Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake is a delicious thick and and creamy cheesecake with a ribbon of cinnamon running all through it, topped off with cream cheese icing. It’s an awesome cheesecake that you’ll be dying to serve for dessert – or breakfast! 🙂
So I hope you all love cheesecakes as much as I do. There are so many options and things you can do with them and they really aren’t hard to make. They can take a little time since they take a while to bake and cool, but as long as you have some time to work with, they really shouldn’t be intimidating.
And they’ve always been one of my favorite desserts. I’m such a texture person, so I love a thick and creamy cheesecake. I used to call them “the” favorite, but I just love so many things now it’s really hard for me to pick a favorite anymore. I have a bajillion favorites, as I’m sure you know by now. 🙂
As far as favorite flavors so, I am a sucker for cinnamon. And I don’t go light on it. You’ll find that there is no shortage of cinnamon in this cheesecake. In fact, you could reduce it, if you wanted, but it might make me a little sad.
I made a few versions of this cheesecake until I got it just right and one version actually did use about half the amount of cinnamon. While it was very good, most of my taste testers agreed with me that it was not enough cinnamon to call itself a cinnamon roll cheesecake.
So I doubled it up and I’m in love.
As far as the ingredients for the cinnamon filling, it’s much like what you’d actually fill cinnamon rolls with. I actually started with an exact cinnamon roll filling – cinnamon, brown sugar and melted butter. But when baked into the cheesecake and cooled, it had a texture that just didn’t feel right. The butter and sugar firmed up when cold and didn’t quite mesh with the creamy cheesecake.
So I added some flour to help out the butter and it fits right in with the creamy cheesecake now, but still tastes just like cinnamon roll filling.
The icing is also a straight up cinnamon roll icing – with cream cheese. I’m pretty much convinced that everything in life is better with cream cheese. I love the stuff.
I piped it on in kind of a cinnamon roll way. It covers up some of the additional cinnamon on top of the cheesecake, but just so you know, the whole cheesecake is topped with a layer of cinnamon.
Am I making sound like cinnamon overload? It really isn’t. It’s actually just the right amount. My small group totally fell in love with the final product, some of them declaring it was their favorite yet. We actually all have the same problem – everything we try is our favorite. 🙂
The first step is to make the crust, of course. It’s pretty standard. Crushed cookies, sugar, butter, cinnamon. Bake it all up!
But once you have the cheesecake filling and cinnamon filling made, you’ll layer them on top of the crust, starting and ending with the cinnamon. You’ll have four layers of the cinnamon filling and three layers of the cheesecake. The cinnamon filling is kind of thick, so you’ll crumble it up to add the layers. The final layer will actually be right on top of the cheesecake.
Once it’s ball baked and cooled, you seriously won’t be able to resist this cheesecake. It’s amazing and totally delicious. Cinnamon and cheesecake love right here.
Cinnamon Roll Cheesecake
- Yield: 12-14 Servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 1 1/2 cups nilla wafer crumbs
- 4 tbsp sugar
- 1 tsp ground cinnamon
- 5 tbsp butter, melted
- 3 8-ounce packages cream cheese, softened
- 1 cup sugar
- 3 tbsp all purpose flour
- 4 eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 cups brown sugar, lightly packed
- 5 tbsp ground cinnamon
- 3/4 cup flour
- 12 tbsp butter, melted
- 2 tbsp cream cheese, room temperature
- 6 tbsp butter, room temperature
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 4–5 tbsp milk
CHEESECAKE AND CINNAMON FILLING
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