Divine Cinnamon Roll Cheesecake with Cream Cheese Icing

January 4, 2025

Get ready to elevate your dessert game with a show-stopping creation that combines two beloved classics: the comforting spice of a cinnamon roll and the luxurious creaminess of a cheesecake. This Divine Cinnamon Roll Cheesecake with Cream Cheese Icing is a harmonious blend of flavors and textures that will captivate your taste buds and impress any crowd.

Imagine a buttery graham cracker crust forming the foundation, followed by a velvety smooth cream cheese filling intricately swirled with a rich, spiced brown sugar mixture. To crown this masterpiece, a generous layer of tangy, sweet cream cheese icing brings it all together in perfect dessert synergy. Every forkful is pure bliss!

Table of Contents

Why This Cinnamon Roll Cheesecake is a Must-Try

This recipe isn't just a dessert; it's an experience waiting to happen. Here’s what makes it so irresistible:

Irresistible Flavor Fusion: The warmth of cinnamon and brown sugar perfectly balances the rich, tangy cheesecake, creating a truly unique taste.
Crowd-Pleaser: Whether it's a holiday gathering, a birthday, or a simple potluck, this cheesecake is guaranteed to be a hit.
Make-Ahead Marvel: Prepare it the day before your event, allowing flavors to meld beautifully and freeing up your special day.
Baking Therapy: The process is satisfying, and our detailed instructions make it approachable for bakers of all skill levels.

Ready to embark on a delicious journey? Let's gather your ingredients and get baking!

Tips for Cheesecake Perfection

Baking a cheesecake can seem daunting, but with a few pointers, you'll achieve a perfect, crack-free result. The key is gentle handling and gradual temperature changes. Always start with room temperature ingredients, especially your cream cheese and eggs, to ensure a smooth, uniform batter. Overmixing can incorporate too much air, which can lead to cracks during cooling. For more detailed insights into perfecting your baking, check out this excellent resource on how to bake the perfect cheesecake.

Allowing your cheesecake to cool slowly in the oven after baking, with the door slightly ajar, is crucial. This gradual cooling process prevents the sudden temperature shock that causes most cracks. Patience is a virtue when it comes to cheesecake!

Serving Suggestions and Beyond

This Cinnamon Roll Cheesecake is magnificent on its own, but a few garnishes can make it extra special. A dusting of cinnamon, a sprinkle of toasted pecans, or even a drizzle of caramel sauce can elevate its presentation and flavor profile. Pair it with a cup of coffee or a glass of milk for the ultimate treat.

If you find yourself enamored with the cinnamon and cream cheese combination, you might also love our recipe for Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake for another delightful dessert experience. And for those who enjoy a quick, sweet bite, don't miss our Easy Cinnamon Sugar Biscuit Bites with Icing.

Your New Favorite Dessert Awaits!

This Cinnamon Roll Cheesecake with Cream Cheese Icing is more than just a recipe; it’s an invitation to create something truly special. It’s perfect for celebrating big moments or simply making an ordinary day extraordinary. We are confident it will become a cherished recipe in your collection.

We’d love to hear about your experience! Share your creations and any delicious twists you add in the comments below. Happy baking!

FAQs

What's the best way to ensure my cheesecake doesn't crack?

To prevent cracks, ensure all your dairy ingredients, especially cream cheese and eggs, are at room temperature. Avoid overmixing the batter, particularly after adding eggs. Crucially, allow the cheesecake to cool slowly in the oven with the door slightly ajar before moving it to the counter and then refrigerating.

Can I prepare this Cinnamon Roll Cheesecake in advance?

Yes, absolutely! Cheesecakes often improve when made a day or two ahead, as the flavors deepen and the texture sets perfectly. Store it covered in the refrigerator until ready to serve, adding the cream cheese icing just before presentation.

How should I store leftover cheesecake?

Leftover Cinnamon Roll Cheesecake should be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, individual slices (without icing) can be frozen, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw in the refrigerator before enjoying.

Can I use store-bought cinnamon rolls for the swirl?

While this recipe features a homemade cinnamon swirl, for a quicker option, you could finely chop a few store-bought cinnamon rolls and mix them into the cheesecake batter before baking. Adjust sugar levels as needed.

Cinnamon Roll Cheesecake with Cream Cheese Icing

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Total Time: 8 hours (includes chilling)
Yield: 12 servings 1x
Diet: Standard

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Description

A decadent fusion dessert featuring a creamy cheesecake swirled with cinnamon-brown sugar, all on a graham cracker crust and topped with rich cream cheese icing.

Instructions

Step 1: Preheat your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
Step 2: For the crust, combine graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter in a medium bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.
Step 3: Reduce oven temperature to 325°F (160°C).
Step 4: In a large mixing bowl, beat softened cream cheese with 1 1/2 cups granulated sugar until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Step 5: Mix in the flour and vanilla extract until just combined. Stir in the sour cream.
Step 6: Add eggs one at a time, beating on low speed just until each egg is incorporated. Do not overmix.
Step 7: In a small bowl, combine the brown sugar, cinnamon, and 2 tablespoons melted butter for the cinnamon swirl mixture.
Step 8: Pour about half of the cheesecake batter over the cooled crust. Dollop half of the cinnamon swirl mixture over the batter. Gently swirl with a knife or skewer.
Step 9: Pour the remaining cheesecake batter over the swirl layer, then dollop the remaining cinnamon mixture on top. Swirl again gently.
Step 10: Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Step 11: Bake for 1 hour 15 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. Turn off the oven, crack the oven door, and let the cheesecake cool in the water bath for 1 hour.
Step 12: Remove the cheesecake from the water bath and aluminum foil. Let it cool completely on a wire rack at room temperature. Once cooled, cover and refrigerate for at least 4-6 hours, or preferably overnight, to chill thoroughly.
Step 13: For the cream cheese icing, beat softened cream cheese and 1/4 cup softened butter together until smooth. Gradually add powdered sugar, mixing until well combined. Beat in milk/cream (start with 1 tablespoon and add more if needed for desired consistency) and vanilla extract until light and fluffy.
Step 14: Spread the cream cheese icing over the chilled cheesecake before serving. Enjoy!

Notes

For best results, use full-fat cream cheese and ensure it's completely softened to avoid lumps. A water bath is crucial for a smooth, crack-free cheesecake, but be careful not to get water inside the pan!

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 35g
Sodium: 280mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 7g
Cholesterol: 120mg