Description
A delightful combination of cheesecake and cinnamon rolls, perfect for impressing guests with both flavor and presentation.
Ingredients
Scale
- 16 oz cream cheese, softened
- 3 large eggs
- 1 cup sour cream
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 can refrigerated cinnamon roll dough
- 1/2 cup brown sugar
- 1/4 cup melted butter
Instructions
- Prepare your springform pan by pressing the cinnamon roll dough into the bottom.
- In a large bowl, whip together the cream cheese, eggs, sour cream, sugar, vanilla, and cinnamon until smooth.
- Pour half of the cheesecake mixture into the pan over the dough.
- Mix together the brown sugar, cinnamon, and melted butter for the swirl, then dollop half onto the cheesecake mixture.
- Using a butter knife or toothpick, create swirls in the batter.
- Add the remaining cheesecake mixture and repeat the swirling process on top.
- Cover the pan with foil and bake until the edges are set but the center is still slightly wobbly.
- Let the cheesecake cool in the oven with the door ajar before chilling in the refrigerator overnight.
Notes
For the creamiest results, make sure all ingredients are at room temperature. Avoid skipping the cinnamon swirl for decoration and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg