Description
Indulge in this decadent, crowd-pleasing holiday dessert that perfectly merges a warm, spiced cinnamon roll base with a rich, velvety New York-style cheesecake. Designed for busy bakers, this recipe uses a clever shortcut to provide a gourmet bakery experience at home. It is the ultimate comfort food for cozy evenings and festive gatherings, featuring a delightful cinnamon swirl that will keep your guests coming back for seconds.
Ingredients
2 tubes (12.4 oz each) refrigerated cinnamon rolls
32 oz cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1 tsp vanilla extract
4 large eggs
1 tsp ground cinnamon
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
Press the raw cinnamon roll dough into the bottom and slightly up the sides of the pan to form the crust.
Bake the crust for 10 minutes, then remove from the oven.
In a large bowl, beat the softened cream cheese and sugar together until smooth.
Mix in the sour cream and vanilla extract until well combined.
Add the eggs one at a time, beating on low speed until just incorporated.
Pour the cheesecake batter over the pre-baked cinnamon roll crust.
Sprinkle the reserved cinnamon packet over the top and gently swirl with a knife.
Bake for 50-60 minutes until the edges are set and the center wobbles slightly.
Turn off the oven and let the cheesecake cool gradually in the oven for 30 minutes with the door cracked.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps. Store in an airtight container in the refrigerator for up to 4 days. Do not overmix the batter after adding eggs to keep the texture creamy.
- Prep Time: 25
- Cook Time: 60
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 145mg