𝐂𝐢𝐧𝐧𝐚𝐦𝐨𝐧 𝐑𝐨𝐥𝐥 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 𝐰𝐢𝐭𝐡 𝐂𝐫𝐞𝐚𝐦 𝐂𝐡𝐞𝐞𝐬𝐞 𝐈𝐜𝐢𝐧𝐠

Introduction

If you’re a fan of both cinnamon rolls and cheesecake, then this Cinnamon Roll Cheesecake with Cream Cheese Icing is the perfect dessert to try! Combining the warm, gooey goodness of cinnamon rolls with the rich, creamy texture of cheesecake, this treat is a showstopper at any gathering. With layers of cinnamon sugar swirls, a luscious cheesecake filling, and topped with velvety cream cheese icing, this dessert will leave everyone craving more.

Why You’ll Love This Cinnamon Roll Cheesecake

• Two Favorite Desserts in One: This recipe combines the best of two worlds—cinnamon rolls and cheesecake. You get the comforting, soft dough of the cinnamon rolls and the smooth, rich texture of cheesecake in every bite.
• Perfect for Special Occasions: Whether it’s for a birthday, holiday, or just because, this dessert makes any occasion feel extra special.
• Deliciously Decadent: The cream cheese icing adds an indulgent, tangy sweetness that balances perfectly with the richness of the cheesecake and the cinnamon swirl.

Ingredients for Cinnamon Roll Cheesecake

• For the Cinnamon Roll Base:
  • 1 can of refrigerated cinnamon rolls (or homemade if you prefer)
  • 3 tablespoons of melted butter
  • 1/2 cup of brown sugar
  • 1 tablespoon of ground cinnamon
• For the Cheesecake Layer:
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
• For the Cream Cheese Icing:
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

How to Make Cinnamon Roll Cheesecake

1. Prepare the Cinnamon Roll Base: Preheat your oven according to the cinnamon roll package instructions. Unroll the cinnamon rolls and place them in the bottom of a greased springform pan, arranging them in a circle. Brush the cinnamon rolls with melted butter. Mix together the brown sugar and cinnamon, and sprinkle it over the rolls. Press the rolls down gently to form a solid base.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and beat until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated. Pour the cheesecake batter over the cinnamon roll base in the springform pan.
3. Bake the Cinnamon Roll Cheesecake: Bake at 325°F (160°C) for 40-45 minutes, or until the cheesecake is set and the edges begin to turn golden brown. Let the cheesecake cool at room temperature before placing it in the refrigerator for at least 3 hours to set completely.
4. Prepare the Cream Cheese Icing: While the cheesecake is cooling, prepare the cream cheese icing. Beat the cream cheese until smooth, then add powdered sugar, milk, and vanilla extract. Mix until smooth and creamy.
5. Assemble the Cheesecake: Once the cheesecake is completely cooled, drizzle the cream cheese icing generously over the top. For an extra touch, you can even warm the icing slightly to create a more flowing consistency.
6. Serve and Enjoy: Slice the cheesecake into wedges and serve chilled. Enjoy the creamy, cinnamon-infused delight!

Tips for Making the Best Cinnamon Roll Cheesecake

• Use Quality Ingredients: The best results come from using high-quality cream cheese, fresh eggs, and a good brand of cinnamon rolls.
• Chill Before Serving: Allow the cheesecake to chill in the fridge for a few hours to ensure it sets perfectly and slices cleanly.
• Add Extra Toppings: For added flair, consider topping your cheesecake with crushed nuts, caramel sauce, or a sprinkle of extra cinnamon sugar.
• Make Ahead: This cheesecake can be made a day ahead of time, making it the perfect make-ahead dessert for busy occasions.

Storage Tips

• Refrigeration: Store leftover cinnamon roll cheesecake in an airtight container in the fridge for up to 5 days.
• Freezing: You can freeze slices of cheesecake for up to 3 months. Wrap each slice in plastic wrap and foil before freezing.

Conclusion

This Cinnamon Roll Cheesecake with Cream Cheese Icing is the perfect dessert for those who want to indulge in the best of both worlds. It’s easy to make, incredibly delicious, and guaranteed to be a crowd-pleaser. Whether you’re serving it at a special occasion or enjoying it for a sweet treat, this cheesecake is sure to impress. Try it today and delight your taste buds with every creamy, cinnamon-filled bite!

Serving Tips for Cinnamon Roll Cheesecake with Cream Cheese Icing

1. Serve Chilled: This cheesecake is best served chilled. After letting it set in the fridge, slice it into wedges for a perfect serving size. The cream cheese icing will be a bit firmer when chilled, giving each slice a neat, clean edge.
2. Garnish for Extra Flair: For added visual appeal, sprinkle a little cinnamon or nutmeg on top of the cheesecake before serving. You can also add some crushed pecans, caramel drizzle, or even a few extra cinnamon roll crumbles.
3. Pair with Beverages: This dessert pairs beautifully with a warm drink like coffee, hot chocolate, or even a spiced latte. The combination of the rich cheesecake and the aromatic cinnamon roll flavor complements the warmth of these beverages perfectly.
4. Cutting the Cheesecake: Use a sharp knife to cut the cheesecake into clean slices. If the cream cheese icing is a bit sticky, you can dip the knife in warm water and wipe it off between cuts for a cleaner finish.

Storage Tips for Cinnamon Roll Cheesecake

1. Refrigeration: To keep your cinnamon roll cheesecake fresh, store it in the refrigerator. Place the cheesecake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to 5 days.
2. Freezing: If you want to keep your cheesecake for a longer period, you can freeze individual slices. Wrap each slice in plastic wrap and foil, and place them in a freezer-safe container. The cheesecake can be frozen for up to 3 months. When ready to enjoy, simply thaw it in the fridge overnight.
3. Avoid Freezing the Icing: If you plan to freeze the cheesecake, it’s best to freeze the cheesecake portion separately from the cream cheese icing. The icing may not maintain its smooth texture after freezing. Add the icing fresh when you’re ready to serve.

By following these serving and storage tips, you can enjoy your Cinnamon Roll Cheesecake with Cream Cheese Icing at its best, whether freshly made or kept for later indulgence!

1. Can I use homemade cinnamon rolls for this recipe?
Yes, you can absolutely use homemade cinnamon rolls instead of store-bought ones! Just be sure to prepare them to the same size and thickness as the store-bought rolls to ensure the cheesecake bakes evenly. Homemade rolls will add an extra layer of richness and flavor to the dessert.

2. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made ahead of time! In fact, it’s ideal to prepare it a day before serving to allow the flavors to meld together and for the cheesecake to fully set. Store it in the fridge overnight, and add the cream cheese icing just before serving.

3. How do I know when the cheesecake is fully baked?
The cheesecake is done when the edges are golden brown and the center is set with a slight jiggle. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs. Be careful not to overbake, as this can cause the cheesecake to crack.

4. Can I use a different icing for this cheesecake?
While the cream cheese icing perfectly complements the cinnamon roll cheesecake, you can substitute it with other frostings if you prefer. Options like whipped cream cheese frosting, vanilla glaze, or even a caramel sauce would work beautifully with the cinnamon and cheesecake flavors.

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