Cinnamon Roll Cheesecake with Cream Cheese Frosting

Cinnamon Roll Cheesecake with Cream Cheese Frosting is a delightful dessert that combines two delicious treats into one incredible dish. This recipe brings together the flavors of cinnamon rolls and creamy cheesecake, making it perfect for family gatherings or special occasions.

Why Make This Recipe

This cheesecake is not just tasty but also fun to make! It’s a crowd-pleaser that everyone will enjoy. If you love cinnamon rolls, you’ll adore this cheesecake. It’s an easy way to impress your friends and family. Plus, it’s great for weekends or holiday celebrations!

How to Make Cinnamon Roll Cheesecake

Ingredients:

• 2 cups graham cracker crumbs
• 4 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 5 tablespoons butter, melted
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 6 tablespoons flour
• 6 tablespoons butter, melted
• 4 (8 oz) packs of cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons flour
• 2 teaspoons vanilla extract
• 5 eggs, at room temperature
• 3/4 cup heavy whipping cream
• 1 tablespoon butter, softened
• 1 oz. cream cheese, softened
• 1/4 teaspoon vanilla extract
• 3/4 cup powdered sugar
• 1 1/2 tablespoons heavy whipping cream

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick spray.
2. Pulse graham crackers in a food processor until they are fine crumbs.
3. Add brown sugar, cinnamon, and melted butter to the crumbs; pulse until combined.
4. Press the mixture into the bottom of the pan to form a crust.
5. In a bowl, combine brown sugar, cinnamon, flour, and melted butter until crumbly. Set aside.
6. In a large bowl, beat the cream cheese until fluffy.
7. Mix in the granulated sugar, flour, and vanilla extract.
8. Add the eggs one at a time, then add the heavy cream, beating until smooth.
9. Layer 1/3 of the cream cheese filling over the crust, then sprinkle with 1/3 of the crumb mixture.
10. Repeat layers, finishing with the crumble on top.
11. Bake in the oven at 350°F for 15 minutes, then reduce the temperature to 200°F and bake for 1 hour and 30 minutes.
12. Let it cool in the oven, then chill overnight in the fridge.
13. For the topping, mix the ingredients until smooth and pipe over the chilled cheesecake.

How to Serve Cinnamon Roll Cheesecake

Serve this cheesecake chilled. It’s great on its own, or you can add fresh fruit or a drizzle of caramel sauce on top for extra flavor.

How to Store Cinnamon Roll Cheesecake

Store any leftovers in the fridge. Make sure to cover it well. It can last for about 3-5 days in the fridge.

Tips to Make Cinnamon Roll Cheesecake

• Make sure the cream cheese is softened before mixing for a smoother texture.
• Chill the cheesecake overnight for the best flavor.
• Use a water bath while baking to prevent cracking.

Variation

You can add nuts to the crumble or use flavored cream cheese for a different twist.

FAQs

1. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake! Just cover it tightly and it can last for up to 2 months.

2. How do I know when the cheesecake is done?
The edges should be set but the center will still be slightly jiggly when it’s done baking.

3. Can I use store-bought crust?
Absolutely! A store-bought graham cracker crust works great and can save you some time.

Cinnamon Roll Cheesecake with Cream Cheese Frosting

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Rating: 5.0/5

( 1 voted )

Serves: 12 Prep Time: 20 minutes Cooking Time: 1 hour 45 minutes 1 hour 45 minutes Nutrition facts: 480 calories 30g fat

Ingredients

• 2 cups graham cracker crumbs
• 4 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 5 tablespoons butter, melted
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 6 tablespoons flour
• 6 tablespoons butter, melted
• 4 (8 oz) packs of cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons flour
• 2 teaspoons vanilla extract
• 5 eggs, at room temperature
• 3/4 cup heavy whipping cream
• 1 tablespoon butter, softened
• 1 oz. cream cheese, softened
• 1/4 teaspoon vanilla extract
• 3/4 cup powdered sugar
• 1 1/2 tablespoons heavy whipping cream

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Pulse graham crackers in a food processor until fine crumbs form.
3. Add brown sugar, cinnamon, and melted butter to the crumbs; mix until combined.
4. Press the mixture into the bottom of the pan to form a crust.
5. In a bowl, mix brown sugar, cinnamon, flour, and melted butter until crumbly. Set aside.
6. In a large bowl, beat the cream cheese until fluffy.
7. Add granulated sugar, flour, and vanilla extract, mixing until smooth.
8. Beat in eggs one at a time, then add heavy cream, mixing until fully incorporated.
9. Layer 1/3 of the cream cheese filling over the crust, then sprinkle with 1/3 of the crumb mixture. Repeat layers, finishing with the crumble on top.
10. Bake for 15 minutes, then reduce the temperature to 200°F and bake for 1 hour and 30 minutes.
11. Turn off oven and let the cheesecake cool inside with the door slightly open. Then refrigerate overnight.
12. For the frosting, mix butter, cream cheese, vanilla extract, powdered sugar, and heavy cream until smooth.
13. Pipe the frosting over the chilled cheesecake before serving.

Notes

For the best texture, use room-temperature cream cheese and eggs. A water bath while baking can help prevent cracks. Store leftovers in an airtight container in the fridge for up to 5 days.