Cinnamon Roll Cheesecake
User Reviews
4.7
Cinnamon Roll Cheesecake
Description
The Cinnamon Roll Cheesecake recipe blends elements of cinnamon roll dough and classic cheesecake. It begins with a cinnamon roll batter that is thick and sticky, incorporating sugar, butter, eggs, flour, and warming spices. This base is pressed into a springform pan to form a tender yet structured crust. The filling is a smooth blend of cream cheese, sugar, eggs, and flour, yielding a dense, creamy layer that balances the spicy batter beneath. A cinnamon sugar filling enhances the cinnamon flavor, and a cream cheese frosting atop completes the dessert.
Texture contrasts between the slightly firm base and the creamy center create an intriguing mouthfeel. The recipe's preparation involves layering rather than swirling, leaving room for a rustic presentation. Baking at 350 degrees until set ensures the cheesecake maintains structure while integrating flavors.
This dessert pairs well with coffee or tea and makes a notable centerpiece for brunch or holiday gatherings. The cream cheese frosting adds softness and sweetness that complements the cinnamon warmth.
The original notes credit Culinary Concoctions by Peabody for the cheesecake and The Girl Who Ate Everything for the frosting. The batter’s stickiness requires a sprayed hand for pressing, and although the top layer may appear imperfect before baking, the final product is forgiving.
Ingredients
Cinnamon Roll Batter:
- 2/3 /3 cup white sugar
- ¼ cup unsalted butter at room temperature
- 1 egg
- ½ cup milk whole
- 1 Tablespoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 /2 teaspoon salt
Cheesecake filling:
- 2 packages (8 oz. each cream cheese, at room temperature)
- 1 cup sugar
- 1 Tablespoon vanilla extract
- 2 Tablespoons flour
- 3 egg
Cinnamon Filling:
- 1/3 /3 cup butter melted
- 1 cup brown sugar
- 3 Tablespoons cinnamon
Cream Cheese Frosting:
- 3 oz cream cheese softened
- 1/4 /4 cup butter unsalted, softened, 4 tablespoons
- 1 1/2 /2 cups powdered sugar
- 1/2 /2 teaspoon vanilla extract
- 1/8 /8 teaspoon salt
Instructions
- Preheat oven to 350 degrees and grease a 9-inch Springform pan.
- For the Cinnamon Roll Batter: In a large bowl or stand mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
- Add the egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
- Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
- Spread half of the batter onto the bottom of the Springform pan. This is the hardest part. It will be sticky and thick so spray your hands with baking spray and press down. It doesn't need to be perfect - it's very forgiving. It will be a thin layer but will rise up during baking. Transfer the remaining batter to a small bowl and set aside.
- For the Cheesecake Filling:
- Using a stand mixer or hand mixer (a clean bowl), beat cream cheese and sugar for 2 minutes on medium-high speed in a large bowl.
- Add the eggs one at a time, scraping down the bowl after each addition.
- Add the vanilla and flour and beat for another minute.
- Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
Cinnamon Filling:
- In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
- Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake making sure not to get too close to the sides. If you get too close to the sides the filling could bubble out when baking.
- Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Swirl gently with a knife. The batter is thick but just gently do it the best you can.
- Bake for about 45-55 minutes or until the center is set. Cake will be puffy and lightly browned. You can cover it will foil for the last 10 minutes if it is getting too brown for your liking. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Drizzle with Cream Cheese Frosting (recipe below).
For the Cream Cheese Frosting:
- Beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Beat until light and fluffy. Mix in additional milk if desired to reach the consistency you like. Since the top of the cheesecake is pretty delicate, I opted to drizzle the frosting instead of using a spatula. I placed all of the frosting in a large gallon Ziploc bag. I snipped off the corner with scissors (next time I would cut the hole a little smaller) and drizzled the frosting in a crisscross pattern.
Notes
- Spray hands with baking spray to handle the sticky batter when pressing it into the pan.
- Use room temperature cream cheese and butter for smoother cheesecake filling and frosting.
- This dessert is suitable for brunch or special occasions when a cinnamon-flavored rich treat is desired.
User Reviews
Overall Rating
4.7
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