Step 4: Bake the Cheesecake
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water about halfway up the sides of the springform pan to create a water bath.
- Bake the cheesecake for 55-65 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then transfer it to the refrigerator to chill for at least 6 hours or overnight.
Step 5: Frost and Serve
- Beat the cream cheese, butter, powdered sugar, and vanilla extract together until smooth and fluffy.
- Spread the frosting over the top of the chilled cheesecake. Dust with additional cinnamon for garnish if desired.
- Slice and serve your decadent Cinnamon Roll Cheesecake!
Tips for the Perfect Cinnamon Roll Cheesecake
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for the smoothest filling.
- Don’t Skip the Water Bath: This helps prevent cracks and ensures even baking.
- Swirl with Care: Use a light hand when swirling the cinnamon mixture to create those signature ribbons without overmixing.
Storing and Serving Suggestions
This cheesecake keeps beautifully! Store it in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serve chilled or at room temperature with a dollop of whipped cream or an extra drizzle of frosting for a truly indulgent experience.
