Discover the ultimate dessert that combines the creamy richness of cheesecake with the sweet, spicy flavor of cinnamon rolls. This Cinnamon Roll Cheesecake is sure to be a hit at any gathering. Featuring a graham cracker crust, a delectable cinnamon crumble, and a luscious cream cheese topping, this dessert is both indulgent and unforgettable.
Ingredients:
Crust:
- 2 cups graham cracker crumbs
- 4 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons butter, melted
Cinnamon Crumble:
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 6 tablespoons flour
- 6 tablespoons butter, melted
Cheesecake Filling:
- 4 (8 oz) packs of cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons flour
- 2 teaspoons vanilla extract
- 5 eggs, at room temperature
- ¾ cup heavy whipping cream
Cream Cheese Topping:
- 1 tablespoon butter, softened
- 1 oz cream cheese, softened
- ¼ teaspoon vanilla extract
- ¾ cup powdered sugar
- 1 ½ tablespoons heavy whipping cream
Directions:
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9” springform pan with non-stick spray and set aside.
Crust: In a food processor, pulse about 1 package + 3 sheets of graham crackers until you get fine crumbs. Add in the brown sugar, ground cinnamon, and melted butter, and pulse until well combined. Pour the mixture into the prepared springform pan, pressing down to form the crust, including up the sides. Bake for about 10 minutes, then set aside.
Cinnamon Crumble: Combine brown sugar, ground cinnamon, flour, and melted butter in a medium-sized bowl. Use a fork to mix until you have a nice crumble. Set aside.
Cheesecake Filling: In a stand mixer equipped with a paddle attachment, cream the softened cream cheese until light and fluffy. Add the granulated sugar and flour, and mix for about 1 minute. With the mixer on low speed, add the vanilla extract and then the eggs, one at a time, allowing each to fully combine before adding the next. After all the eggs are combined, mix on medium-high speed for 5 minutes. Add the heavy whipping cream and mix for an additional 1-2 minutes.
Assemble and Bake: Pour about 1/3 of the cheesecake filling into the prepared crust. Top with about 1/3 of the cinnamon crumble mixture, crumbling it into small pieces with your fingers. Repeat these layers twice more, ending with the crumble on top. Place the cheesecake in the center of your oven and bake at 350°F (175°C) for 15 minutes. Reduce the heat to 200°F (95°C) and bake for an additional 1 hour and 30 minutes. Turn off the heat and let the cheesecake sit in the oven for 30 minutes without opening the door. After 30 minutes, crack the oven door and allow the cheesecake to sit for another 5 minutes. Remove and chill, preferably overnight.
Cream Cheese Topping: Once the cheesecake is set, mix the softened butter, cream cheese, vanilla extract, powdered sugar, and heavy whipping cream in a medium bowl until light and smooth. Transfer to a piping bag or a sandwich bag with a small hole cut in the corner, and pipe the topping onto the cheesecake.
Serve and Enjoy: Slice, serve, and enjoy your delicious Cinnamon Roll Cheesecake!
Nutritional Information:
- Prep Time: 30 minutes
- Cooking Time: 2 hours 15 minutes
- Total Time: 2 hours 45 minutes
- Calories: Approximately 450 per serving
- Servings: 12
Serving and Storage Tips:
Serving Tips:
- Proper Slicing: For clean, neat slices, use a sharp knife dipped in hot water and wiped dry between each cut.
- Temperature: Serve the cheesecake slightly chilled or at room temperature to enhance its creamy texture and flavor.
- Presentation: Garnish with a dusting of cinnamon or a dollop of whipped cream for an added touch of elegance.
- Pairing: Complement your cheesecake with a cup of hot coffee or a glass of milk to balance the richness.
Storage Tips:
- Refrigeration: Store any leftover cheesecake in the refrigerator. Cover it loosely with plastic wrap or aluminum foil to prevent it from drying out and absorbing other odors.
- Freezing: To freeze, place the cheesecake in the freezer uncovered for about an hour to firm up. Once solid, wrap it tightly in plastic wrap followed by aluminum foil or place it in an airtight container. It can be frozen for up to 3 months.
- Thawing: When ready to eat, thaw the cheesecake in the refrigerator overnight. Avoid thawing at room temperature to maintain its texture and prevent condensation.
- Freshness: For the best taste and texture, consume refrigerated cheesecake within 5-7 days and frozen cheesecake within 2-3 months.
