Cinnamon Roll Cheesecake
Chef‘s Notes
“Get ready for a dessert extravaganza with this cinnamon roll cheesecake! Creamy cheesecake filling is baked atop a cinnamon roll crust with a swirl of cinnamon sugar and a final icing glaze for an extra-sweet touch. With all the flavors of a classic cinnamon roll in a decadent cheesecake form, it's a showstopper that'll have everyone asking for seconds!“
Preparation
Preheat oven to 325°F/160°C.
In a bowl, beat the cream cheese and sugar until smooth.
Add the sour cream and vanilla, and beat until there are no lumps.
Add the eggs one at a time, mixing completely after each one. Set aside.
In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle.
Remove from oven and cool completely.
Top with frosting from the cinnamon rolls.
Refrigerate at least 4 hours.
Enjoy!
Nutritional Balance (Per Serving)
501kcal
Calories
7g
Protein
34g
Fat
42g
Carbs