Cinnamon Roll Cheesecake

Introduction

Imagine the warm, gooey swirls of a cinnamon roll combined with the rich, creamy luxury of a New York-style cheesecake. This Cinnamon Roll Cheesecake does just that, creating an unforgettable dessert where two beloved treats become one. You get a buttery cinnamon streusel base and swirls, all encased in a perfectly smooth and tangy cheesecake filling.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 110 minutes

Total Time: 140 minutes (plus cooling/chilling)

Servings: 8

Ingredients

• 12.4 ounce can (8 count) Pillsbury Cinnamon Rolls (reserve frosting for the top of cheesecake)
• 4 tablespoons butter (melted)
• 1 cup light brown sugar (packed)
• 1 tablespoon ground cinnamon
• 4 tablespoons all-purpose flour
• 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 powder (use half this amount if you prefer less rich vanilla flavor)
• 4 large eggs

Instructions

1. Preheat your oven to 350°F (175°C). Unwrap and separate the cinnamon rolls. Use the reserved frosting packet from the can and set it aside at room temperature for later.
2. In a medium bowl, combine the melted butter, packed light brown sugar, 1 tablespoon of ground cinnamon, and 4 tablespoons of flour. Mix until it forms a crumbly streusel texture. Set aside.
3. Prepare the crust: Flatten 5 of the cinnamon rolls into 6-inch circles using your hands. Press them into the bottom of a 9-inch springform pan to form a solid, even crust layer.
4. Make the filling: In a large bowl, beat the room-temperature cream cheese, granulated sugar, and 4 tablespoons of flour on medium speed until completely smooth and creamy. Scrape down the bowl.
5. Add the sour cream and vanilla powder (use half this amount if you prefer less rich vanilla flavor) to the cream cheese mixture. Beat on low just until combined.
6. Assemble: Pour half of the cheesecake filling over the crust in the pan. Sprinkle with half of the cinnamon streusel mixture. Carefully pour the remaining filling on top.
7. Cut the remaining 3 cinnamon rolls into small pieces. Dot them over the top of the filling. Sprinkle the remaining half of the streusel mixture over everything.
8. Place the springform pan on a baking sheet. Bake for 20 minutes at 350°F. Then, without opening the door, reduce the oven temperature to 200°F and bake for an additional 90 minutes.
9. The cheesecake is done when the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
10. Remove from the oven and run a thin knife around the edge to loosen it from the pan. Let it cool completely on the counter, then refrigerate for at least 4 hours, preferably overnight.
11. Before serving, warm the reserved frosting in the microwave for 5-10 seconds until it’s a drizzle-able consistency. Drizzle it over the chilled cheesecake. Slice and serve.

Variations

• Mini Cheesecakes: Use a muffin tin with liners. Press small pieces of flattened cinnamon roll into the bottom of each cup and scale down the filling and streusel for 12-14 individual servings.
• Caramel Drizzle: Swap the frosting drizzle for a simple caramel sauce made by melting down the frosting with a tablespoon of heavy cream.
• Double Swirl: Create a marbled effect by reserving 1/4 cup of the cheesecake batter, mixing it with 2 tablespoons of the cinnamon streusel, and swirling it into the top before baking.
• Salted Topping: Add a light sprinkle of flaky sea salt over the frosted cheesecake for a sweet-and-salty finish.

Tips for Success

• Room Temperature is Key: Ensure your cream cheese, eggs, and sour cream are at true room temperature to prevent a lumpy batter and ensure even baking.
• Don’t Overmix: Once you add the eggs, mix on low speed and only until combined. Overbeating incorporates too much air, which can cause the cheesecake to crack.
• Prevent Water Bath Hassle: Baking at a low temperature after an initial high heat blast helps cook the cheesecake gently without the need for a water bath, minimizing cracks.
• Cool Gradually: The slow cooling in the turned-off oven is crucial for texture and helps prevent a sunken center.

Storage & Reheating

Store the cheesecake, covered, in the refrigerator for up to 5 days. Add the frosting drizzle just before serving. For best texture, serve chilled. Leftover slices can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator.

FAQ

Can I use homemade cinnamon roll dough?

Yes, you can substitute the canned rolls with an equivalent amount of your favorite homemade or store-bought raw dough, shaped into discs for the crust and pieces for the topping.

Why did my cheesecake crack?

Rapid temperature changes are the most common cause. Ensure you follow the gradual cooling steps, don’t overbake, and avoid opening the oven door during baking.

Can I make this without a springform pan?

It’s not recommended. A springform pan is essential for this recipe as it allows you to remove the sides without disturbing the delicate cheesecake and crust.

My streusel sank to the bottom. What happened?

This can happen if the streusel mixture is too wet or the filling is too thin. Make sure your butter is just melted, not hot, and that you don’t overmix the filling after adding the eggs.

Can I use reduced-fat cream cheese and sour cream?

For the best texture and to prevent a grainy or watery filling, full-fat dairy is highly recommended. Low-fat alternatives can compromise the structure and creaminess.

How do I know it’s done baking at 200°F?

The cheesecake is done when the edges are puffed and set, but the center (about a 3-inch circle) still jiggles slightly when you gently shake the pan. It will firm up as it chills.