Quick Benefits
Cinnamon Roll Cheesecake is a decadent fusion of two beloved classics: rich, velvety cheesecake and warm, spiced cinnamon rolls. It’s perfect for holidays, special gatherings, or whenever you want to wow your guests with something indulgent. With its creamy texture and sweet cinnamon crumble, it delivers the comfort of breakfast with the elegance of dessert.
Essential Ingredients
- Crust: Vanilla wafer crumbs, sugar, cinnamon, butter
- Cheesecake Filling: Cream cheese, sugar, flour, sour cream, vanilla, cinnamon, eggs
- Cinnamon Filling: Brown sugar, cinnamon, flour, melted butter
- Frosting: Cream cheese, butter, vanilla extract, powdered sugar, heavy cream
Preparation Steps
- Preheat Oven & Prep Pan: Preheat to 325°F. Line and grease a 9-inch springform pan.
- Make the Crust: Mix crumbs, sugar, cinnamon, and butter. Press into the pan and bake for 10 mins.
- Make Cheesecake Batter: Beat cream cheese, sugar, and flour. Add sour cream, vanilla, cinnamon, and eggs one at a time.
- Make Cinnamon Filling: Mix brown sugar, cinnamon, flour, and melted butter until crumbly.
- Assemble Layers: Pour alternating layers of cheesecake and cinnamon filling. Finish with cinnamon on top.
- Bake: Place in a water bath and bake at 300°F for 1 hour 20 mins. Let it cool in the oven, then refrigerate.
- Frost: Beat cream cheese and butter. Add vanilla, powdered sugar, and heavy cream. Frost the cheesecake and serve!
Health Benefits
While this dessert is indulgent, it provides some nutritional elements:
- Calcium & Protein from cream cheese and sour cream
- Antioxidants from cinnamon
- Mood-boosting comfort that makes it ideal for celebrations
Serving Suggestions
- Slice and serve chilled or slightly cool.
- Add a drizzle of caramel or a sprinkle of cinnamon sugar for flair.
- Pair with coffee or chai tea for the perfect balance.
Creative Variations
- Apple Cinnamon Twist: Add cooked apple chunks between the layers.
- Pumpkin Spice Version: Replace sour cream with pumpkin puree and use pumpkin pie spice.
- Nutty Delight: Add chopped pecans or walnuts to the cinnamon filling.
Storage Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze slices wrapped tightly for up to 1 month. Thaw overnight in the fridge.
- Best Served: Within 48 hours for optimal texture and flavor.
Pro Tips
- Use a water bath to prevent cracks.
- Let the cheesecake cool slowly in the oven before refrigerating.
- Don’t overmix once the eggs are added—this helps maintain a smooth, dense texture.
Frequently Asked Questions
Q: Can I use graham cracker crumbs instead of vanilla wafers?
Yes! Graham cracker crumbs work well and add a slightly nuttier flavor.
Q: Can I make this cheesecake a day ahead?
Absolutely! It’s even better the next day after the flavors have settled.
Q: How do I prevent the cheesecake from cracking?
Use a water bath and let the cheesecake cool gradually in the oven.
Q: Can I skip the frosting?
Yes, but the frosting adds that signature cinnamon roll touch. You can drizzle instead for a lighter option.
Cinnamon Roll Cheesecake
Cinnamon Roll Cheesecake is the ultimate dessert mashup, combining the sweet, spiced goodness of a cinnamon roll with the creamy, luxurious texture of a classic cheesecake. With layers of cinnamon sugar crumble baked into a velvety cheesecake and finished with a luscious cream cheese frosting, it’s perfect for holidays, brunches, or anytime you want to impress.
- Total Time: 6 hours (includes cooling and chilling)
Ingredients
1 1/2 cups vanilla wafer crumbs
1/4 cup sugar
1 tsp ground cinnamon
5 tbsp butter, melted
24 ounces cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
1 cup sour cream
2 tsp vanilla extract
2 tsp ground cinnamon
4 large eggs, room temperature
1 1/4 cups packed light brown sugar
5 tbsp ground cinnamon
3/4 cup all-purpose flour
1/2 cup unsalted butter, melted
2 tbsp cream cheese, room temperature
6 tbsp butter, room temperature
1/2 tsp vanilla extract
1 1/2 cups powdered sugar
4–5 tbsp heavy cream
Instructions
Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper and grease the sides. It’s essential to avoid the cake sticking!
In a bowl, mix the crust ingredients—vanilla wafer crumbs, sugar, ground cinnamon, and melted butter. Press this mixture firmly into the bottom of the pan. Bake for 10 minutes and then set aside to cool.
Reduce the oven temperature to 300°F. In a mixing bowl, beat the cream cheese, sugar, and flour until smooth. Add in the sour cream, vanilla, and cinnamon, mixing until well combined. Incorporate the eggs one at a time, mixing just until blended after each addition.
Now, for the cinnamon filling! Combine the brown sugar, ground cinnamon, and flour in a separate bowl. Stir in the melted butter until it resembles a crumbly mixture.
Layer the cinnamon filling and cheesecake filling in the cooled crust, finishing with a layer of cinnamon mixture on top.
Place the cheesecake in a water bath and bake for 1 hour and 20 minutes. Once done, let it cool gradually in the oven before moving it to the refrigerator.
For the frosting, blend the cream cheese and butter together. Add the vanilla and powdered sugar, then thin with heavy cream if necessary to reach your desired consistency.
Finally, decorate the cheesecake with the fluffy frosting just before serving. Enjoy every moment of your culinary creation!
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: Approximately 419 kcal per slice
