Description
Indulge in a decadent Cinnamon Roll Cheesecake that perfectly combines the creamy richness of cheesecake with the warm, spicy flavors of cinnamon rolls. This dessert features a luscious cheesecake base topped with a cinnamon roll layer, baked to perfection, and finished with a smooth cream cheese frosting. Ideal for special occasions or whenever you crave a comforting treat that blends two favorites into one irresistible dessert.
Ingredients
Scale
Cheesecake Batter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 4 large eggs
- 1/2 cup unsalted butter, melted
Cinnamon Roll Batter
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
Frosting
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper to ensure the cheesecake doesn’t stick and bakes evenly.
- Prepare Cheesecake Batter: In a large mixing bowl, beat 24 oz of softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add 1 cup sour cream, 1 tablespoon vanilla extract, and 4 eggs one at a time, mixing well after each addition. Finally, fold in the melted 1/2 cup unsalted butter until fully incorporated. Pour this batter into the prepared springform pan, smoothing the top for an even layer.
- Create Cinnamon Roll Batter: In a separate bowl, combine 3/4 cup brown sugar and 1 tablespoon ground cinnamon. Add 1 1/2 cups all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt, mixing well. Then, cream together 4 oz softened cream cheese and 1/4 cup softened unsalted butter before adding to the dry ingredients. Spread this cinnamon roll batter evenly over the cheesecake layer in the pan.
- Bake Until Set: Place the pan in the preheated oven and bake for about 1 hour to 1 hour and 15 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center. Remove from oven and allow to cool completely at room temperature, then chill in the refrigerator for at least 3 hours to firm up.
- Prepare Frosting: Whip together 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. Spread this frosting evenly over the cooled cheesecake for a luscious finish.
- Refrigerate Before Serving: Refrigerate the frosted cheesecake for at least 1 hour before slicing and serving. This step enhances the flavors and texture, giving you the best possible taste experience.
Notes
- Make sure all cream cheese is softened to room temperature for easier mixing and a smoother batter.
- Use a water bath while baking the cheesecake for even cooking and to prevent cracking (optional).
- Let the cheesecake cool completely before adding frosting to avoid melting it.
- Store leftovers covered in the refrigerator for up to 4 days.
- For best slicing results, run a knife under hot water and wipe it dry before cutting each slice.
