Okay, friends, let me tell you something truly magical. I was craving both cinnamon rolls and cheesecake – you know, that one. It all started last year when I had a craving for both. I have a late night craving. Why not combine them? Cinnamon Roll Cheesecake Recipe is like if a warm, Gooey Cinnamon Roll had suckin’. With rich, caramelized cheesecake, it’s like the baby. What is a creamy Is it easier to make than it sounds? What is the ultimate comfort dessert with a touch of elegance?
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What is Cinnamon Roll Cheesecake?
What is Cinnamon Roll Cheesecake? What’s your favorite New York Cheesecake Recipe? Is cinnamon roll dough good for a sandwich? What dough is swirled with cinnamon sugar, baked until golden, and topped with the most delicious toppings? What’s the best cheesecake filling you’ve ever had? What is the best of both worlds? I know it sounds fancy, but I promise, it’s totally doable even if you’re not a super experienced baker. I always do this when I want to impress but don’t want spend hours in the kitchen.
Why you’ll love this recipe?
Seriously, where do I even start? What I love most about this Cinnamon Roll Cheesecake Recipe is how it delivers on so many levels. First, the flavor is insane. You get the warm, comforting spices of cinnamon mingling with the tangy creaminess of the cheesecake. It’s a party in your mouth, I tell you! And honestly, it’s a lot easier to make than you might think. Sure, there are a few steps, but each one is straightforward and simple. I promise, no culinary degree required!
Plus, most of the ingredients are pantry staples, so it’s pretty cost-effective. I can usually whip this up without a special trip to the grocery store.
But let’s not forget about its versatility! You can serve this for breakfast, brunch, or dessert. It’s a showstopper at parties and potlucks, and it even makes a great homemade gift. I sometimes add a drizzle of caramel for an extra touch of indulgence. This recipe is a winner, plain and simple. It’s similar to those coffee cake recipes everyone raves about, but this has an extra level of decadence that will leave everyone wanting more. My kids ask for this all the time, and it never fails to bring a smile to their faces.
How do you make Cinnamon Roll Cheesecake?
Quick Overview
What is Cinnamon Roll Cheesecake? What is more about the process than the difficulty? How do I make cinnamon roll dough? How do you make a cheesecake batter? What is the best way to make cinnamon roll dough? Put it in a springform pan, and top it with cheesecake batter. Is it necessary to bake a cake until golden brown? What’s the best part? The aroma that fills your kitchen while baking! What makes this method special is that it combines two beloved desserts into one incredible treat, making it unique. What are some of the best crowd please
Ingredients
For the Cinnamon Roll Base: What is the recipe?
* 1 cup warm milk (about 110°F – I always use whole milk for extra richness, but you can use 2%).
* 2 ¼ teaspoons active dry yeast (one packet)
* ¼ cup granulated sugar
* ¼ cup unsalted butter, melted
* 1 large egg
* ½ teaspoon salt
* 3 14 cups all-purpose flour (plus more for dusting – I like to use King Arthur Flour for consistent consistency) .
For the Cinnamon-Sugar Filling
* ½ cup unsalted butter, softened
* ¾ cup packed Brown Sugar
* 2 tablespoons ground cinnamon (I prefer Saigon cinnamon for its bold flavor)
What is the cheesecake filling?
* 3 (8-ounce) packages of Cream Cheese, softened (full-fat is a must for that classic cheesecake).
* 1 ½ cups granulated sugar
* ½ teaspoon salt
* 1 teaspoon vanilla extract (I use pure vanilla) (can make a difference)
* 14 cup sour cream (full-fat, again, for the best flavor and texture)
* 3 large eggs
What is the CREAM CHEESE GLAZE?
* 4 ounces cream cheese, softened
* ¼ cup unsalted butter, softened
* 2 cups powdered sugar
* 2-4 tablespoons of milk (or more, to reach desired consistency)
* ½ teaspoon vanilla extract
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. I like to line the bottom with parchment paper for easy removal. Trust me, this is a lifesaver! Set it aside while you make the dough.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour and salt. Set aside. This ensures the salt is evenly distributed, which is super important for flavor.
Step 3: Mix Wet Ingredients
In the bowl of a stand mixer fitted with the dough hook attachment (or in kneading bowl if using large bowl). By hand), combine the warm milk, yeast, and 14 cup of sugar. How do you know if the yeast is active? Then, add the melted butter and egg and mix well. I always make sure the milk isn’t too hot, or it can kill the yeast.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If using a stand mixer, knead with the dough hook for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and bake for 8-10 minutes. Once smooth and elastic, pat dry. What is the best way to make dough for a busy night?
Step 5: Prepare Filling
In a medium bowl, combine the butter, Brown Sugar, and cinnamon until well combined. Set aside. Is it necessary to add a pinch of cinnamon to your soup? I tested this with almond milk and it actually made it even creamier!
Step 6: Layer & Swirl
On a lightly floured surface, roll the dough into an 18 inch rectangle. Spread the cinnamon-sugar filling evenly over the dough. From the long edge, roll the dough tightly into a log. Slice the log into 1-inch thick slices. Arrange the slices in the prepared springform pan, covering the bottom. They don’t have to be perfect, they’ll spread as they bake.
