Cinnamon Roll Cheesecake with Cream Cheese

Indulge in the ultimate dessert experience with our Cinnamon Roll Cheesecake with Cream Cheese Frosting. This delectable treat combines the creamy richness of cheesecake with the warm, spicy sweetness of cinnamon rolls, creating a dessert that’s perfect for any occasion. Whether you’re hosting a dinner party or simply craving a sweet treat, this cheesecake is sure to impress your guests and satisfy your sweet tooth.

Ingredients

Crust:

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

Cinnamon Roll Topping:

• 1 cup brown sugar
• 1/4 cup all-purpose flour
• 1 tbsp ground cinnamon
• 1/2 cup melted butter

Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 1 cup sour cream
• 3 large eggs

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup heavy cream

Instructions

Crust:

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a springform pan.
4. Bake for 10 minutes and let cool.

Cinnamon Roll Topping:

1. In a bowl, mix brown sugar, flour, cinnamon, and melted butter until well combined.
2. Set aside.

Cheesecake Filling:

1. In a large bowl, beat cream cheese until smooth.
2. Add sugar and vanilla extract, mixing well.
3. Add sour cream, then eggs one at a time, mixing just until combined.

Assemble:

1. Pour half of the cheesecake batter over the crust.
2. Sprinkle half of the cinnamon roll topping over the batter.
3. Repeat layers.
4. Swirl the topping with a knife.

Bake:

1. Place the springform pan in a water bath.
2. Bake at 325°F (160°C) for 60-70 minutes or until the center is set.
3. Turn off the oven and let the cheesecake sit in the oven for 1 hour.
4. Refrigerate for at least 4 hours or overnight.

Frosting:

1. In a bowl, beat cream cheese and butter until smooth.
2. Add powdered sugar and vanilla extract, mixing well.
3. Add heavy cream and beat until fluffy.

Decorate:

1. Spread the frosting over the chilled cheesecake.
2. Decorate with mini cinnamon rolls and additional cinnamon crumble if desired.

Notes and FAQs

Notes:

• Water Bath: To prevent cracking, use a water bath while baking the cheesecake. Wrap the springform pan in aluminum foil to avoid water seeping in.
• Room Temperature Ingredients: Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smooth, creamy filling.

FAQs:

Q: Can I make this cheesecake ahead of time? A: Yes, this cheesecake can be made a day ahead and stored in the refrigerator. The flavors meld together beautifully, making it even more delicious.

Q: Can I freeze this cheesecake? A: Yes, you can freeze the cheesecake without the frosting. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator before adding the frosting.

Q: What can I use instead of a springform pan? A: If you don’t have a springform pan, you can use a deep pie dish. However, the cheesecake may be a bit more difficult to remove in one piece.

Conclusion

This Cinnamon Roll Cheesecake with Cream Cheese Frosting is a heavenly fusion of two classic desserts. The creamy cheesecake combined with the sweet, spiced cinnamon roll topping and luscious cream cheese frosting creates a dessert that’s irresistible. Perfect for holidays, special occasions, or any time you want to treat yourself, this cheesecake is sure to become a favorite in your dessert repertoire. Enjoy every delicious bite!