Cinnamon Roll Cheesecake Recipe

Cinnamon Roll Cheesecake Recipe

This Cinnamon Roll Cheesecake recipe combines two beloved desserts: rich, creamy cheesecake and warm, gooey cinnamon rolls. The result is a decadent, mouthwatering treat that is perfect for any occasion. The cheesecake filling is velvety smooth and sits on a cinnamon roll inspired crust, creating the ultimate fusion of flavors. Drizzled with a luscious cinnamon glaze, this cheesecake will quickly become a favorite among your friends and family.

Description

If you love both cheesecake and cinnamon rolls, then this Cinnamon Roll Cheesecake recipe is the perfect treat for you. It’s a delightful twist on traditional cheesecake, incorporating the sweet, spiced goodness of cinnamon rolls with the creamy, indulgent texture of cheesecake. Whether you’re planning a special occasion or just want to treat yourself, this dessert is sure to impress.

The base of the cheesecake is made from cinnamon rolls, creating a soft, cinnamon flavored crust that provides a perfect foundation for the cheesecake filling. The filling itself is a luscious cream cheese blend, with a rich, tangy flavor that complements the sweet cinnamon crust. The cheesecake is baked to perfection, with a golden brown top and a smooth, melt in your mouth interior.

Once the Cinnamon Roll Cheesecake Recipe is baked and cooled, it’s drizzled with a homemade cinnamon glaze. This glaze adds an extra layer of sweetness and ties everything together, enhancing the cinnamon flavor and creating a delightful contrast to the creamy cheesecake.

Perfect for breakfast, brunch, or dessert, this Cinnamon Roll Cheesecake Recipe will be a hit at any gathering. It’s a unique and delicious dessert that combines the best of both worlds, and its visual appeal makes it perfect for sharing on social media.

Ingredients

For the Crust:

1 can (8 oz) refrigerated cinnamon rolls
2 tablespoons melted butter
2 tablespoons brown sugar

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour

For the Cinnamon Glaze:

1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon cinnamon

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
Prepare the Cinnamon Roll Crust: Open the can of cinnamon rolls and set aside the icing packet. Cut the cinnamon rolls into quarters and arrange them evenly along the bottom of the springform pan. Press the cinnamon rolls down with your fingers to create a solid layer. Drizzle melted butter over the cinnamon rolls and sprinkle brown sugar on top. Bake the crust in the preheated oven for 10-12 minutes, until golden brown. Remove from the oven and set aside to cool.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, and beat again until well combined. Add eggs, one at a time, mixing well after each addition. Stir in sour cream and flour, and continue to mix until smooth.
Assemble the Cheesecake: Pour the cheesecake filling over the cooled cinnamon roll crust. Use a spatula to spread it evenly. Tap the pan on the counter to remove any air bubbles.
Bake the Cheesecake: Bake the cheesecake in the oven at 325°F (163°C) for 1 hour, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake in the oven for another hour to cool gradually.
Cool and Refrigerate: After the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.
Make the Cinnamon Glaze: While the cheesecake is chilling, whisk together powdered sugar, milk, and cinnamon in a small bowl until smooth and slightly runny.
Drizzle and Serve: Once the cheesecake has chilled and set, drizzle the cinnamon glaze over the top of the cheesecake before serving. Slice and enjoy.