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Baked Cinnamon Roll Cheesecake with Cream Cheese Icing

A rich slice of cinnamon roll cheesecake topped with thick white icing drizzle, sitting on a white plate.
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A rich, creamy baked cheesecake featuring a buttery crust, a distinct cinnamon swirl throughout the filling, and topped with a classic cream cheese frosting.

Ingredients

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

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 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 cinnamon swirl mixture: In a small bowl, combine the brown sugar, cinnamon, and flour. Set aside.
  4. Prepare the cheesecake filling: Beat the 3 packages of softened cream cheese with 1 1/2 cups sugar until smooth. Beat in vanilla extract, eggs one at a time, and sour cream until just combined. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon mixture evenly over the batter. Pour the remaining batter on top. Sprinkle the remaining cinnamon mixture over the top layer.
  6. Create the swirl: Use a butter knife or skewer to gently cut through the layers in a figure-eight motion to create a swirl pattern. Do not over-swirl.
  7. Bake the cheesecake using a water bath: Place the foil-wrapped springform pan inside 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. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  9. Remove the cheesecake from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Prepare the icing: Beat the 4 ounces of softened cream cheese until smooth. Gradually beat in the powdered sugar, vanilla, and milk until you reach a spreadable consistency.
  11. Spread or drizzle the cream cheese icing over the chilled cheesecake before serving.

Notes

  • For the best texture, bring all dairy ingredients (cream cheese, eggs, sour cream) to room temperature before mixing.
  • If you do not want to use a water bath, bake the cheesecake at 325 degrees Fahrenheit for 60-70 minutes, then cool slowly in the turned-off oven.
  • You can substitute the graham cracker crust with a shortbread cookie crust for a different flavor profile.

Nutrition

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