Cinnamon Roll Cheesecake is a delightful dessert that combines the flavors of classic cinnamon rolls with the rich and creamy texture of cheesecake. This sweet treat is perfect for any occasion, whether it’s a holiday gathering or a simple family dinner. If you love both cinnamon rolls and cheesecake, this recipe is sure to please your taste buds!
Why Make This Recipe
There are many reasons to make Cinnamon Roll Cheesecake. First, it’s incredibly tasty! The combination of creamy cheesecake and warm cinnamon flavor creates a comforting dessert that everyone will love. Second, it looks impressive when served, making it a great choice for special occasions. Plus, it’s not too difficult to make, even if you’re new to baking. This recipe is a fun way to combine two favorite desserts into one!
How to Make Cinnamon Roll Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs or digestive biscuits
- 1/4 cup sugar
- 1/2 cup melted butter
- 2 (8 oz) packages cream cheese
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup sour cream
- 1/2 cup heavy cream
Directions:
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a springform pan to create the crust.
- In a separate bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and ground cinnamon.
- Add sour cream and heavy cream, mix until smooth.
- Pour the cheesecake batter over the crust.
- Bake for 55-65 minutes or until set.
- Allow cheesecake to cool, then refrigerate for at least 4 hours before serving.
How to Serve Cinnamon Roll Cheesecake
When it’s time to serve your Cinnamon Roll Cheesecake, slice it into wedges and place them on plates. You can add a dollop of whipped cream on top for extra richness. A sprinkle of cinnamon or a drizzle of caramel sauce can also enhance the flavor. Enjoy this delicious dessert with coffee or tea!
How to Store Cinnamon Roll Cheesecake
To store your Cinnamon Roll Cheesecake, cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it. Just wrap it well and place it in a freezer-safe container. It will be good for up to 2 months in the freezer. Thaw it in the fridge before serving.
Tips to Make Cinnamon Roll Cheesecake
- Make sure the cream cheese is at room temperature for easier mixing.
- To prevent cracks on the surface of the cheesecake, avoid overmixing the batter.
- You can add chopped pecans or walnuts to the crust for extra flavor and crunch.
Variation
If you want to change things up, you can add chocolate chips to the cheesecake batter for a chocolatey twist. You can also try using flavored cream cheese, like cinnamon or vanilla, to enhance the taste.
FAQs
Can I make this cheesecake ahead of time?
Yes! You can make this cheesecake a day in advance. Just chill it in the fridge overnight before serving.Is there a way to make the cheesecake gluten-free?
Absolutely! Use gluten-free graham cracker crumbs or gluten-free cookies for the crust.Can I substitute the sour cream?
Yes, you can use plain yogurt as a substitute for sour cream if you prefer.
Cinnamon Roll Cheesecake
Ingredients
Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs or digestive biscuits
- 0.25 cups 1/4 cup sugar
- 0.5 cups 1/2 cup melted butter
Cheesecake Filling
- 2 packages 2 (8 oz) packages cream cheese
- 1 cups 1 cup sugar
- 2 large 2 large eggs
- 1 tsp 1 tsp vanilla extract
- 1 tsp 1 tsp ground cinnamon
- 0.5 cups 1/2 cup sour cream
- 0.5 cups 1/2 cup heavy cream
Instructions
Preparation
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a springform pan to create the crust.
- In a separate bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and ground cinnamon.
- Add sour cream and heavy cream, mix until smooth.
- Pour the cheesecake batter over the crust.
Baking
- Bake for 55-65 minutes or until set.
- Allow cheesecake to cool, then refrigerate for at least 4 hours before serving.
