Cinnamon Roll Cheesecake

Total Time Prep: 40 min. + cooling Bake: 1 hour 10 min. + chilling
Yield 16 servings
Test Kitchen Approved
This cinnamon roll cheesecake is a star-studded mash-up that's part cheesecake and cinnamon rolls. It's a dreamy dessert hybrid that your other sweets might get jealous of.

Ingredients

  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/4 cup sugar
  • CINNAMON SWIRL:
  • 3/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup butter, melted
  • 1 tablespoon ground cinnamon
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs, room temperature
  • CREAM CHEESE FROSTING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
  2. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack.
  3. In a small bowl, whisk together brown sugar, flour, butter and cinnamon until well combined; set aside.
  4. In a large bowl, beat cream cheese and sugars until smooth. Beat in sour cream, vanilla and salt. Add eggs; beat on low speed just until blended. Pour half the cheesecake mixture over crust. Sprinkle with reserved brown sugar mixture; cut through batter with a knife to swirl. Repeat with remaining cheesecake batter and brown sugar mixture. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  5. Bake until center is just set and top appears dull, 55-60 minutes. Turn oven off; open the oven door. Let cheesecake sit 30 minutes or until center is set. Remove springform pan from water bath. Cool cheesecake on a wire rack up to 1 hour. Refrigerate overnight, covering when completely cooled.
  6. To make cream cheese frosting, in a large bowl, beat cream cheese, butter, vanilla extract and salt over medium speed until fluffy, 2-3 minutes. Gradually beat in confectioners' sugar until smooth.
  7. Remove rim from pan. Top cheesecake with frosting; dust with cinnamon.

Nutrition Facts

1 piece: 585 calories, 36g fat (21g saturated fat), 131mg cholesterol, 398mg sodium, 62g carbohydrate (52g sugars, 1g fiber), 7g protein.

You'll love this mash-up recipe if you crave the warm, comforting flavors of cinnamon rolls at brunch and the decadence of cheesecake for dessert. Cinnamon roll cheesecake offers the best of both worlds! —Sue Draheim, Waterford, Wisconsin
Recipe Creator

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