Cinnamon Roll Cheesecake

Satisfy your sweet tooth and embrace the cozy flavors of fall with our mouthwatering Cinnamon Roll Cheesecake recipe. This delightful dessert combines the rich creaminess of cheesecake with the warm, comforting spices of cinnamon, creating a treat that’s sure to be a hit at any gathering. Whether you’re hosting a fall-themed dinner party or simply craving a decadent indulgence, this recipe is guaranteed to impress. So, roll up your sleeves and get ready to bake your way to dessert heaven!

Ingredients:

Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs or digestive biscuits/Biscoff cookies
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 6 tbsp unsalted butter melted

Cinnamon Roll Swirl:

• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1 tbsp ground cinnamon
• 1/3 cup unsalted butter melted

Cheesecake Batter:

• 4 packages 8 oz each cream cheese, softened
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup sour cream
• 4 large eggs room temperature
• 1 tbsp vanilla extract
• 1/2 tsp salt

Cream Cheese Frosting:

• 6 tbsp cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1-2 tsp cinnamon powder for dusting

Directions:

Crust Preparation:

In a bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until well mixed.

Press the mixture into the bottom of a 9-inch Springform cheesecake pan and bake at 325°F for 10 minutes. Allow to cool while preparing the filling. *10-inch pan optional – produces more servings but a shallower cheesecake*

Cinnamon Swirl Preparation:

1. In a separate bowl, mix together brown sugar, flour, and ground cinnamon.
2. Stir in melted butter until the mixture forms a smooth paste. Set aside for later use.

Cheesecake Filling:

1. In a large mixing bowl, beat softened cream cheese until smooth and creamy.
2. Add brown sugar, granulated sugar, and sour cream, mixing until well combined.
3. Beat in eggs one at a time, followed by vanilla extract and salt, until the batter is smooth and velvety.

Layering and Baking:

1. Pour half of the cheesecake batter into the prepared crust.
2. Spoon half of the cinnamon swirl mixture over the batter and gently swirl with a knife or spatula.
3. Repeat the layers with the remaining batter and cinnamon swirl mixture.
4. Bake the cheesecake in a water bath at 325°F for 60-75 minutes, or until the edges are set but the center still slightly jiggles.

Cooling and Chilling:

1. Turn off the oven and let the cheesecake cool inside for 1 hour.
2. Remove from the oven and allow to cool completely at room temperature.
3. Once cooled, refrigerate the cheesecake for at least 6 hours, or overnight, to set.

Frosting:

1. In a mixing bowl, beat cream cheese and powdered sugar until smooth and fluffy.
2. Gently fold in whipped cream and vanilla extract until well incorporated.
3. Pipe or spread the frosting over the chilled cheesecake and dust with cinnamon powder for an extra touch of flavor.

Pro Tips:

• Ensure all ingredients are at room temperature for a smooth and creamy batter.
• Use a water bath during baking to prevent cracks and ensure even cooking.
• Run a knife around the edges after baking and cooling to prevent sticking.

Serving and Storage Tips:

1. Serving:

• For an elegant presentation, slice the Cinnamon Roll Cheesecake with a sharp knife after it has chilled thoroughly.
• Garnish each slice with a sprinkle of cinnamon powder or a dollop of whipped cream for a decorative touch.
• Serve chilled for the best flavor and texture, allowing guests to enjoy the creamy goodness of the cheesecake with the warm spiciness of the cinnamon swirl.

2. Storage:

• Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• To maintain freshness, cover the cheesecake with plastic wrap or aluminum foil before placing it in the container.
• Avoid freezing the cheesecake as it can affect the texture and consistency of the creamy filling.
• If desired, individual slices can be wrapped in plastic wrap and stored in the freezer for up to 1 month. Thaw in the refrigerator overnight before serving.

By following these serving and storage tips, you can ensure that your Cinnamon Roll Cheesecake stays fresh and delicious for as long as possible, allowing you to enjoy its irresistible flavors whenever the craving strikes.

Variations of This Recipe:

1. Pumpkin Spice Cinnamon Roll Cheesecake:

• Substitute pumpkin spice for cinnamon in both the crust and cinnamon swirl for a seasonal twist.
• Add 1/2 cup of pumpkin puree to the cheesecake batter for an extra hint of fall flavor.
• Top with a drizzle of caramel sauce and a sprinkle of pumpkin pie spice for a festive touch.

2. Apple Cinnamon Roll Cheesecake:

• Fold chopped apples sautéed in butter and cinnamon into the cheesecake batter for a fruity addition.
• Use crushed cinnamon-flavored cookies instead of graham crackers for the crust.
• Garnish with apple slices sautéed in butter and a sprinkle of cinnamon sugar for a delightful finish.

