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Rich and creamy Cinnamon Roll Cheesecake has the delicious flavor of a cinnamon roll in decadent cheesecake form. This irresistible dessert is made with a cinnamon graham cracker crust, a velvety cream cheese filling with spiced cinnamon throughout, and a classic whipped cream topping.

Cream cheese desserts are some of my favorites! Of course, it’s wonderful in cheesecakes, but try my cream cheese pound cake, cream cheese snickerdoodles, and these amazing cream cheese brownies next.

Cinnamon Roll Cheesecake Recipe

This is a combination of two of my favorite treats, cheesecake and cinnamon rolls! If you love all things cinnamon and are looking for an incredible sweet treat that everyone will love, you’re in the right place.

This recipe starts with a cinnamon graham cracker crust, topped with creamy cheesecake filling that is layered with a cozy cinnamon sugar mixture. Garnish with fresh whipped cream for the ultimate ending to any meal!

Ingredients You Need to Make Cinnamon Roll Cheesecake

There are quite a few ingredients and steps needed to make this cinnamon roll cheesecake recipe, but it’s so worth it. There is nothing better than homemade cheesecake, especially one that has the flavor of a cinnamon roll!

Crust

Graham Crackers: This recipe calls for using cinnamon graham crackers for the crust to really infuse this cheesecake with cinnamon flavor. You may use regular graham crackers, I recommend adding 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon to the graham cracker crumbs to get a similar flavor and sugary crunch that the cinnamon graham crackers give. 

Granulated Sugar: Adds sweetness to the graham cracker crust.

Unsalted Butter: Melted butter helps to bind the ingredients together and provides a rich taste.

Cinnamon Filling

Brown Sugar: I like to sweeten the cinnamon part of the filling with brown sugar because it provides a rich, caramelized flavor. 

All-purpose Flour: A small amount of flour will give the cinnamon filling substance.

Ground Cinnamon: We’re mixing in plenty of cinnamon for a delicious, warm flavor.

Unsalted Butter: To bind the ingredients together.

Cheesecake Filling – Cinnamon Roll Cheesecake

Cream Cheese: Make sure your blocks of cream cheese are softened to room temperature, so they combine well without any lumps.

Sour Cream: Combining sour cream with cream cheese makes for a super creamy, soft filling.

Sugars: The filling uses a combination of granulated sugar and brown sugar for a complex sweet taste.

Large Eggs: 5 large eggs proved structure and stability.

Vanilla Extract: Adds a subtle sweetness.

Cream Cheese Whipped Cream

Cream Cheese: Use blocks of cream cheese that are softened to room temperature.

Powdered Sugar: Sweetens and dissolves instantly into the whipped cream, leaving a smooth and creamy texture.

Heavy Cream: Make sure it’s chilled for optimal results. Chilling helps the cream whip up faster and creates stiffer, more stable peaks.

How to Make a Cinnamon Roll Cheesecake

There’s no reason to be intimidated to make this cinnamon roll cheesecake! I’m sharing easy-to-follow instructions and all my top tips, so you will have major cheesecake success!

Crust

Make Graham Cracker Crumbs: Add the graham crackers to a blender or food processor and pulse until you have fine crumbs. Alternatively, put the graham crackers into a large ziplock bag and crush them with a rolling pin or large, heavy glass or water bottle until they are fine crumbs.

Make the Crust: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.

Press the Crust into the Pan: Add the crumb mixture to the prepared springform pan and press evenly into the bottom. Use the bottom of a flat glass or measuring cup to press for an even crust. Alternatively, press it into the bottom and halfway up the sides for a different crust style.

Bake: Place in the oven and bake for 10 minutes. Set aside to cool completely. Leave the oven on to bake the cinnamon roll cheesecake.

Combine ingredients until it looks like damp sand.

Press into the pan and bake.

Cinnamon Sugar Filling

Stir Sugar with Flour and Cinnamon: Add the brown sugar, flour, and cinnamon to a small bowl and stir together to combine.

Pour in Melted Butter: Add the melted butter and mix until you have a thick paste. Set aside.

Mix the ingredients together until you have a thick paste.

Cheesecake Filling

Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more, until smooth.

