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Cinnamon Roll Swirl Cheesecake with Homemade Crust

A perfect slice of cinnamon roll cheesecake featuring a creamy center, cinnamon swirl, and white icing on a white plate.
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Create a show-stopping dessert that merges creamy baked cheesecake with the warm, spiced flavor of cinnamon rolls, using a simple homemade crust.

Ingredients

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  • For the Crust: 1 1/2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • For the Cinnamon Roll Swirl: 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • For the Cheesecake Filling: 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • For the Glaze (Optional): 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. In a medium bowl, mix the flour, brown sugar, cinnamon, and salt for the crust. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and set aside while you prepare the swirl mixture.
  4. Prepare the Cinnamon Roll Swirl: In a small bowl, combine the 1/2 cup granulated sugar, 2 tablespoons flour, and 1 tablespoon cinnamon. Pour in the melted butter and stir until the mixture is evenly moistened and crumbly. Set aside.
  5. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups granulated sugar, vanilla extract, and salt until fully combined.
  6. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix. Gently mix in the sour cream until the batter is smooth.
  7. Assemble the Cheesecake: Pour half of the cheesecake batter over the pre-baked crust. Sprinkle half of the cinnamon swirl mixture evenly over the batter.
  8. Gently pour the remaining cheesecake batter over the top. Sprinkle the remaining cinnamon swirl mixture over the top layer.
  9. Create the Swirl: Use a butter knife or skewer to gently cut through the layers in a figure-eight or swirling motion to create the cinnamon roll effect. Do not over-swirl.
  10. Bake: Wrap the bottom of the springform pan tightly in heavy-duty aluminum foil. Place the 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 (this is a water bath).
  11. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  12. Cooling: Turn off the oven and prop the door open slightly. Let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, remove the foil, and let it cool completely on a wire rack.
  13. Chill: Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving.
  14. Make the Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake just before serving.

Notes

  • For the creamiest texture, ensure your cream cheese, eggs, and sour cream are at true room temperature before mixing.
  • If you want a Honeybun Cheesecake variation, you can press 4-5 sliced, pre-made honeybuns into the bottom of the pan before adding the crust mixture.
  • To prevent cracking, do not open the oven door during the first 45 minutes of baking.

Nutrition

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