Cinnamon Roll Cheesecake: A Divine Dessert Experience
Introduction
If you’re in search of a decadent dessert that will impress your guests and satisfy your sweet tooth, look no further than this Cinnamon Roll Cheesecake! Combining the creamy texture of cheesecake with the warm flavors of cinnamon rolls, this dessert is pure bliss. Thank you for joining me on this delightful journey! If you’d like to receive more delicious recipes like this one, don’t forget to subscribe for the latest updates delivered straight to your inbox.
Why You’ll Love This Recipe
This Cinnamon Roll Cheesecake is a showstopper! With its warm, comforting flavors and creamy texture, it’s perfect for any celebration or simply as a special treat for yourself. The combination of the rich, tangy cheesecake and the sweet cinnamon swirl will have everyone coming back for seconds! Plus, it’s surprisingly easy to prepare, making it a fantastic dessert for both novice and experienced bakers.
Ingredients
For the Crust:
– 1½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
– ¼ cup brown sugar
– ½ teaspoon ground cinnamon
– 6 tablespoons unsalted butter, melted
For the Cinnamon Roll Swirl:
– 1 cup brown sugar
– 1/3 cup all-purpose flour
– 1 tablespoon ground cinnamon
– 1/3 cup unsalted butter, melted
For the Cheesecake Batter:
– 4 packages (8 oz each) cream cheese, softened
– 1 cup brown sugar
– ¼ cup granulated sugar
– ½ cup sour cream
– 4 large eggs, room temperature
– 1 tablespoon vanilla extract
– ½ teaspoon salt
For the Cheesecake Frosting:
– 6 tablespoons cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– 1-2 teaspoons ground cinnamon (for dusting)
Necessary Tools
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Knife (for swirling)
– Water bath setup (a larger baking dish)
Ingredient Swaps and Additions
Feel free to play with the ingredients! You can substitute the graham crackers with crushed Oreos for a chocolatey twist or add chopped pecans or walnuts to the crust for extra crunch. For a spicier flavor, consider incorporating nutmeg or ginger into the cinnamon swirl!
Step-by-Step Instructions
1. Prepare the Crust: Start by preheating your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until combined. Press into the bottom of a greased 9-inch springform pan and bake for 10 minutes. Cool the crust.
2. Make the Cinnamon Roll Swirl: In a small bowl, mix brown sugar, flour, and cinnamon. Stir in the melted butter to form a thick paste. Set it aside to cool.
3. Prepare the Cheesecake Batter: Beat the softened cream cheese in a large bowl until smooth. Gradually mix in brown sugar, granulated sugar, and sour cream. Add the eggs one at a time, mixing until smooth. Finally, beat in the vanilla extract and salt.
4. Layer and Bake the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Drop spoonfuls of half the cinnamon swirl mixture over the batter and swirl gently with a knife. Add the remaining batter, top with the rest of the cinnamon swirl, and swirl again. Place the springform pan in a water bath and bake at 325°F (163°C) for 60-75 minutes. When finished, turn off the oven, crack the door open, and let it cool for an hour before refrigerating for at least 6 hours.
5. Make the Cream Cheese Frosting: In a medium bowl, beat cream cheese and powdered sugar until smooth. Gradually add in heavy cream and vanilla extract until soft peaks form.
6.Frost and Finish: Spread the frosting over the cooled cheesecake and dust with ground cinnamon. Cut, serve, and indulge in the deliciousness!
Serving Suggestions
This stunning cheesecake pairs wonderfully with fresh fruit, a drizzle of caramel, or a scoop of vanilla ice cream. It’s great for gatherings or as an elegant after-dinner treat!
Pro Tips for Success
– Ensure your cream cheese is softened to room temperature for a smooth batter.
– Don’t skip the water bath as it helps prevent cracks and keeps the cheesecake moist.
– Make it a day ahead to enhance the flavors and ensure it’s perfectly set!
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake can also be frozen for up to 3 months—just wrap it tightly in plastic wrap and foil.
FAQ Section
– Can I use low-fat cream cheese?** Yes, but full-fat cream cheese results in a richer and creamier cheesecake.
– What if I don’t have a springform pan? You can use a regular pie dish, though it will be a bit harder to remove the cheesecake.
Conclusion
This Cinnamon Roll Cheesecake is not only an unforgettable dessert that’s sure to delight your taste buds but also surprisingly simple to make. I encourage you to try it for your next gathering or a cozy night in! If you make this recipe, please leave a review, share your photos, or tag me on Pinterest or Instagram. Happy baking!
Nutritional Information (per serving)
Approximate values:
Calories: 380
Fat: 27g
Carbohydrates: 31g
Protein: 6g
Sugar: 24g
Cinnamon Roll Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until combined.
- Press the mixture into the bottom of a greased 9-inch springform pan and bake for 10 minutes. Allow to cool.
- In a small bowl, mix brown sugar, flour, and cinnamon. Stir in the melted butter to form a thick paste. Set aside to cool.
- Beat the softened cream cheese in a large bowl until smooth.
- Gradually mix in brown sugar, granulated sugar, and sour cream.
- Add the eggs one at a time, mixing until smooth.
- Finally, beat in the vanilla extract and salt.
- Pour half of the cheesecake batter over the cooled crust.
- Drop spoonfuls of half the cinnamon swirl mixture over the batter and swirl gently with a knife.
- Add the remaining batter and top with the rest of the cinnamon swirl, swirling again.
- Place the springform pan in a water bath and bake at 325°F (163°C) for 60-75 minutes.
- When finished, turn off the oven, crack the door open, and let it cool for an hour before refrigerating for at least 6 hours.
- In a medium bowl, beat cream cheese and powdered sugar until smooth.
- Gradually add in heavy cream and vanilla extract until soft peaks form.
- Spread the frosting over the cooled cheesecake and dust with ground cinnamon.
- Cut, serve, and indulge in the deliciousness!
