There’s nothing quite like the magic that happens when cinnamon rolls and cheesecake collide! Picture this: the warm, gooey cinnamon swirls baked into a creamy, rich cheesecake filling, all topped off with a sweet glaze. It’s like a dream come true for your taste buds, trust me, you’re going to love this one. This dessert is perfect for special occasions, or even for a cozy afternoon treat when you just want something that feels a little extra indulgent.
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Why You’ll Love Cinnamon Roll Cheesecake
This recipe isn’t just about combining two delicious desserts—it’s about creating memories. Whether you’re sharing it at a family gathering or indulging by yourself, it’s going to be a hit. Here’s why this cinnamon roll cheesecake will steal the show:
Versatile: Whether you’re making it for a casual family dinner or a festive get-together, this cheesecake is always the star of the show. It can be served as a sweet breakfast treat, a dessert after a hearty meal, or even as a snack to satisfy those sweet cravings.
Budget-Friendly: You won’t need to hunt for fancy ingredients—this cheesecake is made with simple ingredients you probably already have in your kitchen. It’s proof that deliciousness doesn’t have to come with a hefty price tag.
Quick and Easy: The steps are straightforward and simple to follow. Even if you’re not a baking pro, this one’s easy to master. You’ll feel like a dessert wizard in no time!
Customizable: Want to switch things up? Add a handful of chopped nuts for some crunch, or drizzle caramel sauce over the top for extra sweetness. You can make this cheesecake truly your own.
Crowd-Pleasing: Trust me, this cheesecake is a guaranteed crowd-pleaser. Kids and adults alike will be fighting for the last piece. It’s that good!
Ingredients
Here’s where the magic happens. We’re bringing together the comfort of cinnamon rolls and the creamy goodness of cheesecake. It’s all about simple ingredients with big impact:
Cinnamon Rolls: The base of this cheesecake. These pre-made rolls give you that perfect cinnamon flavor, saving you time and adding just the right touch of warmth.
Cream Cheese: The heart of the cheesecake filling. It brings that rich, velvety texture and tangy flavor that balances out the sweetness perfectly.
Sour Cream: Adds a smooth, creamy texture to the filling and helps balance the richness of the cream cheese.
Granulated Sugar: For that touch of sweetness that brings everything together.
Vanilla Extract: A must for that deep, warm flavor that ties everything together.
Eggs: To give the cheesecake its smooth and stable texture.
Butter: A key player for flavor. You’ll need it for both the cinnamon roll base and the topping.
Powdered Sugar: To make the glaze that goes over the top—because let’s be real, no cinnamon roll-inspired dessert is complete without a drizzle of sweetness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get started on making this cinnamon roll cheesecake! You’re just a few simple steps away from dessert bliss.
Preheat Your Oven: Preheat your oven to the recommended temperature, ensuring it’s nice and hot for baking.
Prepare the Cinnamon Roll Base: Open your cinnamon rolls and arrange them in the bottom of a greased springform pan. You’ll want to press them down slightly so they form a solid base for the cheesecake filling.
Make the Cheesecake Filling: In a mixing bowl, blend together the cream cheese, sour cream, granulated sugar, eggs, and vanilla extract until smooth and creamy. The mixture should be thick and velvety, just like a good cheesecake should be.
Assemble the Cheesecake: Pour the cheesecake filling over the cinnamon rolls in the pan, spreading it out evenly. The cinnamon rolls will peek through the top, creating those beautiful cinnamon swirls.
Bake to Perfection: Place the cheesecake in the oven and bake for the recommended time, checking for doneness. The cheesecake should be set in the center and lightly golden on top.
Add the Glaze: While the cheesecake is baking, melt some butter and mix it with powdered sugar. Once the cheesecake is done, drizzle this glaze over the top for that extra touch of sweetness.
Cool and Serve: Let the cheesecake cool before serving. Trust me, as hard as it is to wait, letting it cool will make it easier to slice and enhance those flavors.
How to Serve Cinnamon Roll Cheesecake
This cheesecake is a dessert all on its own, but you can always pair it with a few things to elevate the experience even more:
Fresh Fruits: Pair with some fresh berries for a bit of tartness to balance the sweetness of the cheesecake.
Whipped Cream: A dollop of freshly whipped cream never hurts, right? It’s the perfect fluffy accompaniment to a creamy dessert.
Coffee or Tea: This cheesecake is heavenly with a cup of coffee or a soothing herbal tea. The warm drink complements the richness of the cheesecake so beautifully.
Ice Cream: If you’re feeling extra indulgent, a scoop of vanilla or cinnamon ice cream on the side will make it feel like an even bigger treat.
Presentation Tip: Serve this cheesecake on a beautiful platter and drizzle the glaze in a pretty swirl for that Pinterest-worthy moment!
Additional Tips
Here are a few pro tips to make sure your cinnamon roll cheesecake comes out perfect:
Prep Ahead: You can prepare the cheesecake the night before and refrigerate it overnight. This will help the flavors set and make slicing a breeze.
