Cinnamon Roll Cheesecake
May 6, 2021 20:40:23 GMT -5
Post by songbird on May 6, 2021 20:40:23 GMT -5
Cinnamon Roll Cheesecake
Serves 9
15m prep time
45m cook time
INGREDIENTS
5 refrigerated cinnamon rolls with icing (1 17.5 oz container)
FOR THE CHEESECAKE FILLING:
16 oz cream cheese, at room temperature
1 cup granulated sugar
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
3 eggs
FOR THE CINNAMON FILLING:
1/3 cup butter, melted
1 cup brown sugar
3 tablespoons cinnamon
FOR THE CREAM CHEESE FROSTING:
3 oz cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
PREPARATION
Preheat oven to 325°F and grease a 9-inch springform pan with nonstick spray. Set aside.
First make the cheesecake filling:
In a medium mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth. Add vanilla and flour and mix to combine.
Add eggs, one at a time, mixing completely between additions. Set aside.
Next, make the cinnamon filling:
In a small bowl, stir together the melted butter, cinnamon and brown sugar until well mixed. Set aside.
Lay cinnamon rolls in bottom of prepared pan and press flat into a single layer until they cover the bottom of the pan.
Pour in cheesecake filling, then drop spoonfuls of cinnamon filling over the top. Use a knife to gently swirl the two together.
Bake until center of cake is set, 45-55 minutes. Remove from oven and let cool completely before transferring to fridge to chill at least 4 hours and up to overnight.
When ready to serve, remove cake and let come to room temperature and make the cream cheese frosting:
In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth. Gradually add powdered sugar and vanilla and beat until light and fluffy. Drizzle or pipe frosting over the top of the cheesecake.
link
Serves 9
15m prep time
45m cook time
INGREDIENTS
5 refrigerated cinnamon rolls with icing (1 17.5 oz container)
FOR THE CHEESECAKE FILLING:
16 oz cream cheese, at room temperature
1 cup granulated sugar
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
3 eggs
FOR THE CINNAMON FILLING:
1/3 cup butter, melted
1 cup brown sugar
3 tablespoons cinnamon
FOR THE CREAM CHEESE FROSTING:
3 oz cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
PREPARATION
Preheat oven to 325°F and grease a 9-inch springform pan with nonstick spray. Set aside.
First make the cheesecake filling:
In a medium mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth. Add vanilla and flour and mix to combine.
Add eggs, one at a time, mixing completely between additions. Set aside.
Next, make the cinnamon filling:
In a small bowl, stir together the melted butter, cinnamon and brown sugar until well mixed. Set aside.
Lay cinnamon rolls in bottom of prepared pan and press flat into a single layer until they cover the bottom of the pan.
Pour in cheesecake filling, then drop spoonfuls of cinnamon filling over the top. Use a knife to gently swirl the two together.
Bake until center of cake is set, 45-55 minutes. Remove from oven and let cool completely before transferring to fridge to chill at least 4 hours and up to overnight.
When ready to serve, remove cake and let come to room temperature and make the cream cheese frosting:
In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth. Gradually add powdered sugar and vanilla and beat until light and fluffy. Drizzle or pipe frosting over the top of the cheesecake.
link
