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- 16 oz cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 2 tablespoons all-purpose flour - 1 cup brown sugar - 2 tablespoons ground cinnamon - 1/2 cup unsalted butter, melted - 1 cup all-purpose flour - 1 cup powdered sugar - 2 tablespoons milk - 1 teaspoon vanilla extract To create the best Cinnamon Roll Cheesecake, gather these simple ingredients. You want everything fresh for the best taste. Start with the cheesecake layer using cream cheese, sugar, and eggs. The cream cheese must be soft. It mixes better. Don't forget the vanilla; it adds great flavor. The flour helps bind the mix. Next, prepare the cinnamon roll filling. Brown sugar and cinnamon are key here. They give that warm flavor. Melted butter makes it rich. Mix in the flour until it looks like a crumble. This will be the swirl in your cheesecake. Finally, for the topping, mix powdered sugar, milk, and vanilla. This glaze adds sweetness and richness. A well-made topping makes your cheesecake shine. Keep these ingredients handy, and you're set to make a delightful treat! {{ingredient_image_1}} - Preheat your oven to 325°F (160°C). - In a medium bowl, beat 16 oz of softened cream cheese until smooth. - Add 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Mix well until combined. - Add 3 large eggs one at a time, mixing well after each egg. - Finally, stir in 2 tablespoons of all-purpose flour until just mixed. - In another bowl, combine 1 cup of brown sugar and 2 tablespoons of ground cinnamon. - Add 1/2 cup of melted unsalted butter. Mix well. - Gradually add 1 cup of all-purpose flour until the mixture looks like a crumble. - Pour half of the cheesecake batter into a greased 9-inch springform pan. - Spread half of the cinnamon roll filling evenly over the batter. - Pour the rest of the cheesecake batter on top. - Finish by sprinkling the remaining cinnamon roll filling over the top. - Use a knife to swirl the layers slightly for a marbled effect. - Place the springform pan in the center of the preheated oven. - Bake for about 50-60 minutes. The cheesecake should be set but slightly jiggly in the center. - Turn off the oven and leave the cheesecake inside for one more hour. - After an hour, remove the cheesecake from the oven. - Let it cool at room temperature for about 30 minutes. - Then, transfer it to the fridge. Chill for at least 4 hours, or overnight for best results. - In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract. - Adjust the milk to reach your desired thickness. - Once chilled, drizzle the glaze over the cheesecake. - Carefully remove the sides of the springform pan. To get the best texture for your cheesecake, start with soft cream cheese. Soft cream cheese blends well and creates a smooth filling. Leave it out for about 30 minutes before mixing. This helps it warm up. When you mix, use a hand mixer on low speed. This avoids adding too much air, which can cause cracks later. To check if your cheesecake is done, look for a slight jiggle in the center. It should not be wet or runny. After baking, turn off the oven but leave the cheesecake inside for one hour. This slow cooling helps prevent cracks. After that, let it cool at room temperature for 30 minutes before chilling it in the fridge. For serving, slice the cheesecake into wedges. Use a sharp knife for clean cuts. Place each slice on a plate. You can sprinkle cinnamon on top for a nice touch. Adding a dollop of whipped cream makes it extra special. Use a cake server or spatula to lift each piece easily. Pro Tips Softened Cream Cheese: Ensure your cream cheese is at room temperature for a smooth and creamy filling. This helps achieve the perfect texture without lumps. Cinnamon Roll Filling Consistency: When mixing the cinnamon roll filling, aim for a crumbly texture that holds together but isn't overly wet. This will create the ideal swirl effect in your cheesecake. Cooling Method: Allowing the cheesecake to cool in the oven after baking helps prevent cracks. The gradual cooling process ensures a smooth surface. Adjusting Glaze Thickness: For a thicker glaze, use less milk; for a thinner drizzle, add more milk. This allows you to customize the topping to your preference. {{image_2}} You can easily change the flavor of your cheesecake. Adding chocolate chips gives it a sweet twist. You may also add nuts for a nice crunch. Try using different extracts, like almond or maple, for unique tastes. A pinch of nutmeg or ginger can also bring warmth and depth. If you need gluten-free options, substitute all-purpose flour with almond or coconut flour. These flours work well in both the cheesecake and filling. For those avoiding dairy, look for dairy-free cream cheese. It can replace regular cream cheese without losing flavor or texture. Making mini cheesecakes is simple and fun! Use muffin tins instead of a large pan. Pour the batter into each tin and fill them halfway. Adjust the baking time to about 20-25 minutes. Check for doneness by inserting a toothpick; it should come out clean. These mini treats are perfect for parties or a quick dessert! To keep your cinnamon roll cheesecake fresh, cover it well. Use plastic wrap or foil to seal it. Place the cheesecake in the fridge. A good airtight container also works well. This helps it stay moist and tasty. If you want to save some for later, you can freeze it. First, let the cheesecake cool completely in the fridge. Then, wrap it tightly in plastic wrap. Use aluminum foil over that for extra protection. Label it with the date. To thaw, move it to the fridge overnight. This keeps the texture nice and smooth. Your cheesecake will last about five days in the fridge. Watch for signs of spoilage. If it smells off or has a strange color, it’s best to toss it. Always check before serving to keep everyone safe. Yes, you can make this cheesecake a day before serving. It actually tastes better after chilling overnight. The flavors blend well, and the texture firms up nicely. Just remember to cover it well to keep it fresh. To cut your cheesecake cleanly, use a sharp knife. Dip the knife in hot water and wipe it dry before each cut. This method gives you smooth slices. You can also use a cake server for nice presentation. Wipe the knife between cuts for the best results. To avoid cracks, mix your batter gently. Do not overbeat the eggs, as this adds air. Bake at a lower temperature, and don't open the oven door while it cooks. Letting it cool down in the oven helps too, as it reduces sudden temperature changes. Yes, you can use store-bought cinnamon rolls! Just chop them into small pieces. You may want to adjust the sugar in the cheesecake layer since the rolls are sweet. This saves time and still gives you that great cinnamon flavor. This blog covered how to make a Cinnamon Roll Cheesecake from scratch. We went through the ingredients, step-by-step instructions, and helpful tips to ensure your cheesecake turns out perfect. Remember, using room-temperature ingredients is key for smooth batter and texture. Don’t forget to get creative with flavors or make mini versions! With these easy steps, your cheesecake will impress anyone. Enjoy your delicious creation and share it with friends and family for a sweet treat!

