Cinnamon Roll Cheesecake Bliss

$- 16 oz cream cheese - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 3 large eggs - 2 tablespoons all-purpose flour - 1 cup packed brown sugar - 2 tablespoons ground cinnamon - 1/2 cup unsalted butter - 1 cup all-purpose flour - 1 cup powdered sugar - 2 tablespoons milk - 1 teaspoon pure vanilla extract When making Cinnamon Roll Cheesecake, you need three main parts: the cheesecake layer, the cinnamon roll filling, and the glaze topping. Each part has its own special ingredients. For the cheesecake layer, start with cream cheese. It gives the dessert its rich and creamy texture. The granulated sugar adds sweetness, while the vanilla extract brings a lovely flavor. The eggs help bind everything together, and flour makes the texture smooth. Next, let’s talk about the cinnamon roll filling. This is where the warm, sweet flavor comes from. Brown sugar is key. It gives that deep sweetness. Ground cinnamon adds the spice we love, and melted butter helps mix everything. The flour gives it that crumbly, streusel-like texture. Finally, we have the glaze. This sweet topping makes the cheesecake look fancy. Powdered sugar creates that smooth finish. Milk helps it drizzle nicely, and vanilla extract adds a touch of flavor. Gather all these ingredients before you start. It makes the process much easier. Remember, the right ingredients make the best dessert! {{ingredient_image_2}} Preheat your oven to 325°F (160°C). Take a medium bowl and add the softened cream cheese. Use an electric mixer to beat the cream cheese until it’s smooth and creamy. Gradually add in the granulated sugar and vanilla extract. Mix until fluffy and well combined. Add the eggs one at a time to the cream cheese mixture. Make sure to mix well after each egg. This helps keep the texture nice and smooth. Lastly, sift in the flour. Gently fold it in until just combined. Set this mixture aside for now. In a separate bowl, combine the packed brown sugar and ground cinnamon. Gradually pour in the melted butter, stirring constantly. This ensures the mixture blends well. Slowly add the flour and mix until it becomes crumbly. You want it to look like streusel. Lightly grease a 9-inch springform pan. Pour half of the cheesecake batter into the pan and spread it evenly. Sprinkle half of the cinnamon roll filling over this layer. Gently pour the remaining cheesecake batter on top. Use a butter knife to swirl the layers together for a pretty marbled effect. Place the pan in the center of your preheated oven. Bake for about 50-60 minutes. The cheesecake should be set around the edges but still jiggly in the center. When done, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. After an hour, take the cheesecake out of the oven. Let it cool at room temperature for 30 minutes. Then, cover it and move it to the refrigerator. Chill for at least 4 hours, but overnight is best. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the cheesecake before serving. Enjoy! To get a smooth cheesecake, start with room temperature cream cheese. Cold cream cheese can create lumps. Mix the cream cheese first until it is creamy. Add sugar and vanilla next. Mix until fluffy. Use room temperature eggs as well. This helps them blend in better. Add the eggs one at a time. Mix well after each one. Finally, sift the flour into the mixture. Gently fold the flour in until it is just combined. This keeps the texture light and airy. To create a lovely marbled effect, use a butter knife. After adding layers, take the knife and gently swirl it. Move it up and down and side to side. Be careful not to mix the layers too much. You want to see those beautiful swirls! To check for doneness, look at the edges of the cheesecake. They should look set while the center is still a bit jiggly. This is normal! Once baked, turn off the oven and leave the cheesecake inside. This gradual cooling helps prevent cracks. After an hour, take it out and let it cool at room temperature. This will help create a creamy texture. Pro Tips Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for a smoother batter and better incorporation. Swirling Technique: When swirling the cheesecake and cinnamon roll filling, use a gentle hand with a butter knife to achieve a beautiful marbled effect without overmixing. Cooling Time: Don’t skip the gradual cooling in the oven after baking; it prevents cracks from forming on the surface of the cheesecake. Glaze Consistency: Adjust the thickness of the glaze by adding milk slowly; a thicker glaze will hold its shape better, while a thinner glaze will drizzle beautifully. {{image_4}} You can enhance your cinnamon roll cheesecake with fun flavors. Adding chocolate chips gives it a rich twist. You can mix in half a cup of chocolate chips with the cinnamon roll filling. This adds a sweet surprise with every bite. Another option is to use different extracts. Almond or maple extracts bring unique tastes. Just replace the vanilla with these flavors. A little goes a long way, so use sparingly for the best result. Toppings make your cheesecake even more special. Try fruity toppings like fresh berries or banana slices. They add color and freshness. A handful of mixed berries on top can make it look stunning. For a creamy finish, consider whipped cream variations. You can use flavored whipped cream like vanilla or chocolate. A dollop on each slice makes it even more tempting. Want to make your cheesecake a bit healthier? You can use low-fat cream cheese. This swap cuts down on calories while keeping the taste. Look for brands that still offer a creamy texture. You can also replace sugar with alternatives. Natural sweeteners like honey or maple syrup work well. Adjust the amount as needed for the best sweetness. To keep your cinnamon roll cheesecake fresh, store it correctly. First, always refrigerate your cheesecake. It needs to be cold to stay safe and tasty. Use an airtight container to avoid any odors from the fridge. If you don't have one, cover it tightly with plastic wrap. This keeps it moist and prevents it from drying out. You can freeze cheesecake slices for later. First, let the cheesecake chill completely in the fridge. Then, cut it into slices. Wrap each slice in plastic wrap. Place them in a freezer-safe bag or container. This way, they stay fresh and safe in the freezer. When you want to enjoy a slice, take it out and let it defrost in the fridge overnight. This keeps the texture nice. In the fridge, your cinnamon roll cheesecake lasts about 5 days. Make sure it stays covered. If you freeze it, it can last up to 2 months. Always check for any signs of freezer burn before eating. Enjoying it fresh is best, but freezing keeps it safe for later. Yes, you can try ricotta or mascarpone. Ricotta gives a lighter texture. It also adds a mild flavor. Mascarpone is rich and creamy. It will make the cheesecake more decadent. Both options work well, but the taste changes. I recommend sticking with cream cheese for the best results. If you lack a springform pan, don’t worry! You can use a regular round cake pan. Just line it with parchment paper. This will help you remove the cheesecake later. You may also use a square or rectangular pan. Just adjust the baking time slightly. Check for signs of doneness as it bakes. The edges should look set and firm. The center should jiggle slightly when you shake the pan. It will firm up as it cools. If the top browns too much, cover it with foil. This helps avoid burning. Yes, making this cheesecake a day early is great! Chilling overnight improves the flavor and texture. It allows the flavors to blend well. Just cover the cheesecake tightly before refrigerating. This keeps it fresh and prevents any odors from other foods. In this article, we explored how to make a delicious cheesecake with a cinnamon roll twist. We covered essential ingredients, step-by-step instructions, and helpful tips for perfect results. Remember to mix your cream cheese well and use room-temperature ingredients for the best texture. Try out different flavors and toppings to make it your own. With proper storage, this treat will last long, so you can enjoy it later. Dive in, and happy baking!$

