Cinnamon Roll Cheesecake Recipe

If you love the warm, comforting flavors of cinnamon rolls and the rich, creamy texture of cheesecake, then this Cinnamon Roll Cheesecake is the perfect dessert for you. Combining the best of both worlds, this cheesecake features a buttery cinnamon roll crust, a velvety cheesecake center, and a cinnamon swirl that will leave you craving more. Whether it’s for a special occasion or simply because you deserve a sweet treat, this recipe will wow your friends, family, and most importantly—your taste buds! Ready to dive into this indulgence? Let’s get started!

this Recipe

What is a Cinnamon Roll Cheesecake?

A Cinnamon Roll Cheesecake is a delightful fusion dessert that combines the irresistible flavor of cinnamon rolls with the creamy, tangy goodness of a classic cheesecake. This unique dessert starts with a soft cinnamon roll dough as the base, followed by a smooth cheesecake filling. To top it off, it’s swirled with cinnamon-sugar goodness, creating a dessert that’s part cake, part cheesecake, and 100% delicious. This dessert is perfect for breakfast, dessert, or anytime you need a little sweetness in your life!

Ingredients List for Cinnamon Roll Cheesecake

Here’s everything you’ll need to make this decadent Cinnamon Roll Cheesecake:

For the Cinnamon Roll Base:

• 1 packet active dry yeast (2 ¼ tsp)
• ½ cup warm milk (about 110°F)
• ¼ cup granulated sugar
• 3 tablespoon unsalted butter, melted
• 1 large egg, room temperature
• 2 cups all-purpose flour
• ½ teaspoon salt

For the Cinnamon Swirl Filling:

• ¼ cup unsalted butter, softened
• ½ cup brown sugar
• 1 tablespoon ground cinnamon

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 tablespoon all-purpose flour

For the Cream Cheese Frosting (Optional):

• 4 oz cream cheese, softened
• 2 tablespoon unsalted butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1-2 tablespoon milk (adjust to your preferred consistency)

For Garnish (Optional):

• Cinnamon sticks or ground cinnamon for sprinkling
• Drizzle of caramel or chocolate sauce
• Whipped cream

Substitutions and Variations

• Dairy-Free Option: Replace the butter, cream cheese, and sour cream with their dairy-free alternatives. Coconut cream can be a good substitute for sour cream.
• Gluten-Free: Use a gluten-free all-purpose flour mix for the dough and cheesecake filling to make this dessert suitable for those with gluten sensitivities.
• Nutty Cinnamon Roll Cheesecake: Add chopped pecans or walnuts to the cinnamon swirl filling for a crunchy twist.
• Chocolate Lovers' Version: Mix a little cocoa powder into the cinnamon filling or drizzle melted chocolate over the finished cheesecake.

Step-by-Step Cooking Instructions

Step 1: Prepare the Cinnamon Roll Dough

In a small bowl, dissolve 1 packet of active dry yeast in ½ cup of warm milk. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is activated.

In a large mixing bowl, combine ¼ cup granulated sugar, 3 tablespoons melted butter, 1 large egg, and ½ teaspoon salt. Mix in the activated yeast mixture, then gradually add 2 cups of all-purpose flour. Stir until a soft dough forms. Transfer the dough to a floured surface and knead for about 5 minutes, or until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Step 2: Make the Cinnamon Swirl Filling

While the dough is rising, prepare the cinnamon swirl filling by mixing ¼ cup softened butter, ½ cup brown sugar, and 1 tablespoon ground cinnamon in a small bowl. Set it aside for later.

Step 3: Roll Out the Dough

Once the dough has risen, punch it down to remove any air bubbles. Roll it out into a rectangle (about ¼-inch thick) on a lightly floured surface. Spread the cinnamon-sugar filling evenly over the rolled-out dough, making sure to cover all the edges.

Step 4: Form the Cinnamon Rolls

Carefully roll up the dough from one of the long sides, just like you would for traditional cinnamon rolls. Use a sharp knife or dental floss to slice the rolled dough into 1-inch thick cinnamon rolls. These will be the base of your cheesecake.

