Introduction
Imagine the warm, gooey heart of a cinnamon roll fused with the rich, creamy decadence of a classic cheesecake. This Cinnamon Roll Cheesecake is the ultimate hybrid dessert, featuring a spiced swirl and a sweet cinnamon roll crust. You’ll love how it transforms a breakfast favorite into a show-stopping finale for any meal.
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 110 minutes
Total Time: 2 hours 20 minutes (plus cooling/chilling time)
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
- Prepare Pan & Crust: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. Flatten each cinnamon roll from the can into a disc and press them together into the bottom of the prepared pan to form a single, even crust layer. Brush the crust with the 4 tablespoons of melted butter.
- Make Cinnamon Swirl: In a medium bowl, mix together the 1 cup of light brown sugar, 1 tablespoon of cinnamon, and 4 tablespoons of flour until well combined. Sprinkle about two-thirds of this mixture evenly over the prepared crust. Set the remaining mixture aside.
- Make Cheesecake Batter: In a large bowl using an electric mixer, beat the room-temperature cream cheese until completely smooth and creamy, about 2 minutes. Add the 1 ¼ cups of granulated sugar and 4 tablespoons of flour, and beat again until combined.
- Assemble & Swirl: Pour half of the cheesecake batter over the crust and cinnamon layer. Sprinkle the remaining cinnamon-sugar mixture over this batter layer. Gently pour the remaining cheesecake batter on top. Use a knife or skewer to gently swirl the batter to create a marbled effect.
- Bake: Place the springform pan on a baking sheet. Bake for 60-70 minutes. The edges will be set, but the center should still have a slight jiggle. Turn the oven off, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Cool & Top: Remove the cheesecake from the oven and run a thin knife around the edge of the pan to loosen it. Let it cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.
- Serve: Before serving, microwave the reserved cinnamon roll frosting for 10-15 seconds until pourable. Drizzle it over the top of the chilled cheesecake.
Variations
- Individual Servings: Bake the cheesecake in a lined muffin tin for personal-sized portions, reducing the bake time to 20-25 minutes.
- Caramel Drizzle: Top the finished cheesecake with warm caramel sauce in addition to or instead of the cinnamon roll frosting.
- Crunchy Topping: Before baking, sprinkle chopped pecans or walnuts on top of the batter for added texture.
- Whipped Cream Swirl: Serve each slice with a dollop of freshly whipped cinnamon-spiced whipped cream.
Tips for Success
- Ensure all refrigerated ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent a lumpy batter and ensure even baking.
- Using a water bath is highly recommended to create a moist baking environment and prevent cracks. Wrap the bottom of your springform pan tightly in heavy-duty aluminum foil before placing it in a larger pan filled with hot water.
- Letting the cheesecake cool gradually in the turned-off oven is a crucial step to prevent it from sinking and cracking.
Storage & Reheating
Store the cheesecake, covered, in the refrigerator for up to 5 days. For the best texture and flavor, serve chilled. It is not recommended to reheat the cheesecake as a whole. However, individual slices can be brought to room temperature for 30 minutes before serving if you prefer it less cold.
FAQ
Can I use homemade cinnamon roll dough?
Yes, you can substitute the canned rolls with your favorite homemade sweet dough, rolled out to fit the pan.
Why did my cheesecake crack?
Common causes are overmixing the batter, a sudden temperature change, or overbaking. Using a water bath and the slow cooling method described helps prevent this.
Can I make this ahead of time?
Absolutely. This cheesecake tastes even better the next day. Bake and chill it fully 1-2 days before you plan to serve it, adding the frosting drizzle just before serving.
Do I have to use the reserved frosting?
No, it’s optional. The cheesecake is delicious on its own, or you can top it with a simple powdered sugar glaze or cream cheese frosting.
My cinnamon roll crust is puffy, is that okay?
Yes, it will rise slightly and become more bread-like, which is perfect. Flattening the rolls helps, but some puffing is normal and delicious.
Can I freeze this cheesecake?
Yes, you can freeze it (without the frosting drizzle) for up to 2 months. Thaw it overnight in the refrigerator before serving and adding the topping.