Mix in Sour Cream and Sugars: Add sour cream and beat at medium/low speed until just combined. Scrape the bowl before adding the brown sugar and granulated sugar. Mix until just combined.

Beat in Eggs: Add eggs one or two at a time and vanilla and beat on low speed until combined, about 30 seconds to 1 minute. Scrape the bowl between each addition. At this point, the batter should be smooth and fairly runny.

Prep for the Water Bath: Prepare the springform pan for the water bath by carefully wrapping the outside with 4 sheets of 18-inch heavy-duty aluminum foil. You may use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.

Prep for Baking: Place the wrapped pan in a deep roasting pan. You may alternatively use a baking sheet, so long as the sides are about 2 inches deep.

Layer Filling in Pan: Add half of the cinnamon roll cheesecake batter to the pan. Crumble ⅔ of the cinnamon sugar filling evenly over the top of the cheesecake batter.

Continue to Layer: Layer the rest of the cheesecake batter on top and crumble the remaining third of the cinnamon sugar filling on top.

Beat the sugar and sour cream into the cream cheese.

Add the eggs and vanilla.

Pour half of the batter on top of the cooled crust.

Add 2/3 of the cinnamon filling, then the rest of the batter and the rest of the cinnamon filling on top.

Bake The Cheesecake

Add Water: Add very hot water to the roasting pan until there is about 1 ½ inch of water around the springform pan or the water is halfway up the sides. Carefully place the pan on a rack in the lower 3rd of the oven.

Bake: Place in the oven and bake for 1-1 ½ hours at 325 degrees Fahrenheit. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should wobble slightly in the center, but the outer 2 inches or so of the cheesecake should not have much wobble to it. If more than just the center wobbles or appears quite liquid, give it 10-15 more minutes before you check it again.

Turn Off Oven: Once the cheesecake is mostly firm, with just a slight wobble in the center, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Remove from Oven: Once the oven and the cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan.

Chill: Chill in the fridge for at least 6 hours.

Prep for Removal: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

Cream Cheese Whipped Cream

Beat Cream Cheese and Sugar: Add the cream cheese and powdered sugar to a medium bowl and beat together until fully combined and smooth. Set aside.

Whip the Heavy Cream: Add the cream to another medium bowl and whip with a hand mixer until stiff peaks form. Add the cream cheese mixture and fold into the whipped cream until fully combined. Avoid mixing too much or stirring, as this will deflate the whipped cream.

Add the Whipped Cream: Pipe or dollop the whipped cream on either the whole cheesecake or individual slices before serving.

Beat the cream cheese and powdered sugar together.

Whip the cream in a separate bowl.

Add the cream cheese mixture to the cream.

Fold until combined.

Delicious Catalina French Dressing will give your salad the perfect tangy, sweet flavor! It comes together quickly with a few simple ingredients you probably already have in your kitchen. Once you try it, you will want to have it on repeat!

Of course, this Catalina dressing is great on salads like this beef taco salad, but it’s also a great way to jazz up your tacos, wraps, burritos, and sandwiches! Try it drizzled over grilled veggies, too!

Homemade Catalina Dressing Recipe

Get ready to be obsessed with this Catalina French dressing! Store-bought dressings are convenient but never quite what I want them to be. Sometimes, the flavor is just off, or the spices are missing something.

With this recipe, you can make your own Catalina dressing, and let me tell you, it is absolutely perfect every single time. Plus, it’s super easy and takes just minutes to whip together!

Ingredients You Need to Make Catalina French Dressing

This easy Catalina salad dressing recipe has classic ingredients but also a few surprises, like a splash of lemon and some onion. Use it on your favorite salad, and it will be a match made in heaven. Check out the recipe card at the bottom of the post for exact measurements.

Ketchup: The base that gives the recipe a zingy flavor with a touch of sweetness. 

Red Wine Vinegar: Adds delicious tanginess.

Lemon Juice: For the best flavor, use lemon juice freshly squeezed from a lemon.

Granulated Sugar: Adds sweetness to balance the tangy flavor.

Chopped Onion: Gives this dressing a major kick of flavor.

Worcestershire Sauce: For a deep, complex taste.

Paprika: Gives the dressing a hint of warmth and depth.

Garlic Powder: I can’t resist a little garlic taste in my dressings.

