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
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How To Make This Cinnamon Roll Cheesecake Recipe
Cinnamon Roll Cheesecake
Ingredients
- 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)
Instructions
- 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!
Video
Notes
Nutrition
Other Notes
I was so nervous that the cinnamon rolls wouldn’t rise. But they came out perfect. My husband loved it so much he said I didn’t make enough. Thank you so much. I look forward to making more of your recipes.
How did you get the two tone look? It looks like 2 different cheesecakes put together.
The bottom layer is the cinnamon rolls and the top is the cheesecake – that’s the result of how it bakes.
My daughter found this recipe for her Betty Crocker Dad as she refers to me. It’s in the oven and it looks like a Hit !
I accidentally used the larger cinnamon rolls and that made the baking time longer and me worry about overflow BUT even still it was to DIE FOR! Loved it, my kids even the picky one, all loved it.
I haven’t baked anything since the pandemic but this recipe got me going again- my cake is in the oven and my husband and son are ready, willing and able to taste test for me!!!
Do you use the grand size cinnamon rolls?
Yes!
No mention if the cheesecake should be removed from the springform pan before or after cooling?
Hi Rick – Oh, my bad. I guess I thought it was obvious. You remove the ring AFTER it’s cooled. I’ve updated the instructions. Sorry about that!
I doubled the recipe and baked it in a 13x9x2 inch pan. It came out of the pan with no problem. I cut the cheesecake slices in a 2×2 size, and then drizzled the icing. It was a big hit at my social gathering!
Just made this but the last step of the brown sugar and melted butter didn’t not have the consistency to swirl it was more like a brown sugar paste. The butter was melted. It’s in the oven with no swirl. LOL
Can’t wait to make this, it looks soooo good.
My husband and myself have been to America quite a lot on holiday
On our first visit we both feel in love with cinnamon rolls
.They are now available in the U.K and now I cannot wait to try out this cinnamon cheese cake recipes
Thank you soooo much for these brilliant recipes.
This is an absolutely genius idea but I think I’m going to try to mash up the cheesecake topping with my go too cinnamon rolls instead. A+ idea
I made this today, we all had a slice for dessert this evening, omg, really don’t know how we stopped at 1 slice each,absolutely delicious, roll on tomorrow for another slice!!
I took a needed break from the computer and found this! It must be amazing.
Oh my gosh!! Yum. As soon as I can turn the oven back on (i am in Arizona), this is the first thing I am going to bake!!!!!
I’m drooling!!!