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Cinnamon Roll Cheesecake

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Indulge in the decadent delight of a Cinnamon Roll Cheesecake, where the luscious creaminess of cheesecake meets the comforting flavors of a cinnamon roll. This recipe combines creamy cheesecake with layers of cinnamon-infused goodness, creating a dessert that will surely tantalize your taste buds. Perfect for special occasions or simply as a treat for yourself, this recipe offers a delightful twist on the classic cheesecake.

Ingredients:
To create this heavenly dessert, you will need:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 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

For the Frosting:

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Directions:

this recipe
  1. Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. In a large bowl, beat the 24 oz of cream cheese and granulated sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, beating just until blended.
  3. Pour half of the cheesecake mixture into the prepared pan. Mix melted butter, brown sugar, and cinnamon together and drizzle over the cheesecake layer. Lightly swirl with a knife.
  4. Mix flour, baking powder, and salt into the remaining cheesecake mixture. Spread over the cinnamon layer.
  5. Bake for 60-70 minutes or until the center is set. Cool completely in the pan on a wire rack.
  6. For the frosting, beat 4 oz cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over cooled cheesecake.
  7. Refrigerate for at least 4 hours before serving.

Tips:

  • Ensure that the cream cheese is softened to room temperature to achieve a smooth and creamy texture for the cheesecake mixture.
  • When swirling the cinnamon mixture into the cheesecake batter, avoid overmixing to maintain distinct layers of flavor.
  • Allow the cheesecake to cool completely before adding the frosting to prevent melting and ensure proper setting.

Conclusion:
Indulge in the delightful fusion of creamy cheesecake and warm cinnamon flavors with this irresistible Cinnamon Roll Cheesecake. Perfectly balanced and rich in taste, this dessert is bound to become a favorite among family and friends. Enjoy the heavenly combination of textures and flavors in every delectable bite!

  1. Can I use low-fat or non-fat cream cheese for the cheesecake?
    While you technically can use low-fat or non-fat cream cheese, it may affect the texture and richness of the cheesecake. Full-fat cream cheese provides the creamy and luxurious texture that is characteristic of a classic cheesecake. Using low-fat or non-fat cream cheese may result in a less dense and slightly drier cheesecake. However, if you prefer a lighter option, you can certainly give it a try and adjust the recipe to suit your taste preferences.
  2. Can I make this cheesecake in advance? How should I store it?
    Yes, you can definitely make this cheesecake in advance, which makes it a convenient option for entertaining or special occasions. After preparing the cheesecake according to the recipe, allow it to cool completely at room temperature before covering it with plastic wrap or aluminum foil. Refrigerate the cheesecake for up to 3-4 days before serving. It’s best to add the frosting shortly before serving to maintain its freshness and appearance. If you need to store the cheesecake for a longer period, you can freeze it. Wrap the cheesecake tightly in plastic wrap and aluminum foil, then place it in an airtight container or freezer bag. Frozen cheesecake can be stored for up to 1-2 months. Thaw it in the refrigerator overnight before serving.
  3. Can I customize the frosting for the cheesecake?
    Absolutely! The frosting for the cheesecake is a simple and delicious cream cheese frosting, but you can customize it to suit your preferences. For example, if you prefer a lighter frosting, you can reduce the amount of powdered sugar or incorporate a bit of whipped cream to lighten the texture. You can also add additional flavorings such as cinnamon or a splash of maple syrup for a twist on the classic frosting. Experiment with different flavor combinations to create a frosting that complements the cinnamon roll cheesecake perfectly.
  4. How can I ensure that my cheesecake turns out perfectly creamy and without cracks?
    Achieving a smooth and crack-free cheesecake requires attention to a few key factors. First, make sure all your ingredients are at room temperature, especially the cream cheese. This helps to ensure a smooth and uniform texture in the cheesecake batter. Secondly, avoid overmixing the batter, especially after adding the eggs. Overmixing can incorporate too much air into the batter, which may result in cracks during baking. Additionally, bake the cheesecake in a water bath to create a gentle and moist environment in the oven, which helps prevent the cheesecake from drying out and cracking. Finally, allow the cheesecake to cool gradually by turning off the oven and letting it cool inside with the door slightly ajar before transferring it to a wire rack to cool completely. Following these steps can help you achieve a beautifully creamy and crack-free cinnamon roll cheesecake every time.
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Cinnamon Roll Cheesecake

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  • Author: Stephanie
  • Prep Time: 30 minutes
  • Chill Time: 5 hours
  • Cook Time: 1 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

This indulgent Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, spiced flavors of a cinnamon roll. Featuring a buttery crust, a luscious cinnamon-infused filling, and a smooth cream cheese frosting, this dessert is perfect for special occasions or as a decadent treat for cinnamon lovers.

Ingredients

Units Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted

For the Cinnamon Filling:

  • 1/2 cup unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons ground cinnamon

For the Cheesecake Filling:

  • 32 ounces (4 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature

For the Cream Cheese Frosting:

 

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)

Instructions

  • Prepare the Crust:

    • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
    • In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the mixture resembles damp sand.
    • Press the mixture evenly into the bottom of the prepared pan. Use the bottom of a flat glass or measuring cup to compact the crust.
    • Bake for 10 minutes, then set aside to cool.

  • Make the Cinnamon Filling:

    • In a small bowl, mix melted butter, brown sugar, and cinnamon until well combined. Set aside.

  • Prepare the Cheesecake Filling:

    • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    • Add granulated sugar and mix until fully incorporated.
    • Blend in sour cream and vanilla extract until the mixture is smooth.
    • Add eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing.

  • Assemble the Cheesecake:

    • Pour half of the cheesecake filling over the cooled crust and spread evenly.
    • Drizzle half of the cinnamon filling over the cheesecake layer. Use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake.
    • Repeat with the remaining cheesecake filling and cinnamon mixture, creating a swirl pattern on top.

  • Bake:

    • Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan, creating a water bath.
    • Carefully transfer to the oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
    • Remove from the oven and water bath, then refrigerate for at least 4 hours or overnight.

  • Make the Cream Cheese Frosting:

    • In a medium bowl, beat softened cream cheese and butter until smooth.
    • Gradually add powdered sugar and vanilla extract, mixing until creamy.
    • If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.

  • Serve:

    • Remove the cheesecake from the springform pan and place it on a serving platter.
    • Spread or pipe the cream cheese frosting over the top of the cheesecake.
    • Slice and serve chilled.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezing: To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
  • Variations: For added texture, sprinkle chopped pecans or walnuts over the cinnamon filling layers.

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