Ground Mustard: Adds a subtle tang that cuts through the sweetness and brings out all the other flavors.

Celery Seeds: Just 1 pinch adds great flavor. Don’t skip it!

Oil: Use vegetable oil or another mild oil for consistency.

Salt and Pepper: Enhances and brings all of the flavors of the Catalina French dressing together.

How to Make Catalina French Dressing

Homemade dressings are so easy to make, and this recipe is no exception! Once you see how incredibly tasty it turns out, you will never want store-bought again!

Mix Ingredients: Add all the ingredients except the oil to a blender and blend on high until smooth.

Blend in Oil: Open the pour-in cap on the lid of the blender and, with the blender on low. Then slowly drizzle in the oil until it is completely incorporated. Season with salt and pepper to taste. Add more sugar if you prefer the dressing sweeter.

Blend all ingredients except oil.

Slowly drizzle in the oil.

Blend until smooth.

More Easy Homemade Dressing Recipes

Homemade dressings are always so fresh and delicious! I love coming up with new flavors and variations to take my salad game to the next level. We have a large variety of salad recipes to try! Here are some of our favorite dressing recipes to enjoy drizzled over them.

French buttercream is a luxurious frosting made with egg yolks as the base and simple syrup for sweetness. This gives the frosting a smooth custard-like texture. This frosting is great for piping because it holds its shape well!

For most recipes, you can use French buttercream in place of American buttercream. You could try French buttercream with my white, Lemon blueberry, or lavender cupcakes.

What is French Buttercream?

French buttercream is a rich and creamy frosting made with egg yolks. The egg yolk base lends to its decadent texture and yellow color. Unlike American buttercream, which uses powdered sugar for texture and sweetness, French buttercream uses cooked sugar syrup.

What Ingredients Do I Need to Make French Buttercream?

Take your dessert game to the next level with this silky-smooth French buttercream! Using just a few simple ingredients, you can create a fancy, gourmet twist on the classic buttercream. For exact measurements, scroll to the recipe card at the bottom of the post.

Egg yolks: Egg yolks stabilize the frosting. They also add a rich, creamy, custard-like flavor.

Granulated Sugar: When cooked into a syrup, sugar helps emulsify the butter, so it blends perfectly with the egg yolk, creating a rich texture.

Water: Used with sugar to cook into syrup.

Unsalted Butter: Adds depth of flavor and stability to keep its shape.

Salt: Enhances all of the flavors and perfectly balances the sweetness.

Vanilla Extract: Provides a warm, inviting flavor. You can substitute for different flavors and extracts.

Steps to Make French Buttercream

Follow these instructions step by step to ensure your buttercream turns out perfect. There is also a tips section below that you can reference if you have any questions!

Sugar Syrup

Boil Sugar & Water: Add the sugar and water to a small saucepan or skillet and heat over medium-low heat until boiling.

Reduce Heat: Reduce the heat and continue to cook the sugar while you prepare the eggs.

Make the Whipped Cream

Whip Egg Yolks: Pour the egg yolks into the bowl of a stand mixer. Whip at medium-high speed with the whisk attachment until the yolks are thick and foamy.

DO NOT overheat the sugar: I recommend using a candy thermometer to know when the sugar reaches 240 degrees Fahrenheit. Once it has, you can remove the pan from the heat and turn the mixer on to low speed. Slowly and carefully drizzle the hot sugar syrup in a steady stream into the egg yolks as they whip.

Whip Sugar & Egg Yolks: Once all the sugar has been incorporated into the eggs, continue to whip at medium speed until the bowl feels cool to the touch.

Add Butter: Add the butter one tablespoon at a time. Allow the eggs to absorb each tablespoon before you add the next.

Vanilla: Add the vanilla extract and a pinch of salt. Continue to whip on medium speed until the buttercream is smooth and glossy.

This week’s meal plan is packed with some of my very favorite recipes! With chicken, beef pork and fish all on the menu, there is something for everyone!

If you are looking for ideas for some sides to go with your meals, try making these 1-Hour Rolls, these yummy Tender Roasted Root Vegetables or this classic Wedge Salad.

What’s for Dinner This Week?

