together the powdered sugar and milk until smooth. Drizzle over the chilled cheesecake before serving.

Notes

  • For the best creamy texture, allow your cream cheese and eggs to come to room temperature before mixing.
  • If you are looking for alternatives to traditional baking, consider looking into meal planning services for easier weeknight dinners.
  • If you want a richer swirl, use the icing packets that come with the cinnamon rolls and drizzle them over the top before chilling.

Nutrition

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