I came up with this delicious Cinnamon Roll Cheesecake. Theres a layer of cinnamon roll dough crust topped with a rich layer of cinnamon cheesecake topped with another layer of cinnamon roll dough and of course, I couldn't leave out the classic cinnamon roll icing on top.
I topped my slice with whipped cream and a sprinkle of cinnamon. It was great! Although this dish turned into more of a cheesecake filled pastry, it was still decadent and wonderful. It would be great to serve at a breakfast/brunch party because it's very easy to eat and serve. You can even use your hands!
However, if you are looking for more of a cheesecake, the recipe can easily be modified and next time I make it I am definitely going to try it out. Simply eliminate the top layer of cinnamon roll dough (one prepackaged tube) and double the recipe for the filling.
Cinnamon Roll Cheesecake
makes one 9-inch spring form pan
Ingredients:
- two tubes of prepackaged cinnamon rolls (I used Pillsbury Grands Cinnabon brand)
- 1 package (8 oz) cream cheese
- 1 cup sugar
- 1 tbsp vanilla
- 2 tbsp flour
- 3 eggs
- 1/3 cup butter, melted
- 1 cup brown sugar
- 3 tbsp cinnamon
Instructions:
1. Press the first roll of cinnamon roll batter into the bottoms of a 9-inch spring form pan until it covers the bottom. Set the icing aside.
2. Beat cream cheese and sugar for 2 minutes on medium speed. Add eggs one at a time. Add vanilla and flour then beat for another minute.
3. In a separate bowl, combine melted butter, cinnamon and brown sugar.
4. Pour the cream cheese mixture into the pan. Drop spoonfuls of the cinnamon mixture into the pan. Use a knife to swirl together, making sure not to puncture or swirl the bottom layer of cinnamon roll dough.
5. Use the second package of cinnamon roll dough and carefully unroll the dough into the pan, making a top layer of cinnamon roll dough.
6. Bake for 50-55 minutes at 350 F Degrees. Drizzle the icing on top of the cheesecake. Let cool in the refrigerator until cheesecake is firm.
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