How To make Cinnamon Cheesecake

Cinnamon Roll Cheesecake (Creamy & No Cracks)

Let's bring our cheesecake game up a notch with this cinnamon roll cheesecake. Even without the water bath method, this cheesecake is super creamy and with a smooth top (no cracks!). Follow my written tips on our website (link below)! Buttery base, smooth filling with a touch of cinnamon flavour and oh, that cinnamon roll layer in the middle is what you don't want to skip. Pure goodness of cinnamon, brown sugar, butter and a touch of flour. Give it a try!

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Things I used in this recipe:
Springform pan (similar):
Digestive biscuits:
Offset spatula:
Cake stand:
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Cinnamon Roll Cheesecake Recipe | Pillsbury

Do you love cheesecake? What about cinnamon rolls? If you said YES to both, then you're sure to love this tasty Cinnamon Roll Cheesecake Recipe from Pillsbury. Our Grands!™ Cinnamon Rolls do all the heavy lifting, so you're left with a 25-minute prep time.

Try Cinnamon Roll Cheesecake for an easy dessert tonight!

Burnt Basque Cheesecake | Super Easy 1 Minute Recipe Video #SHORTS

How to make the most decadent and easy Burnt Basque Cheesecake. This is a foolproof method
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Cinnamon Roll CHEESECAKE | Zimt-Käsekuchen ???????? I Einfach Backen

⛄???? Cinnamon Roll Cheesecake ist ein wahr gewordener Traum. Der knusprige Keksboden passt so gut zur cremigen Zimt- und Cheesecakefüllung. Das einfache Rezept gelingt dir garantiert! ????????
➡️ Die genaue Zubereitung findest du hier:

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für den Keksboden:
125 g kernige Hafer - Kekse
65 g flüssige Butter
½ TL gemahlener Zimt
40 g Zucker

Für die Zimtfüllung:
75 g flüssige Butter
45 g brauner Zucker
1 TL gemahlener Zimt
25 g Weizenmehl (Type 405)

Für die Cheesecake-Füllung:
420 g Frischkäse (Doppelrahmstufe)
150 g Sauerrahm
2 Eier (Gr. M)
80 g Zucker
½ TL Vanilleextrakt
40 g Weizenmehl (Type 405)
½ Pck. Vanillepuddingpulver (à 37 g)

Für den Guss
150 g Crème fraîche
50 g Sahne
40 g Puderzucker
2 TL gemahlener Zimt

Für die Dekoration:
½ TL Zimt

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How to Make Cinnamon Roll Cheesecake

INGREDIENTS
Crust:

2 (1 pound) packages store-bought cinnamon rolls

Cheesecake filling:

3 cups cream cheese

1/2 cup cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla

3 eggs

Cinnamon topping:

1/4 cup dark brown sugar

1 tablespoon cinnamon

Cream cheese frosting:

1/2 cup butter, softened

8 ounces cream cheese, softened

3 cups powdered sugar

1 teaspoon vanilla

INSTRUCTIONS
For the crust: Preheat oven to 350 degrees. Spray the inside of a springform pan with cooking spray.

Remove cinnamon rolls from can, and slice into 1/4-inch slices. Press the slices into the bottom of the pan and up the sides, making a thin crust. Set aside.

For the filling: In a large bowl, add cream cheese and beat with a hand mixer until smooth. Add sugar and vanilla and mix until incorporated. Slowly add eggs and mix until combined. Pour mixture over the crust.

Bake 45 to 50 minutes until filling is just firm to touch. Let cool.

For the cinnamon topping: In a small bowl, mix brown sugar and cinnamon. Sprinkle mixture over the top of the cooled cheesecake in a thin, even layer.

For the cream cheese frosting: In a large bowl, add cream cheese and butter. Beat until smooth, making sure to scrape down the sides of the bowl. Stir in vanilla and powdered sugar and mix until smooth and combined. Add to a piping bag and swirl frosting on top of cheesecake.

Cinnamon Roll Cheesecake

Here is what you'll need!

Yields: One 9-inch cheesecake

INGREDIENTS
16 ounces cream cheese, softened
½ cup sugar
½ cup sour cream
1 teaspoon vanilla extract
2 eggs
⅓ cup butter, melted
½ cup light brown sugar
2 tablespoon. cinnamon
1 pack refrigerated cinnamon rolls with frosting (8 regular sized)

PREPARATION
1. Preheat oven to 325°F/160°C.
2. In a bowl, beat the cream cheese and sugar until smooth.
3. Add the sour cream and vanilla, and beat until there are no lumps.
4. Add the eggs one at a time, mixing completely after each one.  Set aside.
5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined.  Set aside.
6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.  
7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.  
8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
9. Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle.  Remove from oven and cool completely.  
10. Top with frosting from the cinnamon rolls.
11. Refrigerate at least 4 hours.
12. Enjoy!


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