I am a huge fan of cheesecake and cinnamon rolls, so why not combine my two favorite things in this whole wide world and make a Cinnamon Roll Cheesecake? Adding the cinnamon rolls at the base was such a game changer, and it was incredible. This is definitely the cheesecake of my dreams, and you have to make it as soon as possible if you like cinnamon rolls and cheesecake, period. My family devoured this cheesecake in just a few hours after it finally set. It is truly just that good.
Ingredients:
Pillsbury Cinnamon Rolls: These pre-made cinnamon rolls form the base crust of the cheesecake. They add a rich, buttery flavor and the classic cinnamon swirl that complements the creamy cheesecake layer. The convenience of using store-bought dough also saves time and ensures a consistent, delicious crust every time.
Cream Cheese: Cream cheese is the primary ingredient in the cheesecake layer, providing the rich, creamy texture and tangy flavor characteristic of cheesecakes. It must be at room temperature to ensure it blends smoothly with the other ingredients, resulting in a lump-free batter.
Sour Cream: Sour cream adds creaminess and a slight tang to the cheesecake, enhancing its flavor and texture. It helps create a smoother, more luscious filling by balancing the density of the cream cheese.
Granulated Sugar: Sugar sweetens the cheesecake, balancing the tanginess of the cream cheese and sour cream. It also helps to achieve a smooth texture by dissolving completely into the batter during mixing.
Eggs: Eggs act as a binding agent in the cheesecake, providing structure and stability. They contribute to the creamy texture and ensure the cheesecake sets properly during baking.
Vanilla Extract: Vanilla extract adds a subtle, sweet, and aromatic flavor to the cheesecake. It enhances the overall taste by complementing the tanginess of the cream cheese and the sweetness of the sugar.
Unsalted Butter: Melted unsalted butter is used in the brown sugar cinnamon filling. It combines with the brown sugar and flour to create a rich, flavorful swirl that adds moisture and enhances the cinnamon flavor throughout the cheesecake.
Brown Sugar: Brown sugar provides a deep, caramel-like sweetness to the cinnamon filling. Its molasses content adds moisture and a rich, complex flavor that complements the cinnamon and balances the overall sweetness of the dessert.
All-Purpose Flour: Flour is added to the brown sugar cinnamon filling to thicken the mixture and give it a slightly crumbly texture. It helps to evenly distribute the cinnamon flavor and creates a delightful swirl pattern in the cheesecake.
Ground Cinnamon: Cinnamon is the star spice in the brown sugar cinnamon filling, providing its distinctive warm and aromatic flavor. It enhances the cinnamon roll base and ties together the flavors of the entire dessert, making it taste like a true cinnamon roll cheesecake.
Cinnamon Roll Cheesecake Recipe – The Ultimate Dessert Fusion
Ingredients
For the Base
- 1 package Pillsbury cinnamon rolls
For the Cheesecake
- 24 ounces cream cheese, room temperature
- 1 cup sour cream
- 1 ¼ cup granulated sugar
- 4 eggs
- 1 tablespoon vanilla extract
For the Brown Sugar Cinnamon Filling
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- â…” cup flour
- 2 tablespoons cinnamon
Instructions
- Prepare the Base: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. Press the Pillsbury cinnamon rolls evenly into the bottom of the pan to form the crust. Set aside.
- Preheat your oven to 325°F (165°C).
- Grease a 9-inch springform pan.
- Press the Pillsbury cinnamon rolls evenly into the bottom of the pan to form the crust. Set aside.
- Make the Cheesecake Batter: In a large mixing bowl, using a stand mixer or hand mixer, beat together the room temperature cream cheese, sour cream, and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined and smooth.
- In a large mixing bowl, using a stand mixer or hand mixer, beat together the room temperature cream cheese, sour cream, and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until fully combined and smooth.
- Prepare the Brown Sugar Cinnamon Filling: In a medium bowl, combine the melted butter, brown sugar, flour, and cinnamon. Mix until well combined and set aside.
- In a medium bowl, combine the melted butter, brown sugar, flour, and cinnamon. Mix until well combined and set aside.
