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Decadent Baked Cinnamon Roll Cheesecake with Cream Cheese Glaze

Close-up of a moist slice of cinnamon roll cheesecake with dark cinnamon swirl and thick white icing drizzled over the top.
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Create this showstopping dessert that combines the creamy texture of baked cheesecake with the warm, spiced swirl of a classic cinnamon roll. This recipe uses simple ingredients to deliver an indulgent, memorable treat perfect for holidays or gatherings.

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
  • 1/2 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 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 325°F (160°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. 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, combine the brown sugar, cinnamon, flour, and softened butter until crumbly. Set aside.
  4. Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar until fully combined. Beat in vanilla extract and sour cream. Add eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
  5. 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 over the cinnamon layer. Sprinkle the remaining cinnamon mixture on top.
  6. Create the swirl: Use a knife or skewer to gently cut figure-eight patterns through the layers to create the cinnamon swirl effect. Do not over-swirl.
  7. Bake the cheesecake: Place the springform 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 and the center has a slight jiggle.
  8. Cool the cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk if you prefer a thinner glaze.
  10. Frost and serve: Once chilled, carefully remove the cheesecake from the pan. Drizzle the cream cheese glaze over the top before slicing and serving.

Notes

  • Using a water bath is key to achieving a creamy, crack-free cheesecake texture.
  • Make sure your cream cheese and eggs are at room temperature before starting the batter; this prevents lumps.
  • For the best flavor and clean slices, chill the finished cheesecake for a full 12 hours before serving.

Nutrition

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