and comforting flavors of cinnamon rolls into a decadent dessert. With its rich and creamy texture, warm spice notes, and sweet cream cheese icing, this Cinnamon Roll Cheesecake is a show-stopping treat perfect for any celebration or simply to indulge your sweet tooth.
Imagine layers of smooth, tangy cheesecake swirled with a gooey cinnamon-sugar mixture, all nestled on a buttery graham cracker crust and topped with a generous drizzle of luscious cream cheese icing. This dessert beautifully marries the best of both worlds – the comforting familiarity of cinnamon rolls with the sophisticated indulgence of cheesecake.
Whether you’re looking to impress guests, celebrate a special occasion, or just want to bake something truly extraordinary, this Cinnamon Roll Cheesecake is guaranteed to be a hit. Prepare to delight in every bite of this unforgettable dessert!
INGREDIENTS YOU’LL NEED:
To bake this magnificent Cinnamon Roll Cheesecake with Cream Cheese Icing, you will need a selection of quality ingredients, divided into components for the crust, cinnamon swirl, cheesecake filling, and the cream cheese icing. Gathering all your ingredients beforehand will make the baking process smoother and more enjoyable.
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 12 full sheets) – Graham cracker crumbs form the base of the classic cheesecake crust. Pre-crushed crumbs or finely processed graham crackers work well.
- ¼ cup granulated sugar – Sugar adds sweetness to the crust and helps bind it together.
- 6 tablespoons unsalted butter, melted – Melted butter binds the crumbs and sugar, creating a firm crust that holds its shape.
- ½ teaspoon ground cinnamon – Cinnamon enhances the cinnamon roll flavor right from the crust.
For the Cinnamon Swirl:
- ½ cup granulated sugar – Sugar provides the sweetness and caramelizes in the swirl.
- 2 tablespoons ground cinnamon – Ground cinnamon is the star spice, creating the signature cinnamon roll flavor.
- ¼ cup unsalted butter, melted – Melted butter moistens the sugar and cinnamon, creating a gooey swirl.
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened to room temperature – Cream cheese is the heart of the cheesecake, providing its rich, tangy, and creamy base. Ensure it’s fully softened for a smooth batter.
- 1 ½ cups granulated sugar – Sugar sweetens the cheesecake and contributes to its texture.
- ½ cup sour cream – Sour cream adds moisture, tanginess, and richness to the cheesecake. Full-fat sour cream is recommended for the best texture.
- 4 large eggs – Eggs bind the cheesecake batter and provide structure and richness.
- 1 teaspoon vanilla extract – Vanilla extract enhances the overall flavor profile, adding warmth and sweetness.
For the Cream Cheese Icing:
- 4 ounces cream cheese, softened to room temperature – Cream cheese is the base of the tangy and creamy icing. Softened cream cheese is essential for a smooth icing.
- ½ cup (1 stick) unsalted butter, softened to room temperature – Butter adds richness and helps create a spreadable consistency for the icing.
- 3 cups powdered sugar, sifted – Powdered sugar sweetens and thickens the icing. Sifting prevents lumps and ensures a smooth texture.
- 1 teaspoon vanilla extract – Vanilla extract enhances the flavor of the icing.
- 2-4 tablespoons milk or heavy cream, as needed – Milk or heavy cream is used to adjust the consistency of the icing to your desired thickness.
HOW TO MAKE “Cinnamon Roll Cheesecake”:
Baking this Cinnamon Roll Cheesecake with Cream Cheese Icing is a rewarding process, divided into stages to create each delicious component. From pressing the graham cracker crust to swirling in the cinnamon mixture and baking the cheesecake to creamy perfection, each step contributes to the final masterpiece.
The process begins with creating a simple graham cracker crust, enhanced with cinnamon to complement the overall flavor profile. This crust provides a sturdy and flavorful base for the rich cheesecake filling.
Next, a gooey cinnamon swirl is prepared, combining cinnamon, sugar, and melted butter. This swirl will be layered within the cheesecake to mimic the classic cinnamon roll filling.
Then, the creamy cheesecake batter is made, ensuring the cream cheese is properly softened for a smooth and lump-free mixture. This batter is the foundation of the rich and tangy cheesecake.
The cheesecake is then assembled by layering the batter and cinnamon swirl in the prepared crust, creating beautiful swirls of cinnamon throughout. The cheesecake is baked in a water bath to ensure even baking and prevent cracking, resulting in a smooth and creamy texture.
