Cinnamon Roll Cheesecake

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option with similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a healthier alternative with similar tanginess.

Preheat oven to 325°F and grease a 9-inch springform pan with nonstick spray. Set aside.

In a medium mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth. Add vanilla and flour and mix to combine.

Add eggs, one at a time, mixing completely between additions. Set aside.

In a small bowl, stir together the melted butter, cinnamon and brown sugar until well mixed. Set aside.

Lay cinnamon rolls in bottom of prepared pan and press flat into a single layer until they cover the bottom of the pan.

Pour in cheesecake filling, then drop spoonfuls of cinnamon filling over the top. Use a knife to gently swirl the two together.

Bake until center of cake is set, 45-55 minutes. Remove from oven and let cool completely before transferring to fridge to chill at least 4 hours and up to overnight.

When ready to serve, remove cake and let come to room temperature and make the cream cheese frosting: In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth. Gradually add powdered sugar and vanilla and beat until light and fluffy. Drizzle or pipe frosting over the top of the cheesecake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens