Cinnamon Roll Cheesecake Delight
Buttery cinnamon roll crust meets a silky vanilla cheesecake swirl, finished with a sweet drizzle. A bakery-style treat you can make at home.
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Servings:
Ingredients
Main Ingredients
- 24 oz refrigerated cinnamon roll dough store-bought tube, chilled but pliable
- 2 tbsp unsalted butter, melted for cinnamon swirl
- 0.25 cup light brown sugar, packed for cinnamon swirl
- 1.5 tsp ground cinnamon for cinnamon swirl
- 16 oz cream cheese, softened room temperature
- 0.75 cup granulated sugar
- 0.25 tsp fine salt
- 0.5 cup sour cream
- 1.5 tsp vanilla extract
- 1 tsp lemon juice optional, for brightness
- 2 tbsp all-purpose flour for stability
- 7 oz eggs, whisked about 2 large
- 0.75 cup powdered sugar for glaze
- 1.5 tbsp whole milk for glaze
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 9x13-inch pan with parchment, leaving overhang.
- Press the cinnamon roll dough into an even crust, pinching seams to seal.
- Par-bake the crust for 8 minutes. Meanwhile, mix melted butter, brown sugar, and cinnamon.
- Beat cream cheese, granulated sugar, and salt until perfectly smooth.
- Blend in sour cream, vanilla, lemon juice, then flour; scrape the bowl well.
- Mix in the eggs just until combined; avoid overbeating to prevent cracks.
- Pour batter over the warm crust and tap the pan to release air bubbles.
- Spoon the cinnamon mixture in ribbons over the top and gently swirl with a knife.
- Bake 30 minutes, until edges are set and the center still jiggles slightly.
- Cool on a rack for 1 hour, then chill at least 2 hours until fully set.
- Whisk powdered sugar with milk until smooth; drizzle over chilled bars. Slice and serve.
Notes
Try folding 1/2 cup finely chopped toasted pecans into the cinnamon swirl for crunch, or drizzle with a maple glaze by swapping milk for pure maple syrup. Store covered in the fridge for up to 4 days; for neat slices, chill overnight and cut with a warm knife.
This recipe is an original creation inspired by classic Cinnamon Roll Cheesecake Delight flavors. All ingredient ratios and instructions are independently developed.