Print

Ultimate Swirled Cinnamon Roll Cheesecake: Easy Recipe with Cream Cheese Frosting Topping

A close-up of a rich slice of cinnamon roll cheesecake drizzled with white icing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can create a show-stopping dessert by combining the creamy texture of cheesecake with the warm spice of cinnamon rolls. This recipe provides simple steps for a decadent, swirled baked cheesecake perfect for any gathering.

Ingredients

Scale
  • 1 (14.4 ounce) package refrigerated cinnamon rolls, icing discarded
  • 1 (12 ounce) package refrigerated cinnamon rolls, icing reserved for topping
  • 1 (16 ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon ground cinnamon
  • 1/4 cup packed light brown sugar

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Open the first package of cinnamon rolls. Separate the rolls and press the dough evenly into the bottom of the prepared springform pan to form the crust. Bake this crust for 8 minutes. Remove from the oven and set aside to cool slightly.
  3. Prepare the cinnamon swirl filling: Open the second package of cinnamon rolls. Cut each roll into quarters. Set the icing aside.
  4. Make the cheesecake batter: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the granulated sugar and vanilla extract until combined. Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream and heavy cream until the batter is smooth.
  5. Create the swirl: Gently fold the ground cinnamon and brown sugar into about half of the cheesecake batter. This creates your spiced layer.
  6. Assemble the cheesecake: Pour the plain cheesecake batter over the cooled crust in the springform pan. Drop the quartered cinnamon roll pieces randomly over the batter. Pour the spiced cheesecake batter over the top. Use a knife or skewer to gently swirl the layers together, creating a marbled effect. Do not overmix.
  7. Bake: Place the springform pan on a baking sheet. Bake for 50 to 60 minutes, or until the edges are set and the center has only a slight jiggle.
  8. Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking. Remove from the oven and cool completely on a wire rack.
  9. Chill: Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. Finish: Before serving, warm the reserved icing slightly if needed and drizzle it over the top of the chilled cheesecake. Slice and serve your homemade dessert.

Notes

  • For a Honeybun Cheesecake variation, substitute the refrigerated cinnamon rolls with refrigerated Honeybuns, cutting them into pieces for the swirl and using their included icing for the topping.
  • If you prefer a cleaner slice, run a thin, sharp knife under hot water and wipe it dry between each cut.
  • You can use a water bath for baking if you are concerned about cracking, but this recipe is designed to be easy without one.

Nutrition

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