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Cinnamon Roll Cheesecake

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A delightful fusion of soft, gooey cinnamon rolls and rich, creamy cheesecake, perfect for any occasion.

Ingredients

Scale
  • 1 can of cinnamon roll dough
  • 2 cups cream cheese, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup sour cream
  • 1/4 cup milk
  • Optional: icing for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Unroll the cinnamon roll dough, slice it into small pieces, and press it firmly into the bottom of the springform pan.
  3. In a bowl, beat together softened cream cheese and sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract, ground cinnamon, sour cream, and milk until well combined.
  6. Pour the cheesecake mixture over the crust and smooth the top with a spatula.
  7. Bake for 30-35 minutes until the center is set and lightly golden.
  8. Allow to cool to room temperature, then refrigerate for at least 2 hours before serving.
  9. Slice and serve with optional icing on top.

Notes

For best flavor, allow cheesecake to chill thoroughly before serving. It can be stored in the refrigerator for 3-4 days or frozen for 1-2 months.

Nutrition

Find it online: https://hwepodcast.com/cinnamon-roll-cheesecake/