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Creamy Baked Cinnamon Roll Cheesecake with Cream Cheese Frosting

A generous slice of cinnamon roll cheesecake showing layers of cake, cinnamon swirl, and creamy cheesecake filling, topped with icing.
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Create this decadent Cinnamon Roll Cheesecake that combines the creamy texture of cheesecake with warm, spiced cinnamon swirls. This recipe produces a showstopping dessert perfect for holidays or special gatherings.

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
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup milk
  • 4 ounces cream cheese, softened (for frosting)
  • 1 cup powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (for frosting)

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, 1/4 cup granulated sugar, and melted butter in a bowl. 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 and 1 cup granulated sugar until smooth. Beat in the sour cream and vanilla extract. Add eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Prepare the cinnamon swirl filling: In a separate small bowl, whisk together the brown sugar, cinnamon, and flour. In another small bowl, whisk together the 1/4 cup milk and 4 ounces softened cream cheese until smooth. Stir the cinnamon sugar mixture into the milk mixture until a thick paste forms.
  5. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cinnamon swirl mixture over the batter in dollops. Gently swirl with a knife. Pour the remaining cheesecake batter over the top. Dollop the remaining cinnamon swirl mixture over the top and swirl gently to create ribbons.
  6. Bake the cheesecake in a water bath: 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. Bake for 60 to 75 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. Chill in the refrigerator for at least 6 hours, preferably overnight.
  8. Prepare the cream cheese frosting: Beat the 4 ounces softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth. Add milk one tablespoon at a time until you reach a spreadable consistency.
  9. Frost and serve: Spread the cream cheese frosting over the chilled cheesecake. Sprinkle with extra cinnamon if desired before slicing and serving your ultimate dessert indulgence.

Notes

  • For the cleanest slices, run a thin knife under hot water and wipe dry between each cut.
  • If you prefer a less intense cinnamon flavor, reduce the cinnamon in the swirl mixture by half a teaspoon.
  • This cheesecake tastes best when served slightly cool, not ice cold from the refrigerator.

Nutrition

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