You are going to love this weeks menu plan! I used 4 different protein options so that there is something for everyone and also, to switch things up! If you love tacos but aren’t a fan of fish, go ahead and buy a rotisserie chicken for your enchiladas and use the leftovers for the tacos instead!

Monday: Cast Iron Skillet Pork Chops

Tuesday: Ground Beef and Broccoli

Wednesday: Spatchcock Chicken

Thursday: Buffalo Chicken Enchiladas

Friday: Baja Fish Tacos

My weekly meal plans always come with a printable shopping list that is all measured out and ready to go! It makes things so easy!

This is the absolute BEST fresh peach lemonade recipe! Sweet juicy peaches combined with tart, tangy lemons make the most refreshing drink. You will want to have a pitcher of this in your fridge throughout the peach season!

Peaches are my favorite fruit, and it’s hard for me to wait until fall to get the best fresh peaches! When I do, I load up and make all the peach recipes! My favorites besides this lemonade include this homemade peach pie, my fresh peach smoothie, and my favorite peach salsa.

Fresh Peach Lemonade Recipe Ingredients

Fresh peach lemonade combines sweet peaches and tart lemons for a perfectly balanced drink that’s incredibly refreshing. Scroll to the recipe card for exact measurements.

Fresh Peaches: Peaches are the perfect juicy fruit for this lemonade’s base. Their sweetness balances out the lemons’ tartness.

Granulated Sugar: Adds sweetness and brings out the flavor of the peaches and lemons.

Water: Gives the lemonade the right consistency making it a refreshing beverage.

Fresh Lemon Juice: Fresh lemons make such a difference in the taste of this peach lemonade.

Ice: Cools everything down and makes it so mouthwatering and thirst-quenching!

Fresh Peach & Lemon Slices for Garnish: I am a sucker for a beautiful presentation! Get out some cute county fair glasses, fun straws, slice up some lemons and peaches, and toss everything together!

How to Make Peach Lemonade

Making fresh, homemade peach lemonade takes less than 20 minutes and is 100% worth it! The fresh peaches and tart lemons combine for a perfect marriage of summer sweetness.

Prep: Wash the peaches and remove the pits. You can peel the skin, but I like leaving it on for this syrup. Then dice the peaches.

Simmer: Add the peaches, sugar, and ½ cup of water to a saucepan and cook over medium. Cook the peaches for about 7-8 minutes, or until they are soft and syrupy and the sugar has dissolved and is bubbling.

Puree: Remove the pan from the heat and very carefully pour the peach mixture into a blender or a food processor. Place the lid on and cover it with a clean kitchen towel before blending until it is smooth. You can strain out the solids if you would like by using a spoon or spatula to press the syrup through a fine mesh strainer. Cover the syrup and let it cool to room temperature, or chill it in the refrigerator until you are ready to use it.

Serve: When you are ready to serve the lemonade, combine the peach syrup, lemon juice, 4 cups of cold water, and ice in a pitcher. Stir to combine. If desired, add slices of lemons and peaches for garnish.

This cookie in a mug recipe is the perfect way to satisfy your cookie craving. In just a few minutes, you can enjoy a warm, buttery, ooey-gooey cookie right in your own mug. Top it with a scoop of ice cream or a dollop of whipped cream, and you’ll find yourself in cookie heaven!

No need to heat up your kitchen to satisfy your sweet tooth. More fun no-bake desserts you could try are these oreo balls, this no-bake cookie dough cheesecake, and the best no-bake cookies!

Chocolate Chip Cookie in Mug Ingredients

The best thing about this new recipe is that you probably already have all of the simple ingredients you need! All of the exact measurements are listed on the recipe card below.

Butter: Butter provides the cookie with moisture and, in addition, a richness of flavor. Furthermore, you can use either unsalted or salted butter, depending on your preference.

Brown Sugar: Gives the cookie the perfect chew and adds a yummy caramel flavor. You can use light or dark brown sugar, depending on your preference. Light brown sugar will provide a milder caramel flavor, while dark brown sugar will enhance the richness.

Granulated Sugar: Provides a slight crispness and the sweetness we all crave!

Pure Vanilla Extract: This enhances the flavor that compliments the other ingredients.

Salt: Salt balances the sweetness and, moreover, adds a depth of flavor. For an extra touch, I love to add a small pinch of kosher salt to my cooked cookie in a mug.

