Cinnamon Roll Cheesecake combines two classics in one dessert. A cinnamon roll crust holds a smooth, creamy cheesecake filling, creating the perfect balance of warmth and richness. It’s a beautiful dessert that works just as well for special occasions as it does for a cozy family treat.
Why We Love This Cinnamon Roll Cheesecake Recipe
There’s something extraordinarily comforting about combining two beloved desserts into one heavenly creation. The Cinnamon Roll Cheesecake captures the essence of breakfast and dessert, making it an ideal choice for brunches, birthdays, or just a weekend treat. You’ll fall in love with its buttery, cinnamon-infused base and the luxurious cheesecake filling. Every bite provides a delightful experience that leaves a lasting impression on your taste buds.
Not only is this cheesecake delicious, but it is also relatively simple to make, allowing you to impress your friends and family without spending countless hours in the kitchen. Whether you’re a seasoned baker or a novice, this recipe provides clear guidance to help you achieve a stunning dessert that will have everyone begging for seconds.
Ingredients for Cinnamon Roll Cheesecake
To craft this delectable Cinnamon Roll Cheesecake, you will need the following ingredients:
- 12.4 ounces can (8 count) Pillsbury Cinnamon Rolls (reserve frosting for the top of cheesecake)
- 4 tablespoons butter, melted
- 1 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 24 ounces cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup full-fat sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
How to Make Cinnamon Roll Cheesecake Directions
Creating a Cinnamon Roll Cheesecake may seem like a complex task, but fear not! With a few simple steps, you’ll have a beautiful dessert that bursts with flavor. Follow these directions to ensure your cheesecake turns out perfectly every time.
Preheat the Oven: Start by preheating your oven to 350 degrees F (175 degrees C). You’ll want to prepare your springform pan by lightly spraying the sides and bottom with nonstick baking spray. Then place a 9-inch parchment paper circle at the bottom of the pan and add a 3-inch wide strip of parchment paper against the sides. This will help with easy removal once your cheesecake is done.
Prepare the Crust: Open your can of Pillsbury Cinnamon Rolls and unroll each roll. Press them into the bottom of your prepared springform pan, trying your best to cover any holes or gaps. Bake the crust in the preheated oven for 18 minutes. While the crust bakes, reduce the oven temperature to 325 degrees F (165 degrees C) after removing the pan from the oven.
Make the Cinnamon Filling: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Stir until well mixed. This cinnamon mixture will add an extra layer of flavor to your cheesecake.
Create the Cream Cheese Filling: In a large mixing bowl, use a hand mixer to beat the cream cheese until it’s creamy and smooth. Gradually add the granulated sugar, continue mixing until it’s combined well. Next, add the sour cream and vanilla extract, mixing until the filling is smooth and velvety.
Incorporate the Eggs: Add the eggs one at a time to your cream cheese mixture. Make sure to mix only until just blended; overmixing can lead to a dense texture, and we want a light and airy cheesecake.
Layer the Cheesecake: To create a beautiful presentation, wrap the outside of your springform pan with heavy-duty tin foil if you’re going for a water bath method (this helps cook the cheesecake evenly). Pour half of the cheesecake filling over the baked crust, then sprinkle half of your cinnamon sugar mixture on top. Spoon the remaining cheesecake batter on top, ensuring it covers the cinnamon sugar completely.
Bake the Cheesecake: Place your cheesecake in the oven and bake for about 1 hour and 20 minutes to 1 hour and 40 minutes. Keep an eye on the cheesecake; it’s done when the center has a slight jiggle, which should settle as it cools.
Cool and Refrigerate: After baking, turn off the oven and let the cheesecake cool gradually inside for about an hour. Once it’s cooled down, refrigerate it overnight, allowing the flavors to meld together beautifully.
Finish with Frosting: Just before serving, drizzle the reserved cinnamon roll frosting over the top of your cheesecake. This sweet touch will add an extra layer of indulgence that your guests will love.
How to Serve Cinnamon Roll Cheesecake
Once your Cinnamon Roll Cheesecake has chilled overnight and is ready to serve, it’s time to slice and enjoy! The first step is to carefully remove the sides of the springform pan. Using a sharp knife, slice the cheesecake into wedges, taking care to get a piece of crust and filling in each slice. You can serve this gorgeous cheesecake as is or add fresh fruit, whipped cream, or a sprinkle of powdered sugar for an additional touch.
