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Cinnamon Roll Cheesecake: A Perfectly Sweet and Creamy Delight

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When you crave something indulgent, combining the rich, creamy texture of cheesecake with the comforting warmth of cinnamon rolls creates the ultimate dessert. This Cinnamon Roll Cheesecake is exactly that—a perfect blend of two beloved treats, delivering a decadent dessert experience. The creamy cheesecake, with its ribbon of cinnamon filling, is topped off with a swirl of cream cheese frosting, making each bite an unforgettable combination of flavors and textures.

Ingredients

Crust

  • Vanilla wafer crumbs (1 1/2 cups or 201g): This provides a crisp, sweet base that contrasts nicely with the creamy filling.
  • Sugar (1/4 cup or 56g): Added to sweeten the crust just enough.
  • Ground cinnamon (1 tsp): This gives a hint of spice to the crust, subtly complementing the cinnamon flavor throughout the cheesecake.
  • Butter (5 tbsp or 70g, melted): Holds the crust together and adds richness to the flavor.

Cheesecake Filling

  • Cream cheese (24 ounces or 678g, room temperature): The key to the creamy, rich texture of the cheesecake. It’s important to use room temperature cream cheese for a smooth filling.
  • Granulated sugar (1 cup or 207g): Sweetens the cheesecake filling, balancing the tanginess of the cream cheese.
  • All-purpose flour (3 tbsp or 24g): Helps to thicken the cheesecake filling and stabilize it.
  • Sour cream (1 cup or 230g): Adds a bit of tang and richness to the filling, making it smooth and creamy.
  • Vanilla extract (2 tsp): Enhances the overall flavor of the cheesecake with a subtle sweetness.
  • Ground cinnamon (2 tsp): Infuses the cheesecake filling with the warm, comforting cinnamon flavor that pairs perfectly with the rich cream cheese.
  • Eggs (4 large, room temperature): The binding agents that hold the cheesecake together. Be sure to add them one at a time for the best consistency.

Cinnamon Filling

  • Light brown sugar (1 1/4 cups or 281g, packed): This adds the deep, caramel-like sweetness and works perfectly with the cinnamon.
  • Ground cinnamon (5 tbsp): A generous amount of cinnamon ensures the filling is rich with spice.
  • All-purpose flour (3/4 cup or 98g): Helps bind the cinnamon mixture together for easy layering.
  • Unsalted butter (1/2 cup or 112g, melted): Adds moisture to the cinnamon filling, making it easy to spread.

Cream Cheese Frosting

  • Cream cheese (2 oz): Provides a smooth, tangy base for the frosting.
  • Butter (6 tbsp or 84g, room temperature): Adds richness to the frosting, giving it a smooth texture.
  • Vanilla extract (1/2 tsp): Adds sweetness and flavor to the frosting.
  • Powdered sugar (1 1/2 cups or 173g): Sweetens the frosting and gives it a fluffy texture.
  • Heavy cream (4–5 tbsp): Adjusts the consistency of the frosting, making it spreadable and silky.

Instructions

Step 1: Prepare the Crust

  • Preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper on the bottom. Grease the sides of the pan.
  • In a small bowl, combine the vanilla wafer crumbs, sugar, ground cinnamon, and melted butter. Mix until everything is well-coated and the texture is crumbly.
  • Press the mixture into the bottom of the springform pan, making sure it’s even and packed down. You can also press some of it up the sides of the pan to create a crust around the cheesecake.
  • Bake the crust in the preheated oven for 10 minutes, then set it aside to cool. Once the crust is cooled, wrap the sides of the pan in aluminum foil to prevent any water from seeping in during the water bath.

Step 2: Make the Cheesecake Filling

  • Reduce the oven temperature to 300°F (148°C).
  • In a large mixing bowl, beat the room temperature cream cheese, sugar, and flour together on low speed until fully combined and smooth. Scrape the sides of the bowl as needed to make sure everything is incorporated.
  • Add the sour cream, vanilla extract, and ground cinnamon, and beat on low speed until smooth.
  • Add the eggs one at a time, mixing slowly after each addition to avoid overmixing. Scrape the sides of the bowl and ensure everything is well-blended.

Step 3: Make the Cinnamon Filling

  • In a medium bowl, mix the brown sugar, cinnamon, and flour. Stir in the melted butter until everything is well combined and has a paste-like consistency.

Step 4: Layer the Cheesecake

  • Sprinkle 1/4 of the cinnamon filling over the cooled crust.
  • Add 1/3 of the cheesecake filling on top of the cinnamon mixture, spreading it out gently.
  • Repeat layering the cinnamon filling and cheesecake filling two more times, making sure the cinnamon mixture is evenly distributed between the layers of cheesecake filling.
  • Sprinkle the remaining cinnamon filling on top of the cheesecake.

Step 5: Bake the Cheesecake

  • Place the springform pan into a larger pan (such as a roasting pan) and add enough warm water to the outer pan to reach about halfway up the sides of the springform pan. This water bath helps cook the cheesecake evenly and prevents cracking.
  • Bake the cheesecake for 1 hour and 20 minutes. The center should be set but still slightly jiggly.
  • Turn off the oven, but leave the cheesecake inside for another 30 minutes to cool gradually. Then, crack the oven door and let the cheesecake continue cooling for 30 more minutes.
  • Once the cheesecake has cooled slightly, remove it from the oven and the water bath, and set it aside to cool to room temperature. Refrigerate for at least 4-5 hours, or overnight, until fully set.

Step 6: Make the Cream Cheese Frosting

  • While the cheesecake is chilling, prepare the cream cheese frosting. Beat the cream cheese and butter together until smooth and creamy.
  • Add the vanilla extract and powdered sugar, mixing until well combined. Gradually add the heavy cream to adjust the consistency, and beat until smooth and fluffy.

Step 7: Assemble the Cheesecake

  • Once the cheesecake is fully chilled, carefully remove it from the springform pan and transfer it to a serving platter.
  • Pipe the cream cheese frosting in a spiral design over the top of the cheesecake. You can use a piping bag for a decorative effect or simply spread it on with a spatula.
  • Store the cheesecake in the fridge until ready to serve. It’s best enjoyed within 4-5 days.

Notes

  • Room Temperature Ingredients: For the smoothest cheesecake filling, ensure your cream cheese, eggs, and sour cream are at room temperature before mixing.
  • Don’t Overmix: Overmixing can cause the cheesecake to crack. Be sure to mix on low speed and scrape the sides of the bowl as needed.
  • Water Bath: The water bath helps prevent cracks and ensures an even bake. Make sure the water does not touch the top of the cheesecake to avoid water getting into the filling.
  • Frosting Consistency: If your frosting is too thick, add a little more heavy cream to reach your desired consistency. If it’s too runny, add a bit more powdered sugar.
  • Flavor Variations: You can experiment with adding different spices, like nutmeg or ginger, to the cheesecake filling for a unique twist.

Find it online: https://susanrecipes.com/cinnamon-roll-cheesecake-a-perfectly-sweet-and-creamy-delight/