After baking, the cheesecake is cooled and chilled thoroughly, allowing it to set properly and develop its signature creamy texture. Finally, a luscious cream cheese icing is made and generously spread over the chilled cheesecake, completing this irresistible dessert. Let’s explore the step-by-step instructions to guide you through each stage of baking this incredible Cinnamon Roll Cheesecake.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Graham Cracker Crust.
Preheat oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon.
Pour the melted butter over the graham cracker mixture and stir until evenly moistened. The mixture should resemble damp sand and hold together when pressed.
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even and compact crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden and set. Baking the crust slightly sets it and adds a toasted flavor.
Remove the crust from the oven and let it cool completely while you prepare the filling. Cooling the crust prevents it from softening when the filling is added.
Step 2: Prepare the Cinnamon Swirl.
In a small bowl, combine the granulated sugar and ground cinnamon for the swirl.
Pour the melted butter over the sugar and cinnamon mixture and stir until well combined and slightly paste-like. This mixture will be swirled into the cheesecake filling. Set aside.
Step 3: Make the Cheesecake Filling.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy. Ensure the cream cheese is fully softened to avoid lumps in the batter. Beat until no lumps remain and the mixture is light and fluffy.
Beat in the sour cream until just combined. Mix until just incorporated, being careful not to overmix at this stage.
Beat in the eggs one at a time, mixing until just combined after each addition. Add eggs one at a time and mix gently to avoid incorporating too much air, which can lead to cracking during baking.
Stir in the vanilla extract. Mix until just incorporated and the batter is homogenous. The cheesecake batter should be smooth and creamy.
Step 4: Assemble the Cinnamon Roll Cheesecake.
Pour about half of the cheesecake batter evenly over the cooled graham cracker crust in the springform pan.
Dollop about half of the cinnamon swirl mixture evenly over the cheesecake batter. Use a knife or toothpick to gently swirl the cinnamon mixture into the cheesecake batter, creating a marbled effect. Avoid over-swirling which can muddy the layers.
Pour the remaining cheesecake batter over the cinnamon swirl layer, spreading it evenly.
Dollop the remaining cinnamon swirl mixture over the top layer of cheesecake batter. Again, gently swirl the cinnamon mixture into the top layer of batter, creating a decorative swirl pattern on top.
Step 5: Bake the Cheesecake in a Water Bath.
Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath. Wrap the bottom securely with a few layers of foil.
Place the wrapped springform pan inside a larger baking pan or roasting pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan. The water bath creates a humid environment in the oven, which helps the cheesecake bake evenly and prevents cracking.
Carefully transfer the water bath setup to the preheated oven.
Bake for 60-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. The cheesecake should be mostly set but have a slight wobble in the very center.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gradual cooling process helps prevent cracking.
Remove the cheesecake from the water bath and oven. Let it cool on a wire rack to room temperature.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to chill and set completely. Chilling is crucial for the cheesecake to fully set and develop its creamy texture.
Step 6: Make the Cream Cheese Icing.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together on medium speed until smooth and creamy. Ensure both cream cheese and butter are softened for a smooth icing.
Gradually add the sifted powdered sugar, beating on low speed at first to prevent sugar from puffing up, then increase speed to medium and beat until smooth and fully incorporated. Add powdered sugar gradually and beat until smooth.
Stir in the vanilla extract. Mix until just combined.
Add milk or heavy cream, 1 tablespoon at a time, until the icing reaches your desired consistency. You may need more or less depending on your preference for thickness. Add liquid gradually and mix until the icing is smooth and spreadable.
Step 7: Ice and Serve.
Remove the chilled cheesecake from the refrigerator and carefully remove the sides of the springform pan. Run a thin knife or spatula around the edges of the pan before releasing the springform ring to ensure clean removal.
Generously spread the cream cheese icing evenly over the top of the chilled cheesecake. You can create swirls or a smooth finish, as desired.
Slice the Cinnamon Roll Cheesecake with Cream Cheese Icing into wedges and serve chilled. Garnish with extra cinnamon dust or graham cracker crumbs if desired. Enjoy every creamy, cinnamon-swirled bite!
USEFUL TIPS:
To make your Cinnamon Roll Cheesecake with Cream Cheese Icing truly perfect, consider these helpful tips. These suggestions can enhance both the flavor and texture of your cheesecake and ensure a successful baking experience. Let’s explore some valuable insights to elevate your cheesecake baking.
