Cinnamon Roll Cheesecake Recipe
Cinnamon Roll Cheesecake combines the irresistible flavors of creamy cheesecake with the comforting warmth of cinnamon rolls, creating a dessert that’s perfect for any occasion. In this article, we’ll explore how to make this decadent and indulgent recipe step by step.
1. Introduction to Cinnamon Roll Cheesecake
Cinnamon Roll Cheesecake is a delightful twist on traditional cheesecake, featuring a buttery cinnamon roll crust, creamy cheesecake filling, and swirls of cinnamon throughout. Whether you’re craving a sweet treat for breakfast, brunch, or dessert, this recipe is sure to satisfy your cravings.
2. Ingredients Needed
To make Cinnamon Roll Cheesecake, you’ll need the following ingredients:
For the Cheesecake Filling:
- Cream Cheese
- Sugar
- Eggs
- Vanilla Extract
For the Cinnamon Roll Crust:
- Cinnamon Roll Dough (store-bought or homemade)
- Butter
- Brown Sugar
- Cinnamon
For Garnish:
- Cream Cheese Frosting (optional)
3. Preparing the Ingredients
Start by softening the cream cheese to room temperature to ensure a smooth and creamy cheesecake filling. If using store-bought cinnamon roll dough, follow the package instructions to prepare it. If making homemade dough, roll it out into a rectangle shape.
Next, mix together melted butter, brown sugar, and cinnamon to create the cinnamon filling for the cheesecake.
4. Assembling the Cheesecake
Press the cinnamon roll dough into the bottom of a greased springform pan, making sure to press it up the sides slightly to create a crust. Pour the cheesecake filling over the dough, spreading it out evenly with a spatula. Drizzle the cinnamon filling over the cheesecake filling and use a knife to swirl it into the batter.
5. Baking Instructions
Bake the cheesecake in a preheated oven according to the recipe instructions, or until the center is set and the edges are golden brown. Once baked, allow the cheesecake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Chill the cheesecake in the refrigerator for several hours or overnight until firm.
6. Serving Suggestions
Before serving, drizzle the cheesecake with cream cheese frosting for an extra decadent touch. Garnish with a sprinkle of cinnamon sugar for added flavor and visual appeal. Slice and serve the cheesecake chilled for the best texture and flavor.
7. Variations and Customizations
Feel free to customize this recipe to suit your taste preferences. You can add chopped nuts or raisins to the cinnamon filling for added texture and flavor. Experiment with different flavors of frosting, such as maple or caramel, to create unique flavor combinations. You can also make mini cheesecakes or bars using the same ingredients and assembly method.
8. Tips for Success
To ensure that your Cinnamon Roll Cheesecake turns out perfectly every time, follow these tips:
- Bring the cream cheese and eggs to room temperature before mixing to ensure a smooth and creamy cheesecake filling.
- Use non-stick spray or parchment paper to line the bottom of the springform pan to prevent the cheesecake from sticking.
- Avoid overmixing the cheesecake batter, as this can lead to a dense and gummy texture.
9. Health Benefits of Cinnamon Roll Cheesecake
While Cinnamon Roll Cheesecake is a rich and indulgent dessert, it does offer some nutritional benefits. Cream cheese provides calcium and protein, while cinnamon may have antioxidant and anti-inflammatory properties. Enjoying this dessert in moderation as part of a balanced diet can contribute to overall health and well-being.
10. Conclusion
In conclusion, Cinnamon Roll Cheesecake is a delicious and decadent dessert that’s perfect for any occasion. With its creamy cheesecake filling, buttery cinnamon roll crust, and swirls of cinnamon throughout, it’s sure to be a hit with family and friends. Whether you’re celebrating a special occasion or simply craving something sweet, Cinnamon Roll Cheesecake is sure to satisfy your dessert cravings.
Source: willcookforsmiles.com
Cinnamon Roll Cheesecake Recipe
Cinnamon Roll Cheesecake combines the irresistible flavors of creamy cheesecake with the comforting warmth of cinnamon rolls, creating a dessert that's perfect for any occasion. In this article, we'll explore how to make this decadent and indulgent recipe step by step.
- Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 Tbsp unsalted butter melted
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- Cinnamon Filling:
- 2 cups brown sugar
- 4 Tbsp ground cinnamon
- 3/4 cup all purpose flour
- 12 Tbsp unsalted butter melted
- Cheesecake Filling:
- 24 oz cream cheese packs
- ¾ cup heavy whipping cream
- 2 Tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbsp cornstarch
- ½ cup white granulated sugar
- Icing:
- 2 cups powdered sugar
- 1 Tbsp ground cinnamon
- 6 Tbsp heavy whipping cream
- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
- For crust: Mix the graham cracker crumbs, sugar, cinnamon, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
Cinnamon Filling:
- In a medium bowl, combine brown sugar, cinnamon, and flour. Mix well, until all ingredients are evenly incorporated.
- Pour in melted butter and mix well.
- Pinch off bits of cinnamon filling mixture and spread them over the crust.
Cheesecake Filling:
- Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
- Add vanilla extract, and sour cream. Mix until combined.
- Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
- Lower speed and add corn starch. While on medium low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
- Spread a third of the cheesecake batter over the prepared crust and cinnamon filling.
- Spread more bits of cinnamon filling over the cheesecake filling, evenly.
- Spread another third of the cheesecake batter over the cinnamon filling.
- Spread remaining cinnamon filling over the cheesecake batter.
- Spread remaining cheesecake batter over the top.
- Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
- Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
- Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)
- Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the icing.
Icing:
- Warm up heavy cream but not too hot to where it boils.
- Combine powdered sugar and cinnamon in a shallow bowl. Whisk in heavy cream slowly, until all smooth.
- Pour icing over the cheesecake and spread evenly.