Imagine the warm, comforting aroma of freshly baked cinnamon rolls mingling with the rich, velvety texture of a classic cheesecake. This Cinnamon Roll Cheesecake brings that dream to life, offering a dessert that’s not just easy to make but utterly irresistible. Forget complicated water baths and endless steps – this recipe is designed for deliciousness with minimal fuss!
Whether you're looking for a show-stopping dessert for a special occasion or simply craving a sweet escape, this cheesecake delivers. The delightful cinnamon roll base provides a chewy, sweet foundation, while the creamy, perfectly balanced cheesecake filling is swirled with an extra burst of cinnamon-sugar goodness. Top it all off with that iconic cream cheese icing, and you have a slice of heaven!
Why This Cinnamon Roll Cheesecake Will Be Your New Favorite
This recipe isn't just another dessert; it's an experience. Here's why you'll fall in love with it:
- Effortless Elegance: It looks incredibly impressive, but it’s surprisingly simple to prepare, making you look like a baking pro.
- Flavor Fusion: The perfect marriage of two beloved desserts – the cozy spice of cinnamon rolls and the tangy richness of cheesecake.
- No Water Bath Needed: We skip the fussy water bath without sacrificing that signature creamy texture.
- Crowd-Pleaser: Guaranteed to be a hit at any gathering, from casual family dinners to holiday feasts.
If you enjoy comforting, spiced desserts, you might also love our recipe for Pumpkin Caramel Cheesecake: 10 Essential Tips for a Flawless Fall Dessert or even our delightful Easy & Delicious Pumpkin Spice Cake with Brown Butter Frosting.
Essential Ingredients for Your Cinnamon Roll Cheesecake
Gathering your ingredients is the first step to creating this masterpiece. You’ll need a few common items to bring this dreamy dessert to life:
- Cinnamon Rolls: One package of store-bought refrigerated cinnamon rolls (with icing included) forms the delicious, easy crust.
- Cream Cheese: Two (8-ounce) blocks, softened to room temperature, are key for that signature smooth cheesecake texture.
- Granulated Sugar: To sweeten the cheesecake filling to perfection.
- Eggs: Large eggs, at room temperature, help bind and set the cheesecake.
- Vanilla Extract: A splash of high-quality vanilla extract enhances all the sweet flavors.
- Sour Cream: Adds a lovely tang and extra creaminess to the filling.
- For the Cinnamon Swirl: Unsalted butter (melted), light brown sugar, and ground cinnamon create that irresistible marbled spice layer.
Step-by-Step Guide to a Perfect Cinnamon Roll Cheesecake
Follow these simple instructions to create your show-stopping Cinnamon Roll Cheesecake:
- Step 1: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray or butter.
- Step 2: Remove the cinnamon rolls from the package (reserve the icing for later). Flatten each cinnamon roll slightly and arrange them in a single layer on the bottom of the prepared springform pan. Press them together firmly with your fingers to create a solid, even crust.
- Step 3: In a large bowl, using an electric hand mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
- Step 4: Add the sour cream and vanilla extract to the cream cheese mixture and beat until just combined.
- Step 5: Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix after adding the eggs, as this can lead to cracks.
- Step 6: In a small separate bowl, combine the melted butter, light brown sugar, and ground cinnamon for the swirl. Whisk until well combined.
- Step 7: Pour the cheesecake filling over the cinnamon roll crust in the springform pan, spreading it gently and evenly.
- Step 8: Dollop spoonfuls of the cinnamon-butter mixture over the top of the cheesecake filling. Use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake, creating a beautiful marbled effect. Be careful not to swirl too much or scrape the bottom crust.
- Step 9: Bake for 55-60 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle when gently shaken.
- Step 10: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
- Step 11: Remove from the oven and let it cool completely on a wire rack at room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, for best results.
- Step 12: Before serving, gently remove the cheesecake from the springform pan. Warm the reserved cinnamon roll icing slightly (you can microwave it for a few seconds) and drizzle generously over the chilled cheesecake. Slice and enjoy!
Tips for Cheesecake Success
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature. This helps create a smooth, lump-free batter.
- Don't Overmix: Overmixing can incorporate too much air, which can cause the cheesecake to puff up and then crack as it cools. Mix just until ingredients are combined.
