Peach Cobbler Cinnamon Roll Cheesecake: A Heavenly Blend of Sweet and Savory

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or a 9-inch round cake pan.
Open the can of cinnamon rolls and separate the rolls. Slice each roll into quarters.
In a bowl, mix the cinnamon, sugar, and melted butter. Add the cinnamon roll pieces and toss to coat them well.
Press the cinnamon roll pieces into the bottom of the prepared pan to form an even crust layer. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Make the Peach Cobbler Filling:

In a medium saucepan, combine the sliced peaches, sugar, cornstarch, cinnamon, lemon juice, and vanilla extract.
Cook over medium heat, stirring occasionally, until the mixture thickens and becomes bubbly, about 5-7 minutes. Remove from heat and set aside to cool.
Prepare the Cheesecake Layer:

In a large mixing bowl, beat the softened cream cheese until smooth.
Add the sugar and vanilla extract, and beat until well combined.
Add the eggs, one at a time, mixing well after each addition.
Stir in the sour cream and flour until smooth and creamy.
Assemble the Dessert:

Pour the cheesecake mixture over the baked cinnamon roll crust, smoothing the top with a spatula.
Spoon the peach cobbler filling evenly over the cheesecake layer. You can swirl it slightly into the cheesecake mixture if you like.
Return the pan to the oven and bake for 35-40 minutes, or until the cheesecake is set and the edges are golden. If the center still jiggles a little, it’s okay—let it firm up as it cools.
Cool and Chill:

Allow the dessert to cool completely in the pan. Once cooled, refrigerate for at least 2-3 hours, or overnight, to set the cheesecake properly.
Serve and Enjoy:

Once chilled, remove the cheesecake from the pan and transfer to a serving platter. Slice and enjoy the creamy, fruity, cinnamon-filled goodness of this Peach Cobbler Cinnamon Roll Cheesecake.
Serving and Storage Tips: