Blender Cinnamon Roll Cheesecake

Ingredients

For the Cinnamon Roll Base:

• 1 can (8 count) refrigerated cinnamon rolls (with icing packet)
• Butter or nonstick spray (for greasing)

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream
• 1 tsp ground cinnamon

Optional Topping:

• The icing from the cinnamon roll can
• Whipped cream or powdered sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or round cake pan.
2. Press cinnamon rolls into the bottom and up the sides of the prepared pan to form a crust. Lightly press them together to seal any gaps.
3. In a blender, combine cream cheese, sugar, eggs, vanilla, sour cream, and cinnamon. Blend until completely smooth and creamy.
4. Pour the cheesecake mixture over the cinnamon roll crust and smooth the top.
5. Bake for 35–40 minutes, or until the center is just set and the edges are slightly golden. Let cool to room temperature, then refrigerate for at least 3 hours (or overnight).
6. Before serving, drizzle with reserved icing and top with optional whipped cream.

Would you like a no-bake version or a gluten-free adaptation of this recipe?