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Cinnamon Roll Cheesecake

Heavenly Cinnamon Roll Cheesecake with Cream Cheese Frosting (10-Minute Prep!)

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A delightful fusion of cinnamon rolls and cheesecake, this dessert is crowned with a rich cream cheese frosting. Perfectly baked for a smooth texture, this cheesecake offers a decadent treat for any occasion.

  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 4 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 5 tbsp melted unsalted butter

For the Cheesecake Filling:

  • 4 (8-ounce) packages full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 2 tsp vanilla extract
  • 5 room temperature eggs
  • 3/4 cup heavy whipping cream

For the Cinnamon Roll Swirl:

  • 1 cup packed brown sugar
  • 1 tbsp ground cinnamon
  • 6 tbsp all-purpose flour
  • 6 tbsp melted butter

For the Cream Cheese Frosting:

  • 3 oz softened cream cheese
  • 3 tbsp softened salted butter
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Prepare the Graham Cracker Crust:
    • In a food processor, grind 18 graham cracker sheets into fine crumbs. Mix with brown sugar, cinnamon, and melted butter. Press mixture into a 9-inch springform pan. Bake at 350°F for 10 minutes, then cool.
  2. Make the Cheesecake Filling:
    • Beat the cream cheese until smooth. Add sugar, flour, vanilla, eggs, and whipping cream. Mix until creamy and smooth.
  3. Prepare the Cinnamon Swirl:
    • Mix brown sugar, cinnamon, flour, and melted butter in a bowl until crumbly.
  4. Layer the Cheesecake and Cinnamon Swirl:
    • Pour 1/3 of the cheesecake batter into the pan, top with 1/3 of the cinnamon swirl filling. Repeat layering. Swirl gently with a knife.
  5. Bake:
    • Wrap the springform pan with foil, place it in a larger roasting pan with hot water for a water bath. Bake at 350°F for 15 minutes, then reduce to 200°F for 1 hour 30 minutes. Let the cheesecake cool gradually in the oven for 30 minutes, then cool completely at room temperature.
  6. Make the Cream Cheese Frosting:
    • Beat softened cream cheese and butter, then add powdered sugar, vanilla, and salt. Whip heavy cream and fold it into the frosting for a fluffier texture.
  7. Serve:
    • After the cheesecake has chilled overnight, spread the cream cheese frosting on top. Slice using a sharp knife dipped in hot water for neat slices.

Notes

  • For gluten-free, swap the graham crackers with gluten-free crackers.
  • Add seasonal adaptations like pumpkin or fresh berries for unique twists.
  • Author: Catherine Robinson
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 390 kcal
  • Sugar: 29g
  • Sodium: 250mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://bitebybite.icu/cinnamon-roll-cheesecake-with-cream-cheese-frosting/