Cinnamon Roll Cheesecake is a delightful dessert that combines two popular treats: creamy cheesecake and sweet cinnamon rolls. This dessert is perfect for any occasion, from family gatherings to special celebrations. With its rich flavors and smooth texture, it’s sure to be a hit with everyone who tries it.
Why Make This Recipe
There are many reasons to make this Cinnamon Roll Cheesecake. First, it offers a unique twist on traditional cheesecake by adding the comforting taste of cinnamon rolls. Secondly, it is a crowd-pleaser that appeals to both cheesecake lovers and cinnamon roll fans. Lastly, it’s relatively simple to prepare, making it an excellent choice for bakers of all skill levels.
How to Make Cinnamon Roll Cheesecake
Making Cinnamon Roll Cheesecake involves three main parts: the crust, the cheesecake filling, and the frosting. Each component comes together to create a delicious dessert that is sure to impress.
Ingredients
- 1 1/2 cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
- 1/4 cup (56g) sugar
- 1 tsp ground cinnamon
- 5 tbsp (70g) butter, melted
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 4 large eggs, room temperature
- 1 1/4 cups (281g) packed light brown sugar
- 5 tbsp ground cinnamon
- 3/4 cup (98g) all-purpose flour
- 1/2 cup (112g) unsalted butter, melted
- 2 oz cream cheese, room temperature
- 6 tbsp (84g) butter, room temperature
- 1/2 tsp vanilla extract
- 1 1/2 cups (173g) powdered sugar
- 4-5 tbsp heavy cream
Directions
Crust:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the vanilla wafer crumbs, 1/4 cup sugar, 1 tsp cinnamon, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Cheesecake and Cinnamon Filling:
4. In a large bowl, beat the cream cheese until smooth.
5. Add 1 cup sugar and 3 tbsp flour, mixing until well combined.
6. Beat in the sour cream, 2 tsp vanilla extract, and 2 tsp cinnamon.
7. Add eggs one at a time, mixing well after each addition.
8. Pour half of the cheesecake batter over the cooled crust.
9. In another bowl, mix the brown sugar, 5 tbsp cinnamon, and 3/4 cup flour. Stir in melted butter and cream cheese until smooth.
10. Drop spoonfuls of the cinnamon filling over the cheesecake batter, then swirl gently with a knife.
11. Pour the remaining cheesecake batter on top and smooth the surface.
12. Bake for 1 hour, or until the edges are set. Let cool before refrigerating for at least 4 hours.
Frosting:
13. In a bowl, beat the room temperature butter, 1/2 tsp vanilla extract, and powdered sugar.
14. Add heavy cream a tablespoon at a time until you reach desired consistency.
How to Serve Cinnamon Roll Cheesecake
Slice the cheesecake into wedges and serve it chilled. Drizzle the frosting over each slice for an added touch of sweetness. You can also garnish with extra cinnamon or whipped cream for decoration.
How to Store Cinnamon Roll Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days. You can also freeze slices for up to 2 months; just let them thaw in the fridge before serving.
Tips to Make Cinnamon Roll Cheesecake
- Make sure all ingredients are at room temperature for a smooth batter.
- Don’t overmix the cheesecake batter to keep it light and fluffy.
- Swirl the cinnamon filling gently to create beautiful marbled patterns.
Variation
For a chocolate twist, you can add mini chocolate chips to the cheesecake batter and the cinnamon filling for added flavor.
FAQs
Q1: Can I make this cheesecake ahead of time?
A1: Yes, this cheesecake can be made one day in advance. Just refrigerate it overnight before serving.
Q2: What happens if I don’t have a springform pan?
A2: You can use a regular cake pan, but make sure to line it with parchment paper for easy removal.
Q3: Can I use other types of crumbs for the crust?
A3: Absolutely! Graham cracker crumbs or even digestive biscuits can work well.
Cinnamon Roll Cheesecake
Ingredients
For the crust
- 1.5 cups 1 1/2 cups vanilla wafer crumbs (or graham cracker crumbs)
- 0.25 cups 1/4 cup sugar
- 1 tsp 1 tsp ground cinnamon
- 5 tbsp 5 tbsp butter, melted
For the cheesecake filling
- 24 oz 24 ounces cream cheese, room temperature
- 1 cup 1 cup sugar
- 3 tbsp 3 tbsp all-purpose flour
- 1 cup 1 cup sour cream
- 2 tsp 2 tsp vanilla extract
- 2 tsp 2 tsp ground cinnamon
- 4 large 4 large eggs, room temperature
For the cinnamon filling
- 1.25 cups 1 1/4 cups packed light brown sugar
- 5 tbsp 5 tbsp ground cinnamon
- 0.75 cups 3/4 cup all-purpose flour
- 0.5 cups 1/2 cup unsalted butter, melted
- 2 oz 2 oz cream cheese, room temperature
For the frosting
- 6 tbsp 6 tbsp butter, room temperature
- 0.5 tsp 1/2 tsp vanilla extract
- 1.5 cups 1 1/2 cups powdered sugar
- 4-5 tbsp 4-5 tbsp heavy cream to reach desired consistency
Instructions
Crust Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the vanilla wafer crumbs, 1/4 cup sugar, 1 tsp cinnamon, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Cheesecake and Cinnamon Filling
- In a large bowl, beat the cream cheese until smooth.
- Add 1 cup sugar and 3 tbsp flour, mixing until well combined.
- Beat in the sour cream, 2 tsp vanilla extract, and 2 tsp cinnamon.
- Add eggs one at a time, mixing well after each addition.
- Pour half of the cheesecake batter over the cooled crust.
- In another bowl, mix the brown sugar, 5 tbsp cinnamon, and 3/4 cup flour. Stir in melted butter and cream cheese until smooth.
- Drop spoonfuls of the cinnamon filling over the cheesecake batter, then swirl gently with a knife.
- Pour the remaining cheesecake batter on top and smooth the surface.
- Bake for 1 hour, or until the edges are set. Let cool before refrigerating for at least 4 hours.
Frosting Preparation
- In a bowl, beat the room temperature butter, 1/2 tsp vanilla extract, and powdered sugar.
- Add heavy cream a tablespoon at a time until you reach desired consistency.
Serving Suggestion
- Slice the cheesecake into wedges and serve it chilled. Drizzle the frosting over each slice for an added touch of sweetness.
- Garnish with extra cinnamon or whipped cream for decoration.
