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Easy Swirled Cinnamon Roll Cheesecake Recipe

Close-up of a thick slice of cinnamon roll cheesecake showing creamy filling and cinnamon swirl, drizzled with white icing.
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Make this showstopping dessert that perfectly merges creamy cheesecake with warm, gooey cinnamon roll flavor. This recipe is simple to follow and delivers an indulgent treat.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 (8 ounce) can refrigerated cinnamon rolls, cut into quarters
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup heavy cream (for drizzle)
  • 1/2 cup powdered sugar (for drizzle)

Instructions

  1. Preheat your oven to 350 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 granulated 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 cheesecake batter: Beat the softened cream cheese, 1 cup granulated sugar, and vanilla extract in a large bowl until smooth. Mix in the sour cream. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Assemble the swirl: Pour half of the cheesecake batter over the cooled crust. Arrange half of the quartered cinnamon roll pieces evenly over the batter. Pour the remaining batter over the top. Place the remaining cinnamon roll pieces on top of the batter.
  5. Create the cinnamon swirl: In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the top of the cheesecake.
  6. 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 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  7. 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. Refrigerate for at least 6 hours, or preferably overnight.
  8. Make the glaze: Whisk together the heavy cream and powdered sugar until smooth. Drizzle over the chilled cheesecake before serving.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before mixing the batter.
  • If you do not have access to refrigerated cinnamon rolls, you can make a simple cinnamon sugar swirl using 1/2 cup brown sugar, 1 tablespoon flour, and 1 1/2 teaspoons cinnamon mixed with 2 tablespoons melted butter.
  • This decadent cheesecake is a perfect holiday cheesecake idea or cozy evening treat.

Nutrition

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