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Ultimate Decadent Cinnamon Roll Cheesecake Recipe: Easy Swirl Technique Included

A decadent slice of cinnamon roll cheesecake featuring a creamy base, cinnamon swirls, and drizzled with icing.
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Create a showstopping dessert by fusing the creamy texture of cheesecake with the warm, spiced swirls of cinnamon rolls. This recipe uses a simple swirl method to achieve an indulgent, comforting sweet bake.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 (12.4 ounce) package refrigerated pre-made cinnamon rolls (about 8 rolls)
  • 1/4 cup light brown sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)
  • 2 tablespoons unsalted butter, melted (for cinnamon swirl)
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cinnamon roll pieces: Separate the pre-made cinnamon rolls. Cut each roll into quarters. Set aside.
  4. Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup granulated sugar, sour cream, and vanilla extract, mixing until just combined. Beat in the eggs one at a time, mixing only until incorporated. Do not overmix.
  5. Prepare the cinnamon swirl mixture: In a small bowl, combine the brown sugar, cinnamon, and 2 tablespoons melted butter. Mix until crumbly.
  6. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Arrange half of the cut cinnamon roll pieces evenly over the batter. Drizzle half of the cinnamon swirl mixture over the rolls. Pour the remaining cheesecake batter over this layer. Top with the remaining cinnamon roll pieces and sprinkle with the remaining cinnamon swirl mixture.
  7. Bake: Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  9. Prepare the glaze: Whisk together the powdered sugar and milk until smooth. Drizzle over the chilled cheesecake before serving.

Notes

  • For a truly showstopping dessert, you can use the icing that comes with the pre-made cinnamon rolls and drizzle it over the top along with your homemade glaze.
  • If you prefer a Honeybun variation, substitute the pre-made cinnamon rolls with pre-made honeybuns, cut into pieces.
  • To prevent cracking, place a pan of water on the bottom rack of your oven while baking the cheesecake.

Nutrition

Find it online: https://cookerycommand.com/cinnamon-roll-cheesecake-recipe-easy-swirl/