Egg Yolk: You won’t need the whole egg; instead, just use the yolk. In addition, you could save the egg whites for a high-protein omelet.

All Purpose Flour: The flour provides structure and stability. However, if you have gluten allergies, you can easily substitute it with a gluten-free flour option as well.

Chocolate Chips: I prefer semi-sweet chocolate chips, but you can use any chocolate variety or other mix-ins such as nuts, sprinkles, coconut, and candy bar chinks.

How to Make a Cookie in a Mug

This recipe is super quick, taking just 60 seconds in the microwave! Plus, it’s simple enough that you’ll want to teach your kids how to make it. However, be sure to use a microwave-safe mug for safety.

Melt Butter: Melt the butter in an 8-ounce microwave-safe mug for about 30 seconds. It’s okay if it’s not completely melted.

Stir in Sugars: Stir in the brown sugar and granulated sugar.

Add Egg Yolk & vanilla: Separate the egg yolk from the egg whites. Add the egg yolk and vanilla, then stir to combine.

Flour & Salt: Stir in the flour and salt.

Add your mix-ins: For your final stir, mix in chocolate chips or whatever mix-ins you desire.

Cook in Microwave: Microwave on high for 50 seconds to 1 minute.

Enjoy: Top with a scoop of ice cream or dollop of whipped cream and enjoy warm!

Melt the butter in the mug.

Stir in the sugars, vanilla, and egg yolk.

Stir in the flour and salt.

Mix in the chocolate chips and cook in the microwave.

Sheet pan steak fajitas are beautiful and bursting with flavor. Easy to throw together on busy weeknights, they feature tender steak and crisp, colorful vegetables in every bite. You will definitely want to add this to your weekly meal planning!

Fajitas are one of my all-time favorite dishes! They make getting my veggies so delicious and flavorful. Plus, the best part is the minimal cleanup—just one pan, and you’re done! What more could you ask for?

Simple Sheet Pan Steak Fajitas

I love how versatile this recipe is. Switch up the protein, and you’ll end up with sheet pan chicken fajitas or shrimp fajitas. Or take out the protein altogether and add more veggies like red onion, zucchini, or mushrooms! If you’re trying to eat low-carb, you can cut out the tortilla and make lettuce wrap fajitas! You really can’t go wrong!

I love fajita seasoning! If you’re like me and love these flavors, you’ve got to try out my chicken fajita soup, grilled steak fajitas, and blackened shrimp fajitas. They are all packed with flavor and simple to make!

Ingredients for Steak Fajitas

I love how fresh and colorful these ingredients are! A colorful plate means I’m winning at something in life, right? Not only am I getting veggies, my kids will actually eat them as well! Scroll to the recipe card at the bottom of the page for exact measurements!

Flank Steak: This is the main protein and gives the dish a hearty, meaty texture and rich beef flavor.

Lime Juice: Adds acidity and helps marinate the meat. It also gives the dish a bright flavor.

Olive Oil: Provides a base for the marinade and helps in the caramelization process.

Fajita Seasoning: This combination of spices—paprika, garlic powder, chili powder, cumin, onion powder, and dried oregano—gives the dish a burst of flavor. You can make your own by following my fajita seasoning recipe!

Yellow Onion: Provides a hearty flavor that compliments the steak.

Red, Green, and Yellow Bell Peppers: These vegetables give the dish color, crunch, and delicious flavor.

Salt & Pepper: To taste!

For Serving

Small flour or corn tortillas: These provide the perfect shell to hold all of your meat and vegetable mixture and any toppings you desire!

Limes: With a squeeze of lime juice, your fajitas will be next level!

Cilantro: Fresh cilantro is not only a beautiful garnish, it adds that fresh herbal flavor that elevates any dish!

Avocado (optional): I love using avocado to top my tacos, whether simply sliced or mixed into guacamole!

Sheet Pan Steak Fajitas Recipe

This recipe is very straightforward. Make your sauce, slice the meat, chop your veggies, and bake! Dinner is served!

Preheat: Preheat the oven to 400 degrees Fahrenheit and then line a baking sheet with foil. Prepare the steak by slicing it into ½ inch strips.

Whisk: In a bowl, whisk together two tablespoons of olive oil, 1 ½ tablespoons of fajita seasoning, and lime juice to make a marinade.

