Cinnamon Roll Cheesecake

A decadent dessert that combines two of your favorite treats — cinnamon rolls and cheesecake — into one irresistible dish. The creamy, smooth cheesecake filling is swirled with a cinnamon sugar ribbon and baked on a cinnamon roll crust. Perfect for special occasions or when you’re craving something extra indulgent.

Ingredients:

For the Cinnamon Roll Crust:

1 can of cinnamon rolls (8 rolls, including icing packet)
1 tablespoon melted butter (optional, for extra richness)

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/4 cup heavy cream

For the Cinnamon Swirl:

2 tablespoons brown sugar
1 tablespoon ground cinnamon
1 tablespoon melted butter

For the Topping:

Icing from the cinnamon roll can (optional, but highly recommended!)

Instructions:

Preheat the Oven:
Preheat your oven to 325°F (163°C).
Make the Cinnamon Roll Crust:
- Open the can of cinnamon rolls and unroll them. Arrange the unrolled cinnamon rolls in the bottom of a greased 9-inch springform pan, overlapping them to cover the entire bottom.
- Press the dough to fit the pan, and if desired, brush with melted butter for a richer flavor.
- Bake for 10-12 minutes or until golden brown. Set aside to cool slightly.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
- Add the sugar and vanilla extract, and beat until combined.
- Add the eggs one at a time, beating after each addition until smooth.
- Mix in the sour cream and heavy cream until fully incorporated. The mixture should be thick and creamy.
Add the Cinnamon Swirl:
- In a small bowl, mix together the brown sugar, cinnamon, and melted butter.
- Pour the cheesecake filling over the partially baked cinnamon roll crust.
- Drop spoonfuls of the cinnamon-sugar mixture over the cheesecake filling. Use a knife or skewer to swirl it through the cheesecake.
Bake the Cheesecake:
- Bake the cheesecake for 55-65 minutes, or until the center is set (it should still be slightly jiggly). If the top is browning too much, cover with aluminum foil and continue baking until done.
- Let the cheesecake cool in the pan for 10 minutes, then remove the sides of the springform pan and allow it to cool completely.
Top and Serve:
- Drizzle the icing from the cinnamon roll can over the top of the cooled cheesecake.
- Refrigerate the cheesecake for at least 4 hours (or overnight) to allow it to set properly.
Enjoy!
Slice and serve chilled for a delightful treat.

Tips:

Prevent Cracking: To prevent the cheesecake from cracking, make sure not to overmix the batter, and avoid opening the oven door while it’s baking.
Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature to avoid lumps and ensure a smooth texture.
Customize the Swirl: You can adjust the amount of cinnamon and sugar to your preference or add a pinch of nutmeg for extra spice.
Make Ahead: This cheesecake can be made a day or two in advance. It actually gets better as it sits!