Description
A decadent dessert combining the warm, soft texture of cinnamon rolls with a creamy cheesecake layer, baked into a deliciously rich Cinnamon Roll Cheesecake. This easy-to-make recipe uses canned cinnamon rolls for convenience, layered with a smooth cream cheese filling and topped with pieces of cinnamon rolls, making a perfect treat for any occasion.
Ingredients
Scale
Cinnamon Roll Crust
- 2 cans of cinnamon rolls (with icing)
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 (175°C) to ensure it reaches the right temperature for baking the cheesecake evenly.
- Prepare Crust: Grease a 9-inch springform pan. Press one can of cinnamon rolls evenly into the bottom of the pan to form the crust layer.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, sugar, vanilla extract, and eggs together until the mixture is smooth and creamy with no lumps.
- Assemble Cheesecake: Pour the cream cheese mixture over the cinnamon roll crust in the pan, spreading it evenly.
- Add Topping: Cut the remaining can of cinnamon rolls into smaller pieces and arrange them on top of the cream cheese filling to create the topping layer.
- Bake: Bake the assembled cheesecake in the preheated oven for 35-40 minutes, or until the cheesecake filling is set and no longer jiggly in the center.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 3 hours to let it fully set and enhance flavors.
- Add Icing: Before serving, drizzle the icing from the cinnamon roll cans over the top of the cheesecake for an extra sweet finish.
Notes
- Use full-fat cream cheese for the best creamy texture and flavor.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Allow the baked cheesecake to cool completely before refrigerating to prevent condensation.
- You can customize by adding nuts or raisins on top before baking if desired.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
