If you’re on the hunt for a dessert that combines the best of two worlds, the Cinnamon Roll Cheesecake is just what you need. This decadent creation offers the gooey sweetness of a cinnamon roll layered with the indulgent creaminess of cheesecake, all embraced by the rich texture of a graham cracker crust. Imagining these flavors melded together is enough to excite any dessert lover, but the real magic happens when you take that first bite and experience the harmonious blend of flavors. A final touch of cream cheese frosting crowns this delightful fusion, sealing it as the ultimate dessert indulgence. Whether it’s a special occasion or just a treat for yourself, this cheesecake promises to be a scrumptious success that leaves everyone craving more. The simplicity in preparation paired with its heavenly taste makes this recipe a treasured addition to any baker’s repertoire.
Why You’ll Love This Cinnamon Roll Cheesecake
Experience a tantalizing mix of flavors and textures with every bite:
- Unique Fusion: Combines the beloved flavors of cinnamon rolls and cheesecake.
- Gooey Goodness: Rich cinnamon layers contrast with creamy cheesecake filling.
- Easy Elegance: Simple technique delivers a visually and palatably impressive dessert.
- Perfect for Any Occasion: Great for celebrations, gatherings, or a cozy evening in.
Preparation Phase & Tools to Use
Before you start crafting this exquisite Cinnamon Roll Cheesecake, ensure your kitchen setup is ready for success. Begin by positioning the oven rack in the center and preheating it to 325°F (163°C). Prepare a 9-inch springform pan by greasing it well—this ensures your cheesecake lifts out smoothly after cooling. Assemble your kitchen essentials: a stand or handheld mixer for blending the batter, medium and large mixing bowls for different components, and a baking sheet to place under the springform pan in the oven. This not only aids in even baking but also catches any butter drippings from the crust. Gather a spatula for scraping down the bowl and an offset spatula for smoothing out layers, ensuring an even and polished finish. For optimal cooling, place the finished cheesecake on a cooling rack. Taking these steps ensures that your preparation is flawless and your baking process is seamless, resulting in the perfect cheesecake every time.
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs (150 g)
- 1/4 cup sugar (50 g)
- 1/2 cup butter, melted (115 g)
- Cinnamon Roll Layer:
- 1/2 cup unsalted butter, softened (115 g)
- 1/2 cup brown sugar (100 g)
- 1 tablespoon ground cinnamon
- Cheesecake Filling:
- 24 oz cream cheese, softened (680 g)
- 1 cup sugar (200 g)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream (240 g)
- Cinnamon Swirl:
- 1/4 cup brown sugar (50 g)
- 1 teaspoon ground cinnamon
- Cream Cheese Frosting:
- 4 oz cream cheese, softened (115 g)
- 1/4 cup unsalted butter, softened (60 g)
- 1 cup powdered sugar (120 g)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for thinning)
Instructions
Step 1: Preheat & Prepare Pan
Begin by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to prevent sticking and facilitate easy removal of the cheesecake after it’s properly set and chilled.
Step 2: Make Crust
Combine the graham cracker crumbs, sugar, and melted butter in a bowl, stirring until the mixture resembles wet sand. Firmly press the mixture into the bottom of your prepped springform pan to form an even crust base. Place the pan into the oven and bake for around 10 minutes. Once the crust is ready, let it cool completely before moving on to the next layer.
Step 3: Cinnamon Roll Layer
In a separate bowl, mix the softened butter, brown sugar, and cinnamon until you achieve a smooth paste. Evenly spread this cinnamon-butter mixture over the cooled graham cracker crust. This layer offers a delightful hint of the classic cinnamon roll inside your cheesecake.
Step 4: Cheesecake Filling
To prepare the cheesecake filling, beat together softened cream cheese and sugar until the texture is smooth and creamy. Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until you have a uniform batter. Pour half of this filling over the cinnamon roll layer.
Step 5: Cinnamon Swirl
Mix the brown sugar and cinnamon together, and sprinkle half of this mixture over the cheesecake filling. Add the remaining filling to cover the swirl, then sprinkle the rest of the cinnamon-sugar mixture on top to create a nuanced swirl effect upon baking.
Step 6: Bake
Place the cheesecake in your preheated oven and bake for about 55–65 minutes, until the center is set but still slightly jiggly. Turn off the heat and allow your cheesecake to rest in the oven with the door cracked open for an hour, facilitating a gentle cooling process. Bring to room temperature on a cooling rack, then refrigerate the cheesecake for at least four hours, preferably overnight.
Step 7: Frost & Serve
Prepare the cream cheese frosting by beating together all frosting ingredients until smooth. If needed, adjust the consistency with a little milk. Spread this luscious frosting over the chilled cheesecake. Slice and bear witness to the impressive combination of textures and flavors before indulging in this divine dessert.
Variations
- Protein: Add a subtle layer of nuts such as pecans or walnuts within the cinnamon roll layer for a crunchy surprise.
- Vegetables: While unconventional for desserts, consider incorporating finely grated carrots for a carrot cake-cinnamon roll twist.
