Cinnamon Roll Cheesecake
Ingredients:
For the Cinnamon Roll Base:
1 can refrigerated cinnamon rolls (8-count)
1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
For the Cinnamon Roll Topping:
1/4 cup powdered sugar
1-2 tablespoons milk
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Prepare Cinnamon Roll Base:
Open the can of cinnamon rolls and separate them. Cut each roll into quarters.
In a bowl, mix the sugar and cinnamon. Add the melted butter and toss the cinnamon roll pieces in the mixture until coated.
Press the cinnamon roll pieces into the bottom of the prepared springform pan, forming an even layer.
Make Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract, sour cream, and heavy cream until combined.
Combine and Bake:
Pour the cheesecake filling over the cinnamon roll base in the springform pan.
Bake for 45-50 minutes, or until the center is set and the edges are lightly golden. The cheesecake may still have a slight jiggle in the center.
Cool and Chill:
Allow the cheesecake to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight for best results.
Prepare Cinnamon Roll Topping:
In a small bowl, mix the powdered sugar with 1-2 tablespoons of milk until smooth and drizzle-able.
Serve:
Once chilled, remove the cheesecake from the springform pan. Drizzle the cinnamon roll topping over the cheesecake before slicing and serving.
Prep Time: 30 minutes | Cook Time: 50 minutes | Total Time: 4 hours 20 minutes (including chilling)
Kcal: 400 kcal | Servings: 12 servings