Variations:
Chocolate Cinnamon Roll Cheesecake:
- Chocolate Crust: Substitute the graham cracker crumbs with chocolate cookie crumbs for a rich, chocolaty base.
- Chocolate Swirl: Add a swirl of melted chocolate to the cheesecake filling for an extra layer of indulgence.
Apple Cinnamon Roll Cheesecake:
- Apple Layer: Add a layer of thinly sliced, cooked apples between the cheesecake filling and cinnamon crumble.
- Apple Topping: Top the cheesecake with a homemade apple compote before serving.
Pumpkin Cinnamon Roll Cheesecake:
- Pumpkin Filling: Add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the cheesecake filling for a seasonal twist.
- Spiced Crumble: Enhance the crumble with a pinch of nutmeg and cloves.
Pecan Cinnamon Roll Cheesecake:
- Pecan Crust: Mix crushed pecans into the graham cracker crust for added texture and flavor.
- Pecan Topping: Sprinkle chopped pecans over the cinnamon crumble layer.
Maple Cinnamon Roll Cheesecake:
- Maple Flavor: Replace the vanilla extract in the cheesecake filling with maple extract.
- Maple Drizzle: Drizzle warm maple syrup over the cheesecake before serving for a delightful sweetness.
Blueberry Cinnamon Roll Cheesecake:
- Blueberry Layer: Add a layer of fresh or frozen blueberries between the cheesecake filling and cinnamon crumble.
- Blueberry Sauce: Serve with a homemade blueberry sauce for a burst of fruity flavor.
Caramel Cinnamon Roll Cheesecake:
- Caramel Swirl: Add swirls of caramel sauce into the cheesecake filling for a rich, buttery taste.
- Caramel Topping: Drizzle caramel sauce over the top of the cheesecake before serving.
Espresso Cinnamon Roll Cheesecake:
- Espresso Flavor: Add 2 tablespoons of instant espresso powder to the cheesecake filling for a coffee-flavored twist.
- Mocha Crust: Combine chocolate cookie crumbs with a hint of espresso powder for the crust.
These variations allow you to customize the Cinnamon Roll Cheesecake to suit different tastes and occasions, making each version unique and delicious.
FAQs:
- Can I use a different type of crust for the cheesecake?
- Yes, you can use different types of crust such as crushed cookies (like Oreos or gingersnaps), digestive biscuits, or even a nut-based crust for added flavor and texture.
- How can I prevent cracks in my cheesecake?
- Ensure all ingredients are at room temperature before mixing. Avoid overmixing the batter, and bake the cheesecake in a water bath to maintain even temperature. Also, let the cheesecake cool gradually in the oven as directed.
- What should I do if my cheesecake cracks?
- If your cheesecake cracks, you can cover it with the cream cheese topping or a layer of whipped cream to hide the imperfections. The taste will still be amazing!
- Can I make this cheesecake ahead of time?
- Yes, this cheesecake can be made a day or two in advance. In fact, allowing it to chill overnight enhances the flavors and texture.
- How should I store leftover cheesecake?
- Store leftover cheesecake in the refrigerator, covered loosely with plastic wrap or aluminum foil. It can also be frozen for longer storage, wrapped tightly and placed in an airtight container.
- Can I freeze the cheesecake?
- Yes, you can freeze the cheesecake. Let it firm up in the freezer uncovered for about an hour, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months.
- What if I don’t have a springform pan?
- While a springform pan is ideal for cheesecakes, you can use a deep dish pie pan or a regular cake pan lined with parchment paper for easy removal. Adjust baking times accordingly and be careful when removing the cheesecake.
- Can I use low-fat or non-fat cream cheese?
- It’s best to use full-fat cream cheese for the richest flavor and creamiest texture. Low-fat or non-fat cream cheese may alter the texture and taste of the cheesecake.
- What can I use instead of heavy whipping cream?
- You can substitute heavy whipping cream with half-and-half or a mixture of milk and butter (for every cup of heavy cream, use 3/4 cup milk and 1/4 cup melted butter). However, this may slightly alter the texture.
- Can I add other spices to the cinnamon crumble?
- Absolutely! You can experiment with adding nutmeg, cloves, or even a pinch of allspice to the crumble for a more complex flavor profile.
This Cinnamon Roll Cheesecake is the perfect fusion of two beloved desserts, making it an ideal treat for any special occasion or a delightful indulgence for yourself. Enjoy every creamy, cinnamon-spiced bite!