1. Can I make Cinnamon Roll Cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead. Once it's baked and cooled, simply refrigerate it for at least 4 hours or overnight. This allows the flavors to meld together and ensures a smoother texture. It can be stored in the fridge for up to 5 days, or you can freeze it for up to a month.

2. Can I use homemade cinnamon rolls for this recipe?

While canned cinnamon rolls are the easiest option, you can certainly use homemade cinnamon rolls if you prefer. Just ensure they are flattened to cover the bottom of the springform pan, and that they’re still soft enough to press into place.

3. Can I substitute ingredients in the Cinnamon Roll Cheesecake?

Yes! If you have dietary preferences or restrictions, you can substitute some of the ingredients. For example, use a gluten-free cinnamon roll or dairy-free cream cheese for a gluten-free or dairy-free version of this dessert. You can also use an egg replacer for an egg-free version.

4. How do I prevent my Cinnamon Roll Cheesecake from cracking?

To prevent cracking, avoid overmixing the cheesecake filling, especially after adding the eggs. Bake at the recommended temperature and check for doneness by ensuring the edges are firm while the center remains slightly jiggly. Let the cheesecake cool completely before refrigerating

Cinnamon Roll Cheesecake – Easy & Delicious Recipe

Name: Cinnamon Roll Cheesecake
Prep time: 20 min
Cook time: PT-488036H35M58S
Total time: 5 h 20 min
Cuisine: American
Ingredients: 1 can (17.5 oz) Pillsbury Cinnamon Rolls with Icing; 16 oz cream cheese, softened to room temperature; 1/2 cup granulated sugar; 1/2 cup sour cream; 1 teaspoon vanilla extract; 2 large eggs; 2 tablespoons unsalted butter, melted; 1/4 cup brown sugar; 1/2 tablespoon cinnamon

Description

Cinnamon Roll Cheesecake is a mouthwatering dessert that combines the sweet, fluffy cinnamon rolls with a rich, creamy cheesecake filling. This decadent treat is perfect for any occasion, from holidays to casual family gatherings, and is sure to impress with its unique twist on classic flavors.

Ingredients

Scale

1 can (17.5 oz) Pillsbury Cinnamon Rolls with Icing
16 oz cream cheese, softened to room temperature
1/2 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
2 large eggs
2 tablespoons unsalted butter, melted
1/4 cup brown sugar
1/2 tablespoon cinnamon

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Instructions

Preheat oven to 325°F and coat a 9-inch nonstick springform pan with cooking spray.
In a medium bowl, beat cream cheese and sugar with a hand mixer until smooth.
Add sour cream and vanilla extract, continuing to mix until there are no lumps.
Add eggs one at a time, mixing well after each addition, then set aside.
In another bowl, combine melted butter, brown sugar, and cinnamon, then set aside.
Flatten the cinnamon rolls and layer them in the prepared pan to cover the bottom.
Pour the cheesecake filling over the cinnamon rolls, spreading it evenly.
Drop spoonfuls of the cinnamon-butter mixture onto the cheesecake and swirl with a knife.
Bake for 55-60 minutes, until the edges are firm but the center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours.
Remove the springform pan ring and drizzle with the included icing or make your own. Slice and serve.

Notes

Make sure to let the cinnamon rolls sit out at room temperature for a few minutes to make them easier to flatten.
Do not overmix the cheesecake filling after adding the eggs to avoid cracks.
The cheesecake will continue to set as it cools in the fridge.

Prep Time: 20 minutes
Cook Time: 55-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 455 kcal
Sugar: 28g
Sodium: 518mg
Fat: 29g
Saturated Fat: 16g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 44g
Fiber: 0.2g
Protein: 7g
Cholesterol: 97mg