Ensure your cream cheese is fully softened to room temperature before mixing the batter. Softened cream cheese is crucial for a smooth, lump-free cheesecake batter. If cream cheese is not softened enough, it can result in a lumpy texture. Allow cream cheese to sit at room temperature for at least 1-2 hours before starting.
Avoid overmixing the cheesecake batter, especially after adding the eggs. Overmixing incorporates too much air, which can cause the cheesecake to rise too much during baking and then crack as it cools. Mix just until the ingredients are combined and smooth.
Bake the cheesecake in a water bath. A water bath is highly recommended for baking cheesecakes to provide a humid environment in the oven. This helps the cheesecake bake more evenly, prevents cracking, and results in a creamy, smooth texture. Ensure the water bath reaches about halfway up the sides of the springform pan.
Let the cheesecake cool gradually in the oven after baking. After the baking time is complete, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about an hour. This gradual cooling helps prevent sudden temperature changes that can lead to cracking.
Chill the cheesecake for at least 6 hours, or preferably overnight, before serving. Chilling is essential for the cheesecake to fully set and develop its signature creamy texture. Rushing the chilling process can result in a softer, less firm cheesecake.
For a cleaner cheesecake slice, chill the cheesecake thoroughly and use a warm, wet knife to slice. Run a knife under hot water and wipe it clean between slices for neat, professional-looking slices.
If you notice any cracks on the surface of your cheesecake after baking, don’t worry! They can be easily covered with the cream cheese icing. Icing is a perfect way to hide any minor imperfections and add extra flavor and visual appeal.
DETAILS:
Prep Time: 45 minutes
The preparation time for Cinnamon Roll Cheesecake with Cream Cheese Icing is approximately 45 minutes. This includes the time needed to make the crust, cinnamon swirl, cheesecake filling, and cream cheese icing, as well as assembling the cheesecake. Efficient prep work streamlines the baking process and makes it more enjoyable.
Bake Time: 1 hour to 1 hour 15 minutes
The baking time for this cheesecake ranges from 1 hour to 1 hour and 15 minutes. Baking time may vary slightly depending on your oven and the desired level of set. The cheesecake should be set around the edges and still slightly jiggly in the center when done.
Total Time: 8 hours (including chilling time)
The total time from start to finish for Cinnamon Roll Cheesecake with Cream Cheese Icing is approximately 8 hours, including chilling time. While the active baking and prep time is less than 2 hours, the chilling time is crucial for the cheesecake to fully set and develop its signature creamy texture. Plan ahead and allow ample time for chilling.
Yield: 12-16 servings
This recipe yields approximately 12-16 generous servings, depending on slice size. It’s perfect for parties, gatherings, or special occasions when you need to serve a crowd-pleasing dessert. Cheesecake is rich, so even smaller slices are satisfying.
Category: Dessert
This recipe is categorized as a dessert, specifically a cheesecake. Cheesecakes are rich, creamy, and indulgent desserts often served for special occasions or as a decadent treat. Cinnamon Roll Cheesecake combines the classic appeal of cheesecake with the comforting flavors of cinnamon rolls.
Method: Baking (Water Bath)
The primary cooking method used in this recipe is baking, specifically baking in a water bath. A water bath is essential for creating a smooth, creamy cheesecake and preventing cracking. The water bath provides gentle and even heat during baking.
Cuisine: American (Dessert)
The cuisine of this recipe is best described as American dessert. Cheesecakes are a beloved classic in American cuisine, and this Cinnamon Roll Cheesecake is a creative and flavorful twist on a traditional favorite. It embodies the spirit of indulgent and comforting American desserts.
Diet: Not specified
The diet classification for this recipe is not specifically limited. However, it is not inherently low-fat, gluten-free, or dairy-free due to the nature of cheesecake. It can be modified to be gluten-free by using gluten-free graham crackers for the crust, but other modifications for lower-fat or dairy-free versions would significantly alter the texture and flavor of a classic cheesecake.
NOTES:
Serving Suggestions: Cinnamon Roll Cheesecake with Cream Cheese Icing is best served chilled, allowing its creamy texture and flavors to fully develop. Serve slices on dessert plates and consider these serving enhancements:
* Dust with extra ground cinnamon for visual appeal and added spice aroma.
* Drizzle with additional melted cream cheese icing for extra sweetness and decadence.
* Garnish with fresh berries, such as strawberries or raspberries, for a pop of color and fresh fruit contrast.
* Serve with a scoop of vanilla ice cream or whipped cream for added indulgence.
