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Cinnamon Roll Cheesecake

A delightful dessert combining the nostalgic flavors of cinnamon rolls and a creamy cheesecake filling, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cinnamon Roll Base
  • 1 can refrigerated cinnamon roll dough (with icing)
For the Cheesecake Filling
  • 16 oz cream cheese, softened Use traditional cream cheese for best results.
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs Add one at a time, mixing just until blended.
For the Topping
  • 1/4 cup powdered sugar
  • 1 teaspoon milk Adjust for desired consistency.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Open the cinnamon roll dough and unroll it, pressing the rolls together in the bottom of a greased 9-inch springform pan to create an even layer.
Mixing Cheesecake Filling
  1. In a mixing bowl, combine softened cream cheese and sugar. Beat on medium speed until smooth (about 2 minutes).
  2. Add sour cream and vanilla extract, mixing until fully incorporated.
  3. Add eggs one at a time, mixing just until blended—avoid overmixing.
Baking
  1. Pour the cheesecake filling over the cinnamon roll base.
  2. Bake in the preheated oven for 55 to 60 minutes or until the center is set.
Cooling and Glazing
  1. Allow the cheesecake to cool in the pan for about an hour, then refrigerate for at least 4 hours or overnight.
  2. Mix powdered sugar, milk, and vanilla extract until a drizzle consistency is reached, and drizzle over the cooled cheesecake before serving.

Notes

This cheesecake is even better the next day. Feel free to experiment with toppings like fresh fruits or nuts.