Cinnamon Roll Cheesecake Bliss

A delightful fusion of creamy cheesecake and cinnamon roll flavors, topped with a sweet glaze.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 5

Course Dessert

Cuisine American

Servings 10

Calories 350 kcal

Ingredients

16 oz cream cheese, softened to room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
2 tablespoons all-purpose flour
1 cup packed brown sugar
2 tablespoons ground cinnamon
1/2 cup unsalted butter, melted and slightly cooled
1 cup all-purpose flour
1 cup powdered sugar
2 tablespoons milk (more if needed)
1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 325°F (160°C). In a medium mixing bowl, use an electric mixer to beat the softened cream cheese until it’s completely smooth and creamy. Gradually add in the granulated sugar and vanilla extract, mixing until the ingredients are fully combined and fluffy.
One by one, add the eggs to the cream cheese mixture, ensuring that you mix thoroughly after each addition to maintain a smooth texture. Finally, sift in the flour and gently fold it in until just combined. Set this mixture aside.
In a separate bowl, combine the packed brown sugar and ground cinnamon. Gradually pour in the melted butter, stirring continuously until the mixture is well blended. Slowly add the flour and mix until the mixture reaches a crumbly consistency and resembles streusel.
Lightly grease a 9-inch springform pan. Pour half of the cheesecake batter into the pan and spread it evenly. Next, sprinkle half of the cinnamon roll filling over the cheesecake layer. Gently pour the remaining cheesecake batter on top, followed by the rest of the cinnamon roll filling. Use a butter knife to swirl the layers together for a lovely marbled effect.
Place the pan in the center of the preheated oven and bake for approximately 50-60 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. When the time is up, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
After an hour, take the cheesecake out of the oven and allow it to cool at room temperature for 30 minutes. Once cooled, cover and transfer it to the refrigerator to chill for at least 4 hours, although overnight is preferable for the best texture.
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the mixture becomes smooth and drizzleable. If you'd like a thinner glaze, slowly add more milk until desired consistency is achieved.
When ready to serve, remove the cheesecake from the refrigerator and drizzle the glaze over the top. Carefully detach the sides of the springform pan for a beautiful presentation.

Notes

For best texture, chill overnight.

Keyword cheesecake, cinnamon roll, dessert