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Cinnamon Roll Cheesecake

A delightful blend of cream cheese goodness atop a cinnamon roll base, perfect for family gatherings or quiet evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Cinnamon Roll Base
  • 2 cans refrigerated cinnamon rolls
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup butter, melted
For the Cheesecake Filling
  • 2 packages cream cheese, softened (8 ounces each)
  • 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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. Press the coated cinnamon roll pieces into the bottom of a greased 9-inch springform pan.
Making the Filling
  1. In another bowl, beat the softened cream cheese and sugar until smooth.
  2. Add the eggs one at a time, followed by the vanilla extract, flour, and salt. Beat until everything is creamy and homogenous.
Baking
  1. Pour the cheesecake filling over the cinnamon roll crust.
  2. Place the springform pan in the preheated oven and bake for 50–60 minutes.
  3. Once baked, let it cool at room temperature before refrigerating for at least 4 hours—or overnight.
Topping
  1. In a small bowl, mix powdered sugar, milk, and vanilla extract until smooth.
  2. Drizzle the topping over the cheesecake before serving.

Notes

Ensure cinnamon roll pieces are packed tightly for the crust. Use softened cream cheese for smooth blending, and avoid opening the oven door while baking to prevent cracks.