* Pair with a warm beverage like coffee, tea, or hot chocolate to complement the rich dessert.
Make it Ahead: This cheesecake is an excellent make-ahead dessert. In fact, it’s recommended to make it at least a day in advance to allow ample chilling time. The cheesecake can be baked and chilled (un-iced) up to 2-3 days ahead of time. The cream cheese icing is best made closer to serving time for optimal freshness, but can also be made a day ahead and stored in the refrigerator, then re-whipped slightly before icing the cheesecake. Making it ahead simplifies dessert preparation for gatherings or special occasions.
Storage Instructions: Store leftover Cinnamon Roll Cheesecake with Cream Cheese Icing in the refrigerator. Cover the cheesecake loosely with plastic wrap or store it in an airtight container to prevent it from drying out and absorbing refrigerator odors. Proper storage in the refrigerator is essential for maintaining the cheesecake’s quality and food safety. It will keep well in the refrigerator for up to 5-7 days.
Variation Ideas: Customize your Cinnamon Roll Cheesecake with these delightful variations:
* Caramel Drizzle: Drizzle caramel sauce over the cream cheese icing for added sweetness and flavor depth.
* Pecan or Walnut Topping: Sprinkle chopped pecans or walnuts over the icing for added texture and nutty flavor. Toast the nuts for even more flavor.
* Maple Glaze: Replace the cream cheese icing with a maple glaze for a different flavor profile that complements cinnamon beautifully.
* Apple Cinnamon Cheesecake: Add diced apples sautéed with cinnamon and sugar into the cheesecake batter for an apple cinnamon twist.
* Pumpkin Spice Cinnamon Cheesecake: Incorporate pumpkin puree and pumpkin pie spice into the cheesecake batter for a fall-inspired flavor variation.
FREQUENTLY ASKED QUESTIONS:
Can I make this cheesecake without a water bath?
While it is possible to bake cheesecake without a water bath, it is highly recommended to use one for this recipe, especially for achieving the best texture and preventing cracking. Baking without a water bath increases the risk of the cheesecake cracking on the surface and becoming drier and less creamy. If you must bake without a water bath, bake at a slightly lower temperature (300°F/150°C) and watch it closely, but the texture and appearance may not be as optimal. A water bath is truly worth the extra effort for cheesecake perfection.
Can I use a different type of crust?
Yes, you can use different types of crusts for this Cinnamon Roll Cheesecake if you prefer. Good alternatives to graham cracker crust include:
* Gingersnap Cookie Crust: For a spicier and more robust crust.
* Shortbread Cookie Crust: For a buttery and delicate crust.
* Vanilla Wafer Crust: For a subtly sweet and classic cookie crust.
* Speculoos Cookie Crust: For a spiced cookie crust that complements cinnamon and cheesecake flavors.
You can adapt the crust recipe using crumbs from your preferred cookies, ensuring to adjust sugar and butter amounts as needed to achieve a pressable consistency.
Why did my cheesecake crack?
Cheesecake cracking is a common concern, but often manageable. Common reasons for cracking include:
* Overmixing the batter, especially after adding eggs (incorporates too much air).
* Overbaking the cheesecake (causes it to dry out and shrink).
* Sudden temperature changes (cooling too quickly).
* Oven temperature fluctuations.
To minimize cracking: Avoid overmixing, bake in a water bath, cool gradually in the oven after baking, and ensure your oven temperature is accurate. Minor cracks can easily be covered with icing.
Can I make mini cinnamon roll cheesecakes?
Yes, you can adapt this recipe to make mini cinnamon roll cheesecakes. Use muffin tins or cupcake liners. Press a small amount of graham cracker crust mixture into the bottom of each liner. Fill with cheesecake batter and cinnamon swirl as directed. Reduce baking time significantly, starting around 15-20 minutes, and checking for doneness (set edges, slightly jiggly center). Mini cheesecakes are great for individual servings and portion control.
Can I make the cinnamon swirl more pronounced?
Yes, you can definitely make the cinnamon swirl more pronounced if you love intense cinnamon flavor. To enhance the swirl:
* Increase the amount of cinnamon in the swirl mixture.
* Add a touch of cinnamon extract to the swirl mixture for a more concentrated cinnamon flavor.
* Add more swirls to each layer during assembly, creating thicker cinnamon layers.
* Use a darker brown sugar in the swirl for a richer caramel-cinnamon flavor.
Experiment with these adjustments to achieve your preferred level of cinnamon intensity in the cheesecake.
