Best 5 Cinnamon Roll Cheesecake Recipes

CINNAMON ROLL CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 325°F/160°C.
• In a bowl, beat the cream cheese and sugar until smooth.
• Add the sour cream and vanilla, and beat until there are no lumps.
• Add the eggs one at a time, mixing completely after each one. Set aside.
• In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
• In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
• Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
• Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
• 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.
• Top with frosting from the cinnamon rolls.
• Refrigerate at least 4 hours.
• Enjoy!

GOOEY CINNAMON ROLL CHEESECAKE

Steps:

• 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!

CINNAMON ROLL STREUSEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• To make the crust, combine the graham cracker crumbs and sugar, then add melted butter, mixing with a fork.
• Press into bottom and slightly up sides of a 9 inch spring-form pan and bake in the oven for about 8 minutes to set it.
• Next start to make the streusel. In a large bowl, mix together the graham cracker crumbs, brown sugar, and cinnamon, then add your melted butter and stir thoroughly.
• In a medium sized bowl mix together the cream cheese and sugar. Add the vanilla, then add eggs one at a time, beating well after each egg. Make sure you scrape the sides of the bowl with a spoon or rubber spatula to fully mix all of the ingredients.
• Pour half of the cheesecake mixture onto the crust, then top with half of the streusel.
• Pour the remaining cheesecake batter on top, then add another layer with the remaining streusel.
• Place spring-form pan on baking sheet and place in the middle rack of the oven. Bake about 50-60 minutes.
• Allow to cool fully in fridge before topping.
• For the topping, mix together the melted butter, vanilla and powdered sugar. Add small amounts of milk to thin, if needed. Place topping into a piping bag (or ziploc bag with a small corner cut out.) Drizzle/pipe over cheesecake in a criss-cross pattern before serving.
• Variations:Add a 1/2 cup of chopped/crushed pecans to the streusel mixture for added flavor. Your favorite cream-cheese frosting can be substituted in place of the topping.

CINNAMON ROLL CHEESECAKE

Steps:

• 1. Preheat oven to 350. Spray a 9x13 pan with cooking spray.
• 2. Combine cream cheese, egg, 1 cup sugar, and 1 tsp of vanilla. Mix until smooth.
• 3. Open cinnamon roll dough and spread onto bottom of pan making sure seams of dough are pinched. Spread cream cheese mixture on top of dough, sprinkle with chopped nuts of your choice. Top with crescent dough pulling to cover cream cheese completely. Sprinkle with cinnamon.
• 4. Combine melted butter, remaining cup of sugar and vanilla. Microwave until smooth. Pour over crescent dough.
• 5. Bake for 30-35 minutes until top is golden brown. Cool before cutting.

CINNAMON ROLL CHEESECAKE BARS RECIPE - (4.2/5)

Steps:

• Preheat oven to 325°F. Line an 8x8-inch pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside. In a medium bowl, stir together the cinnamon graham crumbs, melted butter and brown sugar together until completely moistened. Press the mixture evenly along the bottom of the pan and bake for approx. 10 to 12 minutes or until golden. Remove from the oven but keep the oven on. While crust bakes, prepare your cheesecake. In the bowl of a stand mixer, cream together the cream cheese and sugar until fluffy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla. Lastly, beat in the sour cream. Set mixture aside. Meanwhile, in a medium saucepan over a low heat, melt the butter. Stir in the brown sugar, flour, and cinnamon, stirring until smooth. Set aside. This should be a paste-like texture. Spread half of the cheesecake mixture into the prepared crust. Top with half of the cinnamon sugar mixture. I like to draw lines with the cinnamon sugar mixture into the cheesecake and then swirl them together with a butter knife. Top with remaining cheesecake, then remaining cinnamon sugar mixture, swirling together. Bake for approx. 35 to 40 minutes or until cheesecake is set and the center is just a little jiggly. Cool completely, then refrigerate for at least 2 hours before serving.