The dough of this cinnamon roll cheesecake contains a swirl of cinnamon filling. It is excellent, creamy, and fluffy. 

A buttery crust serves as the cheesecake's foundation. The delicious cinnamon stuffing and creamy cheesecake are packed into every bite. Cream cheese icing and cinnamon sprinkles are placed on top of the cheesecake.

This cheesecake is ideal for those who enjoy cinnamon buns!

Cinnamon roll cheesecake

This cheesecake with cinnamon rolls is very delicious! On top of a delicately sweet cinnamon crust are layers of rich, creamy cinnamon cheesecake with pockets of buttery cinnamon filling. It has the appearance and flavor of a cinnamon roll and is finished with a creamy cream cheese icing. Your new favorite dessert is this one!

Why This Cinnamon Roll Cheesecake Will Be Your Favorite

In the shape of cheesecake, cinnamon rolls? What's not to adore? My top picks for this rich cheesecake are listed below.

Packed with cinnamon:

The amount of this comforting, celebratory spice I added to the filling (and crust, for that matter) will not disappoint you if you love cinnamon as much as I do. It is clearly visible throughout the whole desert.

Feel the texture:

This cheesecake's filling is incredibly rich, thick, and creamy thanks to the ideal proportions of cream cheese, sour cream, and eggs. It's delicious when paired with the layers of melt-in-your-mouth cinnamon roll filling.

Adaptable:

Here, I went a little too far with the cinnamon. You'll be completely enamored with this cheesecake just the way it is if, like me, you like cinnamon.  

However, you may simply reduce the amount of cinnamon in the crust and/or fillings if you want a somewhat milder cinnamon flavor.

Get the high quality cinnamon from E-Shef store Now.

Components:

• For eight portions

• 16 ounces (450 grams) of softened cream cheese

• Half a cup of sugar (100 g)

• ½ cup (120 g) sour cream

• One teaspoon of vanilla extract

• Two eggs

• 115 grams (½ cup) melted butter

• One-half cup (100 g) light brown sugar

• Two teaspoons of cinnamon

• One box of chilled cinnamon rolls with icing

Getting ready:

• Set the oven temperature to 325°F/160°C.

• Beat the sugar and cream cheese together in a bowl until creamy.

• Beat the vanilla and sour cream in until lumps are gone.

• One by one, add the eggs, thoroughly mixing after each addition. Put aside.

• Combine the cinnamon, brown sugar, and butter in a separate dish and stir until well blended. Put aside.

• Press all of the cinnamon rolls flat in a springform pan that has been oiled, covering the bottom of the pan entirely.

• Drop spoonfuls of the butter mixture onto the cheesecake batter after spreading it evenly.

• Using a knife, swirl the butter mixture into the cheesecake, being careful not to get it near the corners.

• The cheesecake should be hard around the edges but still have some give in the center after baking for 30 to 35 minutes.

• Apply grease to your springform pan.

• Cover with cinnamon roll icing.

• Put in the fridge for at least four hours.

• Have fun!

Too busy? Contact E-Shef store to get the best cinnamon ever and prepare your favourite cinnamon roll cheesecake.

How Much Time Does Cinnamon Roll Cheesecake Keep?

Store any excess cinnamon roll cheesecake in the refrigerator after carefully wrapping it in plastic wrap. The cheesecake may be stored for approximately a week. The cheesecake could then begin to develop mold or take on a somewhat sour flavor. However, this cheesecake is so good that you should have no trouble finishing it within a week!

How to Freeze Cheesecake with Cinnamon Rolls

Prepare this cheesecake recipe ahead of time, let it cool in the refrigerator, then securely wrap and freeze. For optimal results, remove the cheesecake from the pan before packaging and freezing. The cheesecake may be stored for one to two months in the freezer.  

When the cinnamon roll cheesecake is ready to eat, remove it from the freezer and let it defrost gradually in the refrigerator overnight. The next day, it will be prepared for slicing and serving! 

Advice for the Greatest cinnamon roll cheesecake

• Use Full Fat: Full-fat cream cheese and sour cream will give your cheesecake the optimum consistency and richness.

• Components at Room Temperature: All of the components, including the cream cheese, sour cream, eggs, and so forth, must be at room temperature in order to produce that velvety, rich filling. Lump formation may result from using substances that are excessively cold. Remove your ingredients and leave them for at least two hours. 

• Avoid Overbeating: If you overbeat the batter, too much air will be added, which might cause the mixture to split or rise and fall sharply. As soon as everything is combined, cease beating with a paddle set at low to medium speed. 

• Apply grease to your springform pan: You should oil your springform pan even if it is non-stick. All surfaces should be gently oiled with cooking spray or coated with cold butter.

• Keeping cinnamon roll cheesecake Moist: The only method to ensure the creamiest, most uniformly cooked cheesecake is to use a water bath. You can get the same effect by placing the pan of water on the rack just underneath the cheesecake if you don't want to put it in the water bath. 

• Avoid Peeking: Avoid opening the oven to take a quick look at your cheesecake. All that hard-earned steam will be released, and it may shatter as a result. It's not a good idea to expose the cake to high heat. 

• Allow it to cool; a tiny wobbling in the middle indicates that the cinnamon roll cheesecake is done. It will break if you put a knife or thermometer inside of it. After it's finished, turn off the oven and let it cool to room temperature. This keeps it from breaking and takes around an hour. Take it out of the oven and refrigerate it for 6–8 hours or overnight.

Don't miss the opportunity now and buy the best cinnamon ever from the E-SHEF store.