Step 5: Prepare the Cheesecake Filling

In a large bowl, beat together 16 oz of softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract, ½ cup sour cream, and 2 tablespoons all-purpose flour. Beat until the mixture is completely smooth.

How to Cook Cinnamon Roll Cheesecake: A Step-by-Step Guide

Step 1: Assemble the Cheesecake

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. Arrange the cinnamon rolls along the bottom of the pan to form the crust. Press the rolls down slightly to flatten them and cover the base completely.

Pour the cheesecake filling over the cinnamon roll crust, spreading it out evenly. If you want extra cinnamon flavor, swirl some of the leftover cinnamon-sugar mixture into the cheesecake filling using a knife or toothpick.

Step 2: Bake the Cheesecake

Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set and the edges are golden. If the top of the cheesecake starts to brown too quickly, you can cover it loosely with aluminum foil.

Step 3: Cool and Chill

Once the cheesecake is baked, remove it from the oven and let it cool at room temperature for about 30 minutes. Transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, or overnight, to set completely.

Common Mistakes to Avoid

• Overmixing the Cheesecake Batter: Overmixing the batter can cause too much air to get into the cheesecake, leading to cracks. Mix just until all the ingredients are combined and smooth.
• Overbaking: Be careful not to overbake the cheesecake. The center should still be slightly jiggly when you take it out of the oven, as it will firm up as it cools.
• Skipping the Chill Time: Chilling the cheesecake is crucial for allowing it to set properly. Don’t rush this step, or your cheesecake may not hold its shape when sliced.

Serving and Presentation Tips

How to Serve Cinnamon Roll Cheesecake

• Serve Chilled: This cheesecake is best served cold straight from the refrigerator. The cool, creamy texture perfectly complements the warm spices of the cinnamon roll crust.
• Pair with Coffee or Tea: The cinnamon flavor pairs wonderfully with a hot cup of coffee, tea, or even a chai latte.

Presentation Ideas for Cinnamon Roll Cheesecake

• Drizzle with Cream Cheese Frosting: After the cheesecake has chilled, drizzle a generous amount of cream cheese frosting over the top. You can also swirl it in a zigzag pattern for a bakery-style look.
• Garnish with Cinnamon Sticks: For a rustic touch, add a few cinnamon sticks or a sprinkle of ground cinnamon on top of the cheesecake.
• Add Caramel or Chocolate: Drizzle some caramel or melted chocolate over the cheesecake for added richness.

Cinnamon Roll Cheesecake Recipe Tips

• Use Room Temperature Ingredients: Make sure the cream cheese, butter, and eggs are all at room temperature before mixing to ensure a smooth batter.
• Avoid Cracks: To prevent cracks, bake the cheesecake in a water bath. Wrap the springform pan with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
• Freeze for Easy Slicing: If you find it difficult to slice the cheesecake neatly, try placing it in the freezer for 30 minutes before cutting. This will firm it up slightly and make it easier to get clean slices.

Frequently Asked Questions (FAQs)

Can I make this cheesecake ahead of time?

Yes! This Cinnamon Roll Cheesecake can be made a day in advance. In fact, making it the day before allows the flavors to meld together even more beautifully. Just store it in the refrigerator until you're ready to serve.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake. After it’s fully chilled, wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months. When ready to serve, thaw it in the refrigerator overnight.

Can I use premade cinnamon rolls for the base?

If you’re short on time, you can use store-bought cinnamon roll dough for the base instead of making the dough from scratch. Just bake the cinnamon rolls slightly before pressing them into the springform pan.

What if my cheesecake cracks?

Don’t worry if your cheesecake cracks—it will still taste amazing! You can cover the cracks with cream cheese frosting or a drizzle of caramel to hide any imperfections.

Conclusion

This Cinnamon Roll Cheesecake is a mouthwatering fusion of two classic desserts that will have everyone asking for seconds. With its rich, creamy filling and a buttery cinnamon roll crust, this cheesecake is both indulgent and comforting. Perfect for special occasions or anytime you’re craving something sweet, this dessert is sure to be a hit. So, grab your ingredients and get baking—you won’t regret it! Enjoy every delicious bite!

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