Marinate: Add the sliced steak and marinade to a bag and let it rest while you prepare the vegetables.

Slice and Toss: Slice the peppers and onion into ½-inch slices, then toss them in a bowl with the remaining olive oil, fajita seasoning, and salt and pepper.

Spread out on sheet pan: Lay the vegetables out on the foil-lined sheet pan, leaving room for the steak. Then, place the steak on the sheet pan next to the vegetables.

Bake: Bake the fajita mix for 12-15 minutes, but you will need to toss and turn the vegetables and steak halfway through baking.

Prep items for serving: While the fajita mix is baking, toast the flour tortillas and slice the limes and fresh cilantro.

Let rest: When the steak is cooked through, and the vegetables are tender, remove the pan from the oven and allow them to cool for a few minutes. Then, you can serve it with your favorite toppings!

Whisk the marinade ingredients together.

Marinade the steak pieces in a Ziplock bag.

Toss the veggies with remaining olive oil, seasoning, and salt and pepper.

Bake on a sheet pan!

One-Pan Lemon Chicken Orzo is a comforting, well-rounded meal! Tender, juicy chicken pieces are joined with orzo pasta in a bright lemon sauce, resulting in melt-in-your-mouth deliciousness! Your whole family will adore this tasty dinner!

This one-pan meal comes together so quickly! If you’re looking for more easy recipes with less mess, try these One-Pan Fajita Chicken and Veggies, One-Pan Southwest Blackened Cajun Chicken with Rice or this Chili Lime Chicken and Rice.

Lemon Chicken Orzo

Lemon chicken orzo is one of those dinners that you’ll want to make on repeat. To begin with, it’s really easy to make; it is all made in one pan. Additionally, it has the best textures and flavors. You will love the vibrant yet savory lemon flavor as well as the creaminess of the orzo (without any heavy cream!) combined with juicy pieces of chicken. As a result, this dish is a favorite with my family. Overall, it’s total comfort food without being overly heavy!

Ingredients in This One-Pan Dish

This lemon chicken orzo recipe takes simple ingredients and transforms them into a bright and savory masterpiece. From well-seasoned chicken pieces to hearty orzo and a sauce that bursts with citrusy goodness, each component makes this one-pan meal taste absolutely incredible. The exact measurements are in the recipe card.

Boneless Skinless Chicken Breasts: Cut into pieces, these provide the main protein for the dish.

Seasoning: The chicken is coated in basil, oregano, paprika, salt, and pepper for a delicious flavor.

Olive Oil: For searing the chicken.

Butter: To sauté the shallots and garlic and toast the orzo.

Shallots: Milder and sweeter than regular yellow or white onions, minced shallots work great in this recipe so as not to overwhelm the other flavors.

Garlic: For extra savory flavor.

Orzo Pasta: The base of this chicken dinner is orzo. You can find this short-cut pasta in the pasta aisle of your local grocery store.

Chicken Broth: Helps cook the orzo and gives it a more robust flavor.

Lemon: Lemon juice and lemon zest add the perfect amount of acidity, brightness, and fresh flavor!

Fresh Baby Spinach: Adds color and nutrients.

Shredded Parmesan Cheese: To garnish the finished recipe and add salty cheesiness.

How to Make One-Pan Lemon Chicken Orzo

This recipe is perfect for busy weeknights because it requires minimal hands-on time and allows you to cook everything conveniently in one pan. As it all simmers together, the flavors meld into a delightful, melt-in-your-mouth dish that everyone will love.

Prep the Chicken: Cube the chicken breasts into about 1 ½ inch to 2-inch pieces. Evenly coat the chicken with basil, oregano, paprika, salt and pepper.

Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes. It should be mostly cooked through. Remove the chicken from the skillet.

Cook the Pasta: Add the butter, shallot, and garlic to the skillet and sauté for 2 minutes. Add the orzo to the skillet, constantly stirring and tossing, until you get an even, light golden brown toast.

Continue to Cook: Pour in the chicken broth, lemon juice, and lemon zest. Reduce the heat to medium and stir occasionally to evenly cook the orzo without letting it stick to the skillet.

