This Cinnamon Roll Cheesecake is the most delicious mash-up when creamy cheesecake and cinnamon rolls collide!
I know you’re all tired of hearing me complain about how much my kids hate Mexican food.
So, now I’m going to complain about their indifference to cream cheese. Lol.
My god, you guys. What is wrong with them??? It’s bummin’ me out!
What’s really weird is that their interest is so lack luster when it comes to cream cheese based desserts, but will absolutely devour a solid brick of it with ancho chili jam and Wheat Thins.
I continually remind myself that they used to hate potatoes, too – those were dark days (ha!) – but they came around and now love them. So there’s still hope! Especially considering their reaction to this Cinnamon Roll Cheesecake was favorable. I think it was the cinnamon. Because…CINNAMON.
The funny thing is, I could count on one hand how many times I’ve actually made cheesecake in my life. Isn’t that sad? I just never crave it. Even sadder? And yet when we dine out, I almost always eye it on the menu first. And certainly never turn it down when offered a slice.
Same rules apply with cinnamon rolls. Never make them. Always love them.
So basically I killed two birds with one stone here. It’s truly the best of both cheesecake and cinnamon roll worlds!
Other cheesecake recipes you might like!
Watch the video for Cinnamon Roll Cheesecake
How To Make This Cinnamon Roll Cheesecake Recipe
Cinnamon Roll Cheesecake
- 16 ounces cream cheese ,softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 tablespoons unsalted butter ,melted
- 1/4 cup brown sugar
- 1/2 tablespoon cinnamon
- 5 Pillsbury Cinnamon Rolls with Icing (17.5 ounce container)
- Preheat oven to 325°F. Coat a 9-inch nonstick springform pan with cooking spray; set aside.
- In a medium bowl, beat the cream cheese and sugar with a hand held mixer until smooth. Add in the sour cream and vanilla, and continue beating until there are no lumps. Add the eggs one at a time, mixing completely after each one. Set aside.
- In another bowl, whisk together the butter, brown sugar, and cinnamon until fully combined. Set aside.
- Lay all of the cinnamon rolls into the prepared pan in a single layer; press flat, until they completely cover the bottom of the pan.
- Pour in the cheesecake batter and evenly spread it around, then drop spoonfuls of the cinnamon-butter mixture onto the batter.
- Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges.)
- Bake for about 55-60 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely and then refrigerate for at least 4 hours.
- Gently remove springform pan ring.
- Drizzle with the frosting that came with the cinnamon rolls or make your own. Slice and serve!