Cinnamon Roll Cheesecake
Cinnamon Roll Cheesecake. The BEST of two desserts! A delicious silky cinnamon cheesecake with baked cinnamon rolls as the crust, cream cheese topping and a cinnamon sugar drizzle. Who could resist a cheesecake inspired by Americas favorite morning treat—cinnamon buns? Cinnamon desserts are always a hit and this Cinnamon Roll Cheesecake is no exception—whether it’s to adorn your Thanksgiving dessert table or serve at a Christmas Party you know you can count on cheesecake always being a huge hit!

Cinnamon Roll Cheesecake Crust:

Cinnamon Roll Cheesecake Filling:

Cinnamon Roll Cheesecake Topping:

Cinnamon Roll Cheesecake Cinnamon Sugar Swirl:

Can this Cinnamon Roll Cheesecake be Frozen

How to Freeze Cheesecake

- To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
- To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slice it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
- For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
- Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.
How to Slice Cheesecake
Before slicing hold your knife under hot water—this makes slicing a cheesecake a lot easier.


Cinnamon Roll Cheesecake
The BEST of two desserts! A delicious silky cinnamon cheesecake with baked cinnamon rolls as the crust, cream cheese topping and a cinnamon sugar drizzle.
Ingredients
For the Cinnamon Roll Crust:
- 1 (16 ounce) package frozen, bake and serve cinnamon rolls (I used Sister Schubert's)
For the Cinnamon Cheesecake Filling:
- 4 (8 ounce) cream cheese, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 5 large eggs
- 1 (8 ounce) sour cream
- ¼ cup all-purpose flour
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
For the Cream Cheese Icing:
- 1 (8 ounce) cream cheese, softened
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 tablespoon vanilla extract
For the Cinnamon Swirl:
- 4 tablespoons dark brown sugar, packed
- 2 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
Instructions
For the Cinnamon Roll Crust:
Bake cinnamon rolls as directed on the package. Cool completely, slice in half vertically. Place cut side down in a 9-inch springform pan. Set aside and make the filling.
For the Cinnamon Cheesecake Filling:
Preheat oven to 325°. Spray a 9-inch springform pan with cooking spray. Line the bottom with the baked and sliced cinnamon rolls cut side down. NOTE: If your cinnamon rolls are on the smaller side, leave them whole.
Beat cream cheese and sugar (2 to 3 minutes) until combined. Add eggs, sour cream, flour, vanilla and cinnamon. Beat until combined. Pour over rolls. Bake 1 hour—turn off the oven, leave cheesecake in the oven with the door closed 1 hour. Take the cheesecake out of the oven and let it cool 30 minutes. Run a knife around the edges. Refrigerate until completely cool and firm (ideally overnight). Remove the side panel, add cream cheese icing to the top of the cooled (ice cold) cheesecake. Starting at the outer edge on the top of the cheesecake, add a circle of the cinnamon swirl. Go in about ½ inch and make another circle. Continue until you reach the center of the cheesecake. Take a toothpick or skewer and stating in the center drag through the icing and cinnamon swirl to the outer edge. Pick up the toothpick or skewer, move over about 2 inches to the outer edge and drag to the center in the opposite direction. Continue until you have made the pattern all the way around the top of the cheesecake.
For the Cream Cheese Icing:
Beat together cream cheese butter, sugar and vanilla until light and fluffy (about 2-3 minutes. Spread over cooled cheesecake
For the Cinnamon Swirl:
Add dark brown sugar, butter and cinnamon to a microwave safe bowl, mix together. Heat in 15 second intervals until melted and smooth (about 1 minute). Pour into a squeeze bottle, zip top bag with the corner snipped off or piping bag with the end snipped off. TIP: I liked using the squeeze bottle the best. Apply as directed in the above directions for the cheesecake.
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