Cheesecake with Cinnamon Rolls

Description:

This Cheesecake with Cinnamon Rolls is a delightful fusion of two classic desserts. With a base made from soft, sweet cinnamon rolls and a creamy cheesecake filling swirled with cinnamon goodness, it’s the ultimate indulgence for cinnamon lovers and cheesecake enthusiasts alike.

Origin:

This dessert is inspired by the love for comforting cinnamon rolls and the timeless appeal of creamy cheesecake, merging the best of both worlds into one irresistible creation.

Ingredients:

For the Cinnamon Roll Base:

• 2 cans (8 rolls each) pre-made cinnamon rolls with icing (16 rolls total)
• 2 tablespoons melted butter (for greasing)

For the Cheesecake Filling:

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 teaspoon ground cinnamon

For the Cinnamon Swirl:

• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons melted butter

Optional Toppings:

• Whipped cream
• Extra icing from the cinnamon rolls
• Caramel drizzle

Instructions:

Prepare the Cinnamon Roll Base:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with melted butter.
2. Open the cans of cinnamon rolls and separate them. Flatten each roll slightly and press them together to cover the bottom and about halfway up the sides of the pan, forming a crust.

Make the Cheesecake Filling:

3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and cinnamon until fully combined.

Add the Cinnamon Swirl:

5. In a small bowl, mix the brown sugar, cinnamon, and melted butter. Drizzle the mixture over the cheesecake filling. Use a toothpick or knife to swirl it into the filling for a marbled effect.

Assemble and Bake:

6. Pour the cheesecake filling over the cinnamon roll crust in the prepared pan. Smooth the top with a spatula.
7. Bake for 50–60 minutes, or until the center is slightly set but still jiggles when shaken. Cover the edges with foil if they brown too quickly.
8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then cool to room temperature.

Chill and Serve:

9. Refrigerate the cheesecake for at least 4 hours or overnight for best results.
10. Before serving, drizzle with the reserved cinnamon roll icing, whipped cream, or caramel if desired.

Tips for Success:

• Use room-temperature cream cheese to avoid lumps in the filling.
• For a stronger cinnamon flavor, add a pinch of nutmeg to the cheesecake filling.
• Line the bottom of the springform pan with parchment paper for easy removal.

Recommendations:

• Serve with coffee or hot cocoa for a cozy dessert experience.
• Store leftovers in the refrigerator for up to 5 days, or freeze slices individually for up to 3 months.

Nutrition (per slice, approximate for 12 slices):

• Calories: ~430
• Protein: 6g
• Fat: 25g
• Carbohydrates: 45g
• Sugar: 30g
• Sodium: 320mg

Savor the ultimate combination of cinnamon rolls and creamy cheesecake for a dessert that’s as comforting as it is decadent! ✨