- Assemble the Cinnamon Roll Cheesecake: Pour one-third of the cheesecake mixture over the cinnamon roll crust. Swirl one-third of the brown sugar cinnamon filling over the cheesecake layer. Repeat the layers: pour another third of the cheesecake mixture, followed by a swirl of another third of the brown sugar cinnamon filling. Pour the remaining third of the cheesecake mixture on top and finish with the remaining cinnamon sugar filling, swirling it over the top.
- Pour one-third of the cheesecake mixture over the cinnamon roll crust.
- Swirl one-third of the brown sugar cinnamon filling over the cheesecake layer.
- Repeat the layers: pour another third of the cheesecake mixture, followed by a swirl of another third of the brown sugar cinnamon filling.
- Pour the remaining third of the cheesecake mixture on top and finish with the remaining cinnamon sugar filling, swirling it over the top.
- Bake the Cinnamon Roll Cheesecake: Place the cheesecake in the preheated oven and bake for 1 hour. After 1 hour, turn off the oven and leave the oven door slightly open. Let the cheesecake cool in the oven for 1 hour. After cooling in the oven, let the cheesecake cool on the counter for another hour. Refrigerate the cheesecake for at least 4 hours, but overnight is recommended for the best results.
- Place the cheesecake in the preheated oven and bake for 1 hour.
- After 1 hour, turn off the oven and leave the oven door slightly open. Let the cheesecake cool in the oven for 1 hour.
- After cooling in the oven, let the cheesecake cool on the counter for another hour.
- Refrigerate the cheesecake for at least 4 hours, but overnight is recommended for the best results.
- Finish and Serve: Once the cinnamon roll cheesecake is fully chilled, top it with the frosting from the Pillsbury cinnamon rolls package. Slice the cheesecake into 12 equal pieces. Enjoy your delicious cinnamon roll cheesecake!
- Once the cinnamon roll cheesecake is fully chilled, top it with the frosting from the Pillsbury cinnamon rolls package.
- Slice the cheesecake into 12 equal pieces.
- Enjoy your delicious cinnamon roll cheesecake!
- This delightful dessert combines the classic flavors of cinnamon rolls and creamy cheesecake, creating a truly indulgent treat. Perfect for any occasion, this recipe is sure to impress your friends and family!
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Tips for Making an Amazing Cheesecake:
1. Use Room Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are at room temperature before mixing. This helps achieve a smooth, lump-free batter and ensures even baking.
2. Beat Until Smooth: When mixing the cream cheese, sugar, and sour cream, beat until the mixture is completely smooth and free of lumps. Scrape down the sides of the bowl frequently to incorporate all ingredients evenly.
3. Add Eggs One at a Time: Incorporate the eggs one at a time, mixing well after each addition. This method helps create a creamy texture and prevents the batter from becoming too airy, which can cause cracks.
4. Avoid Overmixing: Mix just until the ingredients are combined. Overmixing can incorporate too much air into the batter, leading to cracks during baking.
5. Prepare the Pan Properly: Grease the springform pan well to prevent sticking. Consider lining the bottom with parchment paper for easier removal of the cheesecake.
6. Use a Water Bath: Baking your cheesecake in a water bath (bain-marie) helps to evenly distribute heat and maintain a consistent temperature, reducing the risk of cracks. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
7. Bake at a Low Temperature: Bake your cheesecake at a lower temperature (around 325°F) to ensure even cooking and to prevent the top from browning too quickly.
8. Avoid Overbaking: Cheesecake should be slightly jiggly in the center when you turn off the oven. It will continue to set as it cools. Overbaking can cause cracks and a dry texture.
9. Gradual Cooling: After baking, turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. This gradual cooling process helps prevent cracks by reducing the sudden temperature change.
10. Chill Thoroughly: Refrigerate the cheesecake for at least 4 hours, but preferably overnight. Chilling allows the flavors to meld and the cheesecake to set properly, making it easier to slice and serve.
11. Use a Sharp Knife for Slicing: For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts. This prevents the cheesecake from sticking to the knife and ensures neat, beautiful slices.
