There’s something absolutely magical about combining two of my favorite desserts: cheesecake and cinnamon rolls! Seriously, what’s not to love? The creamy, rich goodness of cheesecake swirled with the warm, comforting flavors of cinnamon and sugar wrapped in a sweet roll. I remember the first time I made this irresistible Cinnamon Roll Cheesecake—it was during a cozy weekend baking spree with friends. The aroma wafting through the kitchen had us all hovering, practically drooling as we patiently awaited our first slice. And let me tell you, it did not disappoint!
This recipe is ridiculously easy to follow, and the results are nothing short of spectacular. Whether you’re hosting a gathering or just want to treat yourself (because why not?), this dessert will definitely steal the spotlight. So, roll up your sleeves and let’s dive into the deliciousness!
What’s in Cinnamon Roll Cheesecake?
Cream Cheese: This is the star of the show, bringing that rich and creamy texture to the cheesecake. I prefer using full-fat cream cheese for the best results!
Sugar: A little bit of sugar not only sweetens the cheesecake but pairs perfectly with the cinnamon roll flavor.
Vanilla Extract: Pure vanilla extract enhances the flavor of the cheesecake, giving it a fragrant depth that makes every bite delightful.
Eggs: They help bind everything together and create that perfect cheesecake texture. Make sure they are at room temperature for the smoothest batter.
Cinnamon Roll Dough: You can use store-bought dough for convenience or make your own from scratch if you’re feeling adventurous! The dough gets transformed into those lovely swirls we know and love.
Cinnamon and Brown Sugar Mixture: This combo adds to the gooey goodness that makes the rolls irresistible and gives the cheesecake that delectable cinnamon flavor.
Is Cinnamon Roll Cheesecake Good for You?
While this Cinnamon Roll Cheesecake is definitely more of a treat than a health food, it does have some redeeming qualities!
Cream Cheese: Rich in calcium and protein, cream cheese is a slightly better option than many sugary desserts because it provides some nutrients.
Cinnamon: This sweet spice is rich in antioxidants and has anti-inflammatory properties. Plus, it may help regulate blood sugar levels. So, you can enjoy these delightful rolls knowing there’s at least a hint of health!
However, keep in mind that **sugar** and **fat** content are relatively high, so it’s best enjoyed in moderation. I like to serve small slices alongside a cup of coffee or tea to balance out the richness!
Ingredients
– 2 (8-ounce) packages of cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 large eggs, room temperature
– 1 can (16 ounces) of cinnamon roll dough
– 1/4 cup brown sugar
– 1 tablespoon ground cinnamon
– Cooking spray (for greasing)
This recipe serves about 12 generous slices.
How to Make Cinnamon Roll Cheesecake?
1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray. I love using a springform pan because it allows you to remove the cheesecake easily and keeps it looking beautiful!
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This usually takes about 2-3 minutes with a hand mixer.
3. Add in the granulated sugar and vanilla extract and continue mixing until well combined.
4. Add the eggs, one at a time, mixing well after each addition. Be careful not to overmix; you want it smooth but not too airy.
5. In another bowl, mix together the brown sugar and ground cinnamon. This is where the magic happens!
6. Open the can of cinnamon roll dough and unravel it. Cut each roll into quarters, and toss them in the cinnamon and sugar mixture, coating them evenly.
7. Pour half of the cheesecake batter into the prepared springform pan. Next, add half of the cinnamon roll pieces, dropping them randomly over the cheesecake batter.
8. Layer the remaining cheesecake batter over the cinnamon rolls and then top with the remaining cinnamon roll pieces. Feel free to push them down slightly so they sink in a bit.
9. Bake in the preheated oven for 40-45 minutes. The cheesecake should be set and slightly wobbly in the center.
10. Once baked, turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour. This helps prevent cracking!
11. Remove from the oven and let it cool completely before refrigerating for at least 4 hours, or preferably overnight. Trust me, it’s worth the wait!
12. Serve chilled and enjoy every delicious bite!
Sweet Tips for Success!
– Make sure your cream cheese is softened so you don’t end up with lumps; nobody wants chunkiness in their cheesecake!
– For an extra touch, top with a simple glaze made from powdered sugar and a drizzle of milk before serving.
– Leftovers can be stored in an airtight container in the fridge for up to a week (if they last that long!).
– Feel free to experiment with flavors. Add a splash of maple syrup or pumpkin spice for a seasonal twist!
I genuinely hope you give this Cinnamon Roll Cheesecake a try! It’s such a crowd-pleaser, and once you do, I guarantee you’ll be hooked just like I am. If you do make it, drop me a comment to let me know how it turned out—I can’t wait to hear about your delicious adventures in the kitchen! Happy baking!