The irresistible combination of cinnamon and orange makes this cheesecake a winner. The contrast of textures - creamy cheesecake and crunchy cinnamon filling - strikes the delicious balance that will convince you that the Creamy Orange Cinnamon Roll Cheesecake Recipe is a dessert for any occasion.
This perfect cheesecake will remind you of the flavors of orange cinnamon rolls. The freshness of citrus and warm cinnamon flavor are divine partners. This decadent recipe takes a little time but it is very worth the effort.
Cheesecakes
At its core, a cheesecake is very similar to a custard. Rich cream cheese mixed with eggs requires a very gentle baking process so that the egg proteins set without overcooking.
Tips For Best Results When Making Cheesecakes
These 5 major tips will help ensure your cheesecake is a work of art without any cracks.
- Mix the ingredients with a paddle attachment at medium speed and only until everything is mixed. Beating the ingredients at a high speed and a long length of time will incorporate air bubbles into the mix. These bubbles will expand and contract while baking which causes cracks.
- Use a low oven temperature to bake the cheesecake. Low and slow baking allows trapped air and steam to gradually disperse.
- Use a bain marie or water bath to bake the cheesecake. Put the springform pan in another larger pan and add hot water to surround the cheesecake. While the air temperature of the oven is 325 degrees, the water can only get as hot as 212 degrees at which point it will boil and turn into steam. The water helps to moderate the temperature at which the cheesecake bakes which helps to eliminate cracks.
- Watch for clues that your cheesecake is baked correctly. The outer edges of the cheesecake will be set but the center may still have a slight wobble. This is okay because carry-over cooking will set the center. If the cheesecake is overbaked, it will be dry from moisture loss.
- Let the cheesecake cool gradually. Turn off the oven and prop open the door with a wooden spoon handle. Cooling can cause the cheesecake to contract which allows cracks to form. If the process is done gradually, the cheesecake will slowly and gently contract.
Ingredients
Crunchy Cinnamon Roll Filling
Dry Ingredients - pecan pieces, light brown sugar, all-purpose flour, cinnamon, cardamom, and salt
Unsalted Butter - Delicious rich flavor added to the filling
Cheesecake Crust
Dry Ingredients - graham cracker crumbs, light brown sugar, salt
Unsalted Butter - Helps to bind the ingredients together
Orange Cheesecake Filling
Cream Cheese - Use full-fat cream cheese for the best flavor and richness.
Sugar - granulated sugar
Orange - Both the zest and juice are used for citrus flavor.
Cornstarch - Cornstarch stabilizes the cheesecake by absorbing some of the liquid and thickening the batter.
Eggs
Heavy Cream - The cream helps create a velvety smooth texture in the cheesecake.
Flavorings - vanilla and cinnamon
Step-by-Step Instructions
Cinnamon Roll Filling
- Take the cream cheese out of the refrigerator about 45 minutes before you assemble the recipe. Room-temperature cream cheese creates a smoother batter.
- Melt unsalted butter. Combine the dry ingredients - light brown sugar, pecan pieces, flour, cinnamon, cardamom, and salt in a medium bowl. Add the melted butter and stir until everything is coated and the mixture is sandy.
- Spread half of the filling onto a sheet pan and bake in the oven for 8 minutes.
- Remove the pan from the oven and decrease the oven temperature to 325 degrees.
- Let the cinnamon filling cool as you prepare the rest of the recipe.
Cheesecake Crust
- Prepare the springform pan. Line the outside bottom of the pan with aluminum foil, extending it up the sides. Repeat this 2 more times. It may seem excessive, but this helps to prevent water from leaking into the pan.
- Combine the dry ingredients - graham cracker crumbs, light brown sugar, and salt. Add the melted butter and combine everything until the fine crumbs are coated.
- Press the graham cracker crust into the pan making sure it is level.
- Bake the crust for 8 minutes
Cheesecake Filling
- Zest the orange and squeeze for juice.
- Place the cream cheese in a large mixing bowl. With a stand mixer or a hand mixer, start to mix the cream cheese at medium speed. Remember using a high speed will incorporate air which leads to cracks.
- After 2-3 minutes, add the cornstarch and the granulated sugar. The cream cheese will start to become smoother.
- After 2-3 minutes, add the orange juice, fresh orange zest, cinnamon, and vanilla bean seeds or vanilla extract. If you are using extract, add 1 ½ teaspoons to the bowl. Mix again for 2-3 minutes.
- Add the eggs, one at a time. Scrape the sides of the bowl with a rubber spatula after each addition. Only mix until the eggs are thoroughly combined.
- Add the heavy cream and mix for 1-2 minutes. The cream should be completely incorporated.
Assemble the Cheesecake
- Pour half of the orange cheesecake batter into the prepared pan. Sprinkle half of the baked cinnamon roll topping across the batter, making sure it covers the whole
- surface.
- Pour the remaining batter on top of the cinnamon roll filling.
- Place the springform pan on a rimmed baking sheet or in a baking dish. Place the pan on a rack in the center of the preheated oven.
- Pour hot water into the pan so that the springform pan is surrounded.
- Bake the cheesecake for 50 minutes.
- Sprinkle the unbaked cinnamon roll filling across the top of the cheesecake.
- Continue baking the cheesecake for another 30 minutes. At this point, the cinnamon filling will be crunchy.
- Turn off the oven. Prop open the oven door with a wooden spoon handle so that the cheesecake can gradually cool off.
- After 1 hour take the cheesecake out of the oven and remove it from the water bath.
- Place the cheesecake in the refrigerator to chill for 4 hours to completely set.
- It helps to cut the crunchy cheesecake top with a serrated knife.
FAQ's
Yes, it is almost best to make the cheesecake the day ahead. That way it will be chilled and ready to serve.
