Cinnamon Roll Cheesecake

Imagine a dessert that perfectly marries the warm, comforting flavors of a freshly baked cinnamon roll with the creamy, rich texture of cheesecake. Enter the Cinnamon Roll Cheesecake Delight—a dessert that is as indulgent as it is visually stunning. This innovative treat takes two beloved classics and combines them into one mouthwatering masterpiece that is sure to impress friends and family alike.

Indulge in the ultimate dessert experience with our Cinnamon Roll Cheesecake Delight! This luscious treat combines the warm, gooey goodness of cinnamon rolls with the rich creaminess of cheesecake, creating a delicious fusion that will leave everyone wanting more. Perfect for any occasion, this dessert is easy to make and visually stunning. Elevate your gatherings with this crowd-pleaser! #DessertRecipe #CinnamonRoll #Cheesecake #Baking #SweetTooth #Foodie

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Ingredients

For the Cinnamon Roll Crust:

1 can (15 oz) refrigerated cinnamon rolls

1/4 cup chopped pecans (optional)

1/4 cup melted butter

For the Cheesecake Filling:

16 oz cream cheese, softened

3/4 cup granulated sugar

1 tsp vanilla extract

2 large eggs

1/4 cup sour cream

1 tsp ground cinnamon

For the Topping:

1/2 cup powdered sugar

2 tbsp milk

1/2 tsp vanilla extract

Instructions

Preheat the Oven: Set your oven to 350°F (175°C).

Prepare Cinnamon Roll Crust: Open the can of cinnamon rolls, and separate the rolls. Cut each roll into quarters and place them into a large mixing bowl. If using, add the chopped pecans to the bowl. Pour the melted butter over the rolls and mix until well-coated.

Form the Crust: Grease a 9-inch springform pan. Press the cinnamon roll mixture evenly across the bottom and up the sides of the pan to form a crust. Bake in the preheated oven for 10-12 minutes or until golden brown. Remove from the oven and let it cool slightly.

Make Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy. Add vanilla extract, eggs, sour cream, and ground cinnamon, and mix just until combined (be careful not to overmix).

Pour and Bake: Pour the cheesecake filling into the cooled cinnamon roll crust. Bake in the oven for 40-45 minutes or until the edges are set, but the center still has a slight jiggle. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.

Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight.

Prepare Topping: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Serve: Once chilled, drizzle the icing over the cheesecake and cut into slices. Enjoy your Cinnamon Roll Cheesecake Delight!

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes (plus chilling time) | Servings: 10-12 slices