This cheesecake is a show-stopping dessert that pairs wonderfully with your favorite cup of coffee or tea. Its rich flavor profile makes it suitable for breakfast, dessert, or as a sweet treat anytime you need a pick-me-up!
Expert Tips for Cinnamon Roll Cheesecake
Room Temperature Ingredients: Make sure your cream cheese is at room temperature before you start. This ensures a smooth filling without lumps.
Don’t Overmix: When it comes to mixing the eggs into the cheesecake batter, mix just until blended to keep the texture light and airy.
Water Bath: If you want a perfectly smooth top without cracks, consider using a water bath. Wrap your springform pan tightly in tin foil, as mentioned earlier, and place it in a larger baking dish filled with hot water.
Cooling: Allow your cheesecake to cool slowly in the oven with the door cracked open. This step helps prevent cracks from forming due to sudden temperature changes.
Chill Time: Don’t skip the overnight refrigeration! This crucial step enhances the flavor and texture of your cheesecake.
How to Store Cinnamon Roll Cheesecake
To store your Cinnamon Roll Cheesecake, first allow it to cool completely at room temperature. Then, cover it with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to one week. If you want to store it for a longer period, consider freezing the cheesecake. To do this, wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight.
Variations of Cinnamon Roll Cheesecake
While this Cinnamon Roll Cheesecake recipe is already delightful, there are several ways to put your unique spin on it:
Nut Topping: Add chopped pecans or walnuts to the cinnamon sugar mixture for a delightful crunch.
Fruit Additions: Incorporate berries such as blueberries or raspberries into the cheesecake batter for a burst of flavor and color.
Chocolate Drizzle: Consider adding a drizzle of melted chocolate over the top of the cheesecake for an additional sweet twist.
Pumpkin Spice: For a seasonal variation, swap some of the cinnamon for pumpkin spice during the fall months to create a pumpkin cinnamon roll cheesecake.
Peanut Butter Swirl: Add a creamy peanut butter swirl on top of your filling before baking for a rich, nutty flavor that pairs beautifully with the cinnamon.
FAQ
What is Cinnamon Roll Cheesecake?
Cinnamon Roll Cheesecake is a delicious dessert that combines the flavors of traditional cinnamon rolls with the creamy texture of cheesecake. It features a crust made of cinnamon roll dough, a rich cream cheese filling, and is often topped with sweet frosting.
How long does it take to bake Cinnamon Roll Cheesecake?
Typically, the baking process takes between 1 hour and 20 minutes to 1 hour and 40 minutes, depending on your oven. Always keep an eye on the cheesecake and use the jiggle test to check for doneness.
Can I make Cinnamon Roll Cheesecake ahead of time?
Absolutely! In fact, it’s best served after chilling overnight to allow the flavors to meld. You can prepare it a day in advance for optimal taste and texture.
What can I serve with Cinnamon Roll Cheesecake?
This delightful dessert pairs wonderfully with coffee, tea, or even a scoop of vanilla ice cream. You can also add a dollop of whipped cream or fresh fruit for enhancement.
Cinnamon Roll Cheesecake
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Hand Mixer
Ingredients
- 12.4 oz Pillsbury Cinnamon Rolls reserve frosting for topping
- 4 Tbsp butter melted
- 1 cup light brown sugar packed
- 1 Tbsp ground cinnamon
- 24 oz cream cheese at room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup full-fat sour cream
- 1 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat oven to 350°F (175°C). Prepare a springform pan with nonstick spray and parchment paper.
- Unroll the cinnamon rolls and press them into the bottom of the prepared pan to form a crust. Bake for 18 minutes.
- In a small bowl, mix brown sugar, cinnamon, and melted butter to create the cinnamon filling.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar, then mix in sour cream and vanilla extract until creamy.
- Add eggs one at a time, mixing just until blended.
- Pour half of the cheesecake filling over the baked crust, sprinkle with half of the cinnamon mixture, then top with remaining filling and sprinkle with remaining cinnamon mixture.
- Bake for 1 hour and 20 minutes to 1 hour and 40 minutes or until the center jiggles slightly.
- Cool in the oven with the door cracked for 1 hour, then refrigerate overnight.
- Drizzle reserved cinnamon roll frosting over the top before serving.
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