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Ultimate Swirled Cinnamon Roll Cheesecake with Homemade Cream Cheese Glaze

A moist loaf cake with a cinnamon swirl interior and thick white icing, resembling a cinnamon roll cheesecake.
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Bake a showstopper dessert that combines the rich, creamy texture of baked cheesecake with the warm, spiced flavor of a cinnamon roll swirl. This recipe yields a decadent sweet treat perfect for holiday gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 (12.5 ounce) can pre-made cinnamon rolls, dough separated
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup heavy cream
  • 1 cup powdered sugar

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil.
  2. Prepare the crust: Combine 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 cheesecake batter: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream until the batter is smooth.
  5. Pour half of the cheesecake batter over the cooled crust.
  6. Prepare the cinnamon swirl: In a small bowl, mix the brown sugar and cinnamon. Set aside.
  7. Cut the pre-made cinnamon rolls into quarters. Arrange half of the cut pieces randomly over the cheesecake layer. Sprinkle half of the cinnamon-sugar mixture over the rolls.
  8. Gently pour the remaining cheesecake batter over the cinnamon roll pieces. Top with the remaining cinnamon roll pieces and sprinkle with the remaining cinnamon-sugar mixture.
  9. Create the water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  10. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  11. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  12. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  13. Prepare the glaze: Whisk together the heavy cream and powdered sugar until smooth. Drizzle over the chilled cheesecake before serving.

Notes

  • For a crack-free cheesecake, make sure your cream cheese, eggs, and sour cream are at true room temperature before mixing.
  • If you prefer a thicker swirl, you can use a knife to gently trace a figure-eight pattern through the batter after placing the cinnamon pieces.
  • This indulgent sweet treat is best served cold directly from the refrigerator.

Nutrition

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