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Lady Behind the Curtain

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Cinnamon Roll Cheesecake

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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

Cinnamon Roll Cheesecake Crust:

Cinnamon Roll Cheesecake
Don’t worry you don’t have make your own cinnamon rolls! I used 16 frozen bake and serve cinnamon rolls from Sister Schubert’s you can also use Rhodes frozen cinnamon rolls. Bake as directed—cool completely—slice in half vertically and place in the bottom of a 9-inch springform pan. That’s it! A delicious crust without hardly any fuss. TIP: If the cinnamon rolls are on the small side (like mine) then leave them whole. If you do want to make your own cinnamon rolls, try this quick and easy cinnamon roll recipe — QUICK CINNAMON ROLLS

Cinnamon Roll Cheesecake Filling:

Cinnamon Roll Cheesecake
The filling is made with your basic ingredients—cream cheese, sugar, eggs, sour cream, vanilla—except it also has cinnamon! Warm yummy cinnamon! Beat everything together and pour over the baked cinnamon rolls. Bake.

Cinnamon Roll Cheesecake Topping:

Cinnamon Roll Cheesecake
Aside from cinnamon rolls being gloriously gooey, they wouldn’t be complete without cream cheese icing! So you know I couldn’t make a cinnamon roll cheesecake with out the cream cheese icing. This beautiful icing adds a little sweetness to the spice of the cheesecake. Pile the cream cheese topping on top of the cooled cinnamon roll cheesecake.

Cinnamon Roll Cheesecake Cinnamon Sugar Swirl:

Cinnamon Roll Cheesecake
If adding a layer of delicious cream cheese icing wasn’t enough, there’s one more layer to this cheesecake masterpiece. The cinnamon sugar swirl! Now this is what makes this cheesecake a show stopper! Because you know we eat with our eyes first! One look and your guests will gobble up this amazing cheesecake!

Can this Cinnamon Roll Cheesecake be Frozen

Cinnamon Roll Cheesecake
I am happy to announce that YES! THIS CHEESECAKE CAN BE FROZEN! I did a test and froze a completed cheesecake (all the layers). The layers stayed the same!

How to Freeze Cheesecake

Cinnamon Roll Cheesecake
Freezing for more than a month is not recommended
  • 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

Cinnamon Roll Cheesecake

Yield: Serves 16

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.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl

MORE CHEESECAKE RECIPES

COCONUT LIME CHEESECAKE 2. BROWNIE SWIRL CHEESECAKE 3. CRANBERRY BLISS CHEESECAKE
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