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Indulging in desserts that bring together the best of two worlds is always a treat. The Cinnamon Roll Cheesecake Delight is a luscious dessert that combines the warm, comforting flavors of cinnamon rolls with the creamy richness of cheesecake. This delightful fusion not only satisfies your sweet tooth but also creates a sensational experience for your taste buds. Imagine the gooey sweetness of cinnamon rolls complemented by the tangy and smooth texture of cheesecake, all beautifully layered together. It's a match made in dessert heaven!

Cinnamon Roll Cheesecake

Discover the amazing Cinnamon Roll Cheesecake Delight, a dessert that perfectly combines the warm flavors of cinnamon rolls with the creamy richness of cheesecake. This indulgent treat features a soft cinnamon roll base layered with a luscious cheesecake filling. Ideal for any occasion, this recipe will impress friends and family alike. Join us as we guide you through the ingredients, step-by-step instructions, and tips to create this mouthwatering fusion dessert that is sure to become a favorite.
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Ingredients
  

For the Cinnamon Roll Base:

2 cans (8 oz each) refrigerated cinnamon roll dough

1/4 cup granulated sugar

1 tablespoon ground cinnamon

1/4 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1 teaspoon ground cinnamon

For the Topping:

1/2 cup powdered sugar

2-3 tablespoons milk

1/2 teaspoon vanilla extract

Optional: extra cinnamon roll pieces for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick spray or butter.

    Prepare the Cinnamon Roll Base:

      - Open the cans of cinnamon roll dough and separate the rolls. Cut each roll into quarters.

        - In a large bowl, combine the quartered rolls with granulated sugar and ground cinnamon. Drizzle the melted butter over the mixture and toss to evenly coat.

          - Press the mixture evenly into the bottom of the prepared springform pan to create a crust. Set aside.

            Make the Cheesecake Filling:

              - In a mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

                - Add the granulated sugar and brown sugar, mixing until well incorporated.

                  - Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and sour cream, mixing until everything is fully combined.

                    - Sprinkle in the ground cinnamon and mix until incorporated.

                      Assemble the Cheesecake:

                        - Pour the cheesecake filling over the cinnamon roll base in the springform pan. Gently spread it evenly with a spatula.

                          - If desired, swirl some additional pieces of the cinnamon roll dough on top for added texture.

                            Bake: Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. It will firm up as it cools.

                              Cool Down: Once baked, turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar. This helps prevent cracking. Then, remove from the oven and allow to cool at room temperature for another hour.

                                Chill: Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor and texture.

                                  Prepare the Topping: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for desired drizzling consistency.

                                    Serve: When ready to serve, release the sides of the springform pan and drizzle the glaze over the top of the cheesecake. Top with extra pieces of cinnamon roll dough if desired. Slice and enjoy your Cinnamon Roll Cheesecake Delight!

                                      Prep Time, Total Time, Servings: 25 min | 7 hrs (including chilling) | 12 servings