Description
Combine the warm, spiced flavors of a cinnamon roll with the creamy decadence of cheesecake in this show-stopping Cinnamon Roll Cheesecake. Complete with a buttery crust, cinnamon swirls, and a luscious cream cheese frosting, this dessert is perfect for celebrations or an indulgent treat.
Ingredients
For the Crust:
- 1 1/2 cups (201g) vanilla wafer crumbs
- 1/4 cup (56g) granulated sugar
- 1 tsp ground cinnamon
- 5 tbsp (70g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (678g) cream cheese, softened
- 1 cup (207g) granulated sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 4 large eggs, room temperature
For the Cinnamon Filling:
- 1 1/4 cups (281g) light brown sugar
- 5 tbsp ground cinnamon
- 3/4 cup (98g) all-purpose flour
- 1/2 cup (112g) unsalted butter, melted
For the Cream Cheese Frosting:
- 2 oz cream cheese, softened
- 6 tbsp (84g) unsalted butter, softened
- 1/2 tsp vanilla extract
- 1 1/2 cups (173g) powdered sugar
- 4–5 tbsp heavy cream
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
- Combine the vanilla wafer crumbs, granulated sugar, ground cinnamon, and melted butter in a bowl. Mix until evenly combined.
- Press the mixture into the bottom and slightly up the sides of the prepared pan. Use a measuring cup to compact the crust.
- Bake for 10 minutes, then set aside to cool. Wrap the pan with aluminum foil for the water bath later.
2. Make the Cheesecake Filling:
- Reduce the oven temperature to 300°F (148°C).
- Beat the cream cheese, granulated sugar, and flour on low speed until smooth. Avoid overmixing to prevent air bubbles.
- Add the sour cream, vanilla extract, and ground cinnamon. Mix until just combined.
- Beat in the eggs one at a time, mixing on low speed. Scrape down the sides of the bowl as needed.
3. Prepare the Cinnamon Filling:
- In a bowl, mix the light brown sugar, ground cinnamon, and flour.
- Stir in the melted butter until a paste-like consistency forms.
4. Assemble the Cheesecake:
- Sprinkle 1/4 of the cinnamon filling over the prepared crust.
- Pour 1/3 of the cheesecake filling over the cinnamon layer and spread evenly.
- Repeat the layering process two more times, ending with the cinnamon filling on top.
5. Bake the Cheesecake:
- Place the springform pan into a larger roasting pan. Fill the roasting pan with warm water until it reaches halfway up the sides of the springform pan.
- Bake for 1 hour and 20 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 30 minutes with the door closed.
- Crack the oven door and allow the cheesecake to cool for another 30 minutes.
- Remove from the water bath and cool completely before refrigerating for 4-5 hours or overnight.
6. Make the Cream Cheese Frosting:
- Beat the cream cheese and butter until smooth.
- Add the vanilla extract and powdered sugar, mixing until fully combined.
- Gradually add the heavy cream until the frosting reaches your desired consistency.
7. Decorate the Cheesecake:
- Remove the cheesecake from the springform pan and transfer to a serving plate.
- Pipe or spread the cream cheese frosting in a spiral design on top of the cheesecake.
- Chill until ready to serve.
Notes
- Room Temperature Ingredients: Ensure cream cheese, eggs, and butter are at room temperature for a smooth batter.
- Water Bath: This helps keep the cheesecake moist and prevents cracks.
- Chill Time: Allowing the cheesecake to chill overnight enhances its flavor and texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American