Cinnamon Roll Cheesecake is the ultimate fusion of two beloved desserts—cinnamon rolls and creamy cheesecake. This indulgent treat features a buttery crust, a rich cheesecake filling infused with cinnamon sugar swirls, and a luscious cream cheese frosting. The combination of warm cinnamon spice and velvety cheesecake makes this dessert a showstopper for any occasion.
Ingredients:
Crust:
- 1 ½ cups vanilla wafer crumbs
- 5 tbsp melted butter
- ¼ cup sugar
- 1 tsp ground cinnamon
Cheesecake Filling:
- 26 oz cream cheese, softened
- 1 ¼ cups sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 2 ½ tsp vanilla extract
- 4 large eggs
Cinnamon Swirl:
- 1 ¼ cups light brown sugar
- 5 tbsp ground cinnamon
- ¾ cup all-purpose flour
- ½ cup melted butter
Cream Cheese Frosting:
- 6 tbsp butter, softened
- 1 ½ cups powdered sugar
- 5 tbsp heavy cream
Instructions:
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- Mix vanilla wafer crumbs, melted butter, sugar, and cinnamon in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Make the Cinnamon Swirl:
- In a bowl, combine brown sugar, cinnamon, and flour.
- Stir in melted butter until fully incorporated.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat cream cheese, sugar, and flour on low speed until smooth.
- Add sour cream, vanilla extract, and cinnamon, mixing until combined.
- Add eggs one at a time, mixing slowly after each addition.
- Layer the Cheesecake:
- Sprinkle ¼ of the cinnamon swirl mixture over the crust.
- Pour ⅓ of the cheesecake filling over the cinnamon mixture.
- Repeat layering two more times, finishing with the remaining cinnamon swirl on top.
- Bake the Cheesecake:
- Wrap the outside of the springform pan with aluminum foil.
- Place the pan inside a larger baking dish and fill with warm water halfway up the sides.
- Bake at 300°F (148°C) for 1 hour and 20 minutes.
- Turn off the oven and let the cheesecake sit inside for 30 minutes.
- Crack the oven door and let it cool for another 30 minutes.
- Chill and Frost:
- Refrigerate the cheesecake for 4-5 hours or overnight.
- Beat butter, powdered sugar, and heavy cream until smooth.
- Pipe or spread the frosting over the cheesecake in a spiral pattern.
- Serve and Enjoy:
- Slice and serve chilled.
- Store leftovers in the fridge for up to 5 days.
Tips for the Best Cinnamon Roll Cheesecake:
- Use room-temperature ingredients for a smooth filling.
- Bake in a water bath to prevent cracks.
- Let the cheesecake cool gradually to maintain texture.
- Experiment with different spices like nutmeg or cardamom for a unique twist.
Enjoy your homemade Cinnamon Roll Cheesecake! Let me know if you’d like variations or additional serving ideas. 😊