Cinnamon Roll Cheesecake with Cream Cheese Frosting

Our Cinnamon Roll Cheesecake with Cream Cheese Frosting combines the rich, creamy texture of cheesecake with the warm, comforting flavors of cinnamon rolls. It’s the ultimate dessert experience that will have everyone asking for seconds.

Resume of the Recipe:

The Cinnamon Roll Cheesecake with Cream Cheese Frosting is a decadent dessert that brings together the best of two worlds. Imagine the creamy richness of cheesecake swirled with the spicy sweetness of cinnamon roll filling, all topped with a luscious cream cheese frosting. This dessert is not only visually stunning but also irresistibly delicious, making it perfect for special occasions or any time you want to treat yourself.

Exciting Story:

One weekend morning, I was torn between making cinnamon rolls or a cheesecake for brunch. The idea struck me—why not combine them into one spectacular dessert? As the cheesecake baked, the aroma of cinnamon filled the kitchen, drawing my family in with anticipation. When I served the first slice, their eyes lit up with joy. The creamy cheesecake, swirled with cinnamon, and topped with cream cheese frosting, was an instant hit. Now, it’s a go-to recipe for family gatherings and celebrations.

Why This Cinnamon Roll Cheesecake with Cream Cheese Frosting?

Why This Cheesecake is a Must-Try

• Double Delight: Combines the flavors of cinnamon rolls and cheesecake for a unique and indulgent treat.
• Creamy and Spicy: The creamy texture of the cheesecake perfectly complements the warm spice of the cinnamon filling.
• Showstopper Dessert: Its beautiful presentation and irresistible taste make it perfect for impressing guests.

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar

For the Cheesecake Filling:

 

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract

For the Cinnamon Swirl:

• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon

For the Cream Cheese Frosting:

• 1 package (8 oz) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

How to Make Cinnamon Roll Cheesecake with Cream Cheese Frosting:

1. Preheat Oven:
   • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Prepare the Crust:
   • In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes and let cool.
3. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, and vanilla extract until combined.
4. Create the Cinnamon Swirl:
   • In a small bowl, mix the melted butter, brown sugar, and ground cinnamon.
5. Assemble the Cheesecake:
   • Pour half of the cheesecake filling over the crust. Drizzle half of the cinnamon swirl mixture over the filling and swirl with a knife. Repeat with the remaining cheesecake filling and cinnamon swirl mixture.
6. Bake the Cheesecake:
   • Place the springform pan in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath. Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
7. Prepare the Frosting:
   • In a medium bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
8. Frost the Cheesecake:
   • Once the cheesecake is completely cool, spread the cream cheese frosting evenly over the top. Refrigerate for at least 4 hours or overnight before serving.

Tips:

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth, lump-free filling.
• Water Bath: The water bath helps prevent cracks in the cheesecake and ensures even baking.

Cinnamon Roll Cheesecake with Cream Cheese Frosting

0 from 0 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Crust:

• 2 cups 2 graham cracker crumbs

• 1/2 cup 1/2 melted butter

• 1/4 cup 1/4 granulated sugar

• For the Cheesecake Filling:

• 3 packages 3 (8 oz each) cream cheese, softened

• 1 cup 1 granulated sugar

• 3 large 3 eggs

• 1 cup 1 sour cream

• 1/4 cup 1/4 all-purpose flour

• 1 teaspoon 1 vanilla extract

• For the Cinnamon Swirl:

• 1/2 cup 1/2 unsalted butter, melted

• 1/2 cup 1/2 brown sugar

• 2 tablespoons 2 ground cinnamon

• For the Cream Cheese Frosting:

• 1 package 1 (8 oz) cream cheese, softened

• 1/4 cup 1/4 unsalted butter, softened

• 2 cups 2 powdered sugar

• 1 teaspoon 1 vanilla extract

Directions

• Preheat Oven:
• Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
• Prepare the Crust:
• In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes and let cool.
• Make the Cheesecake Filling:
• In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, and vanilla extract until combined.
• Create the Cinnamon Swirl:
• In a small bowl, mix the melted butter, brown sugar, and ground cinnamon.
• Assemble the Cheesecake:
• Pour half of the cheesecake filling over the crust. Drizzle half of the cinnamon swirl mixture over the filling and swirl with a knife. Repeat with the remaining cheesecake filling and cinnamon swirl mixture.
• Bake the Cheesecake:
• Place the springform pan in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath. Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
• Prepare the Frosting:
• In a medium bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
• Frost the Cheesecake:
• Once the cheesecake is completely cool, spread the cream cheese frosting evenly over the top. Refrigerate for at least 4 hours or overnight before serving.

Follow US on Pinterest

Follow @middleeastsector on Pinterest