Cinnamon Roll Cheesecake Delight

A delicious fusion of creamy cheesecake and sweet cinnamon roll filling, topped with a smooth glaze.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 tablespoons all-purpose flour
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1 cup all-purpose flour
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare the Cheesecake Base: Preheat the oven to 325°F (160°C). In a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until well combined.
  • Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Lastly, stir in the flour until just combined. Set aside.
  • Make the Cinnamon Roll Filling: In another bowl, mix together the brown sugar, ground cinnamon, and melted butter. Gradually add the flour until the mixture resembles a crumble.
  • Layer the Cheesecake: Pour half of the cheesecake batter into a greased 9-inch springform pan. Spread half of the cinnamon roll filling evenly over it. Pour the remaining cheesecake batter on top and finish by sprinkling the remaining cinnamon roll filling over the top. Use a knife to swirl slightly for a marbled effect.
  • Bake: Place the springform pan in the center of the preheated oven and bake for about 50-60 minutes, or until the cheesecake is set but slightly jiggly in the middle. Turn off the oven and leave the cheesecake inside for an additional hour for even cooling.
  • Cool and Refrigerate: Remove the cheesecake from the oven and allow it to cool at room temperature for 30 minutes before transferring it to the fridge. Chill for at least 4 hours, preferably overnight.
  • Prepare the Topping: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to achieve your desired consistency (thicker or thinner).
  • Serve: Once chilled, drizzle the glaze over the cheesecake. Carefully remove the sides of the springform pan.

Notes

Slice the cheesecake into wedges and serve on individual dessert plates. Garnish with a sprinkle of cinnamon or a dollop of whipped cream for an extra touch.
Keyword cheesecake, cinnamon roll, dessert