Description
Decadent and irresistibly creamy Cinnamon Roll Cheesecake combining the rich flavors of classic cheesecake with the sweet, spicy swirl of cinnamon roll batter, finished with a luscious vanilla cream cheese frosting. Perfect for special occasions or an indulgent dessert treat.
Ingredients
Scale
Cheesecake Batter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 4 large eggs
Cinnamon Roll Swirl
- 1/2 cup unsalted butter, melted
- 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
Vanilla Cream Cheese Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare springform pan. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
- Prepare cheesecake batter and layer in pan. In a large mixing bowl, beat the 24 oz of softened cream cheese until smooth. Add the granulated sugar and mix until combined. Incorporate the sour cream and vanilla extract, then add the eggs one at a time, fully mixing after each addition. Pour this cheesecake batter evenly into the prepared pan.
- Create cinnamon roll batter and spread over cheesecake layer. In a separate bowl, mix the melted butter, brown sugar, cinnamon, flour, baking powder, and salt until a dough forms. Carefully spread or dollop this cinnamon roll batter over the cheesecake layer, creating swirls or an even layer as preferred.
- Bake until set and allow to cool. Place the pan in the preheated oven and bake for approximately 55 to 65 minutes, or until the cheesecake is mostly set with a slight jiggle in the center. Remove from the oven and let it cool completely at room temperature, then refrigerate to chill thoroughly, at least 3 hours.
- Prepare frosting and spread over cooled cheesecake. While the cheesecake chills, beat together the softened 4 oz cream cheese and 1/4 cup butter until smooth and creamy. Gradually add the powdered sugar, then fold in the vanilla extract. Once the cheesecake is chilled, spread the frosting evenly over the top.
- Refrigerate before serving for optimal taste. Return the frosted cheesecake to the refrigerator for at least 30 minutes to allow the frosting to set and the flavors to meld before slicing and serving.
Notes
- For best results, use full-fat cream cheese and sour cream to achieve a rich and creamy texture.
- Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
- The cinnamon roll batter can be swirled lightly to create a marbled effect or spread evenly for a distinct layer.
- Allow the cheesecake to cool completely before adding the frosting to prevent it from melting.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- To serve, bring the cheesecake to room temperature for about 15 minutes for easier slicing.
