Indulge in the ultimate dessert experience with this Cinnamon Roll Cheesecake. It combines the rich, creamy texture of a classic cheesecake with the warm, comforting flavors of cinnamon rolls. Topped with a luscious cream cheese icing, this dessert is perfect for any special occasion or a weekend treat.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (adjust for desired consistency)
Instructions:
1. Prepare the Crust:
- Preheat the Oven: Preheat your oven to 350Β°F (175Β°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the Crust Ingredients: In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Form the Crust: Press the graham cracker mixture evenly into the bottom of the prepared springform pan, using the back of a spoon or the bottom of a measuring cup to compact it.
- Bake the Crust: Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.
2. Prepare the Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the Sugar: Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
- Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure even mixing.
- Add the Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully combined.
- Prepare the Cinnamon Swirl: In a small bowl, combine the ground cinnamon, brown sugar, and all-purpose flour. Stir in the melted butter until the mixture forms a thick, cinnamon-sugar paste.
- Layer the Filling and Swirl: Pour half of the cheesecake filling over the prepared crust. Drop spoonfuls of the cinnamon-sugar mixture over the filling, then swirl it gently with a knife or toothpick. Pour the remaining cheesecake filling on top and swirl in the rest of the cinnamon-sugar mixture.
3. Bake the Cheesecake:
- Prepare a Water Bath (Optional): Wrap the bottom of the springform pan in aluminum foil and place it in a larger roasting pan. Pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan. This helps to prevent cracks in the cheesecake.
- Bake: Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the center is just set and slightly jiggly. Avoid opening the oven door during baking to prevent cracks.
- Cool: Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling helps prevent cracks. After an hour, remove the cheesecake from the oven and allow it to cool completely on a wire rack.
- Chill: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set fully.
4. Prepare the Cream Cheese Icing:
- Beat the Cream Cheese and Butter: In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the Powdered Sugar: Gradually add the powdered sugar, beating until fully incorporated.
- Add Vanilla and Milk: Mix in the vanilla extract and 2 tablespoons of milk. Add more milk, a tablespoon at a time, until the icing reaches your desired consistency. It should be thick yet spreadable.
5. Assemble and Serve:
- Ice the Cheesecake: Once the cheesecake has chilled and set, remove it from the springform pan. Spread the cream cheese icing evenly over the top of the cheesecake.
- Garnish (Optional): For an extra touch, you can sprinkle the top with a bit more cinnamon or some chopped pecans for added texture and flavor.
- Serve: Slice the cheesecake and serve chilled. The creamy, cinnamon-laced filling paired with the rich cream cheese icing is sure to be a hit.
Tips for Success:
- Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese, eggs, and butter, are at room temperature before you start. This ensures a smooth, lump-free cheesecake filling.
- Swirling: When swirling the cinnamon-sugar mixture into the cheesecake, be gentle. You want to create beautiful swirls without over-mixing the layers.
- Crust: For a firmer crust, you can add a tablespoon of flour or cornstarch to the graham cracker mixture before baking.
Storage:
- Refrigeration: Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. The flavors will deepen, making it even more delicious.
- Freezing: This cheesecake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Final Thoughts:
This Cinnamon Roll Cheesecake with Cream Cheese Icing is a show-stopping dessert that combines the best elements of two beloved treats. The creamy cheesecake base, infused with swirls of cinnamon and brown sugar, perfectly complements the sweet, tangy cream cheese icing. Each bite is a delightful mix of rich, buttery flavors and warm, comforting spices, making this dessert a true indulgence. Whether you’re serving it at a holiday gathering, a birthday celebration, or simply as a weekend treat, this cheesecake is sure to impress and satisfy your sweet tooth.
