Gooey Cinnamon Roll Cheesecake
Indulge in the ultimate fusion dessert with this Gooey Cinnamon Roll Cheesecake—a decadent masterpiece that combines the warm, spiced allure of cinnamon rolls with the creamy, velvety richness of cheesecake. Featuring a buttery cinnamon roll crust swirled with ribbons of cinnamon-sugar goodness, this cheesecake is baked to perfection with a tangy cream cheese filling that balances the sweetness. Drizzled with a luscious cream cheese glaze, it's a show-stopping dessert that will leave your taste buds in awe. Perfect for holidays, brunch gatherings, or any occasion that calls for a sweet and satisfying treat, this easy-to-follow recipe brings big flavors with minimal prep. Whether you're a cinnamon roll enthusiast or a lover of cheesecakes, this dessert hybrid promises to impress!
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Recipe Information
Ingredients
- 16.5 ounces Cinnamon roll dough (pre-made or store-bought)
- 16 ounces Softened cream cheese
- 0.75 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 2 pieces Large eggs
- 0.5 cups Sour cream
- 2 tablespoons All-purpose flour
- 0.5 cups Brown sugar
- 2 teaspoons Ground cinnamon
- 2 tablespoons Butter (melted)
- 0.5 cups Powdered sugar
- 1 tablespoons Milk
Instructions
1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with non-stick spray or butter.
2. Open the cinnamon roll dough and press it evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, and set aside to cool.
3. In a large mixing bowl, beat softened cream cheese and granulated sugar together with a hand mixer or stand mixer until smooth and creamy.
4. Add the vanilla extract and eggs to the cream cheese mixture, one at a time, beating well after each addition.
5. Mix in the sour cream and flour until fully incorporated, ensuring there are no lumps.
6. In a small bowl, combine the brown sugar, ground cinnamon, and melted butter to form the cinnamon swirl mixture.
7. Pour half of the cheesecake batter over the baked cinnamon roll crust. Drizzle half of the cinnamon swirl mixture onto the batter. Use a toothpick or knife to create a swirl pattern.
8. Pour the remaining cheesecake batter on top, then drizzle the remaining cinnamon swirl mixture and swirl it in as before.
9. Bake the cheesecake for 50–60 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven and leave the cheesecake in the oven for 15 minutes with the door slightly ajar.
10. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or overnight, to set completely.
11. To prepare the cream cheese glaze, whisk together powdered sugar, milk, and a splash of vanilla extract until smooth. Drizzle the glaze over the chilled cheesecake before serving.
12. Slice, serve, and enjoy your Gooey Cinnamon Roll Cheesecake!
Nutrition Facts
Calories |
4999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.7 g | 352% | |
| Saturated Fat | 153.7 g | 768% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 4044 mg | 176% | |
| Total Carbohydrate | 557.6 g | 203% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 397.8 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 766 mg | 59% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
