Cinnamon Roll Cheesecake
A delightful dessert combining creamy cheesecake and sweet cinnamon rolls, perfect for any occasion.
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.
Notes
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.