Indulge in the ultimate dessert fusion with this decadent Cinnamon Roll Cheesecake. Combining the rich, creamy texture of classic cheesecake with the warm, spiced flavor of cinnamon rolls, this dessert is a showstopper perfect for holidays, celebrations, or just because. A buttery graham cracker crust provides the foundation, topped with a swirl of cinnamon-sugar goodness and layers of velvety cheesecake filling. Finished with a luscious cream cheese frosting, this dessert is as indulgent as it gets. Whether you’re a cheesecake enthusiast or a cinnamon roll fanatic, this recipe is sure to win you over with every heavenly bite.
Full Recipe:
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
For the Cinnamon Roll Layer:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 1 tbsp ground cinnamon
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup sour cream
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tsp ground cinnamon
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (to thin, if needed)
Steps How to Make It
1. Prepare the Crust:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool.
2. Make the Cinnamon Roll Layer:
- In a small bowl, mix softened butter, brown sugar, and ground cinnamon until well combined.
- Spread this mixture evenly over the cooled crust. Set aside while preparing the cheesecake filling.
3. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated.
- Pour half of the cheesecake filling over the cinnamon roll layer.
4. Add the Cinnamon Swirl:
- Mix the brown sugar and cinnamon in a small bowl for the swirl.
- Sprinkle half of the mixture over the cheesecake layer, then swirl it gently using a knife or skewer.
- Pour the remaining cheesecake filling over the swirl, smoothing the top with a spatula.
- Add the rest of the cinnamon swirl mixture and repeat the swirling process.
5. Bake the Cheesecake:
- Place the springform pan on a baking sheet. Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Once cooled, refrigerate for at least 4 hours or overnight to set completely.
6. Make the Cream Cheese Frosting:
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and mix until combined. Stir in vanilla extract and milk (if needed) to achieve a spreadable consistency.
7. Assemble and Serve:
- Spread the cream cheese frosting over the top of the chilled cheesecake.
- Decorate with a drizzle of cinnamon sugar mixture or additional frosting if desired.
- Slice and serve chilled for the ultimate dessert experience.
Nutrition Facts (Per Serving)*
- Calories: 420
- Protein: 6g
- Fat: 28g
- Carbohydrates: 38g
- Fiber: 1g
- Sodium: 220mg
(*Approximate values; actual values may vary based on specific ingredients and serving sizes.)
FAQs
1. Can I use a different crust base?
Yes, you can use a cookie crust made from crushed digestive biscuits, gingersnaps, or even chocolate wafers for a twist.
2. How do I prevent cracks in the cheesecake?
Bake the cheesecake in a water bath or place a pan of water on the oven’s bottom rack to create steam. Also, avoid overmixing the batter, as excess air can cause cracks.
3. Can I freeze this cheesecake?
Absolutely! Wrap the cooled cheesecake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Tips for Making the Best Cinnamon Roll Cheesecake
- Room Temperature Ingredients: Make sure all your dairy ingredients are at room temperature for a smoother batter.
- Swirl with Care: Be gentle when creating the cinnamon swirl to avoid blending it completely into the filling.
- Chill Thoroughly: Allow ample time for the cheesecake to chill and set for the best texture.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices for a quick treat. Wrap each slice tightly and store in a freezer-safe bag or container.
Conclusion
This Cinnamon Roll Cheesecake is a dessert that merges the best of two worlds—rich, creamy cheesecake and the comforting flavors of cinnamon rolls. The layers of cinnamon-spiced sweetness and tangy cream cheese frosting create a dessert that’s as delightful to eat as it is to look at. Perfect for special occasions or just treating yourself, this cheesecake is bound to become a favorite in your dessert repertoire. Give it a try, and prepare to wow your family and friends with this indulgent masterpiece!