- Spices: Enhance the warmth of the cinnamon with a hint of nutmeg or cardamom for a diverse flavor profile.
Cooking Notes
- Consistency: Ensure your cream cheese is softened before use to promote a smoother filling.
- Cooling: Proper cooling and chilling are crucial to achieve the desired dense and creamy cheesecake texture.
Serving Suggestions
- Pair it with coffee: The bold flavors of coffee enhance the sweet and spiced notes of the cheesecake.
- With a dollop of whipped cream: Add a rich, airy contrast to the dense and creamy dessert.
Tips
- Room-Temperature Ingredients: Allow all refrigerated ingredients to reach room temperature for better blending.
- Avoid Over-Baking: Watch for the jiggle test (the center should still jiggle slightly at the end of baking) to prevent a dry cheesecake.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 6 hours (including chilling)
Nutritional Information
- Calories: Approximately 500 per slice
- Protein: 8g per slice
- Sodium: 240mg per slice
FAQs
Can I use a different crust?
Absolutely, feel free to substitute the graham cracker crust with a digestive biscuit or chocolate cookie crust for a different flavor profile.
What’s the best way to store leftovers?
Cover the cheesecake tightly with plastic wrap or store slices in an airtight container in the refrigerator for up to five days.
What if my cheesecake cracks?
Small cracks are normal and won’t affect the taste. Using a water bath during baking can help prevent cracking.
Can I freeze the cake?
Yes, you can freeze the cheesecake before frosting. Wrap it tightly and store for up to a month. Thaw in the refrigerator before serving.
Conclusion
This Cinnamon Roll Cheesecake is a sweet symphony of flavors that is sure to captivate both cinnamon roll enthusiasts and cheesecake aficionados alike. The indulgent layers of creaminess and spice create an unforgettable taste journey certain to become a cherished staple in your dessert portfolio. Encourage your friends and family to try this exquisite recipe, and feel free to experiment with the variations suggested for a personalized touch. Delve into this dessert with the promise of pure bliss, and don’t hesitate to share your experiences or leave a comment about how this recipe transformed your sweet tooth escapades!
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Cinnamon Roll Cheesecake
- Total Time: 6 hours
- Yield: 12 servings 1x
Description
This Cinnamon Roll Cheesecake is a sweet symphony of flavors that is sure to captivate both cinnamon roll enthusiasts and cheesecake aficionados alike.
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs (150 g)
- 1/4 cup sugar (50 g)
- 1/2 cup butter, melted (115 g)
- Cinnamon Roll Layer:
- 1/2 cup unsalted butter, softened (115 g)
- 1/2 cup brown sugar (100 g)
- 1 tablespoon ground cinnamon
- Cheesecake Filling:
- 24 oz cream cheese, softened (680 g)
- 1 cup sugar (200 g)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream (240 g)
- Cinnamon Swirl:
- 1/4 cup brown sugar (50 g)
- 1 teaspoon ground cinnamon
- Cream Cheese Frosting:
- 4 oz cream cheese, softened (115 g)
- 1/4 cup unsalted butter, softened (60 g)
- 1 cup powdered sugar (120 g)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for thinning)
Instructions
- Begin by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to prevent sticking and facilitate easy removal of the cheesecake after it’s properly set and chilled.
- Combine the graham cracker crumbs, sugar, and melted butter in a bowl, stirring until the mixture resembles wet sand. Firmly press the mixture into the bottom of your prepped springform pan to form an even crust base. Place the pan into the oven and bake for around 10 minutes. Once the crust is ready, let it cool completely before moving on to the next layer.
- In a separate bowl, mix the softened butter, brown sugar, and cinnamon until you achieve a smooth paste. Evenly spread this cinnamon-butter mixture over the cooled graham cracker crust. This layer offers a delightful hint of the classic cinnamon roll inside your cheesecake.
- To prepare the cheesecake filling, beat together softened cream cheese and sugar until the texture is smooth and creamy. Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until you have a uniform batter. Pour half of this filling over the cinnamon roll layer.
- Mix the brown sugar and cinnamon together, and sprinkle half of this mixture over the cheesecake filling. Add the remaining filling to cover the swirl, then sprinkle the rest of the cinnamon-sugar mixture on top to create a nuanced swirl effect upon baking.
- Place the cheesecake in your preheated oven and bake for about 55–65 minutes, until the center is set but still slightly jiggly. Turn off the heat and allow your cheesecake to rest in the oven with the door cracked open for an hour, facilitating a gentle cooling process. Bring to room temperature on a cooling rack, then refrigerate the cheesecake for at least four hours, preferably overnight.
- Prepare the cream cheese frosting by beating together all frosting ingredients until smooth. If needed, adjust the consistency with a little milk. Spread this luscious frosting over the chilled cheesecake. Slice and bear witness to the impressive combination of textures and flavors before indulging in this divine dessert.
Notes
Ensure your cream cheese is softened before use to promote a smoother filling. Proper cooling and chilling are crucial to achieve the desired dense and creamy cheesecake texture.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 500 per slice
- Sodium: 240 mg
- Protein: 8 g