A Cinnamon Roll Cheesecake is where two amazing desserts combine into one. Made with a cinnamon roll based crust, creamy and velvety cheesecake and a cinnamon glaze. This is a must make for holidays!
This Cinnamon Roll Cheesecake is a creation that you need to try! With a thick, delicious cinnamon roll baked crust and rich, creamy and velvety cheesecake filling and cinnamon glaze topping, the layers of flavor are endless.
Cinnamon Roll Cheesecake Ingredients
- Cinnamon Rolls: I use 2 of the deluxe size tubes, ensures that it covers the bottom of the pan.
- Cream Cheese: Use whipped cream cheese.
- Sugars: Granulated white sugar is what I use for cheesecake and light brown sugar is what I use for cinnamon topping.
- Sour Cream: Use store brand Sour Cream.
- Glaze: I melted frosting that comes with the cinnamon rolls for my glaze.
- Cinnamon Topping: Is a mixture of Brown Sugar, Cinnamon and Melted Salted Butter.
How to make Cinnamon Roll Cheesecake?
Making Cheesecake
- Spray spring form pan with nonstick spray. Place 2 packs of Deluxe Cinnamon Rolls into the pan covering the bottom of the pan. Press cinnamon rolls down gently forming a solid base to cover the bottom of your pan. (reserve the cream cheese frosting)
- In a stand mixer, add softened cream cheese and sugar, cream together. Add eggs, flour, salt, sour cream, vanilla extract, lemon extract & cinnamon sugar. Mix well.
Making Cinnamon Topping & Baking
- In a small bowl add, brown sugar, cinnamon & melted butter. Whisk ingredients.
- Pour cheesecake batter into spring form pan. Spread evenly, eliminate any trapped air bubbles by gently tapping pan against a table. Add topping evenly over the cheesecake batter, swirl together.
- Add 2 inches water to aluminum pan & place on bottom rack. Bake cheesecake at 325°F for 55 minutes.
- Cool at room temperature for 10 minutes & transfer to fridge for 8 hours to overnight.
Cinnamon Roll Cheesecake Recipe Tips
- When cheesecake is baking, DO NOT open oven to check on it. Opening will release heat and change temperature, resulting in inconsistent cheesecake. Turn on oven light to check cheesecake.
- Pull out ingredients at least 1 hour prior to making cheesecake. All ingredients should be at room temperature to ensure smooth consistency.
- Let cheesecake cool overnight, skipping this process will not let cheesecake fully set.
FAQ
How do I prevent cracks in my cheesecake?
- Avoid over-mixing the batter, bake at a low temperature, use a water bath and let the cheesecake chill in the fridge overnight.
What is a water bath, and why is it used?
- A water bath involves placing the cheesecake pan in a larger pan filled with hot water. It helps maintain an even baking temperature and prevents the cheesecake from drying out and cracking.
How do I know when my cheesecake is done?
- The edges should be set, but the center should still be slightly jiggly. It will continue to set as it cools.
How do I remove my cheesecake from the springform pan without damaging it?
- Use parchment paper on the bottom and around edges of the springform pan to prevent cheesecake from sticking.
- Run a knife around the edge of the cheesecake before releasing the springform pan’s latch. Use a cake lifter or a large spatula to transfer the cheesecake to a serving plate if needed.
Can I freeze cheesecake?
- Yes, cheesecake can be frozen. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
Cinnamon Roll Cheesecake
A Cinnamon Roll Cheesecake is where two amazing desserts combine into one. Made with a cinnamon roll based crust, creamy and velvety cheesecake and a cinnamon glaze. This is a must make for holidays!
Equipment
- Stand Mixer
- 10 Inch Spring Form Pan
- Whisk
- Small Mixing Bowl
- Spoon
Ingredients
- Nonstick Spray
- 2 Packs Deluxe Cinnamon Rolls
- 32 Oz Cream Cheese
- 1 Cup Sugar
- 2 Eggs
- 1 Tbsp Flour
- Pinch Salt
- 1/4 Cup Sour Cream
- 2 Tbsp Vanilla Extract
- 1 Tbsp Lemon Extract
- 2 Tbsp Cinnamon Sugar
- 1/2 Cup Brown Sugar
- 1/2 Tbsp Cinnamon
- 4 Tbsp Salted Butter
Instructions
- Preheat oven to 325
Making Cheesecake
- Spray spring form pan with nonstick spray. Place 2 packs of Deluxe Cinnamon Rolls into the pan covering the bottom of the pan. Press cinnamon rolls down gently forming a solid base to cover the bottom of your pan. (reserve the cream cheese frosting)
- In a stand mixer, add softened cream cheese and sugar, cream together. Add eggs, flour, salt, sour cream, vanilla extract, lemon extract & cinnamon sugar. Mix well.
Making Cinnamon Topping
- For your topping, in a small bowl add, brown sugar, cinnamon & melted butter. Whisk ingredients.
- Pour cheesecake batter into spring form pan. Spread evenly, eliminate any trapped air bubbles by gently tapping pan against a table.
- Add topping evenly over the cheesecake batter, swirl together.
- Add 2 inches water to aluminum pan & place on bottom rack.
- Bake cheesecake at 325°F for 55 minutes.
- Cool at room temperature for 10 minutes & transfer to fridge for 8 hours to overnight.
Garnish
- Pour the melted icing over cheesecake. Sprinkle dashes of Cinnamon and Cinnamon Sugar over the glazed Cheesecake.
Video
@atlchefd Replying to @quisbuckss Cinnamon Roll Cheesecake | What Cheesecake Should I Make Next? | Full Recipe Link In My Bio! #cheesecake #atlchefd #dessert #cinnamonrolls ♬ Rags2Riches (Instrumental) – Beatstar
Notes
When cheesecake is baking, DO NOT open oven to check on it. Opening will release heat and change temperature, resulting in inconsistent cheesecake. Turn on oven light to check cheesecake.
Pull out ingredients at least 1 hour prior to making cheesecake. All ingredients should be at room temperature to ensure smooth consistency.
Let cheesecake cool overnight, skipping this process will not let cheesecake fully set.
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