Description
This Cinnamon Roll Cheesecake combines the rich creaminess of classic cheesecake with the warm, spicy flavors of cinnamon rolls. Featuring a smooth cheesecake base topped with a cinnamon swirl layer and finished with a luscious cream cheese frosting, this dessert is perfect for anyone craving a decadent twist on traditional cinnamon rolls. Ideal for special occasions or a comforting treat, it offers a delightful blend of textures and tastes that will impress your guests.
Ingredients
Scale
Cheesecake Batter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Cinnamon Roll Batter
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare springform pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper to prevent sticking.
- Prepare cheesecake batter and layer in pan: In a large mixing bowl, beat 24 oz of softened cream cheese with 1 cup granulated sugar until smooth. Add 1 cup sour cream and 1 tablespoon vanilla extract, mixing until well combined. Beat in 4 large eggs, one at a time. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the cream cheese mixture, followed by 1/2 cup melted unsalted butter, mixing until smooth. Pour this batter into the prepared springform pan and smooth the surface.
- Create cinnamon roll batter and spread over cheesecake layer: In another bowl, combine 4 oz softened cream cheese, 1/4 cup softened unsalted butter, 1 1/2 cups powdered sugar, and 1 teaspoon vanilla extract until creamy and smooth. Mix 3/4 cup brown sugar with 1 tablespoon ground cinnamon separately. Sprinkle the cinnamon sugar mixture evenly over the cheesecake batter, then dollop the cinnamon roll batter on top and gently spread it to form a cinnamon swirl layer.
- Bake until set and allow to cool: Bake the cheesecake in the preheated oven for approximately 1 hour and 15 minutes or until the center is nearly set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Then remove from the oven and let it cool completely at room temperature before refrigerating.
- Prepare frosting and spread over cooled cheesecake: If desired, prepare an additional cream cheese frosting by beating together cream cheese, butter, powdered sugar, and vanilla extract, adjusting quantities as preferred. Once the cheesecake is cooled, spread the frosting evenly on top.
- Refrigerate before serving for optimal taste: Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow flavors to develop and the cheesecake to fully set. Slice and serve chilled.
Notes
- Ensure all cream cheese and butter ingredients are softened for a smooth batter.
- Do not overbeat the batter to avoid incorporating too much air, which can cause cracks.
- If you don’t have a springform pan, use a regular 9-inch cake pan lined with parchment for easier removal.
- For a more pronounced cinnamon swirl, add extra cinnamon sugar mixture as desired.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- This cheesecake is great served with a drizzle of caramel sauce or a sprinkle of chopped nuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
