Cinnamon Roll Cheesecake
A delightful blend of cinnamon rolls and creamy cheesecake, perfect for any occasion.
Ingredients
For the Cinnamon Roll Base
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
For the Cheesecake Filling
- 16 oz cream cheese At room temperature for easier mixing
- 1 cup powdered sugar
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine flour, granulated sugar, baking powder, and salt.
- Mix in softened butter and milk until a dough forms.
- Roll out the dough on a floured surface to about 1/4 inch thick.
- In a small bowl, mix brown sugar and cinnamon, then sprinkle it over the dough.
- Roll the dough into a log and cut it into slices. Arrange the slices in the bottom of the prepared pan.
Make the Cheesecake Filling
- In another bowl, beat the cream cheese until smooth.
- Add powdered sugar, eggs, and vanilla, mixing until combined.
- Pour the cream cheese mixture over the cinnamon roll slices in the pan.
Baking
- Bake in the preheated oven for about 45-50 minutes or until the cheesecake is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
For serving, consider drizzling with cream cheese frosting or caramel sauce. Garnish with cinnamon or chopped nuts. Store leftovers in an airtight container in the refrigerator for up to 4-5 days, or freeze for 2-3 months.