Cinnamon Roll Cheesecake

If you're a fan of both cinnamon rolls and cheesecake, get ready for a delightful treat that combines the best of both worlds! The Cinnamon Roll Cheesecake Delight is a unique fusion dessert that marries the gooey, spiced goodness of cinnamon rolls with the rich, creamy texture of cheesecake. This indulgent dessert is perfect for any occasion, whether it’s a family gathering, holiday celebration, or simply a weekend treat to impress your loved ones.

Discover the incredible fusion of flavors with this Cinnamon Roll Cheesecake Delight recipe! Perfect for any occasion, this indulgent dessert combines the gooey goodness of cinnamon rolls with the rich creaminess of cheesecake. Enjoy a decadent slice topped with sweet icing that will leave everyone asking for more. Follow our step-by-step guide to create stunning layers and achieve a luscious texture that’s sure to impress your family and friends!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

For the Cinnamon Roll Layer:

1 can (8 oz) refrigerated cinnamon rolls (with icing)

1 tablespoon ground cinnamon

¼ cup brown sugar

For the Cheesecake Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

½ cup sour cream

¼ cup heavy cream

For the Topping:

Remaining icing from the cinnamon roll can

Optional: chopped pecans or walnuts for garnish

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Make the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes, then remove and let it cool.

Prepare the Cinnamon Roll Layer: Open the can of cinnamon rolls and separate them. Cut each roll into quarters. In a small bowl, mix the brown sugar and ground cinnamon. Toss the cut cinnamon roll pieces in the cinnamon-sugar mixture until evenly coated.

Assemble the Layers: Layer the coated cinnamon roll pieces evenly over the cooled crust, pressing down slightly to secure them.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth. Gradually add the granulated sugar and continue beating until fluffy. Mix in vanilla extract, then incorporate the eggs one at a time. Blend in sour cream and heavy cream until combined and smooth.

Combine Cheesecake and Cinnamon Rolls: Pour the cheesecake filling over the cinnamon roll layer in the springform pan, gently smoothing the top to ensure an even layer.

Bake: Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

Cool and Chill: Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Serve: Before serving, drizzle the reserved icing from the cinnamon rolls over the top of the chilled cheesecake. Garnish with chopped pecans or walnuts if desired. Slice and enjoy your delicious Cinnamon Roll Cheesecake!

Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12