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Grandma’s Ultimate Cinnamon Roll Cheesecake: A Sweet Twist on a Classic Delight

Meta Description: Grandma’s Ultimate Cinnamon Roll Cheesecake is the perfect recipe for busy cooks. Quick, easy, and delicious, this dessert will impress everyone!

Ah, the sweet aroma of cinnamon rolls wafting through the air—nothing quite feels like home, does it? Now imagine pairing that beloved flavor with creamy cheesecake goodness. Enter Grandma’s Ultimate Cinnamon Roll Cheesecake, the dreamy dessert that combines the best of both worlds and will have your family coming back for seconds (and thirds!). Perfect for a weekend bake, a cozy family gathering, or simply an afternoon treat to rejuvenate your spirits, this recipe is a treasure that adds a sprinkle of nostalgia to any occasion.

Why You’ll Love This Grandma’s Ultimate Cinnamon Roll Cheesecake

If you’ve ever found yourself gazing longingly at the sweet treats in your favorite bakery, I feel you. Between work, dinner prep, and managing the relentless to-do list, who has the time for elaborate desserts? But that’s where this cheesecake comes in like a superhero in an apron! It captures the indulgent essence of cinnamon rolls while keeping the process surprisingly simple. Plus, it’s bound to impress your guests, or maybe just yourself after a long day—no judgment here!

So, let’s roll up our sleeves and dive into this delightful dessert that’s as comforting as a hug from Grandma.

Ingredients

Before you start daydreaming about that first delightful bite, let’s gather our superhero ingredients!

For the Cinnamon Roll Layer:

• 1 tube (8 oz) refrigerated crescent roll dough
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs

For the Cream Cheese Frosting (because why not?):

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon milk
• A dash of vanilla extract

Steps to Sweet Perfection

Let’s get to the fun part! Here’s how to make Grandma’s Ultimate Cinnamon Roll Cheesecake step by step:

1. Preheat your oven to 325°F (160°C). Set the atmosphere—this dessert needs a warm welcome!

2. Prepare the Cinnamon Roll Layer: Unroll the crescent dough and lay it flat in a greased 9-inch springform pan. Be sure to seal the seams where the dough meets, because we want all the yumminess contained.

3. Mix the Cinnamon Sugar: In a small bowl, whisk together the brown sugar and ground cinnamon. Pour the melted butter over the crescent dough, then sprinkle the cinnamon sugar over it. Use a knife to create swirls—get creative; this is the fun part!

4. Bake: Pop the pan into the oven and let it bake for about 10 minutes, or until golden brown. Your kitchen will soon smell like a cinnamon dream!

5. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Then, add in the eggs one by one, mixing just until combined.

6. Combine: Pour the cheesecake filling over the baked cinnamon roll layer. Use a spatula to spread it evenly, trying to maintain some of those delicious swirls underneath!

7. Bake Again: Bake for an additional 40-45 minutes, or until the center is set and slightly jiggly. If the top begins to brown too quickly, cover it loosely with foil.

8. Cool: Once done, allow the cheesecake to cool to room temperature and then transfer it to the refrigerator to chill for at least 4 hours (if you can wait!).

9. Whip Up the Cream Cheese Frosting: In a small bowl, combine the softened cream cheese, powdered sugar, milk, and vanilla extract. Beat until smooth and creamy. Drizzle this heavenly mixture over your chilled cheesecake right before serving.

Cooking Tips

• Avoid Cracks: If you want to ensure your cheesecake doesn’t crack (because nobody likes a broken heart… or a broken cheesecake), consider using a water bath while baking.
• Make Ahead Magic: This cheesecake can be made a day ahead—trust me, the flavors meld beautifully overnight!
• Leftovers (if any?!) Store any leftovers in an airtight container in the refrigerator. They might not last long, though!

A Little Nostalgia

I remember the first time I made this recipe with my sister Patricia—flour was everywhere, laughter filled the kitchen, and we may have snuck a few bites along the way (okay, more than a few). It’s those little moments that truly bring family together, and I hope this recipe brings a dash of joy to your kitchen, just as it did to ours.

FAQs

Can I substitute the cream cheese?
You can try mascarpone cheese for a slightly different flavor, but cream cheese is the classic choice and that’s how Grandma did it!

How can I store leftovers?
Keep your cheesecake covered in the refrigerator for up to 5 days. If it lasts that long…

Can I freeze this cheesecake?
Yes! Just make sure to wrap it tightly in plastic wrap and then foil before freezing. It can last up to 3 months in the freezer.

This dessert is bound to become your new favorite recipe and will have everyone asking for the secret! Whether it’s a celebration or just another Wednesday, let Grandma’s Ultimate Cinnamon Roll Cheesecake add sweetness to your day. Now grab your apron, channel your inner chef, and let’s create some delicious memories together!

For more delicious recipes like this, check out my ultimate dessert guide or explore our easy baking tips! Happy baking!

Cinnamon Roll Cheesecake

A delightful fusion of cinnamon rolls and creamy cheesecake, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cinnamon Roll Layer

• 1 tube 8 oz refrigerated crescent roll dough
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs

For the Cream Cheese Frosting

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon milk
• 1 dash vanilla extract

Method

 

Preparation

1. Preheat your oven to 325°F (160°C).
2. Unroll the crescent dough and lay it flat in a greased 9-inch springform pan. Seal the seams where the dough meets.
3. In a small bowl, whisk together the brown sugar and ground cinnamon. Pour melted butter over the crescent dough, then sprinkle the cinnamon sugar mixture over it. Swirl with a knife.

Baking the Cinnamon Roll Layer

1. Bake for about 10 minutes, or until golden brown.

Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Add eggs one by one, mixing until combined.
2. Pour the cheesecake filling over the baked cinnamon roll layer.

Final Baking

1. Bake for an additional 40-45 minutes, until the center is set and slightly jiggly. Cover with foil if it browns too quickly.
2. Allow to cool to room temperature, then refrigerate for at least 4 hours.

Cream Cheese Frosting

1. Combine softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl. Beat until smooth and creamy. Drizzle over chilled cheesecake before serving.

Notes

For a smoother cheesecake, consider using a water bath while baking. This cheesecake can be made a day ahead for better flavor. Store leftovers in an airtight container in the refrigerator for up to 5 days.