Description

If you’re looking to combine the best of two dessert worlds—cheesecake and cinnamon rolls—this Cinnamon Roll Cheesecake is the perfect recipe. With a buttery vanilla wafer crust, creamy cinnamon-infused cheesecake filling, and a rich cinnamon swirl throughout, this dessert is as indulgent as it gets. Topped with a smooth cream cheese frosting, it’s sure to be a hit at any gathering. Follow these detailed steps to create this show-stopping dessert

Ingredients

• For the Crust:
• 1 ½ cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
• ¼ cup (52g) sugar
• 1 tsp ground cinnamon
• 5 tbsp (70g) butter, melted
• For the Cheesecake Filling:
• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) 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 ¼ cups (281g) packed light brown sugar
• 5 tbsp ground cinnamon
• ¾ cup (98g) all-purpose flour
• ½ cup (112g) unsalted butter, melted
• For the Cream Cheese Frosting:
• 2 tbsp cream cheese, room temperature
• 6 tbsp (84g) butter, room temperature
• ½ tsp vanilla extract
• 1 ½ cups (173g) powdered sugar
• 1-2 tbsp heavy cream (optional, for consistency)

Preparation Method

1. Preheat oven to 325°F and prepare a 9-inch springform pan with parchment paper and grease the sides.

2. Mix vanilla wafer crumbs, sugar, cinnamon, and melted butter in a bowl. Press into the bottom of the pan. Bake for 10 minutes and cool.

3. Lower oven temperature to 300°F.

4. Beat cream cheese, sugar, and flour until smooth. Add sour cream, vanilla, cinnamon, and eggs one at a time, mixing gently.

5. Combine brown sugar, cinnamon, and flour in another bowl. Stir in melted butter to form a paste.

6. Layer cheesecake by sprinkling a quarter of the cinnamon filling, then spreading a third of the cheesecake filling. Repeat twice, ending with cinnamon filling on top.

7. Place the springform pan in a larger pan filled with warm water. Bake for 1 hour and 20 minutes until the center is slightly jiggly.

8. Turn off the oven and let the cheesecake cool inside for 30 minutes. Crack the door and cool for another 30 minutes. Then cool to room temperature and refrigerate for 4-5 hours or overnight.

9. Make cream cheese frosting by beating cream cheese, butter, vanilla, and powdered sugar until smooth. Add heavy cream if needed.

10. Remove cheesecake from the pan and frost with cream cheese frosting. Store in the fridge until serving.

Tips and Conclusion

Bonus Tips
Add a Nutty Crunch: Consider adding chopped pecans or walnuts to the cinnamon filling for an extra layer of texture and flavor.
Enhance the Cinnamon Flavor: For an even deeper cinnamon flavor, use Ceylon cinnamon, which is known for its mild, sweet taste.
Spice it Up: Add a pinch of nutmeg or cloves to the cinnamon filling for a warm, spicy twist that complements the cinnamon beautifully.
Garnish with Caramel Sauce: Drizzle caramel sauce over the top of the cheesecake just before serving for a decadent finish.
Make Ahead: This cheesecake can be made a day or two in advance, making it perfect for entertaining. The flavors only get better with time as they meld together.
Conclusion
This Cinnamon Roll Cheesecake is the ultimate fusion of two beloved desserts, offering the best of both worlds in one decadent treat. With its buttery crust, creamy cinnamon-swirled cheesecake filling, and rich cream cheese frosting, it’s a dessert that’s sure to impress. Perfect for special occasions or simply when you want to indulge, this cheesecake is as delicious as it is beautiful. Serve it chilled and enjoy the layers of flavor and texture in every bite. Whether you’re a fan of cheesecake, cinnamon rolls, or both, this recipe is bound to become a favorite in your dessert repertoire!