Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake: The Perfect Combination of Two Desserts!

If you’re a fan of cinnamon rolls and cheesecake, why not combine them into one decadent dessert? This Cinnamon Roll Cheesecake brings together the creamy richness of classic cheesecake with the warm, spiced goodness of cinnamon rolls. Each bite is a swirl of flavors, from the graham cracker crust to the cinnamon-sugar filling and the luscious cream cheese glaze on top.

Whether you’re looking to impress guests at a dinner party or simply want to treat yourself to something extra special, this cheesecake is sure to deliver!

Why You’ll Love This Cinnamon Roll Cheesecake

What makes this cheesecake truly special is the combination of flavors and textures. The buttery graham cracker crust sets the stage, while the smooth and creamy cheesecake is layered with a cinnamon roll-inspired filling that adds a sweet, spiced touch. And to top it all off, a cinnamon glaze adds an extra layer of indulgence, making this dessert the ultimate treat.

Cinnamon Roll Cheesecake Recipe

Ingredients:

For the Graham Cracker Crust:

• 2 cups (250 g) graham cracker crumbs
• 6 tbsp butter, melted
• 1 tsp cinnamon
• 4 tbsp sugar

For the Cheesecake Batter:

• 32 oz (900 g) cream cheese, softened
• 4 tbsp all-purpose flour
• 1 cup (240 ml) sour cream
• 4 eggs
• ¾ cup (150 g) sugar
• 4 tbsp lemon juice (from 1 lemon)
• 2 tsp vanilla extract

For the Cinnamon Roll Filling:

• 8 tbsp butter, melted
• 1 ¼ cups (250 g) brown sugar
• 4 tsp cinnamon
• 1 cup (120 g) all-purpose flour

For the Cinnamon Glaze:

• 1 ½ cups (150 g) powdered sugar
• 1 tbsp cinnamon
• 6 tbsp heavy cream

Instructions:

1. Make the Crust:

• Preheat your oven to 375°F (190°C).
• In a food processor, pulse the graham crackers until fine crumbs form. Add the melted butter, cinnamon, and sugar, and pulse until combined.
• Press the mixture into the bottom and about ½ inch up the sides of an 8 or 9-inch springform pan.
• Bake the crust for 8 minutes, then let it cool on a wire rack. Lower the oven temperature to 300°F (150°C). Heat up water for the water bath.

2. Make the Cinnamon Roll Filling:

• In a medium bowl, combine the flour, brown sugar, and cinnamon.
• Add the melted butter and mix until smooth. This creates a sweet, sticky filling. If you prefer a less sweet filling, you can reduce the amount used.

3. Make the Cheesecake Batter:

• In a large mixing bowl, beat the softened cream cheese, flour, and sugar on the lowest setting of an electric mixer until smooth (about 4 minutes).
• Add the sour cream, vanilla extract, and lemon juice, mixing until fully combined.
• Beat in the eggs, one at a time, until the mixture is smooth and creamy.

4. Assemble the Cheesecake:

• Spread about one-third of the cinnamon roll filling over the cooled graham cracker crust.
• Pour half of the cheesecake batter over the filling and smooth it out with a spatula.
• Add the remaining cinnamon roll filling in dollops, then top with the rest of the cheesecake batter, smoothing it with a spatula.
• Place the cheesecake in a water bath. You can do this by either placing the springform pan in a large sheet pan filled with hot water or wrapping the springform pan in aluminum foil and placing it directly in the water bath.
• Bake at 300°F for 90-110 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool inside with the oven door closed for 15 minutes.
• Remove the cheesecake from the oven and water bath, and let it cool on a wire rack. Run a knife around the edge to loosen it from the pan.
• Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 8 hours or overnight.

5. Make the Cinnamon Glaze:

• In a medium bowl, whisk together the powdered sugar and cinnamon.
• Gradually add the heavy cream, whisking until smooth and thick. If the glaze is too thick, add an extra tablespoon of heavy cream to reach the desired consistency.
• Once the cheesecake is fully chilled, remove it from the springform pan and drizzle the glaze over the top, spreading it evenly with a spatula.

Recipe Details:

• Prep Time: 30 minutes
• Cooking Time: 90-110 minutes
• Total Time: 9 hours (including chilling time)
• Calories: 450 kcal per serving
• Servings: 12 servings

Tips for Perfect Cinnamon Roll Cheesecake:

• Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature to ensure a smooth, lump-free cheesecake batter.
• Avoid Overmixing: When mixing the batter, especially after adding the eggs, mix just until combined to avoid incorporating too much air, which can cause cracks.
• Chill Completely: The cheesecake needs to chill for at least 8 hours or overnight to fully set. Don’t rush this step!

Conclusion:

This Cinnamon Roll Cheesecake is the best of both worlds, combining the creamy texture of cheesecake with the sweet, spiced flavor of cinnamon rolls. It’s a show-stopping dessert that’s perfect for holidays, family gatherings, or any time you want to treat yourself to something special. With its rich layers and smooth cinnamon glaze, it’s sure to impress!