
This Cinnamon Roll Cheesecake combines two delicious desserts in one: a creamy, tangy cheesecake and a warm, cinnamon-swirled treat. The result is an indulgent dessert with layers of rich flavor and a soft, spiced filling. It’s perfect for any occasion and will surely impress your guests.
Ingredients
For the Cinnamon Roll Layer:
- 1 can (16 oz) refrigerated cinnamon rolls (with icing)
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
For the Cheesecake Layer:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon all-purpose flour
For the Topping:
- The icing from the cinnamon rolls
Instructions
1. Prepare the Cinnamon Roll Layer
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or a 9-inch round cake pan.
- Open the can of cinnamon rolls and set aside the icing for later use. Cut each cinnamon roll into small pieces.
- Toss the cinnamon roll pieces with the melted butter and cinnamon to coat evenly.
- Arrange the cinnamon roll pieces evenly in the bottom of the prepared pan. Press them down slightly to form an even layer.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy using an electric mixer (about 2-3 minutes).
- Add the vanilla extract, eggs, and sour cream, and continue to beat until everything is fully incorporated.
- Mix in the flour to help stabilize the cheesecake filling and avoid cracks.
3. Assemble the Cheesecake
- Pour the cheesecake batter over the cinnamon roll layer in the pan. Spread it evenly with a spatula.
4. Bake the Cheesecake
- Place the pan in the preheated oven and bake for 50-60 minutes or until the center is mostly set but still slightly jiggly. A toothpick inserted should come out clean from the cheesecake portion.
- If the edges begin to brown too quickly, cover them with foil and continue baking.
5. Chill the Cheesecake
- Once baked, allow the cheesecake to cool in the pan for 1 hour at room temperature.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, for best results.
6. Add the Topping and Serve
- After the cheesecake has chilled, drizzle the reserved cinnamon roll icing over the top for a sweet finish.
- Slice and serve chilled. Enjoy!
Tips & Variations
🍩 Cinnamon Roll Filling: If you’d like a more indulgent twist, swirl some additional cinnamon-sugar filling from the cinnamon rolls directly into the cheesecake batter before baking. 🍓 Fruit Topping: Fresh berries such as raspberries, blueberries, or strawberries make a great topping for this dessert. 💭 Crumble Topping: For extra texture, crumble some leftover cinnamon rolls or graham crackers on top before serving.
Nutritional Info (Per Serving, Makes 12 Servings)
- Calories: ~380
- Carbs: ~35g
- Protein: ~7g
- Fat: ~25g
Storage
- Store leftover cheesecake in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months. Let it thaw in the fridge before serving.
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