By following these tips, you’ll create a perfectly creamy, smooth, and delicious cheesecake that’s sure to impress every time!
Cinnamon Roll Cheesecake Ingredients:
For the Base:
- 1 package of Pillsbury cinnamon rolls
For the Cheesecake:
- 24 ounces cream cheese, room temperature
- 1 cup sour cream
- 1 ¼ cup granulated sugar
- 4 eggs
- 1 tablespoon vanilla extract
For the Brown Sugar Cinnamon Filling:
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- â…” cup flour
- 2 tablespoons cinnamon
Cinnamon Roll Cheesecake Baking Instructions:
- Prepare the Cinnamon Roll Base:
- Preheat your oven to 325°F (165°C).
- Grease a 9-inch springform pan.
- Press the Pillsbury cinnamon rolls evenly into the bottom of the pan to form the crust. Set aside.
- Make the Cheesecake Batter:
- In a large mixing bowl, using a stand mixer or hand mixer, beat together the room temperature cream cheese, sour cream, and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until fully combined and smooth.
- In a large mixing bowl, using a stand mixer or hand mixer, beat together the room temperature cream cheese, sour cream, and granulated sugar until smooth and creamy.
- Prepare the Brown Sugar Cinnamon Filling:
- In a medium bowl, combine the melted butter, brown sugar, flour, and cinnamon. Mix until well combined and set aside.
- Assemble the Cinnamon Roll Cheesecake:
- Pour one-third of the cheesecake mixture over the cinnamon roll crust.
- Swirl one-third of the brown sugar cinnamon filling over the cheesecake layer.
- Repeat the layers: pour another third of the cheesecake mixture, followed by a swirl of another third of the brown sugar cinnamon filling.
- Pour the remaining third of the cheesecake mixture on top and finish with the remaining cinnamon sugar filling, swirling it over the top.
- Pour one-third of the cheesecake mixture over the cinnamon roll crust.
- Bake the Cinnamon Roll Cheesecake:
- Place the cheesecake in the preheated oven and bake for 1 hour.
- After 1 hour, turn off the oven and leave the oven door slightly open. Let the cheesecake cool in the oven for 1 hour.
- After cooling in the oven, let the cheesecake cool on the counter for another hour.
- Refrigerate the cheesecake for at least 4 hours, but overnight is recommended for the best results.
- Finish and Serve:
- Once the cinnamon roll cheesecake is fully chilled, top it with the frosting from the Pillsbury cinnamon rolls package.
- Slice the cheesecake into 12 equal pieces.
- Enjoy your delicious cinnamon roll cheesecake!
- Once the cinnamon roll cheesecake is fully chilled, top it with the frosting from the Pillsbury cinnamon rolls package.
This delightful dessert combines the classic flavors of cinnamon rolls and creamy cheesecake, creating a truly indulgent treat. Perfect for any occasion, this recipe is sure to impress your friends and family!
Storage Instructions
- Refrigeration: Store the cinnamon roll cheesecake in the refrigerator, covered with plastic wrap or aluminum foil, for up to 5 days. Make sure it is completely cooled before covering to prevent condensation from forming on the surface.
- Freezing: To freeze, wrap the cinnamon roll cheesecake tightly in plastic wrap, then in aluminum foil, or place it in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Serving: For best results, let the cinnamon roll cheesecake sit at room temperature for about 15-20 minutes before serving to enhance its flavor and texture.
More of my recipes
Do you love cheesecake? Check out more of my cheesecake recipes!!Blueberry Crumble Cheesecake
Conclusion
This Cinnamon Roll Cheesecake is a decadent treat that combines the best of two beloved desserts: the rich, creamy texture of cheesecake and the sweet, spiced delight of cinnamon rolls. Perfect for any occasion, this dessert is sure to be a hit with family and friends. Whether you’re hosting a gathering or simply indulging in a special treat at home, this cheesecake is a must-try. Be sure to share your creations and tag us on social media for a chance to be featured!
Try this Cinnamon Roll Cheesecake recipe today and experience the ultimate dessert fusion! Don’t forget to share your photos and tag @munchiesbymallory for a chance to be featured. Happy baking!
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