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Cinnamon Roll Cheesecake Delight is a dessert that beautifully marries two beloved treats: the warm, gooey goodness of cinnamon rolls and the rich, creamy texture of cheesecake. This indulgent creation is the perfect way to impress guests at any gathering or simply satisfy your sweet cravings at home. Picture a beautifully baked cheesecake with a cinnamon roll crust, drizzled with a sweet glaze—it's a dessert that not only looks stunning but also tantalizes the taste buds with its harmonious blend of flavors.

Cinnamon Roll Cheesecake

Indulge in the ultimate dessert with Cinnamon Roll Cheesecake Delight, a stunning combination of gooey cinnamon rolls and creamy cheesecake. This recipe guides you through creating a soft cinnamon roll base topped with a rich cheesecake filling, all drizzled with a sweet glaze. Perfect for gatherings or comforting nights at home, this dessert will wow your guests and satisfy your cravings. Discover how to make this unique treat and enjoy every bite!
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Ingredients
  

For the Cinnamon Roll Base:

2 cans (each 8 oz) refrigerated cinnamon rolls

1/4 cup granulated sugar

1 tablespoon ground cinnamon

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/4 cup sour cream

1/4 cup heavy cream

For the Cinnamon Roll Topping:

1/2 cup powdered sugar

1 tablespoon milk

1/2 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Prepare the Cinnamon Roll Base:

      - Open the cans of cinnamon rolls and separate them. Save the icing for later.

        - In a small bowl, mix the granulated sugar and ground cinnamon together.

          - Roll each cinnamon roll in the cinnamon sugar mixture until well-coated.

            - Use a rolling pin to flatten each cinnamon roll slightly.

              - Layer the flattened cinnamon rolls in the bottom of a greased 9-inch springform pan, pressing them together to form a solid base.

                Make the Cheesecake Filling:

                  - In a large mixing bowl, beat the softened cream cheese and sugar together until creamy.

                    - Add in the vanilla extract and mix until well combined.

                      - Add each egg, one at a time, mixing well after each addition.

                        - Stir in the sour cream and heavy cream until smooth and silky.

                          Assemble the Cheesecake:

                            - Pour the cheesecake filling over the cinnamon roll base in the springform pan, spreading it evenly.

                              - Bake in the preheated oven for 55-70 minutes or until the center is set but still slightly jiggly.

                                - Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour to prevent cracking.

                                  Prepare the Topping:

                                    - In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

                                      - Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.

                                        Finish and Serve:

                                          - Once chilled, drizzle the icing that came with the cinnamon rolls on top of the cheesecake for added flavor.

                                            - Slice and serve chilled, garnished with a sprinkle of cinnamon if desired.

                                              Prep Time: 30 mins | Total Time: 1 hr 30 mins + chilling | Servings: 12 slices