Add the Chicken and Spinach: Once you cook the orzo through, add the chicken and spinach to the skillet. Stir the mixture and continue cooking until the spinach wilts and the chicken is completely cooked through.

Garnish and Serve: Garnish with lemon slices and parmesan cheese and enjoy!

Season and cook the chicken.

Brown the shallot, garlic, and orzo.

Add the chicken broth, lemon juice, and zest then reduce the liquids.

Add the cooked chicken, spinach, and cheese.

This weekly meal plan has so many of my favorite recipes in it! It has meals that even my kiddos love so I know that you will love them too!

If you need some sides to go with dinner this week, check out this Caesar Wedge Salad, these yummy Roasted Brown Butter Honey Garlic Carrots or these Copycat Olive Garden Breadsticks!

What’s on the Menu?

Coming up with dinner, every single night for the rest of forever is so daunting! That’s why meal planning is a MUST. And this week 12 meal plan may just be one of my favorites. It has so many delicious comfort foods (some with a twist) that you definitely need to save this one as a favorite!

Monday: Sushi Bake

Tuesday: Easy Instant Pot Lasagna

Wednesday: Taco Pizza

Thursday: Chicken Milanese

Friday: Slow Cooker Balsamic Beef

Week 12 meal plan has a grocery list that is easy to print and convenient for taking with while grocery shopping. Simply cross off or check mark each grocery item as you go!

Pita pizza is like having your own personalized mini-pizza! Grab some ready-made pitas, pile on your favorite toppings, and indulge in a quick and tasty snack for a delightful way to satisfy your pizza craving whenever it strikes!

I love finding recipes my kids can make themselves that are filling and so yummy. This pita pizza is definitely one I keep ingredients on hand so they can quickly make it as a snack or even a meal when our schedule gets hectic. I also recommend having ingredients on hand for air-fryer quesadillas, 5 minute million dollar dip, and my air-fryer grilled cheese.

Customizable Pita Pizza

This is one of my favorite new recipes because of its versatility. You can easily customize it to suit your taste preferences. For instance, if you prefer veggie pizza, simply omit the pepperoni and add tomatoes, onions, mushrooms, and any other toppings you enjoy! You can also choose your base—whether it’s naan bread, whole wheat pita bread, or gluten-free pita bread!

Pita pizza is a fantastic way to make use of ingredients in your fridge. If you’re out of mozzarella, you can easily substitute it with a variety of cheeses such as cheddar, parmesan, or feta.

Ingredients Needed for Air Fryer Pita Pizza

The great thing about this recipe is how you can use these simple ingredients to make something so delicious and affordable. Scroll down to the recipe card for exact measurements.

Store-bought pita bread: This substitutes for pizza dough. You won’t have to wait for it to rise or toss it. It’s the perfect crust for your pizza!

Marinara Sauce: You can buy store-bought marinara or make your own homemade pizza sauce. If you don’t like marinara, you can drizzle olive oil instead.

Shredded Mozzarella Cheese: This cheese melts to a beautifully creamy texture and has a mild flavor, lending to the perfect base for other toppings.

Pepperoni Slices: These add a punch of flavor and a meaty texture. If you want to kick up the heat, then get a spicier pepperoni!

Basil & Red Pepper Flakes: Use these as a garnish. Red pepper flakes add heat, and basil adds a fresh herbal flavor that complements the cheese and sauce.

How to Make Air Fryer Pita Pizza

You won’t need to come back to the blog to know how to put this pizza together. Spread the sauce, add your toppings and let the air-fryer do its magic!

Pizza Sauce: Spread about 2 tablespoons of marinara sauce on top of the pita bread.

Cheese: Sprinkle on the shredded cheese.

Toppings: Arrange the pepperoni slices on top and then add any additional toppings if you use them.

Cook: Carefully place the assembled pita pizza in the air fryer basket. Cook at 375 degrees Fahrenheit for 5-6 minutes. Alternatively, place the pizza on a baking sheet pan, then bake for 5-7 minutes at 400 degrees Fahrenheit or until the cheese is melted.

Serve: Slice with pizza and garnish with fresh basil and red pepper flakes if you would like!

Spread marinara sauce on the pita bread.

Sprinkle the cheese on top of the sauce.

Add the pepperoni slices.

Air fry or bake the pita pizza.