Indulge your sweet tooth with a dessert that combines the warm, comforting flavors of cinnamon rolls and the creamy decadence of cheesecake—introducing the Biscoff Cinnamon Roll Cheesecake! This irresistible treat is not only a feast for the eyes but also a delightful surprise for your taste buds, featuring a luscious cream cheese filling infused with the rich, caramel notes of Biscoff spread, all nestled in a soft cinnamon roll crust. Whether you're hosting a gathering or simply craving a special dessert, this recipe promises to impress and satisfy. Get ready to elevate your dessert game and discover the magic of this heavenly cheesecake that will have everyone asking for seconds!
Ingredients
- 1 package cinnamon roll dough
- 16 oz cream cheese
- 1/2 cup sugar
- 1/4 cup Biscoff spread
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup Biscoff crumbs (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter or cooking spray to prevent sticking.
- Unroll the cinnamon roll dough and press it into the bottom and up the sides of the prepared springform pan, creating a crust. Reserve the included icing packet for later use.
- In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add the Biscoff spread to the cream cheese mixture and blend until fully incorporated, scraping down the sides of the bowl as needed.
- Crack the eggs into the mixture one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until the filling is completely smooth.
- Pour the cheesecake filling over the cinnamon roll dough crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour. Then refrigerate for at least 3-4 hours or overnight to set completely.
- Before serving, drizzle the reserved cinnamon roll icing over the top of the cheesecake.
- Sprinkle Biscoff cookie crumbs evenly over the top for added texture and flavor.
- Slice and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Tips
- Prep Ahead: To save time, you can prepare the cheesecake filling a day in advance and store it in the refrigerator. Just assemble and bake the next day!
- Use Room Temperature Ingredients: For a smoother filling, ensure that your cream cheese and eggs are at room temperature before mixing. This helps to avoid lumps and creates a creamier texture.
- Monitor Baking Time: Keep an eye on your cheesecake towards the end of the baking time. It should be set around the edges but still have a slight jiggle in the center for that perfect creamy consistency.
- Cool Gradually: After baking, let your cheesecake cool gradually at room temperature. This helps prevent cracks from forming as it cools.
- Chill for Best Flavor: For the best taste and texture, allow your cheesecake to chill in the refrigerator for at least 3-4 hours, or even overnight. This allows the flavors to meld beautifully.
- Garnish Creatively: Don’t hesitate to get creative with your toppings! Besides the Biscoff crumbs, consider adding chopped nuts or a drizzle of chocolate for an extra touch of indulgence.
- Slice with Ease: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. This will give you beautiful, neat pieces to serve.Enjoy your baking adventure and the delightful results of this scrumptious Biscoff Cinnamon Roll Cheesecake!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 66mg
