Step 1: Prepare the Crust
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press it down evenly. Bake in the preheated oven for 10 minutes, then remove and let cool.
Step 2: Prepare the Cinnamon Roll Filling
- Mix Filling Ingredients: In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined. Set aside.
Step 3: Prepare the Cheesecake Filling
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add Sugar and Cream: Gradually add the granulated sugar, sour cream, heavy cream, and vanilla extract, beating until smooth.
- Add Eggs: Add the eggs, one at a time, beating on low speed after each addition just until combined. Do not overmix.
Step 4: Assemble the Cheesecake
- Layer Cheesecake and Filling: Pour half of the cheesecake filling over the prepared crust. Drop spoonfuls of the cinnamon roll filling mixture over the cheesecake layer. Swirl gently with a knife. Pour the remaining cheesecake filling on top and repeat with the remaining cinnamon roll filling, swirling gently.
- Bake: Place the springform pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan. Bake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
Step 5: Chill the Cheesecake
- Refrigerate: Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
Step 6: Prepare the Cream Cheese Icing
- Beat Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, beating until smooth. Add milk, one tablespoon at a time, until the icing reaches your desired consistency.
Step 7: Serve
- Ice the Cheesecake: Once the cheesecake is thoroughly chilled, spread the cream cheese icing over the top.
- Garnish and Serve: Garnish with additional cinnamon if desired. Slice and serve the cheesecake chilled. Enjoy!
Cooking Tips and Variations
- Crust Options: Substitute graham cracker crumbs with crushed digestive biscuits, vanilla wafers, or gingersnaps for different flavor profiles.
- Swirl Technique: Use a toothpick or skewer to create intricate swirls with the cinnamon roll filling.
- Topping Ideas: Top with caramel sauce, chopped nuts, or fresh fruit for added texture and flavor.
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Conclusion
Cinnamon Roll Cheesecake with Cream Cheese Icing is a decadent and irresistible dessert that’s perfect for any special occasion. This easy-to-follow recipe ensures a creamy, flavorful cheesecake with a delightful cinnamon swirl and rich cream cheese icing. Enjoy making and sharing this indulgent treat with your family and friends.
Key Takeaway
Cinnamon Roll Cheesecake with Cream Cheese Icing offers a rich, creamy, and indulgent dessert that’s perfect for any celebration. This versatile recipe combines the best of cheesecake and cinnamon rolls, creating a unique and delicious treat. Enjoy the luscious, sweet goodness of homemade cinnamon roll cheesecake!