3. Chocolate Cinnamon Roll Cheesecake:

• Add 1/2 cup of cocoa powder to the cheesecake batter for a rich chocolatey flavor.
• Use crushed chocolate graham crackers for the crust to complement the chocolate filling.
• Drizzle melted chocolate over the chilled cheesecake and sprinkle with cinnamon for an indulgent treat.

4. Maple Pecan Cinnamon Roll Cheesecake:

• Replace brown sugar with maple syrup in both the cinnamon swirl and cheesecake batter for a distinct maple flavor.
• Stir chopped pecans into the cinnamon swirl mixture for added crunch and nuttiness.
• Garnish with a drizzle of maple syrup and a sprinkle of chopped pecans for a deliciously decadent dessert.

5. Blueberry Lemon Cinnamon Roll Cheesecake:

• Fold fresh or frozen blueberries into the cheesecake batter for bursts of sweetness.
• Add lemon zest to the graham cracker crust and lemon juice to the cheesecake batter for a refreshing citrus twist.
• Serve with a dollop of whipped cream and a garnish of fresh blueberries and lemon zest for a vibrant finish.

Conclusion:

Indulge in the ultimate fall dessert experience with our irresistible Cinnamon Roll Cheesecake. With its layers of creamy cheesecake and decadent cinnamon swirl, this dessert is a true delight for the senses. Whether you’re sharing it with loved ones or treating yourself to a moment of indulgence, this recipe is guaranteed to leave you craving more. So, gather your ingredients, preheat your oven, and get ready to savor the flavors of autumn with every heavenly bite!

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Cinnamon Cream Cheese Rolls

Cinnamon Roll Cheesecake

Satisfy your sweet tooth and embrace the cozy flavors of fall with our mouthwatering Cinnamon Roll Cheesecake recipe. This delightful dessert combines the rich creaminess of cheesecake with the warm, comforting spices of cinnamon, creating a treat that’s sure to be a hit at any gathering. Whether you’re hosting a fall-themed dinner party or simply craving a decadent indulgence, this recipe is guaranteed to impress. So, roll up your sleeves and get ready to bake your way to dessert heaven!

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Course Dessert

Cuisine American

Servings 8 Servings

Equipment

• Springform Pan 9-inch Use for 8 Servings
• Springform Pan 10-inch Use for 12 Servings
• Measuring cups and spoons
• Mixing Bowls w/lids
• Hand Mixer
• Baking Pan (Square 11 x 11) Optional for water bath

Ingredients

  

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Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs or digestive biscuits/Biscoff cookies
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 6 tbsp unsalted butter melted

Cinnamon Roll Swirl:

• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1 tbsp ground cinnamon
• 1/3 cup unsalted butter melted

Cheesecake Batter:

• 4 packages 8 oz each cream cheese, softened
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup sour cream
• 4 large eggs room temperature
• 1 tbsp vanilla extract
• 1/2 tsp salt

Cream Cheese Frosting:

• 6 tbsp cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1-2 tsp cinnamon powder for dusting

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Instructions

 

Crust Preparation:

• In a bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until well mixed.
• Press the mixture into the bottom of a 9-inch Springform cheesecake pan and bake at 325°F for 10 minutes. Allow to cool while preparing the filling. *10-inch pan optional – produces more servings but a shallower cheesecake*

Cinnamon Swirl Preparation:

• In a separate bowl, mix together brown sugar, flour, and ground cinnamon.
• Stir in melted butter until the mixture forms a smooth paste. Set aside for later use.

Cheesecake Filling:

• In a large mixing bowl, beat softened cream cheese until smooth and creamy.
• Add brown sugar, granulated sugar, and sour cream, mixing until well combined.
• Beat in eggs one at a time, followed by vanilla extract and salt, until the batter is smooth and velvety.

Layering and Baking:

• Pour half of the cheesecake batter into the prepared crust.
• Spoon half of the cinnamon swirl mixture over the batter and gently swirl with a knife or spatula.
• Repeat the layers with the remaining batter and cinnamon swirl mixture.
• Bake the cheesecake in a water bath at 325°F for 60-75 minutes, or until the edges are set but the center still slightly jiggles.

Cooling and Chilling:

• Turn off the oven and let the cheesecake cool inside for 1 hour.
• Remove from the oven and allow to cool completely at room temperature.
• Once cooled, refrigerate the cheesecake for at least 6 hours, or overnight, to set.

Frosting:

• In a mixing bowl, beat cream cheese and powdered sugar until smooth and fluffy.
• Gently fold in whipped cream and vanilla extract until well incorporated.
• Pipe or spread the frosting over the chilled cheesecake and dust with cinnamon powder for an extra touch of flavor.

Pro Tips:

• Ensure all ingredients are at room temperature for a smooth and creamy batter.
• Use a water bath during baking to prevent cracks and ensure even cooking.
• Run a knife around the edges after baking and cooling to prevent sticking.

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