Description
Homemade cinnamon roll cheesecake blends classic bakery comfort with creamy dessert elegance. Sweet cream cheese filling and swirled cinnamon create a delightful American-style treat you cannot resist.
Ingredients
Scale
Primary Ingredients:
- 16 ounces (454 grams) cream cheese
- 1 can refrigerated cinnamon rolls
- 2 large eggs
- 1/2 cup (100 grams) granulated sugar
Dairy and Liquid Ingredients:
- 1/2 cup (120 milliliters) sour cream
- 1 teaspoon vanilla extract
Swirl and Topping Ingredients:
- 1/4 cup (57 grams) butter, melted
- 1/4 cup (50 grams) brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the oven to 350F (175C) and thoroughly coat a 9-inch springform pan with non-stick spray.
- Carefully unroll the cinnamon rolls and press them uniformly across the pan’s bottom, creating a seamless crust foundation. Reserve the accompanying icing packet.
- Partially bake the crust for exactly 10 minutes, allowing it to develop a light golden hue, then extract from the oven and allow to cool momentarily.
- In a spacious mixing bowl, whip the cream cheese and granulated sugar until achieving a velvety, lump-free consistency. Incorporate eggs individually, ensuring thorough integration after each addition. Gently fold in vanilla extract and sour cream until mixture appears smooth and homogeneous.
- Craft the cinnamon swirl by blending melted butter, rich brown sugar, and ground cinnamon until forming a luxurious, glossy mixture.
- Construct the cheesecake layers by pouring half the cream cheese mixture over the pre-baked cinnamon roll base. Elegantly drizzle half the cinnamon swirl across the surface, then carefully layer remaining cheesecake batter. Distribute final cinnamon swirl and create gentle marble patterns using a knife’s tip.
- Bake for 45-50 minutes, monitoring until center stabilizes with a subtle wobble when gently nudged.
- Allow cheesecake to descend to room temperature, then refrigerate minimum 4 hours or preferably overnight for optimal texture development.
- Prior to serving, cascade the reserved cinnamon roll icing across the cheesecake’s surface, creating an enticing visual and flavor finale.
Notes
- Swap out regular cinnamon rolls for gluten-free alternatives to make this dessert celiac-friendly and accommodate dietary restrictions.
- Create a water bath while baking to prevent cracks and ensure a smooth, creamy cheesecake texture by placing the springform pan inside a larger pan filled with hot water.
- Soften cream cheese at room temperature for at least 30 minutes before mixing to achieve a silky, lump-free batter that blends seamlessly.
- Use an instant-read thermometer to check the internal temperature of the cheesecake, which should reach 150F for food safety while maintaining a delicate, tender consistency.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 467
- Sugar: 33 g
- Sodium: 234 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 83 mg