Cinnamon Roll Cheesecake – Easy Holiday Dessert Recipe

⏱️ Time Breakdown

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (plus cooling time)
• Servings: 12 slices

📝 Ingredients List

• 2 tubes (12.4 oz each) refrigerated cinnamon rolls
• 32 oz cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 4 large eggs
• 1 tsp ground cinnamon

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• 9-inch springform pan
• Electric hand mixer or stand mixer
• Large mixing bowl
• Rubber spatula
• Measuring cups and spoons
• Parchment paper

Step-by-Step Instructions

1. Prepare the crust: Preheat your oven to 325°F (160°C). Grease your springform pan and press the raw cinnamon roll dough into the bottom and slightly up the sides to create a thick, buttery crust. Bake for 10 minutes, then remove. 🧁
2. Make the filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Mix in the sour cream and vanilla extract.
3. Add eggs: Add the eggs one at a time, beating on low speed just until combined—be careful not to overmix, as this adds too much air.
4. Assemble: Pour the cheesecake batter over your pre-baked cinnamon roll crust. Sprinkle the reserved cinnamon packet (included with the rolls) over the top. Use a knife to gently swirl it through the batter for that signature look. ✨
5. Bake: Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble.
6. Cool: Turn off the oven and leave the door cracked for 30 minutes to let it cool gradually, preventing cracks.

💡 Pro Tips

• Temperature Matters: Ensure your cream cheese and eggs are at room temperature to prevent lumps in your batter.
• Storage: Keep the cheesecake in the refrigerator for up to 5 days, covered tightly with plastic wrap.
• Clean Slices: Dip your knife in hot water and wipe it clean between every slice to get that perfect, professional look.

FAQ

Can I freeze this? Yes! Wrap it tightly in layers of plastic wrap and foil; it will stay delicious for up to one month.

Can I use a different pan? A springform pan is highly recommended for easy removal, but a standard deep cake pan will work if lined well with parchment paper.