I saw this recipe while scrolling down my Facebook feed. It looked so yummy we decided to make it last weekend. My first reaction was "what do you mean a cinnamon roll cheesecake? How would that even work?" So I took a look and it seemed almost like it shouldn't be able to work, but it looked so tasty... Finally I showed my hubby and of course he said we had to make it. It was easy to make, and the house smelled amazing when we took it out of the oven. The only downside was the unbearable wait for it to cool before we could taste it. Finally came the first bite... it was amazingly good!
Note: the original recipe called for 35 minutes of cooking time, but ours needed an extra 10 minutes. The center should be soft and slightly jiggly when you remove it, but not watery.
Ingredients:
16 oz. of cream cheese, softened
1/2 cup of sugar
1/2 cup of sour cream
1 Tsp. of vanilla extract
2 eggs
1/3 cup of melted butter
1/2 cup of brown sugar
2 Tbsp. of cinnamon
1 canister of refrigerated cinnamon rolls with frosting (for 8 regular sized rolls)
Procedure:
1) Preheat the oven to 325° F. Then beat the softened cream cheese.
2) Add the sugar.
3) Add the sour cream.
4) Add the vanilla extract.
5) Keep mixing until it's smooth.
6) Add the eggs, one at a time until they're full incorporated.
7) Once it's all combined set it aside.
8) In a separate bowl mix together the butter, brown sugar and cinnamon.
9) In a greased springform pan press all the cinnamon rolls until they fully cover the bottom.
10) Spread the cheesecake batter.
11) In a greased springform pan press all the cinnamon rolls until they fully cover the bottom.
12) Drop spoonfuls of the sugar/cinnamon mixture onto the cheesecake batter.
13) Swirl the mixture in to the cheesecake with a butter knife.
14) Bake for 45 minutes. Or until the edges are firm but the center is still jiggly.
15) Remove from the oven and cool completely.
16) Top with the icing. And refrigerate for at least 4 hours.
Enjoy!
Preheat the oven to 325° F. Then beat the softened cream cheese.
Add the sugar.
Add the sour cream.
Add the vanilla extract.
Keep mixing until it's smooth.
Add the eggs, one at a time until they're full incorporated.
Once it's all combined set it aside.
In a separate bowl mix together the butter, brown sugar and cinnamon.
In a greased springform pan press all the cinnamon rolls until they fully cover the bottom.
Spread the cheesecake batter.
Drop spoonfuls of the sugar/cinnamon mixture onto the cheesecake batter.
Swirl the mixture in to the cheescake with a butter knife.
Bake for 30 to 35 minutes. Or until the edges are firm but the center is still jiggly.
Remove from the oven and cool completely.
Top with the icing. And refrigerate for at least 4 hours.
Now, serve and enjoy!
