Description
A luscious Cinnamon Roll Cheesecake blending the sweet, gooey cinnamon rolls with a creamy, rich cheesecake layer for an indulgent dessert perfect for any occasion.
Ingredients
Scale
Cinnamon Roll Crust and Topping
- 2 cans of cinnamon rolls
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 tsp vanilla extract
- 2 eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it reaches the perfect temperature for baking your cheesecake evenly.
- Prepare Crust: Grease a 9-inch springform pan. Press one can of cinnamon rolls firmly into the bottom of the pan to create the base crust layer.
- Make Filling: In a mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and eggs until the mixture is completely smooth and creamy, without any lumps.
- Assemble Cheesecake: Pour the cream cheese filling evenly over the cinnamon roll crust in the springform pan.
- Add Topping: Cut the remaining can of cinnamon rolls into smaller pieces and scatter them evenly over the top of the cream cheese layer.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the cheesecake is set and the cinnamon roll pieces on top are cooked through.
- Cool and Chill: Remove from oven and allow to cool at room temperature. Once cooled, refrigerate the cheesecake for at least 3 hours to fully set and develop flavor.
- Serve: Before serving, drizzle the icing from the cinnamon roll cans over the top for added sweetness and presentation.
Notes
- Use a springform pan to easily remove the cheesecake without damage.
- Ensure cream cheese is softened to prevent lumps in the filling.
- Do not overbake to avoid cracking or drying out the cheesecake.
- Refrigerating for at least 3 hours helps the texture set properly.
- Optionally, garnish with fresh fruit or nuts for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
