Cinnamon Roll Cheesecake
This decadent twist on a classic combines creamy cheesecake and buttery cinnamon roll crust, topped with sweet icing, perfect for any occasion.
Ingredients
For the Cinnamon Roll Base
- 2 cans refrigerated cinnamon rolls The kind that pop open
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
For the Cheesecake Filling
- 2 packages cream cheese, softened (8 oz each)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the Topping
- 1/4 cup powdered sugar
- 1 tablespoon milk
- Extra cinnamon for sprinkling Optional but recommended
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a large bowl, toss the refrigerated cinnamon rolls with brown sugar and ground cinnamon.
- Press the mixture firmly into the bottom of a greased springform pan to create a crust.
- In a separate bowl, beat the cream cheese with granulated sugar until smooth.
- Add vanilla extract and mix well. Incorporate eggs one at a time, mixing after each addition, then mix in sour cream.
- Pour the cheesecake mixture over the cinnamon roll base, smoothing it out with a spatula.
Baking
- Bake the cheesecake for 55-60 minutes until the edges are set with a slight jiggle in the center.
- If edges brown too much, cover with foil.
- Turn off the oven and crack the oven door, letting cheesecake cool for about an hour.
Chilling and Serving
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
- Before serving, whisk together powdered sugar and milk until smooth. Drizzle over cheesecake and sprinkle with cinnamon.
Notes
Allowing the cheesecake to chill helps in setting the texture perfectly. Consider adding mini chocolate chips for variety. If the cheesecake cracks, a drizzle of icing will cover imperfections.