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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake

Indulge in the ultimate Cinnamon Roll Cheesecake Delight. A perfect blend of gooey cinnamon rolls and creamy cheesecake. Easy to make and utterly delicious.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling/Chill Time 5 hours
Total Time 6 hours 10 minutes
Servings: 10 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can (16.5 oz) refrigerated cinnamon rolls with icing
  • 16 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 0.5 cup sour cream
  • 0.5 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 0.5 cup powdered sugar
  • 2 tablespoons milk adjust for consistency
  • to taste chopped pecans or walnuts (optional)

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Cut the refrigerated cinnamon rolls into quarters and press them evenly into the bottom of the pan to form a crust.
  3. In a large bowl, beat the cream cheese until smooth, then add sugar and vanilla and mix until fluffy.
  4. Add eggs one at a time, mixing well after each, then gently stir in the sour cream.
  5. In a small bowl, mix brown sugar and cinnamon, then add melted butter and stir until combined.
  6. Pour half of the cheesecake filling over the cinnamon roll base, drizzle half of the cinnamon mixture, and swirl together.
  7. Repeat with the remaining cheesecake filling and cinnamon swirl mixture.
  8. Bake for 45-50 minutes until edges are set but the center jiggles slightly.
  9. Turn off the oven and crack the door open; let the cheesecake cool slowly inside for one hour.
  10. Cool completely on the counter then refrigerate for at least 4 hours or overnight.
  11. Before serving, whisk the reserved icing with powdered sugar and milk, drizzle over the cheesecake, and garnish with nuts if desired.
  12. Carefully release the springform pan sides and slice to serve.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 300mgPotassium: 130mgFiber: 1gSugar: 22gVitamin A: 400IUCalcium: 60mgIron: 0.5mg

Notes

Always use room temperature ingredients for a smooth batter. You can substitute sour cream with full-fat plain Greek yogurt for a tangy flavor. Store covered in the refrigerator for up to 5 days or freeze for up to 2 months (without icing). Remember to add icing just before serving for the best presentation. For a fun twist, try adding apple pie filling, chocolate, or pumpkin spice to the cheesecake mixture. Letting the cheesecake cool gradually helps prevent cracking.
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