Description
A delightful fusion of warm cinnamon rolls and rich cream cheese that creates a luscious cheesecake perfect for any occasion.
Ingredients
Scale
- 2 cans of cinnamon rolls with icing (8-count)
- 2 tablespoons of melted butter
- 1 teaspoon of ground cinnamon
- 1 tablespoon of brown sugar
- 2 packages (8 oz each) of softened cream cheese
- 1 cup of granulated sugar
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1/4 cup of sour cream
- 1/4 cup of heavy cream
- 1/4 cup of melted butter (for topping)
- 1/4 cup of brown sugar (for topping)
- 1/2 teaspoon of ground cinnamon (for topping)
- 1/4 cup of powdered sugar (for serving)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line it with parchment paper.
- Unroll the cinnamon rolls and cut them into quarters, arranging them at the bottom of the pan.
- Mix the melted butter, ground cinnamon, and brown sugar together; drizzle this mixture over the cinnamon roll pieces.
- Bake the base for 15-20 minutes until golden brown.
- Beat the softened cream cheese and granulated sugar until smooth; add eggs, one at a time, then mix in vanilla, sour cream, and heavy cream until smooth.
- Pour the filling over the cinnamon roll base and smooth the top.
- Bake for 50-60 minutes, watching for a slight jiggle in the center.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Mix melted butter, brown sugar, and cinnamon for the topping, then drizzle over the cheesecake.
- Dust with powdered sugar before serving chilled.
Notes
Ensure cream cheese is at room temperature for easy blending. Adjust baking times as needed and allow cooling for clean slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg