Description
Creamy cinnamon roll cheesecake blends classic dessert flavors in one irresistible treat. Rich cream cheese filling swirls with sweet cinnamon, promising a delightful experience you’ll savor to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 2 packages cream cheese
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour cream
Cinnamon Roll Components:
- 1 package cinnamon roll dough
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup butter
Finishing Ingredients:
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
Instructions
- Warm the oven to 325°F and prepare a springform pan with parchment paper, ensuring complete bottom and side coverage.
- Gently press unrolled cinnamon roll dough evenly across the pan’s base, creating a uniform crust layer.
- Using an electric mixer, blend cream cheese until velvety, gradually incorporating granulated sugar and pure vanilla extract for a silky consistency.
- Introduce eggs individually, mixing thoroughly after each addition to maintain a smooth texture without lumps.
- Fold in sour cream and heavy cream, stirring gently to maintain the batter’s airy structure.
- Combine ground cinnamon with rich brown sugar, creating a fragrant swirling mixture.
- Artfully drizzle the cinnamon-sugar blend across the cheesecake batter, using a knife to create elegant marbled patterns.
- Carefully transfer the entire mixture over the prepared cinnamon roll base, ensuring even distribution.
- Bake in the preheated oven for approximately 50-60 minutes until the center is slightly jiggly but set.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for minimum 4 hours.
- Prepare cream cheese glaze by whipping softened butter, powdered sugar, and vanilla until luxuriously smooth.
- Generously drizzle the glaze over the chilled cheesecake before serving.
Notes
- Always use room temperature cream cheese to ensure a smooth, lump-free batter that blends perfectly.
- Gently swirl the cinnamon-brown sugar mixture into the cheesecake to create beautiful marbled patterns without overmixing.
- For a gluten-free version, swap traditional cinnamon roll dough with a gluten-free alternative or use a nut-based crust like almond flour.
- Prevent cracks by baking the cheesecake in a water bath and avoiding overbaking – the center should still have a slight jiggle when removed from the oven.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg