Tuesday, August 16, 2016
Cinnamon Roll Cheesecake - um yes. The answer is yes.
I made this recipe for my mom's birthday. An icecream cake would have been so cool and refreshing, but traveling for 35 minutes in the car in a 95 degree day? Yeah, not so much. I've been there and done that awful horrible thing (and the cake slid all over the platter and almost into my lap). So dumb. Hrm... Now I want to make an ice cream cake again - soon!
This recipe is really easy and is not obnoxiously cinnamony. It also does not make that heavy or thick of a cheese cake so it doesn't feel like you are eating something too rich. Give it a try - my family polished off an entire one in one sitting - can yours?
Cinnamon Roll Cheesecake
16 ounces cream cheese, softened
½ cup sugar
½ cup sour cream
1 teaspoon vanilla extract
⅓ cup butter, melted
½ cup light brown sugar
2 tablespoon. cinnamon
1 pack refrigerated cinnamon rolls with frosting (8 regular sized)
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.