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The Ultimate Cinnamon Roll Cheesecake with Cream Cheese Frosting

A rich, creamy cinnamon roll cheesecake with a piece removed, showing the swirl of cream cheese and cinnamon filling.
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Combine the creamy texture of baked cheesecake with the warm, spiced flavor of a classic cinnamon roll. This recipe features a buttery crust, a rich cinnamon swirl, and a sweet cream cheese topping for a showstopping dessert.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup brown sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the Cinnamon Swirl: In a small bowl, combine the 1/2 cup brown sugar, 1 tablespoon cinnamon, flour, and softened butter. Mix with a fork until crumbly. Set aside.
  4. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth. Beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until combined 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. Pour the remaining cheesecake batter over the cinnamon layer. Sprinkle the remaining cinnamon mixture on top.
  6. Create the Swirl: Use a butter knife to gently swirl the cinnamon mixture through the top layer of the cheesecake batter.
  7. Bake: Place the foil-wrapped 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 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  8. Cool: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath, remove the foil, and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the Frosting: Beat the 4 ounces of softened cream cheese, powdered sugar, and vanilla extract until smooth. Add milk one tablespoon at a time until you reach a spreadable consistency.
  10. Frost and Serve: Spread the cream cheese frosting over the chilled cheesecake just before serving. Slice and enjoy your rich spiced cheesecake.

Notes

  • For the cleanest slices, run a thin knife under hot water and wipe it dry between each cut.
  • If you prefer a slightly more cinnamon-forward crust, add 1 teaspoon of cinnamon to the graham cracker crust mixture.
  • This dessert is excellent served slightly cold, not frozen.

Nutrition

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