Cinnamon Roll Cheesecake

Here’s a recipe for a delicious Cinnamon Roll Cheesecake! It combines the best of both worlds—creamy cheesecake and the warm, comforting flavors of cinnamon rolls.

Cinnamon Roll Cheesecake Recipe

Ingredients:

For the Cinnamon Roll Crust:

• 1 can (8 oz) refrigerated cinnamon rolls (with icing)
• 1 tbsp butter, melted

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup heavy cream

For the Cinnamon Swirl:

• 1/4 cup brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp butter, melted

For the Glaze (optional):

• 1/4 cup powdered sugar
• 1-2 tsp milk or cream

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C).
   • Open the can of cinnamon rolls and set aside the icing packet (for later).
   • Lightly grease a 9-inch springform pan with butter or cooking spray.
   • Arrange the cinnamon rolls in a circular pattern on the bottom of the pan. You can either place them whole or cut them into smaller pieces to fit.
   • Brush the rolls with melted butter.
   • Bake for about 10-12 minutes, until they’re golden and slightly puffed. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
   • In a large bowl, beat together the softened cream cheese, sour cream, and sugar until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract, followed by the flour, and then the heavy cream. Beat until smooth.
3. Prepare the Cinnamon Swirl:
   • In a small bowl, mix together the brown sugar, cinnamon, and melted butter.
4. Assemble the Cheesecake:
   • Pour the cheesecake filling over the cinnamon roll crust.
   • Drop spoonfuls of the cinnamon swirl mixture onto the cheesecake, and then use a knife or toothpick to swirl the cinnamon into the filling for a marbled effect.
5. Bake:
   • Bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the center is set but slightly jiggly.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly cracked for about 1 hour.
   • After cooling, remove from the oven and let it chill in the fridge for at least 4 hours or overnight for best results.
6. Make the Glaze (Optional):
   • In a small bowl, whisk together powdered sugar and milk or cream to create a smooth glaze.
   • Drizzle the glaze over the cooled cheesecake before serving.
7. Serve:
   • Once chilled and set, release the cheesecake from the springform pan.
   • Slice and enjoy your Cinnamon Roll Cheesecake!