Cinnamon Roll Cheesecake

Introduction

Imagine combining the gooey, spiced swirls of a fresh cinnamon roll with the rich, creamy decadence of New York-style cheesecake. This Cinnamon Roll Cheesecake lets you do exactly that, with a genius crust made from the cinnamon rolls themselves. You get a stunning dessert that’s perfect for impressing guests or treating yourself to the ultimate baked good mashup.

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

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside bottom and sides with aluminum foil to prevent water leakage.
2. Separate the cinnamon rolls. Cut each roll into 6 small pieces. Place the pieces in a large bowl and pour the melted butter over them. Toss gently to coat.
3. Press the coated cinnamon roll pieces evenly into the bottom of the prepared springform pan to form the crust. Set aside.
4. In a medium bowl, whisk together the light brown sugar, 1 tablespoon of ground cinnamon, and the first 4 tablespoons of all-purpose flour (from the ingredients list). Sprinkle this cinnamon-sugar mixture evenly over the crust layer.
5. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the room-temperature cream cheese on medium speed until completely smooth, about 2 minutes.
6. Add the granulated sugar and the second 4 tablespoons of all-purpose flour. Beat on low until fully combined, then scrape down the sides of the bowl.
7. Add the sour cream and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Beat on low until just incorporated.
8. Pour the cheesecake batter over the cinnamon-sugar layered crust in the springform pan. Smooth the top with a spatula.
9. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath.
10. Bake for 60 minutes. Without opening the oven, reduce the temperature to 325°F (160°C) and bake for an additional 40-50 minutes, or until the edges are set but the center still has a slight wobble.
11. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. Then, remove it from the water bath and place it on a wire rack to cool completely to room temperature.
12. Once cooled, refrigerate the cheesecake for at least 6 hours, preferably overnight.
13. Before serving, run a knife around the edge of the cheesecake and release the springform ring. Warm the reserved frosting from the cinnamon roll can according to package directions and drizzle it over the top of the chilled cheesecake.

Variations

• Marble Swirl: Before baking, reserve 1 cup of the plain cheesecake batter. Mix it with 2 teaspoons of cinnamon and 2 tablespoons of brown sugar, then dollop and swirl it into the top of the main batter.
• Individual Servings: Use a muffin tin lined with parchment liners to make mini cheesecakes. Reduce baking time to 20-25 minutes.
• Caramel Drizzle: Serve slices with a generous drizzle of caramel sauce in addition to or instead of the cinnamon roll frosting.
• Crumble Topping: After the cheesecake has baked for 45 minutes, quickly sprinkle a mixture of chopped pecans, brown sugar, and cinnamon on top before returning it to the oven to finish baking.

Tips for Success

• Room Temperature is Key: Ensure your cream cheese, eggs, and sour cream are truly at room temperature to prevent a lumpy batter and ensure even baking.
• Don’t Overmix: Once you add the eggs, mix on low speed only until they are incorporated. Overbeating incorporates too much air, which can cause cracks.
• Prevent Cracks: The water bath is essential for gentle, even heat. The slow cooling in the oven also helps prevent the top from cracking.
• Test for Doneness: 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.

Storage & Reheating

FAQ

Can I use homemade cinnamon roll dough?

Yes, you can substitute an equivalent amount of homemade cinnamon roll dough, cut into small pieces. Just note that canned dough is designed for stability in this application.

My cinnamon roll pieces seem sparse in the pan. Is that okay?

Yes. The pieces will expand and bake together while cooking, forming a cohesive crust layer.

Why do I need to use a water bath?

The water bath creates a humid, gentle-heat environment that cooks the cheesecake evenly and prevents it from drying out, curdling, or cracking.

Can I make this without a springform pan?

A springform pan is highly recommended for easy removal. A 9-inch deep-dish pie plate can work in a pinch, but serving will be messier.

How do I know when the cheesecake is done baking?

The center should still have a slight wobble, like Jell-O, when you gently shake the pan. It will firm up as it chills.

Can I freeze this cheesecake?

Yes, for up to 2 months. Freeze the unfrosted, chilled cheesecake whole or in slices on a baking sheet, then wrap tightly in plastic and foil. Thaw overnight in the fridge before frosting and serving.