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:
- 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.
- 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.
- Prepare the Cinnamon Swirl:
- In a small bowl, mix together the brown sugar, cinnamon, and melted butter.
- 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.
- 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.
- 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.
- Serve:
- Once chilled and set, release the cheesecake from the springform pan.
- Slice and enjoy your Cinnamon Roll Cheesecake!
