CINNAMON ROLL CHEESECAKE WITH CREAM CHEESE ICING
This Cinnamon Roll Cheesecake with Cream Cheese Icing combines the best of both worlds: creamy cheesecake and fluffy cinnamon rolls. Topped with a rich cream cheese icing, this dessert is perfect for any special occasion.
Ingredients
For the crust:
- 1 package 8 oz cinnamon roll dough (pre-made)
For the cheesecake filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the cream cheese icing:
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk to reach desired consistency
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- Unroll the cinnamon roll dough and place it in the bottom of the springform pan, pressing the dough to form a crust. Bake for 10 minutes, then remove from the oven and let it cool.
- In a large mixing bowl, beat the cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.
- Pour the cheesecake filling over the cooled cinnamon roll crust, smoothing the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the center is set and the top is lightly golden. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour.
- After cooling, transfer the cheesecake to the refrigerator and chill for at least 2 hours, or overnight.
- While the cheesecake is chilling, prepare the cream cheese icing by beating together softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Once the cheesecake has chilled, remove the springform pan and transfer the cheesecake to a serving platter. Drizzle the cream cheese icing over the top.
- Slice, serve, and enjoy!
Notes
- You can use homemade cinnamon roll dough if you prefer, but store-bought dough works just as well and saves time.
- For extra flavor, you can sprinkle a bit of cinnamon and sugar on top of the cheesecake before baking it.
- This cheesecake can be made a day ahead of time for convenience and the flavors will meld beautifully.
- If you prefer a firmer texture, you can reduce the baking time slightly or add a tablespoon of flour to the cheesecake filling.
- Leftover cheesecake can be stored in the fridge for up to 3 days.
- You can also top the cheesecake with fresh berries or a drizzle of caramel sauce for an added touch.
- For a fun twist, add a bit of chopped nuts or mini chocolate chips to the cheesecake filling for extra texture.