Dessertsbellyfull5.0
Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake is the most delicious mash-up when creamy cheesecake and cinnamon rolls collide! And bonus, this easy cheesecake recipe requires no water bath or pre-baking.
👥 10 Servings⏱️ Prep & Cook: 6h 10m⏳ Prep: 15 min🔥 Cook: 55 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
📝 Preparation Steps
1
Preheat oven to 325°F. Coat a 9-inch nonstick springform pan with cooking spray; set aside.
2
In a medium bowl, beat the cream cheese and sugar with a hand held mixer until smooth. Add in the sour cream and vanilla, and continue beating until there are no lumps. Add the eggs one at a time, mixing completely after each one. Set aside.
cream cheese (, softened to room temp)16 ounceslarge eggs2
3
In another bowl, whisk together the butter, brown sugar, and cinnamon until fully combined. Set aside.
4
Lay all of the cinnamon rolls into the prepared pan in a single layer; press flat, until they completely cover the bottom of the pan.
5
Pour in the cheesecake batter and evenly spread it around, then drop spoonfuls of the cinnamon-butter mixture onto the batter.
6
Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges.)
7
Bake for about ⏱️ 55-60 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely and then refrigerate for at least ⏱️ 4 hours.
8
Gently remove springform pan ring.
9
Drizzle with the frosting that came with the cinnamon rolls or make your own. Slice and serve!
Nutrition Facts
calories
455 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
28 g
sodium Content
518 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
97 mg
carbohydrate Content
44 g
saturated Fat Content
16 g
unsaturated Fat Content
7 g
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