Store any leftover cheesecake in a covered container in the refrigerator. This will keep it fresh for several days, allowing you to enjoy it whenever you crave a delicious dessert. It helps to cover any cut sides with a piece of plastic wrap.
Yes, you can freeze orange cinnamon cheesecake for up to a month. Just make sure to wrap it tightly in plastic wrap and store it in an airtight container before freezing. Thaw it overnight in the refrigerator before serving.
Elevate Your Dessert Game
Image the delightful aroma of freshly baked cinnamon rolls mingling with vibrant orange flavor, all harmonizing in a creamy, decadent cheesecake.
This Creamy Orange Cinnamon Roll Cheesecake Recipe is a thing of beauty. Full of complementary flavors and luscious textures, this is a very craveable dessert that will have you coming back for more.
Try another delicious citrus-flavored cheesecake recipe! https://tenpoundcakecompany.com/mini-lemon-meringue-cheesecakes/
Recipe
Creamy Orange Cinnamon Roll Cheesecake Recipe
Equipment
- 1 9-inch springform pan
- aluminum foil
- 1 13 x 9 sheet pan
- 1 Microplane or a box grater
- 1 Mixer
- 1 mixing bowl
- 1 rubber spatula
- 2 medium bowls
- 1 rimmed baking sheet or a roasting pan The sheet pan should be wide enough to fit the springform pan.
Ingredients
Crunchy Cinnamon Roll Filling
- 8 tablespoons unsalted butter (1 stick of butter, 4 ounces/112 grams)
- 1½ cups light brown sugar, packed (12 ounces/341 grams)
- 1 tablespoon cinnamon
- 1 teaspoon cardamom
- 1 cup pecan pieces (2 ounces/114 grams)
- ½ cup all-purpose flour (2 ounces/56 grams)
- ½ teaspoon salt
Cheesecake Crust
- 1 cup graham cracker crumbs (4 ounces/113 grams)
- ¼ cup light brown sugar
- 4 tablespoons unsalted butter (¼ cup/56 grams)
- ½ teaspoon salt
Cheesecake Filling
- 24 ounces cream cheese, softened (3 boxes/678 grams)
- 1 orange
- 1¼ cups granulated sugar (10 ounces/283 grams)
- 4 tablespoons cornstarch
- 2 eggs
- ½ cup heavy cream (4 ounces/ 118 ml)
- ¼ cup orange juice (2 ounces/59 ml)
- 1½ teaspoon cinnamon
- 1 vanilla bean (substitute - 1 teaspoon of extract)
Instructions
- Take the cream cheese out of the refrigerator and let it come to room temperature. It takes about 45 minutes.
- Preheat oven to 350°.
Crunchy Cinnamon Roll Filling
- Melt unsalted butter.
- Combine brown sugar, pecan pieces, flour, cinnamon, cardamom, and salt in a medium bowl.
- Add the melted butter to the brown sugar mix and combine. Mix until all the dry ingredients are coated with butter.
- Spread half of the cinnamon roll filling on a 13 x 9 sheet pan making sure it is an even layer.
- Bake for 8 minutes. Remove the sheet pan from the oven and let the filling cool. Reduce the oven temperature to 325°.
- When the crunchy cinnamon roll filling is cool enough to handle, break it into bite-sized pieces.
Cheesecake Crust
- Prepare the springform pan. Line the outside bottom of the pan with aluminum foil, extending it up the sides. Repeat this 2 more times. It may seem excessive, but this helps to prevent water from leaking into the pan.
- Melt 4 tablespoons of butter.
- Combine the graham cracker crumbs with the brown sugar and salt in a medium bowl.
- Add the melted butter to the bowl and combine with the crust ingredients. Make sure everything is coated with butter.
- Add the graham crack crust to the prepared pan. Press the crust into place, covering the entire bottom of the pan.
- Bake in the oven for 8 minutes. Remove the pan and let the crust cool while you prepare the cheesecake filling.
Cheesecake Filling
- Remove the zest from the orange. You should approximately 1 ½ teaspoons.
- Squeeze the juice from the orange. You need ¼ cup.
- Add the softened cream cheese to a mixing bowl. Start mixing at medium speed. Don't mix at a high speed - air is added to the cheesecake mixture which results in cracks.
- After mixing for 2-3 minutes, add the sugar and cornstarch to the cream cheese. The cream cheese should be getting smoother.
- After 2-3 minutes, add the orange juice, orange zest, cinnamon, and vanilla seeds from one bean. If you are using extract, add 1 ½ teaspoons to the bowl.
- Mix for another 2-3 minutes. Add the eggs one at a time, scraping with a rubber spatula after each addition. Only mix until the eggs are thoroughly incorporated.
- Add the heavy cream and mix for 1-2 minutes. The cream should be completely incorporated.
- Pour ½ of the batter into the prepared pan. Sprinkle the baked crunchy cinnamon roll filling over the top of the batter. You should have enough to cover the batter.
- Pour in the remaining batter on top of the cinnamon filling. Place the cheesecake on a rimmed sheet pan or in a roasting pan. Put the pan on the center rack of the oven. Pour hot water into the sheet pan so that the springform pan is surrounded by hot water.
- Bake the cheesecake for 50 minutes.
- Sprinkle the unbaked cinnamon filling over the top of the cheesecake.
- Continue baking the cheesecake for another 30 minutes. At this point, the cinnamon filling will be crunchy.
- Turn off the oven. Prop open the oven door with a wooden spoon handle. Let the cheesecake gradually cool to room temperature.
- After 1 hour take the cheesecake out of the oven and remove it from the water bath.
- Place the cheesecake in the refrigerator. Chill for up to 4 hours so the cheesecake becomes firm.
- It helps to cut the crunchy cheesecake top with a serrated knife.
Nutrition
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