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–+ servings

Cinnamon Roll Cheesecake

Discover the ultimate Cinnamon Roll Cheesecake, a creamy and tangy delight with a sweet cinnamon swirl. Perfect for any occasion, this recipe is easy to make and sure to impress.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 pieces
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups crushed cinnamon roll cereal or crushed cinnamon rolls
  • 1/4 cup unsalted butter, melted
  • 4 packages (8 oz) cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 1 cup cinnamon roll pieces for topping

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Wire rack

Method
 

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, mix the crushed cinnamon roll cereal and melted butter, then press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
  3. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and flour until fully combined.
  4. In a small bowl, mix together the melted butter, granulated sugar, and ground cinnamon to prepare the cinnamon sugar swirl.
  5. Pour half of the cream cheese filling over the crust, drizzle some of the cinnamon sugar mixture over the filling, then add the remaining cream cheese filling. Use a knife or skewer to swirl the cinnamon sugar mixture into the cheesecake.
  6. Scatter the cinnamon roll pieces on top of the cheesecake. Bake for 60-70 minutes, or until the center is set and the top is lightly golden.
  7. Let the cheesecake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Refrigerate for at least 4 hours before serving.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 90mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for a smooth, creamy filling. For a stronger cinnamon flavor, feel free to add more cinnamon to the swirl mixture. Store the cheesecake in the refrigerator for up to 5 days, covered with plastic wrap or in an airtight container. For longer storage, wrap tightly and freeze for up to 2 months, thawing overnight in the refrigerator before serving.
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