Hey there, foodies! It’s Anne from Beyond The Bayou Blog, and today I’m sharing a recipe that’s close to my heart: Cinnamon Roll Cheesecake.
A delightful marriage of two beloved classics, this recipe brings together the comforting flavors of cinnamon rolls with the creamy richness of cheesecake. Imagine sinking your fork into layers of soft, cinnamon-infused dough swirled into a velvety cheesecake filling, topped with a luscious cream cheese frosting. It’s a symphony of sweetness that will captivate your taste buds and leave you longing for more.
Whether you’re looking to impress guests at your next gathering or simply craving a decadent treat for yourself, this Cinnamon Roll Cheesecake is sure to be a showstopper.
Get ready to embark on a culinary journey that combines the best of both worlds – indulgence and satisfaction await!
Why Loving This Is a Must?
- Cinnamon Lover’s Dream: This recipe is a paradise for cinnamon enthusiasts. I’ve loaded it up with plenty of that warm, festive spice both in the filling and the crust.
- Creamy Texture: Get ready for a cheesecake with the perfect consistency. It’s got just the right amounts of cream cheese, sour cream, and eggs to make it luxuriously thick and creamy.
- Buttery Cinnamon Layers: Picture this: layers of buttery cinnamon filling that practically melt in your mouth. It’s like a hug in every bite!
- Customizable Flavors: Maybe I went a little crazy with the cinnamon (oops!), but fear not. You can easily adjust the recipe to suit your taste. If you prefer a less intense cinnamon flavor, just dial it back in either the filling or the crust—or both. It’s all about making it perfect for you.
Overview: How To Make Cinnamon Roll Cheesecake?
This Cinnamon Roll Cheesecake is a heavenly dessert that combines the creamy richness of cheesecake with the warm, comforting flavors of cinnamon. It’s the perfect treat for any occasion!
To start, we create a delicious crust using vanilla wafer crumbs (or graham cracker crumbs), sugar, cinnamon, and melted butter. Press this mixture into the bottom and up the sides of a springform pan and bake until golden and fragrant.
Next comes the creamy cheesecake filling. Beat together cream cheese, sugar, flour, sour cream, vanilla extract, and cinnamon until smooth. Then, add eggs one at a time, mixing slowly to avoid adding too much air to the batter. We’ll layer this luscious filling with a cinnamon mixture made of brown sugar, cinnamon, flour, and melted butter.
Once the layers are assembled, it’s time for a water bath bake. This ensures even cooking and helps prevent cracks. After baking and a gradual cooling process, chill the cheesecake in the fridge until firm.
Finally, we top off our masterpiece with a creamy cream cheese frosting. Simply mix cream cheese, butter, vanilla extract, powdered sugar, and heavy cream until smooth and creamy. Pipe this frosting in a beautiful spiral design over the cooled cheesecake.
Store your creation in the fridge until you’re ready to indulge. It’s best enjoyed within 4-5 days, but let’s be honest—it probably won’t last that long once you taste it!
Cinnamon Roll Cheesecake Recipe
Equipment
- Mixing Bowl
- Hand Mixer
- 9-inch springform pan
- Measuring Cups
- Rolling Pin
Ingredients
Crust
- 1 1/2 cups vanilla wafer crumbs (or graham cracker crumbs)
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 5 tbsp butter, melted
- Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 4 large eggs room temperature
Cinnamon Filling
- 1 1/4 cups packed light brown sugar
- 5 tbsp ground cinnamon
- 3/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted
Cream Cheese Frosting
- 2 tbsp cream cheese room temperature
- 6 tbsp butter, room temperature
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 4 tbsp heavy cream
Instructions
- Preheat oven. Prep pan with parchment paper and grease.
- Mix crust, press into pan, bake, and cool.
- Wrap pan in foil.
- Beat cream cheese, sugar, flour, sour cream, vanilla, and cinnamon. Add eggs.
- Mix brown sugar, cinnamon, flour, and melted butter for filling.
- Layer crust with cinnamon and cheesecake filling three times.
- Bake in a water bath.
- Cool in oven, then refrigerate.
- Make frosting: mix cream cheese, butter, vanilla, powdered sugar, and cream.
- Top cheesecake with frosting. Refrigerate until serving. Enjoy!
Nutrition
These Tips Will Surely Help You!
- Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature. Cold ingredients can lead to lumps and over-mixing, which could result in a cracked cheesecake. Also, let the butter and cream cheese for the frosting come to room temperature for smoother blending.
- Avoid Over-mixing: Be gentle when mixing your cheesecake batter. Over-mixing or mixing at high speed can introduce too much air, causing air bubbles and potential cracks. Keep it slow and steady.
- Scrape Down the Bowl: Don’t forget to scrape down the sides of the mixing bowl as you add and mix ingredients. This ensures everything gets properly incorporated into the batter and frosting.
- Eliminate Air Bubbles: Tap the filled pan on the countertop a few times before baking to release any trapped air bubbles. This step helps prevent cracks in your cheesecake caused by air pockets from the cinnamon filling.
- Use a Springform Pan: Trust me, it’s worth it. A springform pan with removable sides makes it much easier to remove your cheesecake without damaging it.
- Water Bath Magic: Despite the hassle, using a water bath is key. It ensures even cooking and helps prevent the center from sinking and cracks from forming on the surface. Check out my guide on How to Bake Cheesecake in a Water Bath for foolproof instructions.
- Don’t Overbake: If you see a slight jiggle in the center of your cheesecake, don’t panic! That’s normal. Turn off the oven and let the cheesecake cool gradually inside to avoid overcooking.
- Gradual Cooling: After turning off the oven, let the cheesecake cool gradually inside for 30 minutes with the oven door closed, then crack the door open for another 30 minutes. This gradual cooling process helps the filling set properly and minimizes the risk of cracks.
What to Eat with Cinnamon Roll Cheesecake?
- Mexican Coffee
- Whiskey Apple Cider Punch
- Fruit Salad with Whipped Cream
- Caramel Iced Coffee
- Overnight Oats
Storing and Freezing Tips!
- In the Fridge: Wrap leftovers tightly in plastic or store sliced pieces in a container. It’ll stay fresh for up to 5 days.
- In the Freezer: Firm it up in the freezer, wrap it well, or pop slices in a container. It’ll last for up to 3 months. Just thaw in the fridge when you’re ready to indulge again!