Spice It Up: Add a dash of cinnamon or nutmeg to the cheesecake filling to enhance the spiced flavor.
Dietary Adjustments: If you’re looking for a dairy-free option, use dairy-free cream cheese and butter. You can even try a gluten-free cinnamon roll base if you need to.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to [time duration]. The cheesecake keeps well, and those flavors only get better after a day or two.
Double the Batch: If you’re having a gathering, why not double the recipe? This cheesecake is sure to disappear quickly!
FAQ Section
Q1: Can I substitute the cinnamon rolls with homemade ones?
A1: Absolutely! If you prefer homemade cinnamon rolls, go for it! Just be sure they’re slightly cooled before using them as the base.
Q2: Can I make this cheesecake ahead of time?
A2: Yes! This cheesecake is perfect for making ahead. Let it cool, cover it, and store it in the fridge overnight for a flawless dessert the next day.
Q3: How do I store leftovers?
A3: Store any leftover cheesecake in an airtight container in the fridge. It should stay fresh for about 3-4 days.
Q4: Can I freeze this cheesecake?
A4: Yes! This cheesecake freezes beautifully. Just cover it tightly and freeze for up to 2-3 months. Thaw overnight in the fridge before serving.
Q5: What’s the best way to reheat this cheesecake?
A5: You can enjoy this cheesecake cold, or if you prefer it warm, heat individual slices in the microwave for about 15-20 seconds.
Q6: Can I double the recipe?
A6: Absolutely! Double the recipe if you’re serving a crowd. Just be sure to adjust the baking time accordingly and use a larger pan.
Q7: Can I use a different glaze for the topping?
A7: Yes! If you want a different twist, you could use a cream cheese glaze, caramel sauce, or even chocolate ganache for a richer topping.
Q8: How do I know when the cheesecake is done?
A8: The cheesecake is done when the edges are set, and the center is slightly jiggly but firm. You can also insert a toothpick to check—it should come out clean.
Q9: Can I make this cheesecake without a springform pan?
A9: You can, but a springform pan makes it so much easier to remove the cheesecake once it’s set. If you use a regular pan, just be sure to line it with parchment paper.
Q10: Can I top the cheesecake with something other than glaze?
A10: Absolutely! You can top it with fresh berries, chopped nuts, or even drizzle it with some melted chocolate for an extra treat.
Conclusion
There you have it—a Cinnamon Roll Cheesecake that’s sure to become a favorite in your dessert repertoire. Whether it’s a special occasion or just a sweet treat to brighten your day, this cheesecake is guaranteed to deliver all the deliciousness you’re craving. So go ahead, give it a try, and enjoy every last bite!
Print
Cinnamon Roll Cheesecake
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours (or overnight)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
- Diet: Vegetarian
Description
No-bake Tiramisu Cheesecake layers rich cream cheese, mascarpone, and coffee-soaked ladyfingers, all topped with a decadent whipped cream and cocoa dusting for a delicious twist on the classic dessert.
Ingredients
- 32 (250 g) ladyfinger cookies, as crumbs
- 1/3 cup (76 g) butter, melted
- 12 oz (340 g) cream cheese, softened
- 12 oz (340 g) mascarpone
- 1 1/2 cups (100 g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp (30 g) granulated gelatin
- 3 tbsp water, warm
- 3 tbsp coffee, warm
- 3/4 cup (180 ml) heavy cream, very cold
- 1/4 cup (25 g) cocoa powder
- ca. 12 ladyfinger cookies
- 1 cup (240 ml) strong coffee
- 1 1/2 cups (360 ml) cold heavy cream
- 1/2 cup (65 g) powdered sugar
- 1 tsp instant coffee
Instructions
- For the crust: Blend ladyfinger crumbs and melted butter until well combined. Press into the bottom of an 8 or 9-inch springform pan. Chill in the fridge while preparing the cheesecake batter.
- For the cheesecake batter: In a large bowl, beat the cream cheese and mascarpone until smooth. Gradually mix in powdered sugar and vanilla extract.
- In a small bowl, dissolve gelatin in warm water and coffee. Let it cool slightly, then fold into the cream cheese mixture.
- Whip cold heavy cream in a separate bowl until stiff peaks form. Gently fold into the cheesecake batter until smooth.
- For the ladyfinger layer: Dip ladyfinger cookies in the strong coffee and layer them over the crust in the pan.
- Spread half of the cheesecake batter over the soaked ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining cheesecake batter.
- For the whipped cream: Whip the cold heavy cream with powdered sugar and instant coffee until stiff peaks form. Spread it evenly over the cheesecake.
- Refrigerate for at least 4 hours, or overnight, until the cheesecake sets.
- Before serving, dust with cocoa powder for decoration.
Notes
- For extra flavor, you can sprinkle some chocolate shavings or cocoa powder on top of the whipped cream.
- Let the cheesecake set for a longer time if possible, as it helps develop the flavors.
- If you don’t have a springform pan, a regular cake pan will work, but make sure to line it with parchment paper for easy removal.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg