Description

This Cinnamon Roll Cheesecake combines the best of two beloved desserts: cinnamon rolls and creamy cheesecake. Featuring a base and topping made from classic cinnamon rolls and a smooth, rich cream cheese filling, this dessert is perfect for special occasions or indulgent weekend treats. It’s easy to prepare with canned cinnamon rolls and bakes into a decadent treat with a perfect balance of cinnamon sweetness and creamy texture.

Ingredients

Scale

Cinnamon Roll Base and Topping

2 cans of cinnamon rolls

Cheesecake Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
2 tsp vanilla extract
2 large eggs

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
Prepare the Crust: Grease a 9-inch springform pan thoroughly. Press one can of cinnamon rolls evenly into the bottom to form the cheesecake crust.
Make the Cheesecake Filling: In a mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and eggs until the mixture is smooth and creamy with no lumps.
Assemble the Cheesecake: Pour the cream cheese mixture over the cinnamon roll crust in the springform pan, spreading it evenly.
Add the Top Layer: Cut the remaining can of cinnamon rolls into pieces and scatter them evenly on top of the cream cheese filling.
Bake the Cheesecake: Place the pan in the preheated oven and bake for 35-40 minutes or until the cheesecake is set and the cinnamon roll pieces on top are cooked through.
Cool and Chill: Remove from the oven and allow the cheesecake to cool to room temperature. Then refrigerate for at least 3 hours to ensure it sets properly and slices well.
Serve: Before serving, drizzle the cinnamon rolls’ icing over the top of the cheesecake to add sweetness and extra flavor.

Notes

Ensure the cream cheese is softened to room temperature for a smooth cheesecake filling.
Using a springform pan makes it easier to release the cheesecake without breaking it.
Allow the cheesecake to chill thoroughly for the best texture and flavor.
If preferred, add a pinch of cinnamon or nutmeg into the cheesecake batter for added spice.
Store leftovers covered in the refrigerator and consume within 3 days.