How To Make Cinnamon Roll Cheesecake
Enjoy a delightful baked treat in this cinnamon roll cheesecake, made of a wafer crust and cream cheese icing, for the perfect fall dessert.
Ingredients
For Crust:
- 1½ cups nilla wafer crumbs
- 4 tbsp sugar
- 1 tsp ground cinnamon
- 5 tbsp butter, melted
For Cheesecake Filling:
- 8 fl oz cream cheese, packed, softened
- 1 cup sugar
- 3 tbsp all purpose flour
- 4 eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
For Cinnamon Filling:
- 2 cups brown sugar, lightly packed
- 5 tbsp ground cinnamon
- ¾ cup flour
- 12 tbsp butter, melted
For Icing:
- 2 tbsp cream cheese, room temperature
- 6 tbsp butter, room temperature
- ½ tsp vanilla extract
- 1½ cups powdered sugar
- 5 tbsp milk
Instructions
Crust:
-
Heat oven to 325 degrees F.
- In a small bowl, combine crust ingredients and mix well.
- Press mixture into the bottom and up the sides of a 9-inch springform pan.
- Bake crust for 10 minutes then remove and set aside.
- Cover the outsides of the pan with aluminum foil and set aside.
Cheesecake and Cinnamon Filling:
-
Reduce oven to 300 degrees F.
-
For the cheesecake filling, mix the cream cheese, 1 cup of sugar, and 3 tablespoons of flour until combined in a large bowl. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
-
Add eggs 1 at a time, beating slowly and scraping the sides of the bowl after each addition.
-
Add the sour cream, vanilla extract, and 2 teaspoons of cinnamon. Beat on low speed until well combined. Set aside.
-
For the cinnamon filling, whisk together brown sugar, remaining cinnamon, and flour in another medium bowl.
- Stir in melted butter.
-
Break apart the cinnamon mixture and sprinkle pieces over the bottom of the crust, about ¼ of the cinnamon mixture.
-
Spread about ⅓ of the cheesecake filling over the cinnamon mixture.
-
Repeat steps 7 and 8 2 more times, for a total of 3 layers of cinnamon and 3 layers of cheesecake filling.
- Sprinkle remaining cinnamon mixture over top of cheesecake.
-
Place springform pan, covered with aluminum foil, inside another pan. Fill the outside of the pan with enough warm water to go about ½ up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 20 minutes.
- Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
- Crack oven door and leave the cheesecake in the oven for about 5 minutes.
- Remove cheesecake from oven and chill.
Icing:
- Combine cream cheese and butter and mix until smooth.
- Add vanilla extract and powdered sugar and mix until smooth.
- Add milk and mix until smooth.
-
Once cheesecake is cool and firm, remove from springform pan and place on serving plate. Cover with icing. Refrigerate until ready to serve. Enjoy!
Nutrition
- :
- :
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
