Cinnamon Roll Cheesecake Recipe

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A heavenly fusion of gooey cinnamon rolls and creamy cheesecake!

🍰 Ingredients

For the Cinnamon Roll Crust:

  • 1 can (8 oz) refrigerated cinnamon roll dough (or homemade dough)
  • 2 tbsp melted butter
  • 1 tbsp brown sugar
  • 1 tsp cinnamon

For the Cheesecake Filling:

  • 16 oz (2 blocks) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (120g) sour cream
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

For the Cinnamon Swirl & Topping:

  • 2 tbsp reserved cinnamon roll icing (from the can)
  • 2 tbsp brown sugar + 1 tsp cinnamon (for swirling)

📝 Instructions

1️⃣ Prep the Crust

  • Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  • Open the cinnamon roll can and set aside the icing for later.
  • Flatten each cinnamon roll into a disc and press into the pan to form a crust (bottom + slightly up the sides).
  • Brush with melted butter and sprinkle with brown sugar + cinnamon.

2️⃣ Make the Cheesecake Filling

  • Beat cream cheese + sugar until smooth.
  • Add sour cream, eggs, vanilla, and cinnamon. Mix until just combined (don’t overmix!).

3️⃣ Assemble & Swirl

  • Pour filling over the crust.
  • Drop spoonfuls of reserved icing on top, then swirl with a knife.
  • Sprinkle with brown sugar + cinnamon mixture.

4️⃣ Bake

  • Bake for 40–45 mins until edges are set but center slightly jiggles.
  • Turn off the oven, crack the door, and let it cool 1 hour inside (prevents cracking).
  • Chill in the fridge at least 4 hours (overnight best).

5️⃣ Serve

  • Drizzle with extra icing and optional caramel sauce.

💡 Pro Tips & FAQs

❓ FAQs:

Q: Can I use homemade cinnamon roll dough?
A: Yes! Roll out Â˝ batch of dough to fit the pan.

Q: Why did my cheesecake crack?
A: Overbaking or sudden temperature changes. Use a water bath for extra insurance.

Q: Can I make this ahead?
A: Yes! It tastes even better after 24 hours in the fridge.

Q: Can I freeze it?
A: Yes, freeze (unfrosted) for up to 1 month. Thaw overnight in the fridge.

✨ Variations:

  • Caramel Apple: Swirl in ½ cup apple pie filling + caramel sauce.
  • Pecan Streusel: Top with chopped pecans + crumb topping before baking.
  • Chocolate Twist: Add 2 tbsp cocoa powder to the filling.

🔥 Troubleshooting:

  • Soggy crust: Pre-bake the crust for 5–7 mins before adding filling.
  • Runny filling: Ensure cream cheese is room temp and eggs are fully incorporated.

🍽️ Serving Suggestions

  • Serve with vanilla ice cream or whipped cream.
  • Perfect for brunch, holidays, or birthdays!

Need a mini version or gluten-free adaptation? Ask below! 😍
❓ Frequently Asked Questions

Dough & Crust

Q: Can I use crescent roll dough instead?
A: Not recommended – it lacks cinnamon sugar flavor and may bake unevenly.

Q: Why is my crust soggy?
A: This happens if:

  • Dough wasn’t pressed thinly enough
  • Filling was too wet (ensure proper measurements)
  • Fix: Pre-bake crust for 5-7 minutes before adding filling.

Baking Issues

Q: My cheesecake cracked! How to prevent this?
A: Cracks happen from:

  • Overbaking (remove when center is slightly jiggly)
  • Rapid cooling (let it cool gradually in the oven)
  • Pro tip: Run a knife around the edge after baking to release tension.

Q: Can I make this without a springform pan?
A: Yes, use a 9-inch cake pan lined with parchment (overhang for lifting), but serving will be messier.

Customizations

Q: How to make this gluten-free?
A: Use GF cinnamon roll dough (like Immaculate Baking Co.) and GF flour in any homemade components.

Q: Can I reduce the sugar?
A: Yes, but:

  • Reduce sugar in filling to 1/3 cup max
  • The cinnamon roll dough will still be sweet

Serving & Extras

Q: Can I add fruit?
A: Fold 1/2 cup diced apples (tossed in cinnamon) into the filling, or top with caramelized bananas.

Q: Best way to slice clean pieces?
A: Dip a sharp knife in hot water, wipe dry, and cut slowly. Repeat between slices.

🚨 Troubleshooting Guide

IssueCauseSolution
Sunken centerUnderbakedBake 5-10 mins longer next time
Dense textureOvermixed fillingMix just until combined
Icing too runnyWarm temperatureChill icing 15 mins before drizzling
Burnt edgesOven too hotBake at 325°F (163°C) instead

💡 Pro Tips

  • Flavor Boost: Add 1/4 tsp nutmeg or cardamom to the filling.
  • Presentation: Pipe reserved icing in a lattice pattern for a bakery-worthy look.
  • Time-Saver: Use store-bought caramel sauce instead of making icing.

Need a mini cheesecake version or nut-free alternatives? Let me know! 😊

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