Hey there, foodies! It’s Anne from Beyond The Bayou Blog, and today I’m sharing a recipe that’s close to my heart: Cinnamon Roll Cheesecake.
A delightful marriage of two beloved classics, this recipe brings together the comforting flavors of cinnamon rolls with the creamy richness of cheesecake.
Imagine sinking your fork into layers of soft, cinnamon-infused dough swirled into a velvety cheesecake filling, topped with a luscious cream cheese frosting. It’s a symphony of sweetness that will captivate your taste buds and leave you longing for more.
Whether you’re looking to impress guests at your next gathering or simply craving a decadent treat for yourself, this Cinnamon Roll Cheesecake is sure to be a showstopper.
Get ready to embark on a culinary journey that combines the best of both worlds – indulgence and satisfaction await!
Why Loving This Is a Must?
- Cinnamon Lover’s Dream: This recipe is a paradise for cinnamon enthusiasts. I’ve loaded it up with plenty of that warm, festive spice both in the filling and the crust.
- Creamy Texture: Get ready for a cheesecake with the perfect consistency. It’s got just the right amounts of cream cheese, sour cream, and eggs to make it luxuriously thick and creamy.
- Buttery Cinnamon Layers: Picture this: layers of buttery cinnamon filling that practically melt in your mouth. It’s like a hug in every bite!
- Customizable Flavors: Maybe I went a little crazy with the cinnamon (oops!), but fear not. You can easily adjust the recipe to suit your taste. If you prefer a less intense cinnamon flavor, just dial it back in either the filling or the crust—or both. It’s all about making it perfect for you.
Cinnamon Roll Cheesecake Recipe
Equipment
- Mixing Bowl
- Hand Mixer
- 9-inch springform pan
- Measuring Cups
- Rolling Pin
Ingredients
Crust
- 1 1/2 cups vanilla wafer crumbs (or graham cracker crumbs)
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 5 tbsp butter, melted
- Cheesecake Filling
- 24 ounces 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 tbsp heavy cream
Instructions
- Preheat oven. Prep pan with parchment paper and grease.
- Mix crust, press into pan, bake, and cool.
- Wrap pan in foil.
- Beat cream cheese, sugar, flour, sour cream, vanilla, and cinnamon. Add eggs.
- Mix brown sugar, cinnamon, flour, and melted butter for filling.
- Layer crust with cinnamon and cheesecake filling three times.
- Bake in a water bath.
- Cool in oven, then refrigerate.
- Make frosting: mix cream cheese, butter, vanilla, powdered sugar, and cream.
- Top cheesecake with frosting. Refrigerate until serving. Enjoy!
Nutrition
What to Eat with Cinnamon Roll Cheesecake?
- Mexican Coffee
- Whiskey Apple Cider Punch
- Fruit Salad with Whipped Cream
- Caramel Iced Coffee
- Overnight Oats
Storing and Freezing Tips!
- In the Fridge: Wrap leftovers tightly in plastic or store sliced pieces in a container. It’ll stay fresh for up to 5 days.
- In the Freezer: Firm it up in the freezer, wrap it well, or pop slices in a container. It’ll last for up to 3 months. Just thaw in the fridge when you’re ready to indulge again!
