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Cinnamon Roll Cheesecake

Imagine the warm, comforting aroma of cinnamon rolls baking in the oven—now combine that with the creamy indulgence of a classic cheesecake. That’s exactly what our Cinnamon Roll Cheesecake delivers. This recipe intertwines the spicy sweetness of cinnamon with the velvety texture of cheesecake, creating a dessert that’s as stunning to look at as it is to eat.

Ingredients

Crust:

  • 1 1/2 cups vanilla wafer crumbs

  • 1/4 cup sugar

  • 1 tsp ground cinnamon

  • 5 tbsp butter, melted

Cheesecake Filling:

  • 24 oz 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

Cinnamon Filling:

  • 1 1/4 cups packed light brown sugar

  • 5 tbsp ground cinnamon

  • 3/4 cup all-purpose flour

  • 1/2 cup unsalted butter, melted

Cream Cheese Frosting:

  • 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

  1. Prep the crust: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides. Mix the crust ingredients and press into the prepared pan. Bake for 10 minutes, then let cool.

  2. Make the cheesecake filling: Reduce oven temperature to 300°F (149°C). In a large bowl, beat the cream cheese with sugar and flour until smooth. Mix in the sour cream, vanilla extract, and cinnamon. Add eggs one at a time, beating just until blended.

  3. Prepare the cinnamon filling: In another bowl, combine the brown sugar, cinnamon, and flour. Stir in melted butter until the mixture is well combined.

  4. Assemble the cheesecake: Layer half of the cheesecake filling over the crust. Sprinkle a generous amount of cinnamon filling on top, then add the remaining cheesecake filling. Finish with a layer of cinnamon filling.

  5. Bake: Place the pan in a water bath and bake for 1 hour and 20 minutes, or until set. Turn off the oven, let the cheesecake cool inside with the door ajar, then refrigerate for at least 4 hours.

  6. Prepare the frosting: Beat cream cheese and butter together until smooth. Add vanilla and powdered sugar, mixing until creamy. Adjust consistency with heavy cream as needed.

  7. Decorate and serve: Decorate the chilled cheesecake with cream cheese frosting before slicing and serving.

Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 12-14
Calories per Serving: 419 kcal

Notes

Enjoy your baking adventure with this sumptuous Cinnamon Roll Cheesecake, and watch it become a new favorite!

  • Author: niold.com