Indulge in the ultimate dessert fusion with this Cinnamon Roll Cheesecake! Featuring a buttery vanilla wafer crust, creamy cheesecake filling, and swirls of cinnamon sugar, it’s topped with a luscious cream cheese frosting. Perfectly spiced and irresistibly decadent, this dessert combines the best of cinnamon rolls and cheesecake in every bite. Ideal for holidays, special occasions, or anytime you crave a sweet treat!
Ingredients
For the Crust:
- 1 1/2 cups vanilla wafer crumbs
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons butter, melted
For the Cheesecake Filling:
- 24 ounces (3 blocks) cream cheese, room temperature
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 4 large eggs, room temperature
For the Cinnamon Swirl Filling:
- 1 1/4 cups packed light brown sugar
- 5 tablespoons ground cinnamon
- 3/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted
For the Cream Cheese Frosting:
- 2 tablespoons cream cheese, room temperature
- 6 tablespoons butter, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 4-5 tablespoons heavy cream (to thin)
Directions
1. Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later.
- In a medium-sized mixing bowl, combine vanilla wafer crumbs, sugar, and cinnamon. Add the melted butter and stir until the mixture resembles wet sand.
- Press the crust mixture evenly into the bottom of the prepared pan using the back of a spoon or the bottom of a flat glass.
- Bake the crust for 10 minutes, then set it aside to cool completely.
2. Make the Cheesecake Filling:
- Reduce the oven temperature to 300°F (150°C).
- In a large mixing bowl, beat together the cream cheese, sugar, and flour using a hand or stand mixer on medium speed until the mixture is smooth and creamy. Avoid overmixing to prevent cracks.
- Add the sour cream, vanilla extract, and cinnamon to the cream cheese mixture, and mix until fully incorporated.
- Add the eggs one at a time, mixing gently after each addition. Scrape down the sides of the bowl as needed to ensure a uniform batter.
3. Prepare the Cinnamon Swirl Filling:
- In a separate bowl, whisk together the brown sugar, ground cinnamon, and flour.
- Gradually stir in the melted butter until the mixture forms a thick, spreadable paste. Set aside.
4. Layer the Cheesecake:
- Pour half of the cheesecake batter over the cooled crust and smooth the surface with a spatula.
- Spoon half of the cinnamon swirl filling over the cheesecake layer in small dollops. Use a knife or skewer to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
- Pour the remaining cheesecake batter over the swirled layer, smoothing it out again.
- Repeat with the remaining cinnamon swirl filling, swirling it gently into the top layer of cheesecake batter. Smooth the surface lightly for an even top.
5. Bake the Cheesecake:
- Place the springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this water bath helps prevent cracks and ensures even cooking).
- Carefully transfer the roasting pan to the oven and bake the cheesecake for 1 hour and 20 minutes, or until the edges are set but the center jiggles slightly when tapped.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This step prevents cracks from forming.
- Remove the cheesecake from the oven and let it cool to room temperature before refrigerating.
6. Chill the Cheesecake:
- Cover the cooled cheesecake with plastic wrap or aluminum foil and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop and the cheesecake to set completely.
7. Prepare the Cream Cheese Frosting:
- In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually sift in the powdered sugar and continue beating until fully incorporated.
- Add the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches your desired spreadable consistency. For a thicker frosting, use less cream; for a thinner glaze-like texture, use more.
8. Frost the Cheesecake:
- Remove the chilled cheesecake from the springform pan and place it on a serving platter or cake stand.
- Spread or pipe the cream cheese frosting evenly over the top of the cheesecake. For an extra decorative touch, dust the frosting lightly with ground cinnamon or drizzle with a glaze of melted white chocolate.
9. Serve and Enjoy:
- To slice the cheesecake cleanly, use a sharp knife dipped in warm water, wiping the blade between each cut.
- Serve chilled and enjoy this rich, indulgent dessert that combines the best of cinnamon rolls and creamy cheesecake in every bite!
Additional Tips:
- Make Ahead: This cheesecake can be made 1-2 days in advance and stored in the refrigerator until ready to serve.
- Freezing: If you’d like to freeze the cheesecake, do so without the frosting. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before adding the frosting and serving.
- Toppings: Enhance the cheesecake by adding caramel drizzle, toasted pecans, or whipped cream for extra decadence.
Nutritional Information:
- ⏰ Prep Time: 30 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 2 hours (plus chilling time)
- 🔥 Kcal: 450 kcal per slice
- 🍽️ Servings: 12 slices