- Cool Gradually: The gradual cooling process (in the turned-off oven) is crucial for preventing cracks.
- Chill Time is Key: Don't rush the chilling! A fully chilled cheesecake sets properly and tastes much better.
Serving Suggestions and Variations
Your Cinnamon Roll Cheesecake is fantastic on its own, but here are some ideas to elevate it even further:
- Extra Toppings: Drizzle with caramel sauce, a sprinkle of chopped pecans, or even a dollop of fresh whipped cream.
- Coffee Pairing: Serve with a warm cup of coffee or a chai latte for the ultimate cozy treat.
- Spice It Up: Add a pinch of nutmeg or cardamom to the cinnamon swirl mixture for a more complex spice profile.
This Cinnamon Roll Cheesecake is a dessert that truly has it all: incredible flavor, a delightful texture, and an impressive presentation that belies its simple preparation. It's the perfect sweet indulgence for any time you want to make a lasting impression!
FAQs
Can I make Cinnamon Roll Cheesecake ahead of time?
Absolutely! This cheesecake is an excellent make-ahead dessert. After baking and cooling completely, refrigerate it for at least 4 hours, or ideally, overnight. This allows the flavors to fully develop and the texture to set perfectly. It will keep well in the fridge for up to 5 days.
What's the best way to prevent cracks in my cheesecake?
To prevent cracks, make sure your cream cheese and eggs are at room temperature. Avoid overmixing the batter, especially after adding the eggs; mix just until combined. Also, don't open the oven door frequently while baking, and allow the cheesecake to cool gradually in the turned-off oven with the door ajar before transferring to the counter and then the fridge.
Can I use homemade cinnamon rolls for the crust?
Yes, you can! While canned cinnamon rolls offer a convenient shortcut, homemade cinnamon rolls can also be used. Just ensure they are soft enough to flatten and press firmly into the bottom of the springform pan to create a solid, even crust.
How should I store leftover Cinnamon Roll Cheesecake?
Store any leftover cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, you can slice the cheesecake, wrap individual slices in plastic wrap and then foil, and freeze for up to 1 month. Thaw in the refrigerator before serving.
Cinnamon Roll Cheesecake
- Total Time: 1 hour 20 minutes (plus chilling)
- Yield: 8-10 servings 1x
- Diet: Vegetarian
Description
A truly decadent dessert combining the warm, comforting flavors of cinnamon rolls with a rich, creamy cheesecake filling and sweet icing.
Ingredients
1 (8-count) package refrigerated cinnamon rolls (with icing)
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup sour cream
For the Cinnamon Swirl:
2 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
Instructions
Step 1: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray or butter.
Step 2: Remove the cinnamon rolls from the package (reserve the icing for later). Flatten each cinnamon roll slightly and arrange them in a single layer on the bottom of the prepared springform pan. Press them together firmly with your fingers to create a solid, even crust.
Step 3: In a large bowl, using an electric hand mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Step 4: Add the sour cream and vanilla extract to the cream cheese mixture and beat until just combined.
Step 5: Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix after adding the eggs, as this can lead to cracks.
Step 6: In a small separate bowl, combine the melted butter, light brown sugar, and ground cinnamon for the swirl. Whisk until well combined.
Step 7: Pour the cheesecake filling over the cinnamon roll crust in the springform pan, spreading it gently and evenly.
Step 8: Dollop spoonfuls of the cinnamon-butter mixture over the top of the cheesecake filling. Use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake, creating a beautiful marbled effect. Be careful not to swirl too much or scrape the bottom crust.
Step 9: Bake for 55-60 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle when gently shaken.
Step 10: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
Step 11: Remove from the oven and let it cool completely on a wire rack at room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, for best results.
Step 12: Before serving, gently remove the cheesecake from the springform pan. Warm the reserved cinnamon roll icing slightly (you can microwave it for a few seconds) and drizzle generously over the chilled cheesecake. Slice and enjoy!
Notes
For best results, ensure cream cheese and eggs are at room temperature. Don't overmix the batter after adding eggs to prevent cracks. The long chilling time is crucial for the cheesecake to set properly and for flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
