Cinnamon Roll Cheesecake

Introduction

Imagine the iconic, gooey sweetness of a fresh cinnamon roll combined with the rich, creamy decadence of a classic cheesecake. This Cinnamon Roll Cheesecake marries two beloved desserts into one stunning showstopper. You’ll start with a clever base made from canned cinnamon rolls, creating layers of spiced filling and tangy cheesecake in every slice.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 110 minutes

Total Time: 140 minutes (2 hours 20 minutes)

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). Grease the bottom and sides of a 9-inch springform pan.
2. Separate the 8 cinnamon rolls from the can and set the container of frosting aside in the refrigerator. Unroll each cinnamon roll into a long strip of dough.
3. Line the bottom of the prepared pan by placing the dough strips side-by-side, pinching the seams together to form a solid crust layer. Brush the dough with the 4 tablespoons of melted butter.
4. In a small bowl, whisk together the 1 cup brown sugar, 1 tablespoon cinnamon, and the first 4 tablespoons of flour. Sprinkle this mixture evenly over the butter-brushed dough crust.
5. In a large bowl using a hand mixer or stand mixer, beat the 24 ounces of room-temperature cream cheese until smooth and creamy, about 2 minutes.
6. Add the 1 ¼ cups granulated sugar and the second 4 tablespoons of flour to the cream cheese. Beat on low speed until just combined.
7. Beat in the 1/2 cup sour cream and 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) until just incorporated.
8. Place the springform pan on a baking sheet and bake for 60-70 minutes, or until the edges are set and the center still has a slight jiggle.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, transfer it to a wire rack to cool completely.
10. Once the cheesecake is completely cool, run a knife around the edge of the pan before releasing the springform ring.
11. Warm the reserved frosting slightly (about 10 seconds in the microwave) until it’s a drizzle-able consistency. Drizzle it over the top of the cheesecake before serving.

Variations

• Create a marbled effect by dolloping spoonfuls of a simple cinnamon-sugar paste (mix 2 tbsp of the cheesecake batter with 1 tsp cinnamon and 1 tbsp brown sugar) onto the batter before baking and swirling gently with a knife.
• Serve each slice with a side of warm caramel sauce for dipping or drizzling.
• Top individual slices with a sprinkle of toasted pecans or walnuts for added crunch.
• For a more defined crust, chop the unrolled cinnamon roll dough, toss with the melted butter, and press into the bottom of the pan before adding the cinnamon-sugar layer.

Tips for Success

• Ensure your cream cheese is truly at room temperature to avoid a lumpy batter.
• Avoid overmixing the batter once the eggs are added; mix on low speed and just until combined to prevent excess air, which can cause cracking.
• Baking the cheesecake on a baking sheet prevents any potential butter leaks from the crust and provides more even heat.
• The slow, in-oven cool-down period is crucial for preventing the top from cracking due to a sudden temperature change.

Storage & Reheating

Store the cheesecake, covered tightly with plastic wrap or in an airtight container, in the refrigerator for up to 5 days. For the best texture and to prevent sogginess, add the frosting drizzle just before serving. Cheesecake is best served chilled and does not need reheating.

FAQ

Can I make this cheesecake ahead of time?

Yes, it’s an excellent make-ahead dessert. Bake and cool it completely, then refrigerate without the frosting for up to 2 days. Add the frosting drizzle on the day you plan to serve it.

My cinnamon roll dough seems thin on the bottom. Is that okay?

Yes, the dough will puff up slightly during baking. Pinching the seams together to form a solid layer is the goal, even if it seems thin.

Why did my cheesecake crack?

The most common causes are overmixing the batter (incorporating too much air), overbaking, or cooling it too quickly. Following the tips for using room temperature ingredients, not overmixing, and cooling in the oven will help prevent cracks.

Can I use a different size pan?

It’s best to use a 9-inch springform pan. An 8-inch pan may cause the batter to overflow, and a 10-inch pan may result in a thinner cheesecake and shorter baking time.

Do I need to use a water bath?

This recipe is designed to be baked without a water bath, thanks to the inclusion of flour and sour cream which help stabilize the custard, making it more forgiving.

The center is still very wobbly after 70 minutes. What should I do?

Give it 5-10 more minutes. The center should have a slight jiggle, like Jell-O, but not appear liquid. It will continue to set as it cools.