Print

Cinnamon Roll Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

This Cinnamon Roll Cheesecake combines the soft, gooey delight of classic cinnamon rolls with the rich, creamy texture of cheesecake. Featuring a crust made from Pillsbury cinnamon rolls baked to perfection and layered with a smooth cream cheese filling swirled with cinnamon sugar, this dessert is a heavenly treat perfect for breakfast or dessert. The cake is baked gently in a water bath to ensure a creamy, crack-free finish and topped with the reserved cinnamon roll frosting for an extra touch of sweetness.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 58 minutes
  • Total Time: 10 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust and Cinnamon Sugar Topping

  • 12.4 ounce can (8 count) Pillsbury Cinnamon Rolls (reserve frosting for the top)
  • 1 cup light brown sugar (packed)
  • 1 tablespoon ground cinnamon
  • 4 tablespoons all-purpose flour
  • 4 tablespoons butter (melted)

Cheesecake Filling

  • 24 ounces cream cheese (room temperature)
  • 1 ¼ cup granulated sugar
  • 4 tablespoons all-purpose flour
  • 1/2 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs

Instructions

  1. Prepare the Crust. Preheat your oven to 350°F. Lightly spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a 9-inch parchment paper circle and a 3-inch wide strip of parchment paper around the sides.
  2. Form the Crust Base. Press the Pillsbury cinnamon rolls evenly into the bottom of the prepared pan. Pinch the edges to seal any gaps so the crust is fully covered. Set the cinnamon roll frosting aside for later use.
  3. Bake the Crust. Place the crust in the oven and bake for 18 minutes until puffy. Remove and let cool while you prepare the filling. Reduce oven temperature to 325°F.
  4. Make Cinnamon Sugar Mixture. In a small bowl, combine light brown sugar, ground cinnamon, and 4 tablespoons of flour. Pour in melted butter and stir until the sugar is coated and mixture becomes dry and clumpy.
  5. Prepare Cheesecake Batter. In a large bowl, beat the cream cheese on medium speed using a hand mixer until creamy. Add granulated sugar and flour; beat until combined.
  6. Add Sour Cream and Vanilla. Beat in the sour cream and vanilla extract just until incorporated.
  7. Incorporate Eggs. Add eggs one at a time, beating each just until incorporated. Scrape down the bowl sides after each addition for an even batter.
  8. Wrap Pan for Water Bath. Wrap the outside of the springform pan with two layers of heavy-duty tin foil to prevent leaks during baking. Alternatively, place the springform pan inside a larger pan with 1 inch of hot water.
  9. Assemble the Cheesecake. Pour half of the cheesecake batter over the cinnamon roll crust. Sprinkle half of the cinnamon sugar mixture over the batter. Spoon the remaining cheesecake batter over the cinnamon sugar, covering it completely. Then sprinkle the remaining cinnamon sugar on top.
  10. Bake the Cheesecake. Bake at 325°F for 1 hour 20 minutes to 1 hour 40 minutes, until the edges are set and the center slightly jiggles like jello when gently shaken. If it still jiggles excessively, bake longer as needed.
  11. Cool Slowly. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar until it reaches room temperature.
  12. Refrigerate Overnight. Transfer the cooled cheesecake to the fridge and chill overnight to fully set.
  13. Decorate with Frosting. Place the reserved cinnamon roll frosting in a sandwich bag, cut a small hole in a corner, and drizzle the frosting across the top of the chilled cheesecake. If applied while warm, the frosting will spread.

Notes

  • Wrapping the springform pan with tin foil prevents water from leaking into the cheesecake during the water bath baking process.
  • If you don’t have tin foil or want to avoid leaks, place the springform pan inside a larger pan filled with about 1 inch of hot water to create a water bath.
  • Ensure to pinch the cinnamon rolls together tightly when pressing them into the pan to avoid gaps that could allow the cheesecake batter to seep through.
  • The jiggle test is the best indicator that your cheesecake is done baking: the edges should be set, and the center should have a slight wobble, similar to jello.
  • Chilling the cheesecake overnight enhances flavor and gives it the perfect creamy texture.
  • Drizzling the frosting while the cheesecake is warm will cause it to spread more freely, creating a beautiful marbled effect.

Find it online: https://allcookedup.com/cinnamon-roll-cheesecake-recipe-2/