Cinnamon Roll Cheesecake with Cream Cheese Frosting is the ultimate fusion of two classic desserts—cinnamon rolls and creamy cheesecake. Imagine a thick, luscious cheesecake sitting on a cinnamon roll crust, swirled with brown sugar and cinnamon, then topped with a rich cream cheese frosting. It’s a dessert that combines the warmth of cinnamon spice with the silky smoothness of cheesecake, making it perfect for holidays, family gatherings, or simply satisfying your sweet tooth.
But why settle for a store-bought version when you can create a homemade masterpiece? With the right ingredients and a little patience, you’ll have a show-stopping dessert that will impress everyone.
Ingredients Needed
Before we start baking, let’s gather all the necessary ingredients.
Cinnamon Roll Crust:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- ½ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking powder
- ¼ teaspoon salt
Cheesecake Filling:
- 2 (8 oz) packages cream cheese (softened)
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
Cinnamon Sugar Swirl:
- ¼ cup melted butter
- ½ cup brown sugar
- 1 tablespoon cinnamon
Cream Cheese Frosting:
- 4 oz cream cheese (softened)
- ½ cup powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
Now that we have everything, let’s move on to the preparation process.
Step-by-Step Instructions
Prepare the Cinnamon Roll Crust
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a mixing bowl, combine flour, sugar, cinnamon, baking powder, and salt.
- Add the melted butter, vanilla extract, and egg. Mix until a dough forms.
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 10 minutes, then remove and let it cool while preparing the filling.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sugar and mix until fully incorporated.
- Beat in the eggs one at a time, mixing well after each addition.
- Add vanilla extract, sour cream, and heavy cream, and mix until smooth.
Add the Cinnamon Swirl
- In a small bowl, mix melted butter, brown sugar, and cinnamon.
- Pour half of the cheesecake batter over the crust.
- Drizzle half of the cinnamon mixture over the batter and swirl it with a knife.
- Pour the remaining cheesecake batter on top, then drizzle the rest of the cinnamon mixture. Swirl again for a marbled effect.
Bake the Cheesecake
- Place the cheesecake in the oven and bake at 325°F (163°C) for about 45-50 minutes.
- The edges should be set, but the center will still be slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
- Transfer to the refrigerator and chill for at least 4 hours (preferably overnight).
How to Make the Best Cream Cheese Frosting
The secret to a rich, creamy frosting lies in using high-quality cream cheese and proper mixing.
- In a mixing bowl, beat softened cream cheese until smooth.
- Add powdered sugar and mix until well combined.
- Pour in heavy cream and vanilla extract, then beat until light and fluffy.
- Spread or drizzle over the chilled cheesecake before serving.
Baking Tips and Tricks
- Always use room-temperature ingredients for a smoother cheesecake batter.
- To prevent cracks, avoid overmixing the batter.
- A water bath can help maintain even baking and prevent the cheesecake from drying out.
- Let the cheesecake cool gradually to avoid sudden temperature changes.
Serving and Presentation Ideas
- Drizzle extra cream cheese frosting on top for a beautiful finish.
- Sprinkle chopped pecans or walnuts for added crunch.
- Serve with a scoop of vanilla ice cream or a cup of hot coffee for the perfect pairing.
Common Mistakes to Avoid
- Overmixing the batter: This incorporates too much air, leading to cracks.
- Skipping the chilling time: Cheesecake needs time to set properly.
- Using cold cream cheese: Always soften it first to avoid lumps.
Storage and Shelf Life
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze slices individually wrapped in plastic wrap and foil for up to 2 months.
Variations and Customization Ideas
- Make it gluten-free by using almond flour for the crust.
- Try different flavors like adding caramel drizzle or fresh berries.
- Make it keto-friendly by using a low-carb sweetener instead of sugar.
Cinnamon Roll Cheesecake with Cream Cheese Frosting is a game-changer in the world of desserts. With its rich layers, cinnamon spice, and velvety frosting, it’s worth every bit of effort. Whether for special occasions or a weekend treat, this cheesecake will leave everyone asking for seconds!
FAQs
1. Can I make this cheesecake ahead of time?
Yes! It actually tastes better the next day after chilling overnight.
2. How do I know when the cheesecake is done?
The edges should be set, but the center should slightly jiggle when you shake the pan.
3. Can I use store-bought cinnamon rolls?
Yes! You can use pre-made cinnamon roll dough for a shortcut crust.
4. What’s the best way to reheat leftovers?
Warm slices in the microwave for 10-15 seconds for a soft texture.
5. Can I make this without a springform pan?
Yes, but a springform pan makes it easier to remove the cheesecake without damaging it.
Cinnamon Roll Cheesecake with Cream Cheese Frosting
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
This Cinnamon Roll Cheesecake with Cream Cheese Frosting is a dreamy combination of two beloved desserts. A buttery cinnamon roll crust holds a smooth and tangy cheesecake filling, beautifully swirled with cinnamon sugar.
Ingredients
For the Cinnamon Roll Crust:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- ½ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese (softened)
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
For the Cinnamon Sugar Swirl:
- ¼ cup melted butter
- ½ cup brown sugar
- 1 tablespoon cinnamon
For the Cream Cheese Frosting:
- 4 oz cream cheese (softened)
- ½ cup powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Cinnamon Roll Crust
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, combine flour, sugar, cinnamon, baking powder, and salt.
- Add melted butter, vanilla extract, and egg. Mix until a dough forms.
- Press the dough into the bottom of the pan and bake for 10 minutes. Set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese until smooth.
- Add sugar, then mix in eggs one at a time.
- Stir in vanilla extract, sour cream, and heavy cream until smooth.
Step 3: Add the Cinnamon Swirl
- Mix melted butter, brown sugar, and cinnamon in a small bowl.
- Pour half of the cheesecake batter over the crust.
- Drizzle half of the cinnamon mixture and swirl with a knife.
- Repeat with the remaining batter and cinnamon mixture.
Step 4: Bake the Cheesecake
- Bake at 325°F (163°C) for 45-50 minutes until the edges are set.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Step 5: Make the Cream Cheese Frosting
- Beat softened cream cheese until smooth.
- Add powdered sugar, heavy cream, and vanilla extract.
- Beat until fluffy and spread over the chilled cheesecake.
Notes
Use room-temperature ingredients for a smooth batter.
Avoid overmixing to prevent cracks.
Let it chill overnight for the best texture.
Use a water bath to ensure even baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes