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Baked Cinnamon Roll Cheesecake with Cream Cheese Icing

A rich cinnamon roll cheesecake with a slice removed, topped with gooey cinnamon swirl and dripping white icing.
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Create this decadent Cinnamon Roll Cheesecake that combines a creamy baked cheesecake filling with a warm, gooey cinnamon swirl, all topped with a sweet cream cheese icing. This recipe delivers the ultimate comfort dessert.

Ingredients

  • For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Cinnamon Swirl: 1/2 cup packed light brown sugar, 1 tablespoon ground cinnamon, 1/4 cup unsalted butter, softened
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 4 large eggs, 1/2 cup sour cream
  • For the Cream Cheese Icing: 4 ounces cream cheese, softened, 1/2 cup unsalted butter, softened, 2 cups powdered sugar, 1 teaspoon vanilla extract, 1-3 tablespoons milk

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cinnamon swirl: In a small bowl, combine the brown sugar and 1 tablespoon of cinnamon. Cut in the 1/4 cup softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  4. Prepare the cheesecake filling: Beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream until the batter is uniform.
  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. Pour the remaining cheesecake batter on top. Sprinkle the remaining cinnamon swirl mixture over the top layer.
  6. Create the swirl pattern: Use a butter knife to gently cut through the layers in a figure-eight or zigzag motion to create a marbled effect. Do not overmix.
  7. Bake the cheesecake: 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 (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, and let the cheesecake cool inside the oven for 1 hour. Remove from the oven and water bath, remove the foil, and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight.
  9. Prepare the cream cheese icing: Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  10. Frost and serve: Once chilled, spread the cream cheese icing over the top of the cheesecake before slicing and serving.

Notes

  • For the cleanest slices, use a sharp, thin knife dipped in hot water and wiped dry between each cut.
  • If you prefer a shortcut, you can use pre-made cinnamon roll dough pieces pressed into the bottom for the crust instead of graham crackers.
  • This dessert tastes best when served slightly cool, not ice cold directly from the refrigerator.

Nutrition

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