STORAGE INSTRUCTIONS:
To store Cinnamon Roll Cheesecake with Cream Cheese Icing properly and maintain its quality, follow these guidelines:
Refrigerate Promptly: Cheesecake is a dairy-based dessert and must be refrigerated to ensure food safety. Refrigerate the cheesecake as soon as it has cooled to room temperature and is iced. Do not leave cheesecake at room temperature for more than two hours, especially if it is a warm environment.
Cover Loosely Initially, then Tightly: When initially refrigerating a freshly iced cheesecake, cover it loosely with plastic wrap for the first hour or two. This allows the icing to set slightly without condensation forming directly on the surface. After the icing is set, you can then cover it tightly with plastic wrap or transfer it to an airtight container.
Airtight Container (Once Iced): For longer storage and after the icing has set, store the cheesecake in an airtight container. This is crucial to prevent the cheesecake from drying out, absorbing odors from the refrigerator, and maintaining its freshness and flavor. A cake carrier or a large airtight container works well.
Storage Duration (Refrigerator): Cinnamon Roll Cheesecake with Cream Cheese Icing can be safely stored in the refrigerator for up to 5 to 7 days. For the best flavor and texture, it is recommended to consume it within the first 3-4 days. Cheesecake typically holds up well in the refrigerator due to its dense texture and dairy content.
Freezing (Not Recommended for Best Texture): While technically you can freeze cheesecake, it is generally not recommended for optimal texture, especially cheesecakes with cream cheese icing. Freezing and thawing can sometimes alter the texture of cheesecake and cream cheese icing, making them slightly grainy or less smooth. If you do freeze it, freeze un-iced cheesecake tightly wrapped in plastic wrap and then foil for up to 1-2 months. Thaw it overnight in the refrigerator and then ice it. Freshly made and refrigerated cheesecake will always have the best texture.
RELATED RECIPES
If you adored this Cinnamon Roll Cheesecake with Cream Cheese Icing, you will absolutely love these other decadent and creamy dessert recipes that offer similar comforting and indulgent flavors:
Classic New York Style Cheesecake with Strawberry Topping: The quintessential creamy cheesecake with a rich, tangy flavor, often served with a bright and fresh strawberry topping. A timeless and elegant dessert.
Caramel Apple Cheesecake Bars: A delightful combination of creamy cheesecake, sweet caramel, and tart apples, often in a convenient bar format. Perfect for fall flavors and easier serving.
Pumpkin Cheesecake with Gingersnap Crust: A seasonal favorite, this cheesecake features pumpkin puree and warm spices, often with a gingersnap crust. Embraces autumn flavors and creamy cheesecake texture.
Lemon Raspberry Swirl Cheesecake: A bright and refreshing cheesecake with a tangy lemon flavor swirled with sweet raspberry puree. Offers a lighter and fruitier take on classic cheesecake.
Chocolate Fudge Cheesecake: For chocolate lovers, this cheesecake is intensely rich and decadent, featuring deep chocolate flavor throughout the creamy cheesecake base and often topped with chocolate ganache. A chocolate lover’s dream dessert.
CONCLUSION
Cinnamon Roll Cheesecake with Cream Cheese Icing is truly a dessert masterpiece, perfectly blending the comforting warmth of cinnamon rolls with the rich indulgence of classic cheesecake. From its buttery graham cracker crust and gooey cinnamon swirl to its creamy, tangy filling and luscious cream cheese icing, every element of this dessert is designed to delight and satisfy. It’s a show-stopping treat that is both familiar and excitingly new, promising an unforgettable dessert experience.
This recipe beautifully balances detailed instructions with straightforward techniques, making it achievable for bakers of all skill levels. The readily available ingredients and clear, step-by-step guidance mean that anyone can confidently create this bakery-quality cheesecake in their own kitchen. Whether you are a seasoned baker or looking to impress with a special occasion dessert, you can achieve cheesecake perfection with this recipe.
So gather your ingredients, preheat your oven, and prepare to embark on a delightful baking journey to create this extraordinary Cinnamon Roll Cheesecake with Cream Cheese Icing masterpiece. Enjoy the process of baking and the immense pleasure of sharing this truly decadent and comforting dessert with your family and friends. This is one recipe that is destined to become a cherished centerpiece for celebrations, a beloved indulgence for special moments, and a recipe you’ll be making again and again for its unparalleled flavor and creamy, cinnamon-swirled perfection. You’ll be declaring this Cinnamon Roll Cheesecake your new favorite dessert!
