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a raspberry cheesecake with a golden cinnamon-roll crust and ruby red sauce swirled on top, one slice revealing the layers, in a wide horizontal shot on a marble surface, natural light, shallow depth of field, landscape orientation

Raspberry Cheesecake with Cinnamon Roll Crust

Bright raspberry cheesecake featuring a chewy cinnamon roll style crust.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1 refrigerated cinnamon roll dough 8-count tube
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1.5 cups raspberries
  • 2 tbsp sugar for the sauce

Method
 

  1. Preheat the oven to 350°F, press the cinnamon roll dough into the bottom of a springform pan, and bake 12 minutes; reduce oven to 325°F.
  2. Beat the cream cheese and sugar until smooth, then add the eggs and vanilla.
  3. Pour the batter over the par-baked cinnamon roll crust.
  4. Bake 55 to 60 minutes until just set, then cool.
  5. Chill overnight until firm.
  6. Simmer the raspberries with sugar into a sauce, cool, then swirl over the top before serving.

Notes

Press a few fresh raspberries into the top for a pretty finish.