Print

Ultimate Cinnamon Roll Swirl Cheesecake with Cream Cheese Frosting Drizzle

A decadent slice of cinnamon roll cheesecake featuring a thick graham cracker crust, creamy filling, cinnamon swirl, and white icing drizzle.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe creates a rich, creamy cheesecake featuring a distinct, moist cinnamon roll swirl throughout the batter, topped with a simple cream cheese frosting drizzle.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup 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 swirl mixture: In a small bowl, mix the brown sugar, cinnamon, and 4 tablespoons melted butter until crumbly. Set aside.
  4. Prepare the cheesecake batter: Beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar until combined. Mix in vanilla extract and sour cream. Beat in eggs one at a time, mixing just until blended after each addition. Do not overmix.
  5. Assemble the swirl: Pour half of the cheesecake batter over the crust. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Pour the remaining cheesecake batter over the cinnamon layer. Top with the remaining cinnamon swirl mixture.
  6. Create the swirl pattern: Use a butter knife to gently cut through the layers in a figure-eight or circular motion to create a marbled swirl effect. Do not over-swirl.
  7. Bake using 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.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake 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, preferably overnight.
  11. Prepare the frosting: Beat the powdered sugar, 2 tablespoons cream cheese, and milk until smooth. Drizzle over the chilled cheesecake before serving.

Notes

  • For the smoothest cheesecake, ensure your cream cheese and eggs are at room temperature before starting.
  • If you prefer a more defined cinnamon roll look, you can layer thin strips of pre-made cinnamon roll dough on the bottom before adding the crust mixture.
  • To prevent the foil from tearing in the water bath, use two layers of heavy-duty foil.

Nutrition

Find it online: https://tasteportfolio.com/best-cinnamon-roll-cheesecake-desserts/