Grandma’s Ultimate Cinnamon Roll Cheesecake: A Taste of Comfort
Is there anything more comforting than the rich aroma of cinnamon wafting through your kitchen? Grandma’s Ultimate Cinnamon Roll Cheesecake captures that essence perfectly. This delightful recipe offers a delicious blend of cream cheese goodness atop a cinnamon roll base, ticking all the boxes for a dessert that’s both easy to make and utterly irresistible. It might just become your new go-to for family gatherings or even those quiet evenings when you need a little sweet pick-me-up!
Why You’ll Love This Cinnamon Roll Cheesecake
This isn’t just any cheesecake. It’s fluffy, creamy, and swirled with that beloved cinnamon roll flavor we all adore. Imagine serving this at your next brunch or celebration, and watching as the smiles spread across faces young and old. Whether you’re a busy mom trying to whip up something quick, or someone who loves to impress with their baking skills, this cheesecake fits the bill. Plus, who doesn’t love a recipe that feels like a warm hug from grandma?
Ingredients You’ll Need
Before you roll up your sleeves and plunge into the world of baking, let’s gather some essentials. Here’s what you’ll need to create this marvel:
For the Cinnamon Roll Base:
- 2 cans of refrigerated cinnamon rolls
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 cup butter, melted
For the Cheesecake Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
For the Topping:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Let’s Bake This Cheesecake!
Ready to take your kitchen adventure to the next level? Follow these straightforward steps, and soon enough, you’ll be feasting on Grandma’s Ultimate Cinnamon Roll Cheesecake!
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Preheat your oven: Preheat to 350°F (175°C). It’s that simple—just your oven getting all cozy and ready for this deliciousness.
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Create the base: In a large bowl, cut the cinnamon rolls into quarters. Add sugar and cinnamon, then drizzle with melted butter. Toss until the pieces are coated evenly (This is the part where you want to taste a little bit—totally reasonable!).
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Form your crust: Press the coated cinnamon roll pieces into the bottom of a greased 9-inch springform pan. Get your hands in there for a solid, even layer—this is your foundation of flavor!
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Whisk the filling: In another bowl, beat the softened cream cheese and sugar until smooth. Add the eggs, one at a time, followed by the vanilla extract, flour, and salt. Beat until everything is creamy and homogenous; you want it to be as smooth as your favorite playlist.
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Combine the magic: Pour the cheesecake filling over the cinnamon roll crust. This is where it starts to look like a masterpiece!
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Bake it up: Place the springform pan in the preheated oven and bake for 50–60 minutes. The center should be set but still slightly jiggly—remember, it’ll firm up as it cools!
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Chill out: Once baked, let it cool at room temperature before refrigerating for at least 4 hours—or overnight if you have the patience.
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Make the topping: In a small bowl, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle this sweet concoction over the cheesecake before serving to give it that wow factor!
Tips for Success:
- Crust perfection: Make sure to pack the cinnamon roll pieces tightly; a good foundation is key to a great cheesecake!
- Room temperature ingredients: Your cream cheese should be soft enough to blend easily without lumps. This little trick makes a world of difference!
- No cracks allowed: If you want a flawless top, do not open the oven door while it’s baking!
Personal Anecdote
I’ll confess: I first learned this recipe from my own grandmother, who would whip it up for family holidays. Seeing my kids’ eyes light up as they savored their first bites reminded me of my own childhood and how treats made every moment a little sweeter. Now, making it brings back so many memories, and the smell alone takes me on a nostalgia trip!
FAQs about Grandma’s Ultimate Cinnamon Roll Cheesecake
Can I use store-bought cream cheese?
Absolutely! Just make sure it’s softened to room temperature for easy blending.
What if I don’t have a springform pan?
You can use a regular baking dish, but be cautious when removing the cheesecake. It may not come out as easily, but it will still taste delicious!
How do I store leftovers?
If there are any leftovers (and let’s be honest, that’s a big if!), they can be stored in an airtight container in the fridge for up to five days.
What’s Next?
Now that you’ve mastered Grandma’s Ultimate Cinnamon Roll Cheesecake, maybe you’d like to try making some homemade whipped cream to go alongside it? Or perhaps a refreshing fruit salad to balance out that sweetness? You can find more delicious desserts on our website, perfect for any occasion. So, what are you waiting for? Grab your apron, and let’s cook up some joy together!
Meta Description: Grandma’s Ultimate Cinnamon Roll Cheesecake is the perfect recipe for sweet indulgence. Quick, easy, and delicious, this dish will become your go-to dessert. Try it today!
Cinnamon Roll Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cut the cinnamon rolls into quarters. Add sugar and cinnamon, then drizzle with melted butter. Toss until the pieces are coated evenly.
- Press the coated cinnamon roll pieces into the bottom of a greased 9-inch springform pan.
- In another bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs one at a time, followed by the vanilla extract, flour, and salt. Beat until everything is creamy and homogenous.
- Pour the cheesecake filling over the cinnamon roll crust.
- Place the springform pan in the preheated oven and bake for 50–60 minutes.
- Once baked, let it cool at room temperature before refrigerating for at least 4 hours—or overnight.
- In a small bowl, mix powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the topping over the cheesecake before serving.