Step 7: Bake
In a large bowl, beat the Cream Cheese, sugar, and salt until smooth. Set aside. Beat in the vanilla extract and sour cream. Mix well. Add the eggs one at a time, mixing well after each addition. What is the best cheesecake filling for cinnamon rolls? Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Is it safe to bake a cheesecake in the oven for 1 hour? How do you prevent cracking?
Step 8: Cool & Glaze
Remove cheesecake from oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or preferably overnight. In a medium bowl, beat the cream cheese and butter until smooth. Set aside. Gradually add the powdered sugar, mixing until combined. Add the milk, one tablespoon at a time, until the glaze reaches your desired consistency. How do you glaze a cheesecake?
Step 9: Slice & Serve
Carefully remove the cheesecake from the springform pan. Slice and serve cold. I like to add cinnamon on top for a pretty presentation. What is the best way to eat a cake at 10pm but don’t want to bake it all?
What is the best way to serve it?
This Cinnamon Roll Cheesecake is incredibly versatile when it comes to serving. For breakfast, I love pairing it with a strong cup of coffee or a latte. The richness of the cheesecake is perfectly balanced by the bitterness of the coffee. For brunch, you can dress it up with fresh berries and a dusting of powdered sugar. Serve it alongside mimosas or a sparkling cider for a truly elegant presentation. As a dessert, this cheesecake shines all on its own. But if you want to take it to the next level, try serving it with a scoop of vanilla ice cream or a drizzle of warm caramel sauce.
And for those cozy snack moments? A simple slice of this cheesecake with a glass of cold milk is pure comfort food. My family tradition is to enjoy it while watching a movie on a Sunday evening.
Top Tips for Perfecting Your Cinnamon Roll Cheesecake
Okay, listen up, because these are the tips I’ve learned over countless batches of this Cinnamon Roll Cheesecake Recipe. Mixing Advice: Don’t overmix the cheesecake batter after adding the eggs. Overmixing can incorporate too much air, which can cause the cheesecake to puff up and then crack when it cools. Just mix until the eggs are just combined. Swirl Customization: Get creative with your cinnamon-sugar swirls! You can use a toothpick or a skewer to create different patterns in the cheesecake filling. Just be careful not to overmix. Ingredient Swaps: If you don’t have sour cream, you can use Greek yogurt as a substitute. It will add a similar tanginess and creaminess. Also, if you’re feeling adventurous, try adding a tablespoon of orange zest to the cheesecake batter for a bright, citrusy twist. Baking Tips: I always place a baking sheet filled with water on the bottom rack of the oven while the cheesecake bakes. This creates a moist environment that helps prevent cracking. Glaze Variations: For a more intense cream cheese flavor, add a pinch of salt to the glaze. You can also experiment with different extracts, like almond or maple, to customize the flavor. Trust me on this one…
Storing and Reheating Tips
Proper storage is key to keeping your Cinnamon Roll Cheesecake fresh and delicious. Room Temperature: If you want to keep it at room temperature, make sure to cover it tightly with plastic wrap or in an airtight container. It will stay fresh for up to 2 days. Refrigerator Storage: For longer storage, the refrigerator is your best bet. Store the cheesecake in an airtight container for up to 5 days. This helps maintain its quality. Freezer Instructions: If you want to freeze it, wrap the cheesecake tightly in plastic wrap, then in a layer of foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving. Glaze Timing Advice: I always recommend adding the glaze right before serving. This prevents it from becoming soggy during storage. If you’ve already glazed it, don’t worry! It will still taste amazing, just might not look as pristine. I’ve made this countless times and it never fails.
Frequently Asked Questions
Final Thoughts
So, there you have it – my all-time favorite Cinnamon Roll Cheesecake Recipe! I truly believe this is a must-try for any baking enthusiast. The combination of warm cinnamon rolls and creamy cheesecake is simply irresistible. It’s surprisingly easy to make, and the results are always impressive. If you enjoyed this recipe, be sure to check out my other cheesecake recipes for more delicious variations. And I’d love to hear how yours turns out! Leave a comment below and let me know what you think. Happy baking!
Spiced Apple Cheesecake: Decadent Layered Delight!
Ingredients
Crust
- 2.5 cups graham cracker crumbs about 20 crackers
- 0.75 cup melted butter unsalted
- 1 tablespoon sugar granulated
Spiced Apple Filling
- 3 medium apples peeled and diced
- 0.5 cup brown sugar packed
- 2 teaspoons ground cinnamon freshly ground
Cheesecake Filling
- 48 ounces cream cheese softened
- 1.5 cups sugar granulated
- 1 cup sour cream full fat
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract pure
- 0.5 teaspoon salt -
Instructions
Preparation Steps
- Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
- For the crust, mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the prepared pan and bake for 10 minutes. Cool completely.
- In a saucepan, cook diced apples with brown sugar and cinnamon over medium heat until apples are tender. Let cool.
- For the cheesecake filling, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and salt, mixing until combined. Beat in eggs one at a time.
- Pour half of the cheesecake filling over the crust, add the spiced apples evenly, and top with remaining cheesecake filling.
- Bake in a water bath for 70-75 minutes or until the edges are set and the center slightly jiggles. Cool gradually, then refrigerate for at least 4 hours.
