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Cinnamon Roll Cheesecake

A close-up of a rich slice of Cinnamon Roll Cheesecake showing marbled dark chocolate and cream cheese layers, drizzled with white icing.
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A recipe for a rich, baked cheesecake featuring a distinct, gooey cinnamon swirl inspired by classic cinnamon rolls, topped with a simple cream cheese glaze.

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
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup packed light brown sugar (for swirl)
  • 2 tablespoons all-purpose flour (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for swirl)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). 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 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 swirl mixture: In a small bowl, whisk together the brown sugar, flour, and cinnamon. Stir in the 1/4 cup melted butter until combined into a thick paste. Set aside.
  4. Prepare the cheesecake batter: Beat the softened cream cheese with 1 1/2 cups sugar until smooth. Beat in vanilla extract, then add eggs one at a time, mixing just until combined after each addition. Mix in the sour cream. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Drop spoonfuls of the cinnamon swirl mixture evenly over the batter. Pour the remaining cheesecake batter over the top.
  6. Create the swirl: Use a butter knife or skewer to gently cut through the layers in a figure-eight or spiral motion to create the swirl pattern. Be careful not to scrape the bottom crust.
  7. Bake the cheesecake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before serving.
  11. Prepare the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake before slicing and serving.

Notes

  • Using room temperature ingredients for the cheesecake batter results in a smoother texture.
  • The water bath is key to even baking and preventing the cheesecake from drying out or cracking.
  • Chill the cheesecake completely before attempting to remove the springform ring.

Nutrition

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