Few desserts can claim the allure of a cinnamon roll or the indulgent satisfaction of cheesecake. Now imagine a culinary masterpiece that marries the warm, spiced flavors of a cinnamon roll with the creamy decadence of a cheesecake. Welcome to the world of Cinnamon Roll Cheesecake—a dessert so divine, it might just become your new favorite treat.
Whether you’re a seasoned baker or a dessert enthusiast looking for your next challenge, this recipe will guide you every step of the way. Prepare to dazzle your taste buds and impress anyone lucky enough to share a slice.
Table of Contents
What Is Cinnamon Roll Cheesecake?
Picture this: a buttery crust infused with cinnamon, layers of velvety cheesecake intertwined with ribbons of cinnamon filling, and a rich cream cheese frosting that ties it all together. This dessert isn’t just a treat; it’s an experience.
Cinnamon Roll Cheesecake brings together the best elements of two beloved classics:
- Cinnamon Rolls: Known for their warm, aromatic spices and melt-in-your-mouth texture.
- Cheesecake: Famous for its creamy, tangy richness and versatility.
The result? A layered dessert that delivers a delightful combination of flavors and textures in every bite.
Why You’ll Love This Recipe
If you’re wondering whether this dessert is worth the effort, the answer is a resounding yes. Here’s why:
- Show-Stopping Presentation: The swirls of cinnamon filling and the glossy frosting make it a centerpiece-worthy dessert.
- Versatile Appeal: Perfect for holidays, birthdays, or a cozy weekend treat.
- Customizable: You can adjust the sweetness, spice, or frosting to match your taste preferences.
Ingredients You’ll Need
To make this dessert, you’ll need a few pantry staples and some fresh ingredients. For clarity and ease, the ingredients are grouped into sections.
For the Crust
| Ingredient | Measurement |
|---|---|
| Vanilla wafer crumbs | 1 ½ cups (201g) |
| Sugar | ¼ cup (56g) |
| Ground cinnamon | 1 teaspoon |
| Unsalted butter (melted) | 5 tablespoons (70g) |
For the Cheesecake Filling
| Ingredient | Measurement |
|---|---|
| Cream cheese (room temperature) | 24 ounces (678g) |
| Sugar | 1 cup (207g) |
| All-purpose flour | 3 tablespoons (24g) |
| Sour cream | 1 cup (230g) |
| Vanilla extract | 2 teaspoons |
| Ground cinnamon | 2 teaspoons |
| Large eggs (room temperature) | 4 |
For the Cinnamon Filling
| Ingredient | Measurement |
|---|---|
| Packed light brown sugar | 1 ¼ cups (281g) |
| Ground cinnamon | 5 tablespoons |
| All-purpose flour | ¾ cup (98g) |
| Unsalted butter (melted) | ½ cup (112g) |
For the Cream Cheese Frosting
| Ingredient | Measurement |
|---|---|
| Cream cheese (room temperature) | 2 ounces |
| Unsalted butter (room temperature) | 6 tablespoons (84g) |
| Vanilla extract | ½ teaspoon |
| Powdered sugar | 1 ½ cups (173g) |
| Heavy cream | 4–5 tablespoons |
Step-by-Step Instructions
Let’s break this recipe into manageable steps so you can create your masterpiece with confidence.
1. Prepare the Crust
- Preheat your oven to 325°F (163°C).
- Mix vanilla wafer crumbs, sugar, ground cinnamon, and melted butter in a bowl until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper.
- Bake the crust for 10 minutes and set aside to cool.
- Wrap the pan’s exterior with aluminum foil to prevent water from seeping in during baking.
2. Make the Cheesecake Filling
- Lower the oven temperature to 300°F (148°C).
- In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth.
- Add sour cream, vanilla extract, and ground cinnamon; mix until combined.
- Incorporate eggs one at a time, mixing slowly and scraping the bowl as needed.
3. Prepare the Cinnamon Filling
- Combine brown sugar, ground cinnamon, and flour in a medium bowl.
- Stir in melted butter until the mixture resembles a paste.
4. Layer the Fillings
- Sprinkle ¼ of the cinnamon filling over the crust.
- Spread ⅓ of the cheesecake filling over the cinnamon layer.
- Repeat this process for three layers, finishing with a layer of cinnamon filling on top.
5. Bake the Cheesecake
- Place the springform pan in a larger baking dish. Fill the dish with warm water halfway up the sides of the springform pan.
- Bake for 1 hour and 20 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed.
- Crack the oven door and let the cheesecake cool for another 30 minutes.
6. Chill the Cheesecake
- Remove the cheesecake from the water bath and cool to room temperature.
- Refrigerate for at least 4–5 hours or overnight.
7. Make the Frosting
- Beat cream cheese and butter in a mixer until smooth.
- Add vanilla extract and powdered sugar; mix until combined.
- Add heavy cream gradually to reach the desired consistency.
8. Decorate
- Pipe or spread the frosting in a spiral pattern on top of the chilled cheesecake.
- Slice and serve!
Tips for Perfect Cinnamon Roll Cheesecake
- Avoid Cracks: Use a water bath and don’t overmix the batter to avoid air bubbles.
- Chill Completely: Proper chilling ensures clean slices and the best texture.
- Experiment with Toppings: Drizzle caramel, sprinkle chopped nuts, or dust with extra cinnamon for flair.
FAQs About Cinnamon Roll Cheesecake
1. Can I use a different crust?
Yes! Graham cracker or speculoos cookie crumbs work wonderfully as alternatives.
2. How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices individually.
3. Can I make this cheesecake gluten-free?
Absolutely! Use gluten-free cookies for the crust and gluten-free flour for the filling.
So why wait? Gather your ingredients, follow the steps, and indulge in the magic of this unforgettable dessert. Share your creation with friends and family—they’ll thank you for it! Don’t forget to leave your feedback or questions in the comments below.