Peach Cobbler Cinnamon Roll Cheesecake
Ingredients:
For the Cinnamon Roll Base:
1 can (8-count) refrigerated cinnamon rolls (with icing)
For the Cheesecake Layer:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
2 tbsp all-purpose flour
For the Peach Cobbler Topping:
3 large peaches, peeled and sliced thin (or 2 cups canned peaches, drained)
1/4 cup light brown sugar
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
For the Icing Drizzle:
Icing from the cinnamon roll package or homemade:
1/2 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Directions:
Preheat oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
Press cinnamon rolls flat and line the bottom of the pan, pinching seams together to form one solid crust. Bake for 10 minutes, then remove and cool slightly.
Make the Cheesecake Layer:
3. In a large bowl, beat the cream cheese until smooth. Add granulated sugar and mix well.
4. Beat in eggs one at a time, then mix in vanilla, sour cream, and flour until fully combined.
5. Pour the cheesecake mixture over the pre-baked cinnamon roll crust and smooth the top.
Make the Peach Cobbler Topping:
6. In a saucepan, combine peaches, sugars, cinnamon, nutmeg, and lemon juice. Cook over medium heat until bubbly.
7. Mix cornstarch with water and stir into the peach mixture. Cook for 1–2 more minutes until thickened. Remove from heat and cool slightly.
8. Spoon peach topping evenly over the cheesecake layer.
Bake the entire cheesecake at 325°F for 45–50 minutes, or until the center is set but slightly jiggly. Let cool completely, then refrigerate for at least 4 hours or overnight.
Make the Glaze:
10. Mix icing ingredients until smooth. Drizzle over chilled cheesecake before serving.
Prep Time: 30 minutes | Cooking Time: 50 minutes | Chill Time: 4 hours | Total Time: 5 hours 20 minutes
Kcal: 480 kcal | Servings: 10–12 slices
Tips:
Use fresh peaches when in season for the best flavor and texture.
Chill overnight for the cleanest, most stable cheesecake slices.